Job Title: Sous Chef
Reporting to: Executive Head Chef
The successful candidate will assist the Head Chef in ensuring a smooth and efficient running of the kitchen.
Key Responsibilities:
* To assist the Head Chef in providing leadership for the team with a passion for food and an interest in learning and development.
* To assist in developing the meal experience as one of the main selling features for breakfast, lunch, dinner and banqueting meal services at Kilkea Castle.
* To take responsibility for the Kitchen in the absence of the Head Chef.
* To monitor all dishes prepared from the Kitchen and to ensure they conform to agreed standards prior to food service.
* To agree, implement and maintain HACCP Procedures (including Cleaning Schedules) in liaison with the Head Chef.
* To ensure excellent food hygiene practice is observed in the entire food chain from storage through to preparation and service.
* To ensure that all kitchen equipment, fixtures and fittings are in good working order and to ensure that no item of equipment is mis-used or used by staff not trained to use such equipment.
* To ensure that all staff report for duty on time and dressed in full uniform to the required standard.
* To ensure that all staff perform their duties in a friendly, efficient and courteous manner to customers and colleagues alike.
* To ensure level of hygiene is of the highest standard throughout the complete kitchen department, including storerooms, fridges, freezers, etc, and compliance by all kitchen staff members to the same.
* To practice a high standard of personal hygiene at all times in terms of grooming and the wearing of proper attire and to ensure that all staff comply with this standard.
* To attend weekly HOD meetings when requested, treating information received in strictest confidence.
* To have in-depth knowledge of all Health and Safety regulations and how they relate to the hotel.
Requirements:
* Previous experience in a similar role in a 4-star hotel is preferable.
* A valid work permit for a minimum of 12 months is required.
* Be talented, creative and have a genuine passion for food.
* Punctuality, team player and leadership skills as well as good communication skills.
* Excellent time management and problem-solving skills as well as the ability to work well under pressure.
* Friendly, dedicated individual, with attention to detail.
Benefits:
* Discounts across the entire resort.
* Competitive hourly rate.
* Meals while on duty.
* Employee recognition.
* Bike to Work scheme.
* Employee Assistance Programme and PRSA scheme.
* Continuous training and development.
* Uniform provided.
* Gratuities.