Executive Chef, Dublin Pike

Purpose of the Post

Plan, organise and control the food purchasing for the Catering Department and ensure that the food is of high quality standard.

Direct and supervise staff and work in kitchen to agreed standards, in accordance with legislation, HACCP, ISO 22,000 and hospital standards.

Deputise for the Assistant Catering Manager as required.

Ensure compliance with statutory and regulatory regulations.

Manage catering function efficiently and effectively, enhancing or implementing required structures, systems and practices within available resources and facilities.

Department The Catering Department covers the Main Kitchen, Patient Service Area, Staff Canteen and Hospitality services.

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