Commis Chef

Job description – CommisChef Trump International Doonbeg is a coastal haven, hiddenon a sheltered corner of the Wild Atlantic Way where world-class golf meets anintimate Spa, amazing food and access to the best activities, culture, heritageand one of the most picturesque settings Ireland has to offer for conferences,meeting, incentives and special events. Recognised among the best championship Links Coursesin the world and named best Golf Resort in Ireland by the Irish Golf TourOperators Association. At the heart of the resort is the Irish Country househotel with one of Irelands best Hotel Restaurants, the Ocean View Restaurant.And Ocean is a recurring theme, ever present with stunning views of the rollingwaves and the rugged landscape stretching as far as the eye can see to theCliffs of Moher. Trump International Doonbeg is home to a proud andmotivated workforce of 305 people during high season, offering a world class 5Star Hotel workplace, with the beauty and balance of west Clare living. Job Title: Commis Chef Department: Food & Beverage -Culinary Responsible To: Chef de Partie Type of Contract: Seasonal Main Purpose of Job: As a Commis Chef, you areresponsible for preparing and presenting high quality dishes to deliver anexcellent Guest and Member experience. You will be responsible for performingthe following tasks to the highest standards: Liaiseswith: Stores,Back of House, Food & Beverage Department MAINDUTIES Foodpreparation. Ensureconsistent great food production, in line with the highest quality standards.Performtasks within a timely manner.Contributeto Kitchen revenue through effective food cost control.Assistother departments wherever necessary and maintain good working relationships.Assistingwith the creation of dishes to suit our guests needs.Toassist in the set up and organisation of the assigned workstation.Toensure that hygiene is maintained and promoted in food preparation inaccordance with Company Policy and Statutory requirements.Toprepare, cook and present all dishes within area of responsibility to thecorrect menu specification with regard to quality and quantity.Toparticipate in training programmes as required.Due to the cyclical nature of the hospitality industry, employees maybe required to work varying schedules to reflect the business needs of thehotel which can include day, evening or weekend shifts.  HEALTH& SAFETY To fulfil your obligationsunder HACCP and food safety management regulations.To fulfil your obligationsunder the Health & Safety at Work Act 1989 and any revisions or additionallegislation made thereto.To ensure that reasonable care is taken for health andsafety of yourself, other employees, guests and any other person on thepremises.To keep your work area tidy and safe and report anyhazard, accident, loss or damage to management.To be aware of trained first-aid personnel on thepremises and the location of first aid box.To observe all safety rules and procedures, includingthose laid down in the Health & Safety Statement for your place of work.To carry out and promote fire and accident drills asdirected by the hotel safety officer.OTHERDUTIES The above is not intendedto be an exhaustive list and you will be expected to comply with any reasonablerequests or duties as directed by management. QUALIFYINGCRITERIA 2-3 years commischef experience.Formal culinary training desirable.Goodknowledge of HACCP and allergens.Passionfor producing good quality food.Strongteam player.Goodcommunication and interpersonal skills.Positiveattitude.Abilityto take direction and being able to perform under pressure.Experienceas a breakfast chef an advantage. BENEFITS Regularlystocked canteen for meals, snacks and beverages while on duty.Discounts in ourSpa, Hotel & Golf course. Discountedstaff and friends and family rates available in other group properties in theUnited States, Canada and the United Kingdom.Free Carparking.Regular staffappreciation initiatives.Opportunitiesto develop and grow through assisted educational opportunities.Sick Benefitscheme.Personal lockerwhere required.