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Support the Head Chef with food preparation and presentation
Prepare desserts as required
Adhere to all HACCP standards and procedures
Maintain a clean, organised, and efficient workspace
Monitor and manage stock levels within your section Minimum of 4 years’ experience as a Chef de Partie or Sous Chef
Strong communication and teamwork skills
Valid Manual Handling and HACCP certification (or willingness to complete training)
Ability to work efficiently in a fast-paced environment
Legal right to work in Ireland
A full driving licence is an advantage Competitive hourly rate with weekly pay
Accrued holiday pay
Opportunity to gain experience in a variety of kitchens across Dublin
Flexible working hours
About the Role
Chefs (Leinster)
Key Responsibilities:
Requirements:
Benefits:
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