Job Requirements
Strong technical skills in food preparation, cooking, and plating, particularly in traditional Irish cuisine, carvery service, and modern à la carte dishes.
Ability to manage a specific kitchen section (grill, sauce, larder, or pastry) efficiently while ensuring quality and consistency.
Proficiency in HACCP principles, allergen awareness, and kitchen hygiene protocols to maintain high food safety standards.
Ability to work under pressure, prioritize tasks, and ensure timely preparation and delivery of dishes, especially during peak hours.
Strong ability to develop new dishes, refine existing menu items, and contribute innovative ideas to enhance the restaurant’s offerings.