Careers rarely develop the way we plan them. Our career path often takes many twists and turns, with particular events, choices and people influencing our direction.

We asked Claire Hanrahan from CRH plc to give some advice for people considering this job:

 

Claire Hanrahan

Auditor

CRH plc

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  Claire Hanrahan

The candidate needs to have a desire to travel. That is the most important. Travel is a vital part of the role of Internal Auditor at CRH. Your travel percentage ranges between 40% - 70% per year. They do try to keep it at a minimum but with a high staff turnover, you could be placed on additional audits that are short staffed.

You need to get on with all the people you work with also as you're away with these people for 4 nights a week for 4 weeks. You need to be friendly and outgoing and easy to get along with as it can get stressful on jobs so the last thing you want is someone who has attitude problems or can't communicate properly! Those 2 aspects are the most important for me.

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Creative people use their personal understanding of people and the world they live in to guide their work. Creative people like to work in unstructured workplaces, enjoy taking risks and prefer a minimum of routine.
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Caterer

Job Zone

Education
These occupations usually require a Leaving Certificate or equivalent.

Related Experience
Some previous work-related skill, knowledge, or experience is usually needed. For example, a bank teller would benefit from experience working directly with the public.

Job Training
Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognised apprenticeship program may be associated with these occupations.

Job Zone Examples
These occupations often involve using your knowledge and skills to help others. Examples include sheet metal workers, forest fire fighters, customer service representatives, physical therapist aides, retail salespersons and tellers.

€18k > 90 
Caterer
Salary Range
(thousands per year)*
€18 - 90 
Related Information:
Executive Head Chef: 50 - 90
Head Chef: 35 - 60
Sous Chef: 30 - 45
Pastry Chef: 26 - 35
Chef de Partie: 24 - 30
Demi Chef: 20 - 24
Commis Chef: 17.5 - 22
Data Source(s):
RecruitIreland (2014)

Last Updated: July, 2015

* The lower figures typically reflect starting salaries. Higher salaries are awarded to those with greater experience and responsibility. Positions in Dublin sometimes command higher salaries.
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At a Glance... header image

Prepares and supplies food, drink and entertainment for functions and special events.


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1Total Records: 5

Lisa Berry
Restaurant Manager  
Lisa Berry is a Restaurant Manager with McDonalds Ireland having started as a Trainee Manager in 2000.  She is responsible for all aspects of running the restaurant and enjoys the variety, challenge and responsibility that this gives her.  She is currently completing a HETAC Level 6 qualification in conjunction with McDonalds and National College Ireland in First-Line Management.
Go to Interview  
 
Lisa Curry
Catering Sales Executive  
Lisa Curry works as a Catering Sales Executive for the Ritz Carlton Hotel in Powerscourt, Co Wicklow. She is part of the Sales and Marketing team which is responsible for generating top line revenue for the hotel. Having completed her Leaving Certificate in Sion Hill in Blackrock she went on to do a BSc in Hospitality Management in Cahal Brugha Street.
Go to Interview  
 
James Sheridan
Restaurant Manager  

James Sheridan is the Manager of Ivans Oyster Bar and Grill in Howth., Co. Dublin.  He started working in the restaurant business as a part time job when he was 15 and decided when he left school to pursue a career in the area.  He did the Hospitality and Skills course in Waterford Institute of Technology, where he received a distinction in his final year exams.

Go to Interview  
 
Cosmin Tudor
Restaurant Manager  
Cosmin Tudor works as a Restaurant Manager in McDonald's in Dublin.  He holds a Diploma in Management, Commerce and Tourism which he got while studying in Romania. He is responsible for the overall operation and profitability of his restaurant.
Go to Interview  
 
David Kehoe
Chef  

David Kehoe is the Executive Head Chef in the Tower Hotel in Dublin.  When he completed his Leaving Cert he went to study in Athlone IT on a 2 year fulltime professional cookery course.  He also is qualified in HACCP (Food Safety Mgmt) up until management level.  He was one of the chef presenters on "Corrigan Knows Food", which was on RTÉ1 television.

Go to Interview  
 

Further Informationheader image

A detailed description of this occupation can be found on a number of online databases. Follow the link(s) below to access this information:

Note: you will be leaving the CareersPortal Site

Go..Catering Manager - from:  iCould [UK] Video
Go..Catering manager - from:  GradIreland
Go..Catering or Restaurant Manager - from:  N.C.S. [UK]

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