Sous Chef

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Job description

As Sous Chef you will be responsible for the overall running of the Kitchen in the absence of the Head Chef. To be successful in this role you must be a strong kitchen manager and can work across all sections of the kitchen as well as having a proven track record managing a busy pass in a similar sized property. You must have the ability to get the best out of your team and show strong leadership qualities in your past positions within the Irish market. Excellent culinary skills are essential for this role as is strong attention to detail.

This role is a 5/7-day position including evenings and weekends.

Applicant Requirements:

  • Excellent diligence always required.
  • High operating standards
  • Good leadership skills and High level of organisation
  • Setting goals to grow the business.
  • Strong understanding of business management
  • Ability to train staff to a high level of knowledge and lead the junior chefs in the Kitchen.
  • Ability to keep staff motivated.
  • Ability to assign sections and delegating tasks.
  • Food cost and stock control knowledge.
  • You will be working in a very busy operation delivering high standards of food throughout.
  • Must have strong cooking skills and a passion for preparing high quality food using fresh local and seasonal produce.
  • You will be responsible for ordering, stock control, kitchen hygiene, scheduling, staff training and team supervision.
  • Ability to effectively liaise with management to ensure quality off food and service delivered is up to standards as well if there are any missing items from menu to bring in staff attention.
  • Ability to create new dishes.
  • Minimum of 2-3 years in a similar standard hotel.

If you are a Senior Sous Chef who has a high-volume experience working in a demanding environment, then we would like to hear from you.

Please send your updated CV in confidence Today!

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