Seeking an enthusiastic, hardworking kitchen assistant / junior chef.
Previous experience and knowledge of HACCP an advantage.
Excellent food hygiene standards and a desire to learn on the job in a friendly, creative kitchen a must!
This job might suit someone with an interest in Japanese and Korean food.
Salary DOE, 25-30+ hours Thursday - Sunday.
Mail your cv to firstname.lastname@example.org or call Joe to introduce yourself on 087 7384542.
The position of L.T.I assistant Coordinator involves the delivery of training in a Galway/Roscommon Education and Training Board supported Local Training Initiative. This is a 48 week course for up to 16 learners. The position includes managing and supporting the participants on the Local Training Initiative and ensuring participants receive the required training to acquire a QQI Level 5 Professional Cookery Award and develop other necessary skills, including personal skills.
The Major award is: Professional Cookery
1. Culinary Techniques
2. Meal Service
3. Pastry, Baking and desserts
4. Menu Planning and applied Nutrition
5. Personal effectiveness
6. Work Practice
7. Food Science and Technology
8. Word Processing
9. International Cuisines
Suitable candidates must have:
Annual salary of € 29,782.00
Monday to Friday
35hrs per week
Application by cover letter and CV by email only to: email@example.com by 4th September 2022
Shortlisting will take place immediately on close of application.
Canvassing will disqualify. Garda vetting may apply
Chef de Partie required for the Royal Irish Yacht Club in Dunlaoghaire.
We will offer a competitive salary and excellent working conditions. The yacht club is convenient to public transport and we also have parking onsite.
The right candidate must be have the ability to work on their own initiative as well as part of a team.
H.A.C.C.P knowledge and experience required.
Small kitchen team so a friendly and can do attitude is a must.
If interested in this position e-mail your CV to firstname.lastname@example.org or phone 012809452 ext 1
Royal Irish Yacht Club
Location: Dublin City Centre
Job Description: Healthcare Chef €15.58 per hour / €31.16 (Sundays & Bank Holidays Monday) per hour, Full- time job in Dublin City Centre
If you are a qualified Chef who is looking to work in the Healthcare sector & only work days then Three Q Temps may have the job for you. We are recruiting for Chefs to join our TEMPS team for our Healthcare clients in Dublin City Centre.
Rate of pay is €15.58 per hour / €31.16 (Sundays & Bank Holidays Monday) & Full-time hours.
Many of our Chefs go on to get offered permanent jobs with the HSE, so working with Three Q Temps is a great way to kick-off your career in Healthcare.
Simply click Apply & send us your CV or call Shane on 01-878-335 for a chat about what locations we have to suit you.
Job Title: Hospital Chef Location: Dublin City Centre Salary: €15.58 per hour / €31.16 (Sundays & Bank Holidays Monday) Hours: Full- time
Click Apply & send your CV or call Shane on 01 878 3335 for a chat.
Three Q provides the Gold Standard in Temping. Here's what one of our temps have to say about working with us:
"I've been working for Three Q for a while and I can honestly say that the team is professional, thoughtful, reliable, friendly, and trustworthy"
Damien O Hare
Cathal Brugha Catering College
Job Title/Grade: Catering Franchise Opportunity
Business Name: Clontarf Golf & Bowling Club
Location: Donnycarney House, Malahide Road, Dublin 3.
About the Business:
Clontarf Golf Club is one of the oldest established golf clubs to be found around Dublin. It was founded in 1912, on the lands of nearby Mount Temple. It is also significant that at the time of the founding of the Club, as many as 90 per cent of golf courses throughout Ireland were limited to nine holes.
The Club flourished for eight years at Mount Temple until 1920 when several problems arose over the leasing of the land. Finally in August 1921, a lease was secured from Dublin Corporation on the land attached to Donnycarney House and work started immediately on laying out a new golf course there, designed by Harry Colt, the famous golf-course architect of international repute.
At the time of its foundation the total membership numbered 280 of which 70 were Lady Associates and 20 were Five-Day Members. Clontarf Golf Club was to become the first Irish Club to have Five-Day Members and, at the time, no golf was played on Sundays.
The Clontarf Members, however, were confronted with the problem of whether they should content themselves with another nine-hole course with the move to its present site, which would leave them with considerable land to spare, or utilise the land to its full capacity by going for a larger layout. It was finally decided that they should opt for 12 holes, comprising outer and inner loops of six. With the loops being played in opposite directions, the result was an ingenious method of completing 18 holes.
Meanwhile, a crucial move towards achieving an 18-hole layout was the purchase, in January 1927, of the interest in McCullagh's Field (the present 16th and 17th holes) for a sum of £20. An option was also obtained on Corbett's land (quarry holes) at that time and all details were finalised with Dublin Corporation and those particular individuals in February 1927. So it was that at the Club's annual dinner later that month, Dr. Morrow informed the Members of the deal, emphasising that Clontarf would now be the only Club in the country to boast an 18-hole course within a city boundary.
About the Role:
Full Terms of Reference available from
Neil Rooney CCM CCE,
Applications to email@example.com
The Closing date for applications is Friday 15th August 2022
Experience level/skills required:
Experienced Chef/Dining Room Management
Conditions: The club operates 7 days a week, year around.
Why work with us: This is a wonderful opportunity to own and operate your own business without the financial burden of investing in a premises or purchasing equipment.
How to Apply: To Neil Rooney CCM CCE, General Manager. Manager@ClontarfGolfClub.ie
We are currently looking for chefs in SOLE Seafood and Grill on Dublin's South William Street, Sole is a restaurant that specialises in preparing and serving Ireland's best seafood, working with suppliers such as Kelly's Oysters, we have won the best seafood restaurant in Europe for the last three years running.
We are currently looking for one or two full time commis chefs and one full time chef de partie, they must have at least one year experience in a professional kitchen, flexible working hours, starting rate from €12 per hour with benefits including shared tips and service charge.
For any more details or if you are wishing to apply, please contact head chef Oscar Chen at firstname.lastname@example.org.
Location: Fossa, Killarney
Salary: € 41000-45000 depending on experience
Job Title: Sous Chef
We have an exciting opportunity to join the team at Killarney Brewing Distillery and Visitor Experience Fossa, Killarney, as we prepare to open our exciting new venture. This is a year-round position in a pristine new building and is an excellent opportunity to work with this well-established and growing company.
About the Role:
Full time Position
Performance reviewed after 3 months employment
Apply to email@example.com
Killarmey Brewing Distillery and visitor experienc
Are you a highly experienced Head Chef in Dublin, Limerick, or Waterford? Are you passionate about using local food produce? Do you have experience working at a 4 or 5 star Hotel/Restaurant? If so, these amazing opportunities are for you!
These restaurants are looking for motivational team leaders who will create innovative menus.
Get in touch by email firstname.lastname@example.org for more information or to apply!
Business Name: The Three Towers Eco House and Organic Kitchen at Slieve Aughty Centre
Location: Loughrea, CO Galway Ireland
About the Business:
We are a small family run eco-friendly resort with a certified organic restaurant, accommodation and horse riding centre.
About the Role:
We are seeking a head chef to manage the busy restaurant with the option to take it over under a lease agreement. The restaurant currently runs a daily cafe that caters to the general public as well as serving small private events such as weddings and family gatherings and holiday guests.
The head chef must be able to plan and cost menus, organise junior staff, and keep health and safety records.
Experience level/skills required: Head chef, high grade
Conditions: This is a full time position with full benefits to start. Must be able to work weekends and holidays. The ideal candidate will have an interest in taking over the restaurant under a lease agreement.
Why work with us: The Three Towers sources much of its fruit and veg from the organic garden. The ideal candidate has a passion for organic food and seasonal cooking. As the restaurant also features a brand new outdoor kitchen and pizza oven, creativity and a desire to cook outdoors would be preferred. We have been in business for over 30 years and have always been committed to eco-friendly practices, conservation and organic growing. We have an exception team of dedicated staff who believe in our mission and help to create a space that is more than a restaurant but a refuge and unique destination.
How to Apply: Candidates can apply via email to email@example.com
The Three Towers eco House
I'm looking for chefs of all grades to join my team. Kitchen is very busy so must hold good organisation skills, be available to work weekends and of course want to work as part of a team with my amazing crew!
If this is something that interests you please drop me an email on firstname.lastname@example.org or call me on 0402-26200 😁