Results 201-220 of 576 for chefs

Seanad: Industrial Relations (Joint Labour Committees) Bill 2019: Second Stage (27 Nov 2019)

Fintan Warfield: ...questionable practices concerning tipping in their workplaces. Mr. Conor Stitt, with whom I work upstairs, attended the audiovisual room briefing held by Senator Nash. One SIPTU member, Mr. Martin Murga, a chef, said it best: The pursuit of profit pits worker against worker, good employer against bad employer. Such a process leads to ever declining pay and conditions in a sector....

Seanad: Industrial Relations (Joint Labour Committees) Bill 2019: Second Stage (Resumed) (27 Nov 2019)

Alice-Mary Higgins: ...not seen any improvement. In fact, we have seen disimprovement. At the audiovisual room briefing recently, we heard from people who started as kitchen porters, acquired skills and worked their way up to be pastry chefs. They spoke about the new people coming into the sector who have no guarantees and where it is the luck of the draw if one happens to get a good boss for one year or six...

Written Answers — Department of Agriculture, Food and the Marine: Beef Exports (27 Nov 2019)

Michael Creed: ...beef by growing recognition of, and preference for, grass-based, Quality Assured Irish beef in China. These brand building efforts are supported by online and offline promotions targeting trade, chefs and consumers. Equally important is a focus on building durable relationships and developing opportunities for a diverse range of beef cuts in foodservice, retail and e-commerce channels at...

Report on Island Fisheries (Heritage Licence) Bill 2017: Motion (21 Nov 2019)

Martin Kenny: ...of doing it that way, is something that had a unique selling point which was separate from the fish that were caught by a super-trawler in a big net. I have spoken to some of the celebrity chefs about this idea, the niche market for fish caught in this manner. If this were done properly and marketed properly, there would be a story to the food. I think we have often talked about this...

Joint Oireachtas Committee on Education and Skills: Limerick Institute of Technology: Chairperson Designate (19 Nov 2019)

...and families believe that catering is pot-walloping as opposed to being something for which people can get good training and professional development. As I know from my side of the business, head chefs in many leading hotels can earn nearly as much as the chief executive. There is a need to do something about that attitude. On access, I mentioned earlier that I am involved in DEIS...

Joint Oireachtas Committee on Jobs, Enterprise and Innovation: General Scheme of Employment Permits (Consolidation and Amendment) Bill: Discussion (13 Nov 2019) See 1 other result from this debate

Robert Troy: ...to reply in a timely fashion. I know from replies to parliamentary questions that the time it takes to have permits issued is increasing. This is creating a major difficulty, especially in respect of chefs. Restaurants are closing down because they cannot get staff and employment permits. I have no problem with refusals where insufficient information is provided with the application...

Seanad: An tOrd Gnó - Order of Business (16 Oct 2019)

Paul Gavan: ...psychological abuse and 15% had actually suffered physical abuse in the workplace. When asked the identity of the perpetrator, 76% said it was someone in a position of power. That could be the chef, the owner or the manager. As for sexual harassment, 55% of respondents had witnessed or experienced sexual harassment and 63% had witnessed or experienced bullying. This is just a small...

Seanad: Sustainable Tourism: Statements (16 Oct 2019) See 4 other results from this debate

Mark Daly: ...a number of issues regarding the sustainability of the tourism industry. One of the key factors is the issue of the supply of qualified staff. As the Minister of State is well aware, the lack of chefs in the restaurant industry is a key concern. People in my town, in Killarney and throughout Kerry and Dublin must try to get staff from abroad, as far away as Bulgaria and Romania, for the...

Joint Oireachtas Committee on Rural and Community Development: Departmental Outputs and Expenditure - Vote 42: Minister for Rural and Community Development (16 Oct 2019) See 2 other results from this debate

Joe Carey: ...is the correct approach. Consider the job that is under way in the Tradaree Arms in the main street in Newmarket on Fergus, where €1.2 million is going into the redevelopment of that building to provide a training area for chefs, a food hub, a meals-on-wheels operation, as well as a place for the youth of the village. This wonderful project, in the middle of the street, is made...

Joint Oireachtas Committee on Social Protection: General Scheme of the Payment of Wages (Amendment) Bill 2019: Discussion (10 Oct 2019) See 1 other result from this debate

John Brady: ...a restaurant or similar and sees that there is a service charge, he or she, rightly, assumes that it will go directly to the staff who look after the customer, including back-room staff such as chefs. Why is the service charge not included in the overall cost? Why is it not built in such that the consumer can see it? Essentially, it is a hidden charge or a top-up. Why is it not...

Joint Oireachtas Committee on Health: Quarterly Meeting on Health Issues: Discussion (2 Oct 2019)

Kate O'Connell: ...line on their balance sheet. Beliefs are hard to change and I believe the only way we can do that is through education. There is a shift whereby people are not going to listen to the celebrity chef as to what they should take to cure their terminal cancer. However, the Department and the Minister need to pre-empt what is coming down the road in terms of slick marketing campaigns to get...

Joint Oireachtas Committee on Transport, Tourism and Sport: Fáilte Ireland, Shannon Group and Port of Waterford Company: Chairpersons Designate (2 Oct 2019) See 1 other result from this debate

...bias our expenditure towards, regionality and seasonality. Dublin is the centrepiece for the country, but it needs less support than other parts of the country. Obviously, we will continue to develop it. We have an apprentice chef programme. We also have a China ready programme. There are over 130,000 visitors from China, both those based in Europe and those who have come on direct...

Joint Oireachtas Committee on Education and Skills: WorldSkills Competition 2019: Discussion (24 Sep 2019)

...change within the job itself. Women are put off the industry when they see that working kitchens generally are made up of 80% men and 20% women, and I saw this even in Budapest and France. Head chefs and sous chefs are mostly men. A woman has to go into a kitchen and doubly prove herself. If a woman in a working kitchen asks anyone else to lift a heavy bag that she cannot, she will be...

Written Answers — Department of Education and Skills: Apprenticeship Data (17 Sep 2019)

John Halligan: ...59 43 45 41 23 Aircraft Mechanics 34 39 53 74 54 Auctioneering and Property Services 53 59 Brick and Stonelaying 26 52 60 81 54 Butcher 7 16 Carpentry and Joinery 291 399 443 591 374 Chef de Partie 31 11 Commis Chef 25 112 23 Construction Plant Fitting 77 59 86 71 34 Cybersecurity 6 Electrical 956 1343 1705 1841 1189 Electrical Instrumentation 83 106 120 108 73...

Written Answers — Department of Education and Skills: Apprenticeship Programmes (6 Sep 2019)

John Halligan: ...Financial Services Associate n/a 14 25 27 International Financial Services Specialist n/a 14 24 25 Total 67 237 392 432 FOOD MANUFACTURING Butcher n/a n/a 7 22 Total n/a n/a 7 14 HOSPITALITY Chef de Partie n/a n/a 27 32 Commis Chef n/a 25 105 90 Sous Chef n/a n/a n/a n/a Total n/a 25 132 122 ICT ICT...

Joint Oireachtas Committee on Children and Youth Affairs: Issues Regarding Childcare Facilities: Discussion (31 Jul 2019)

Lorraine Clifford Lee: ...time? They were breaching ratios. In previous answers to colleagues' questions, they stated that workers who had direct contact with children need to be qualified. I remind the officials that a chef was working directly with children in one of these facilities on one occasion. If rosters are inspected, why are ratios consistently breached?

Written Answers — Department of Education and Skills: Apprenticeship Data (3 Jul 2019) See 1 other result from this answer

John Halligan: ...in 2015 and 2017 by the Apprenticeship Council, to date twenty new apprenticeship programmes have been developed and are now operational to complement the existing 25 craft apprenticeships. These include three chef apprenticeships in the hospitality sector in the occupations of commis chef, chef de partie and sous chef. A further programme in the occupation of executive chef is also in...

Ceisteanna Eile - Other Questions: Industrial Disputes (2 Jul 2019) See 1 other result from this debate

Simon Harris: ...out and that the workers are doing complex and changed jobs. They are reforming their practices and working differently. I recently launched a new nutrition and hydration policy which involves our chefs going above and beyond their duty in terms of the types of meals they provide to meet the individual needs of patients. That is not the issue in the dispute. Rather, it is around the...

Written Answers — Department of Jobs, Enterprise and Innovation: Work Permits Applications Data (27 Jun 2019) See 1 other result from this answer

Éamon Ó Cuív: 29. To ask the Minister for Jobs, Enterprise and Innovation the number of applications received to date in 2019 for work permits for chefs; and if she will make a statement on the matter. [26951/19]

Written Answers — Department of Education and Skills: Apprenticeship Data (27 Jun 2019)

John Halligan: .... Following two calls for proposals in 2015 and 2017 to date five apprenticeships in the food and hospitality sector have been approved for development. These are Craft Butcher (Level 5), Commis Chef (Level 6), Chef de Partie (Level 7), Sous Chef (Level 8) and Executive Chef (Level 9). The first three apprenticeship programmes have commenced with the Sous Chef programme due to commence...