Chef

Overall Purpose of the Job The successful candidate will be responsible for coordinating the day-to-day operation on the ground, as well as the maintenance, caretaking, cleaning, and catering departments. Main Duties and Responsibilities To manage the supervision and control of all food and beverage from the Kitchen, overall responsibility to provide high quality food in all areas whilst taking control of GP% and Costings. To ensure that the service of all meals is to the standard laid down by the Company and meets the Clients specification To obtain supplies and purchases from Company appointed suppliers or site specific To ensure that the control of raw materials and portions are to the Companys standards as applicable To ensure all food is prepared using fresh and local produce whilst maintaining a high standard of quality and presentation To ensure that methods of food preparation, production and presentation comply with standards and Client specification To complete and maintain all legislative paper work as required by law including the Apleona Kitchen Diary To maintain the Company standard of hygiene and safety and take any action as is necessary To develop and update cleaning schedules as and when necessary To take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area To ensure that all areas under the Chefs control are left clean and tidy at all times and that all equipment is switched off at the end of each shift To maintain satisfactory relationships at all appropriate levels of the Client organisation To attend to all customer complaints and compliments within the guidelines and timeframes as laid down by the contract and Account Director To ensure admin procedures are handled in conjunction with Line Manager To conduct regular security checks To ensure that all deliveries are received and recorded as per company requirements To ensure all new staff are inducted into the Canteen and kitchen procedures To maintain tight stock control on all produce through bookwork, wastage, weekly stock takes to deliver a comprehensive business model Design and roll out a recipe data base for your core items and menus Review and update the current hospitality menus and offer Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle To attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities To attend meetings, conferences and training courses as requested To attend to any other reasonable request made by management. Competencies Ability to understand and practice Health and Safety in the Kitchen Ability to produce and execute healthy, balanced meals using local produce Have the ability to Multi-task, in a high energy production kitchen To ensure that all COSHH policies and procedures are fully understood and followed at all times. Communicate details of any accidents to the manager so that the correct action may be taken Excellent organisational skills with the ability to balance competing priorities and workloads Relationship management skills that enable you to work with people at all levels and across diverse nationalities Effective relationship developer, who can contribute to a team based culture Ability to champion, support and deliver business initiatives Ability to act decisively Ability to work unsupervised and take responsibility Ability to remain calm under pressure Ability to demonstrate initiative and offer new ideas Adaptable and flexible in approach to work required Willingness and ability to work as a member of a team Application to detail and presentation Commercially and financially astute Ability to drive operational excellence across a multi-client portfolio Highly developed influencing and relationship management skills Ability to work strategically and delegate operational activity Effective net-worker and relationship developer, who can contribute to a team based culture Ability to champion, support and deliver business initiatives True leadership skills necessary to achieve ambitious targets And remain calm under pressure Qualifications and Experience Previous experience within a working kitchen Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements Costing and Menu Planning Stock Control High Quality Food Production Recognised Professional Culinary Qualification Excellent communication skills Ability to make on the spot decisions Knowledge of audit requirements Excellent customer service skills Must possess organisational skills Excellent people management and communication skills Must be self-motivated and able to motivate others. Working Pattern Monday to Friday from 8 am to 4:30 pm, full time, 39 hours per week. Location: Donegal Skills: Leadership and Team Management Culinary Expertise and Food Quality Management Organizational Skills Health and Safety Compliance Financial and Commercial Acumen Communication and Relationship Management Adaptability and Decision-Making