Head Chef

Apleona is currently recruiting a Head Chef to join us in a pharma site in Dublin 15.

Working Pattern: Monday - Friday, from 7:00-15:00, 40 hours per week

Main duties and responsibilities

• Manage the supervision and control of all food and beverage from the Kitchen, while providing high quality food and taking control of GP% and Costings.
• Ensure that the service of all meals is to the standard laid down by the Company.
• Obtain supplies and purchases and ensure that the control of raw materials are to Company standards.
• Ensure food is prepared using fresh and local produce whilst maintaining a high standard of quality and presentation
• Ensure that methods of food preparation, production and presentation comply with standards and Client specification
• Complete and maintain all legislative paper work as required by law including the Bilfinger Kitchen Diary
• Maintain the Company standard of hygiene and safety, and develop/update cleaning schedules.
• Take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area.
• Ensure that all areas are left clean and tidy and all equipment is switched off at the end of each shift.
• Maintain satisfactory relationships at all appropriate levels of the Client organisation
• Attend to all customer complaints and compliments
• Ensure admin procedures are handled and conduct regular security checks.
• Ensure all deliveries are received and recorded as per company requirements
• Ensure all new staff are inducted into the Canteen and kitchen procedures
• 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
• Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle
• Attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities
• Attend meetings, conferences and training courses as requested.

Qualifications and Experience

• Recognised Professional Culinary Qualification
• Previous experience within a working kitchen
• Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
• Costing and Menu Planning, Stock Control and High Quality Food Production
• Recognised Professional Culinary Qualification
• Excellent communication, organisation and customer service skills .
• Ability to make on the spot decisions
• Knowledge of audit requirements
• Excellent communications skills
• Adaptable and flexible in approach to work required