Sous Chef 4 • Hotel Cork

SCOPE OF WORK : Supervision of all working of the kitchen and the cooking of all dishes on menus delegate and supervise work of kitchen staff, take charge of kitchen in head chefs absence and carry out his responsibilities MAIN DUTIES AND RESPONSIBILITIES : Maintain high standards of culinary skills in preparation, cooking and presentation of all food, in line with hotel standards. To assist in taking physical stock, controlling stock rotation and preparing potential food costs. Liaise with Management, Head Chef and other departments over business in all Food and Beverage Ourtlets including Weddings, Conference and banqueting Eventsand special requirements. Receiving and checking delivered goods (for quantity and quality) against requisitions and delivery notes. To attend weekly Food and Beverage and management meetings in the absence of Head Chef To ensure that service from the Kitchen is prompt and courteous. To assist in producing a maintenance and cleaning schedule allocating specific duties to ensure the hygiene, cleanliness and tidiness of the Kitchen areas. Delegate duties to the staff and supervise their work. Deputize for the Head Chef, ensuring a smooth and efficient operation. To train and supervise in menu planning, ordering, rota compilation and menu costing with the Chef de Partie and Commis Chef. To help plan, create and cost menus and to ensure set food percentage is achieved whilst maintaining standards. Ensure that personal and working standards of cleanliness are adhered to. To ensure that the equipment is functional and well maintained. Secure the company's stock and property, ensuring all keys are included in hotel key system in order to provide possible access to all lockable areas, cupboard, fridges, equipment and padlocks at any time. To ensure all staff are smartly and correctly attired in accordance with co. policy. Ensure that all aspects of Health and Safety, Hygiene, welfare, guest safety, by-laws, fire regulations, emergency procedures etc. are adhered to within the relevant departments. To ensure all training carried out within the Kitchen is recorded and all training records are up to date. To help control quality of food produced, portions served, plating and waste. To ensure all areas are clean, safe and tidy including main and Banqueting Kitchens and ancilliary areas To help ensure a good working relationship with suppliers and colleagues in other departments. To comply with any reasonable request by Management All staff of the company are required to make themselves available for training and communication meetings for which notice will normally be given. To assist Head Chef & also take ownership of menus. About You We would love you to be a passionate, inspiring leader, with similar previous experience gained within a quality Hotel establishment Candidates must currently have the right to Work in Ireland without restrictions Must have min 3 years previous experience as a Sous Chef gained within a 4 star hotel and be able to demonstrate strong management and leadership capabilities along with a good awareness of stock control and budgeting. Experience of managing HACCP in multiple Kitchens and ancillary areas For further details please contact Richard Lynch at To apply email current CV in MS Word Format to Skills : Standards and service Kitchen Management Bistro Restaurant bar Food Menu development HACCP Sous Chef Benefits : Meal Allowance / Canteen Paid holidays Car parking