Sous chef 4am to 12pm
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Sous Chef- Kitchen Structure: (1 combi oven, gas burner rings, deep fat fryer)- Two chefs to produce, transfer to gastro trays of about 250 to 280 meals per day.- All meals to be ready for 10.50 and delivered to the office for 11.30.- High volume cooking and preparation for two mains, 1 vegetarian dish, soup and side salads.- Full HACCP compliance temperature logging, incoming good, chilling,... |
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an hour ago
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