Commis Chef

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

We are looking for a Full Time Commis Chef to join our team in Jodhpur Restaurant, 26 Dublin Street, Longford. We open 6 days a week from 5 pm until 10.30 on Monday to Thurday and 5 pm until 11 pm on weekends. Tuedays are closed.

Roles and responsibility

Specialists in Indian curry and Tandori cuisine

Overall responsibility for the kitchen daily operations

Liaising with the relevant companies for food orders

Creating new dishes and menus

Monitoring and controlling stock levels

Estimating costs and ensuring all procedures come within budget

Implementation of health and safety procedures in the kitchen Personal specifications

experience in the role of chef de partie in Indian curry and Tandori dishes

A Diploma in cooking or hospitality management will be a advantage

Candidate must have good communications skills and ability to work in team

Candidate must be able to maintain high quality in cooking under busy environment

Maintain the highest standards in food hygiene, service & presentation (HACCP & Health & Safety Legislation)

Key Requirements

• Relevant culinary qualification
• English required
• Experience in managing offsite catering menu/events- both hot and cold options preferred
• Experience of H.A.C.C.P. documentation
• Experience of menu planning
• Ability to work on own initiative and as part of a team
• Maintain high standards of personal hygiene
• Professional manner
• Ability to manage multiple tasks
• Ability to follow accurately and issue instructions, written or oral
• Assist with menu planning and menu costings eliminating waste where possible.
• Assist with food orders in line with company purchasing policy.
• To ensure that any Food Safety and Quality records assigned to you are being carried out daily within the kitchen and related areas, without exception.
• To ensure that food presentation is innovative, and at the required temperatures are recorded on the appropriate charts
• To assist with carrying out stock takes as appropriate.
• To maintain good communications with team members and customers.