Junior Chef de Partie

About Us Apleona Ltd. is a leading facilities management company based in Dublin. We pride ourselves on delivering high-quality services to our clients, ensuring a clean, safe, and efficient environment. Role Overview As a Sous Chef, you will coordinate daily operations and manage maintenance, caretaking, cleaning, and catering departments. Your main focus will be to deliver exceptional food service, maintain high standards, and manage costs effectively. Key Responsibilities Food & Beverage Management: Oversee kitchen operations, ensuring high-quality food production and service. Quality Control: Maintain meal standards and specifications, using fresh, local produce. Inventory Management: Control raw materials, portions, and stock, ensuring tight stock control and minimal wastage. Compliance: Ensure all food preparation and hygiene standards comply with legal and company requirements. Team Management: Induct new staff and maintain a clean, secure kitchen environment. Client Relations: Maintain positive client relationships, addressing complaints and compliments efficiently. What Were Looking For Health & Safety Expertise: Knowledge of kitchen health & safety procedures. Multi-tasking Ability: Efficiently handle multiple tasks in a high-energy kitchen environment. Organisational Skills: Excellent at balancing competing priorities and workloads. Relationship Skills: Ability to work with people at all levels and across diverse nationalities. Leadership: True leadership skills to achieve ambitious targets and support team culture. Adaptability: Flexible and able to take initiative in dynamic situations. Qualifications Experience: Previous experience in a working kitchen. Culinary Qualification: Recognised professional culinary qualification. Skills: Excellent communication, customer service, and people management skills. Knowledge: Costing, menu planning, and audit requirements. Decision-Making: Ability to make quick, effective decisions. Why Join Us? Be part of a dynamic team dedicated to excellence. Opportunity to work with fresh, local produce. Develop and implement your culinary creativity. Contribute to a positive team culture and client satisfaction. Working Pattern: 12:00 to 20:00 or 07:00 to 15:00 Monday to Friday.