RESPONSIBILTIES
1. Assisting the Head Chef in the day to day running of the kitchen.
2. In charge of the purchasing and storage of food.
3. Ensuring high culinary standards are met and having a key eye to detail.
4. Ensuring hygiene and safety standards are adhered to buy following all company health and safety procedures.
5. Assisting the head chef when it comes to writing menus and creating new recipes.
REQUIREMENTS
6. Minimum 2 years experience as a Sous Chef within a hotel or restaurant setting.
7. Ability to Multitask and remain organized and flexible.
8. Excellent communication, time management and interpersonal skills.
9. Be flexible to work a variety of different shifts including mornings evenings and weekends
PACKAGE ON OFFER
10. Competitive salary of €38,000 – €40,000 depending on experience.
11. Accommodation can be provided at a small additional cost
12. Meals on duty
13. Other benefits to be discussed in interview
If you have the necessary experience