Total 46 Director/C-Level Full-time job vacancies in leopardstown dublin 18 d18 p521

Must able work in Team

Able to prepare Indian Rojak Recipes and Costing

Able to work rationale shift

Must be proactive

Fine-tune and able to form new recipes

Must be efficient in ROJAK cutting skills and platting skills

Must able to prepare Rojak Sauce.

Able to prepare Asian cuisine will be additional skills

Able to maintain Hygiene standards in the kitchen

Must be good knowledge in WSH matters

Able to prepare ingredients ordering with suppliers.

You will be responsible for formulating and executing community engagement, fundraising and volunteer management strategies and developing strategic partnerships with key stakeholders in the community, such as private corporations, community organisations and government agencies. You will work closely with the Director to provide leadership to the Division, which comprises the Fundraising, Volunteer Development, Special Projects and Corporate Communications departments.

• Identify, plan and strategise effective engagement and partnership initiatives
• Facilitate, manage and maintain good relationships and network with both public and corporate partners
• Assess proposals of creative plans, programmes and activities for effective partnerships across both public and corporate sectors
• Identify and leverage existing opportunities/platforms for greater, more extensive and effective partnerships and engagements
• Drive assigned online donation channels and sustain multiple and diversified revenue streams to achieve the annual target.
• Ensure that regulatory compliance and governance standards for fundraising and enterprise activities are met and upheld.
• Cultivate relationships with donors through an effective donor retention programme.
• Maintain digital data system on donors, volunteers, prospects and campaigns.
• Develop strategic partnerships to build brand awareness and marketing communication, including social media
• Formulate public communication strategies, handle media relations, and implement communication platforms/collaterals to engage the public, patient and key stakeholders through corporate and online channels
• Participate actively in relevant work projects and any other duties as assigned by the Director/ Executive Leadership.

Job Requirements:

• Recognised degree, preferably in Marketing, Communications, Public Relations or related field
• Minimum 8 years of working experience, of which at least 5 years in a management capacity
• Prior experience in fundraising will be an advantage, and a track record can be an advantage
• An appreciation of regulations and guidelines in the charities sector.
• Possess good interpersonal and communication skills (written and oral)

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability to divide responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook a variety of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Responsibilities:

• Build, maintain and develop effective business relationships with existing customers
• Engage in proactive customer liaison and negotiation activities to maximise profit by up-selling or cross-selling
• Actively pursue new business opportunities to secure new customers
• Work closely with internal stakeholders on quotations, orders, projects & tenders, deliveries, invoicing, payments, ensuring that all customer needs and deliverables are met according to proposed timelines
• Address customers’ enquiries and resolve issues effectively and efficiently
• Assist with annual sales forecasting and budget management
• Prepare and present reports on delivery and sales performance, account progress, goals, and quarterly initiatives
• Represent HYDRO on a senior level at events, exhibitions, customer visits and presentations
• Responsible for the development of marketing documents and customer communications within Asia Pacific’s responsibilities, in collaboration with the Marketing Team
• Regular visits to customers, exhibitions and HYDRO locations
• Any other reasonable duties as assigned by the Management

Requirements:

• Education: Minimum Bachelor’s degree in any discipline
• Experience: Over 10 years of sales experience, ideally in the aerospace or MRO industry
• Experience with Aviation Ground Support Equipment, Engine or Airframe Tooling and Engine Transportation would be an added advantage
• Good knowledge of SAP Software and MS Office
• Strong interpersonal, communication and negotiation skills
• Good business acumen with a strong ability to accurately grasp market trends and customers’ needs
• Willing to travel on a frequent basis

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

The Assistant Director of Programmes and Services plays a crucial role in the effective operation and growth of our social service agency. Working closely with the Director of Programmes and Services, this position oversees the planning, implementation, and evaluation of various programs aimed at addressing the needs of our community. The Assistant Director will also be responsible for managing day-to-day operations and ensuring high-quality service delivery to our clients.

We anticipate the key responsibilities for this position to include:

a) Programme Development and Implementation:

I. Collaborate with the Director to develop, implement, and evaluate innovative and impactful programmes and services that address the needs of CARE’s target beneficiaries.

II. Ensure that programmes align with CARE's mission and goals while meeting service areas and needs gaps identified by the relevant public authorities.

b) Team Leadership Supervision:

I. Lead a team of professionals comprising social workers, youth workers, counsellors, psychologists, therapists, and others, to ensure effective delivery of programmes and services.

II. Provide supervision, guidance and support to the team to ensure delivery of ethical and high-quality programmes and services.

III. Foster a positive and inclusive team culture, promoting professional development and growth.

c) Stakeholder and Community Engagement:

I. Work closely with community partners, schools, and other stakeholders to ensure the effective delivery of programmes and services.

II. Work collaboratively with other stakeholders to enhance reach and impact through research and development.

d) Monitoring and Evaluation:

I. Establish and implement effective monitoring and evaluation systems to assess the impact and outcomes of programs.

II. Utilize data and feedback to make informed decisions and continuously improve program effectiveness.

e) Budget Management:

I. Work collaboratively with the finance team to develop and manage budgets for youth programs, ensuring fiscal responsibility and accountability.

f) Advocacy and Outreach:

I. Represent the organization at relevant forums, conferences, and networking events to promote awareness and collaboration.

Qualifications:

a) Bachelor’s or master’s degree in social work, counselling, psychology, public administration, or a related field (advanced degree preferred).

b) Minimum of 6 years of experience in program management or social services sector, with demonstrated leadership and supervisory skills.

c) Strong understanding of social issues and challenges facing the communities we serve.

d) Excellent communication, interpersonal, and organizational skills.

e) Ability to work effectively in a diverse and multicultural environment.

You will be responsible for formulating and executing community engagement, fundraising and volunteer management strategies and developing strategic partnerships with key stakeholders in the community, such as private corporations, community organisations and government agencies. You will work closely with the Director to provide leadership to the Division, which comprises the Fundraising, Volunteer Development, Special Projects and Corporate Communications departments.

• Identify, plan and strategise effective engagement and partnership initiatives
• Facilitate, manage and maintain good relationships and network with both public and corporate partners
• Assess proposals of creative plans, programmes and activities for effective partnerships across both public and corporate sectors
• Identify and leverage existing opportunities/platforms for greater, more extensive and effective partnerships and engagements
• Drive assigned online donation channels and sustain multiple and diversified revenue streams to achieve the annual target.
• Ensure that regulatory compliance and governance standards for fundraising and enterprise activities are met and upheld.
• Cultivate relationships with donors through an effective donor retention programme.
• Maintain digital data system on donors, volunteers, prospects and campaigns.
• Develop strategic partnerships to build brand awareness and marketing communication, including social media
• Formulate public communication strategies, handle media relations, and implement communication platforms/collaterals to engage the public, patient and key stakeholders through corporate and online channels
• Participate actively in relevant work projects and any other duties as assigned by the Director/ Executive Leadership.

Job Requirements:

• Recognised degree, preferably in Marketing, Communications, Public Relations or related field
• Minimum 8 years of working experience, of which at least 5 years in a management capacity
• Prior experience in fundraising will be an advantage, and a track record can be an advantage
• An appreciation of regulations and guidelines in the charities sector.
• Possess good interpersonal and communication skills (written and oral)

• can work on publick holidays
• can work on shifts/change of shifts
• can work and stand for long hours
• at least 10 years experiences of F&B industry
• have relavant certificate/diploma

• Supervising all daily operations of company
• Supervising, mentoring and managing a small group of managers
• Maintaining relationships with clients, partners and other stakeholders
• Managing the profits and losses of the organization or a specific division
• Developing goals and initiatives to direct the company’s course
• Guiding managers on implementing company initiatives and policies
• Evaluating company processes and procedures to solve issues within them
• Ensuring business operations are implemented based on established procedures
• Maintaining regulatory records and paperwork

The Capability Development and Business Planning Assistant Director will lead the strategic enhancement of organizational capabilities to drive business development initiatives. This dual role focuses on the development of future capabilities that the business requires to meet the strategic and operational objectives while ensuring that the team is equipped to deliver exceptional events, fostering new and renewed relationships to expand the market presence and client base to be competitive in the market.

• Work with the Director to develop and implement a capability development strategy aligned with the company’s mission and business objectives.
• Conduct market analysis, scan business and competitors’ environment to identify trends, opportunities, threats, guiding the company’s growth strategy.
• Spearhead and review business growth through expanding current businesses and exploring new markets/ business opportunities, including sponsorship to increase market share
• Foster new and existing alliances/ collaboration and partnership with various stakeholders and key partners to ensure all strategic plans are carried out seamlessly
• Nurture strong relationships with all stakeholders and potential clients
• Assess current capability of the team in fulfilling the strategic objectives of the organization and identify improvement areas to beef up its competencies to enhance event delivery and client services
• Design and implement comprehensive training programmes, workshops and mentorship initiatives to build team capabilities
• Implement innovative best practices in project management, processes and event logistic to streamline and enhance operational efficiency and maximize clients’ satisfaction
• Develop and manage the budget for capability development and business development initiatives, ensuing optimal use of resources
• Foster a collaborative environment that encourages innovation and knowledge sharing
• Manage changes and situations to ensure coverage of last-minute exigency to be handled with service recovery and minimize impact to business

Qualifications and Other Requirements

• Bachelor’s degree in Events Management, Business or related field
• Minimum 7 years’ experience in capability development, business development or event management including the MICE industry
• A proven track record of leading training initiatives and experience in driving business growth

Preferred Knowledge and Skills

• Good working knowledge in the leisure and the entertainment industry
• Strong understanding of event industry trends and development, best practices and clients’ needs and requirements
• Good analytical skills to analyse data for informed decisions and pivot strategies based on metrics for reporting
• Preferably with experience in managing event management software
• Strong organizational and management skills
• Good in communication, negotiation and presentation skills

Compensation package will be discussed separately should candidate be shortlisted.

Experience in preparing Prata Dough Flipping & cooking.

Able to work Public Holidays.

Follow all guidelines for food hygiene and health and safety as per NEA guidelines.

monitoring stock take and stock rotation.

Take full responsibility for the cleaning of the kitchen and workspaces

Able to work under pressure

All food preparation procedures strictly adhere to Company’s standards and National food safety regulations

Assist in planning and creating menus, recipes and daily specials

Responsible for quality of food/ ingredients and inventory level, ensuring sufficient stock at all times.

Ensure workstation, including food presentation, quality, food hygiene, kitchen cleanliness and safety at all times

Other duties as and when assigned

Guide and assist trainees

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability to divide responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook a variety of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Responsible for hiring and training staff, promoting high levels of customer service, advertising their services, and ordering and selling hair or beauty products. They need to ensure all staff are complying with occupational health and safety regulations. To make sure that the business is fully staffed, scheduled appropriately, well-stocked, and running smoothly at all times