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Kitchen Assistant – Elmgreen and Castleknock Golf Club

Chef Assistant reporting to Head Chef.  Full time position on a weekly rota which includes weekend shifts. Based in Castleknock golf club but would be required to cover shifts in Elmgreen golf club.

Executes food production activities, e.g. proper cleaning, food prep, to Head Chefs specifications and HACCP regulations.

Coordinates correct food storage (e.g. maintaining tidiness, following the first in – first out principle)

Must be aware of procedures of HACCP for kitchen porters, fire safety, grease trap, pest control, recycling, removal of waste products from kitchen, including the correct removal of waste grease from grease trap unit.

Following cleaning schedules as specified by Head Chef and Sous Chef, and documenting on a daily basis.

Ensures compliance with chemical training and proper usage of chemicals.

To undertake any other cleaning duties that may be assigned to you from time to time.

He/she will be working with the Head Chef and Sous and will provide support in the kitchen as required

Essential Job Functions

Constantly check all bins, kitchen and floor areas are free from waste/rubbish. Do not wait for chef to ask.

When on early Shift ensure all deliveries are checked, records filled in, and safely stored in an

ORGANISED MANNER IN THE CORRECT AREA, according to Head Chefs requirements, and HACCP regulations

Keep all fire exits and walkways clear and clean

Maintain good stock rotation in all fridges / freezers and dry goods area and cold room is swept and mopped at end of each service.

Kitchen Laundry collected daily

Pot wash / wash up area to be continuously cleared

Maintain the waste management / recycling programme in the kitchen and delivery yard

Follow the daily cleaning schedule plan on all kitchen equipment and in the general area of the kitchen. Keep records up to date.

Assist chefs in the set up daily procedures for service & functions etc., as required by Head Chef,

i.e. all plates and crockery to be washed and placed in correct sections, ready for daily service.

2. Quality of Work

Maintains hygiene, health and safety standards and that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to. Documents cleaning procedures daily

Conducts quality checks of goods received, documenting ALL delivery according with Haccp regulations and Head Chef Requirements

Ensures compliance with chemical training and proper usage of chemicals.

Professional appearance demeanour and conduct. Correct Uniform and safety clothing to be worn.

Mobile phones to be used for work purposes only.

Before leaving kitchen or going for breaks the Head Chef or Sous needs to be informed, by you.  

Key Responsibilities

Execution of kitchen hygiene and cleaning practices and minimizing wastage of chemicals in the kitchen

Maintains hygiene, health and safety standards and that Hazard Analysis and Critical Control Point (HACCP) records are adhered to and documented on a daily basis.


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