Chef De Partie - Bray - Full Time €15.00-£17.00 per hour Wicklow At Gather & Gather, we are known as one of Ireland & the UK’s most distinctive workplace catering experts. We are passionate about great food, great coffee, and putting our team members and customers at the heart of everything that we do. We are currently recruiting for a Chef De Partie for Central Production Unit in Bray. Location: CPU Bray Rate of pay: £15.00 - €17.00 per hour DOE Working pattern: 40 hours per week, 5 days a week including Sundays. Roster Rotation weekly. Key responsibilities: Food preparation: Assist with preparing, cooking, and packing lunch for distribution. Kitchen organization: Keep the kitchen organized and tidy and ensure produce matches orders. Cleaning and maintenance: Clean stations and dispose of expired food. Learning and development: Learn about kitchen responsibilities, develop new skills, and improve culinary knowledge. Other duties: Assist other chefs & departments and follow company policies. Assist where needed with back of house. Health and safety: Ensure food is handled and prepared safely and comply with health and hygiene regulations. HACCP Food Safety Certification is desirable and excellent hygiene standards. Communication: Interact with other chefs, supervisors and key communication with other departments. Experience: Ideally have a background in a CPU or busy kitchen environment focusing on a high standard. Individual: Be able to work with a team & be self-motivated to learn & progress in the kitchen. What's in it for you? Working with Gather & Gather has its perks! People are at the heart of everything we do, so we've developed a range of benefits and development opportunities to keep you content. Personal Development and Training opportunities Life assurance scheme Pension scheme Holiday allowance Eye care A great wellbeing strategy – including access to our Employee Assistance Programme, salary finance Family friendly support A holiday purchase scheme Regular social events and communication with our leaders Volunteering days Recognition schemes and people awards Long service awards Access to some great high street discount vouchers #J-18808-Ljbffr
Sous Chef €21.00 per hour Wicklow At Gather & Gather, we are known as one of Ireland & the UK’s most distinctive workplace catering experts. We are passionate about great food, great coffee, and putting our team members and customers at the heart of everything that we do. We are currently recruiting for a Sous Chef for CPU Bray. Location: CPU Bray Rate of pay: €21.00 per hour Working pattern: 40 hours per week, 5 over 7 days per week Job Purpose: Responsible for the provision of seasonal food in a contemporary style in line with the Gather & Gather brand. To maintain standards of quality, food hygiene, and health and safety. Running a busy production kitchen operation with a large volume of meals, responsible for the full management of the kitchen and the kitchen team. Delivers all budgetary targets and provides high standards of customer service. To work on a shift basis as required by the business; own transport is essential. Key Responsibilities and Accountabilities: To fully understand and interpret the Gather & Gather brand in terms of food and food service. To develop and plan menus that are in line with client and customer expectations. To prepare and oversee all preparation of food to the highest standard and in line with the Gather & Gather style. To ensure food is seasonal, of known provenance, and where possible sourced locally. To produce food in a timely fashion to ensure smooth service to the customers. To ensure that all appropriate ingredients are available for the menus being prepared and where necessary identify shortages and instigate action to source ingredients. To deputise in the Exec Chef’s absence where appropriate. To assist Exec Chef, Company Chefs, and Food Development Director in developing and producing new service styles and food concepts. Raise all supplier quality issues with the Procurement Department at Gather & Gather. To communicate with the relevant parties’ requirements for planned menus and order necessary ingredients. To coordinate stock ordering and stocktaking for the entire operation. Kitchen Finance: Plan menus and prepare food in order to minimise wastage. Control costs through efficient purchasing and use of existing stock whilst ensuring that standards and style are maintained. Ensure with Exec Chef, where appropriate, that budgetary targets are delivered on site through a thorough understanding of GP, GP%, selling price, cost price, margin, mark up, and calculation of menu costs through recipes. Responsible for ensuring weekly and monthly stock takes. To administer unit controls and keep records using the appropriate systems. #J-18808-Ljbffr
