Join our team in Tipperary Town Plaza, and become part of Supermac’s and the Plaza Group's success.
Title: Commis Chef
You must be an EU/EEA passport holder and either live in or commute to Tipperary.
OBJECTIVE: To maintain consistent standards of service, ensuring customer satisfaction. To contribute to the profitability of the Deli through the operation of effective cost controls and excellent customer service. To assist in the creation and Development of dishes and products that are tasty, well presented, and in keeping with Mac’s Place offerings whilst complying with company regulations, law, and HACCP requirements.
The Job:

• Assist in the day-to-day operation of the hot & cold deli and the fresh food offering on-site.
• Involved in the preparation, cooking, and serving of hot and cold foods, under the direction of the chef.
• Ensures the deli area provides a variety of fresh, well-presented, and of the highest quality foods at all times of the day whilst operational
• Able to cook simple dishes, familiar with commercial kitchens, has the appetite to learn new methods and take direction from chef.
• Contribute to menu planning & development to ensure a variety of choices.
• Ensure that pre-agreed menus are adhered to and planned for.
• Food ordering from approved suppliers to meet deli requirements.
• Ensure that food safety operational requirements are maintained at all times.
• Manage and plan the internal cleaning program to consistently meet QSC requirements.
• Provide the highest standard of customer service.
• Work as part of a team to ensure the customer is happy
• To communicate all information with management promptly and to update information and communication as required

OPERATIONS - GENERAL

• Ensure that fresh food offered for sale is well presented and of the highest quality at all times.
• Ensure that deli standards are maintained and improved to meet food safety and hygiene requirements and communicate the same to store management and personnel
• Involving in the recruitment process, training, and cross-training of effective and efficient customer-focused personnel, whilst following company standards and policies.
• Ensure delicatessen standards are consistently improving in terms of sourcing new products, housekeeping, merchandising, presentation and customer service
• Plan for market changes and demands as they arise – seasonality and local activity
• Ensure delicatessen promotions are managed appropriately with adequate costing analysis.
• Ensure all customer complaints are dealt with in the appropriate manner
• Ensure HACCP standards are implemented and record sheets are maintained according to requirements
• Ensure your work area is kept clean at all times
• Assist with food ordering from approved suppliers to meet deli requirements.
• To accept flexible work schedules when necessary for uninterrupted service to customers. To maintain flexibility within the team
• To provide support where necessary in other areas of the Deli

FINANCE

• Ensure overheads are controlled and minimised where appropriate through effective management of the area.
• Assist Deli Manager with operating to set standards of deli to meet pre-set food cost targets through staff training, portion control, waste control, etc.
• Assist in ensuring delicatessen margins are managed appropriately and profitability of the area is maximised.

FOOD MANAGEMENT

• Ensure effective and compliant HACCP control systems are in place and all relevant record sheets are completed
• Ensure policies and procedures about fresh food are implemented and managed
• Assist Deli Manager with stock control, dating, and stock rotation.
• Assist in ensuring effective stock control systems are in place ensuring stock is rotated accordingly and out-of-date stock is discarded appropriately
• Ensure wastages in the delicatessen area are maintained at a minimum level through effect management of the stock
• Identify areas of stock leakage and ensure effective systems are in place to minimise stock loss (e.g. through wastage, and damages)

GENERAL

• To undertake other additional duties as may be assigned by the Deli Manager or Operations Site Manager.

"Only candidates living in Ireland and allowed to work here will be considered."
#INDSJ
Job Types: Full-time, Permanent
Schedule:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Tipperary, CO. Tipperary: reliably commute or plan to relocate before starting work (required)

Experience:

• commis chef: 2 years (required)

Work authorisation:

• Ireland (required)

Work Location: In person
Reference ID: DCH¦TTP