Sous Chef

JOB TITLE: Sous Chef.
Accommodation in a fully furnished apartment is available with this job.
REPORT TO: Executive Head Chef and in their absence, the 2nd Chef.
DEPARTMENTS: Kitchen, Stores, Wash-up area.

RESPONSIBILITIES:
To report for duty as per your roster and in the correct uniform, paying attention to personal hygiene and tidiness as per the company dress code policy.
To assist in the handling, preparation and production of all foods in the kitchen.
To be fully au fais with the required standard of service from all areas of the kitchen as per the company policy.
To be able to judge properly quantity and quality of food preparation as per the required standard, ie. that food is prepared on time and meets the high standard and quality that is required by the company.
To assist in the training and development of the commis chefs.
To be responsible for ensuring that the quality of food preparation is maintained and presented to the required standard.
To control costs by minimizing spoilage, waste, proper storage of goods and strict portion control.
To report any issues with food quality, presentation and freshness to the manager on duty.
To ensure that all kitchen equipment is working properly and report any faults to management immediately.
To ensure that you have a clear understanding and be fully compliant with the following legislation pertaining to the kitchen operation, ie. company health and safety statement.
HACCP – adhere to the company HACCP policy; ensure that the daily records are completed accurately and corrective action to be taken where necessary.
To ensure that all kitchen staff follow correct food and hygiene standards.
To ensure that stock labelling and rotation system of products are identifiable and used in the correct order.
To ensure cleaning checklists are adhered to.
To attend training courses when requested to do so.

OCCASIONAL DUTIES: To carry out any other reasonable requests made by the management of the company from time to time.

EXPERIENCE REQUIRED:

At least 5 years experience after receiving a culinary arts qualification.
Strong leadership skills, being able to work on own initiative and most
important be a team player.

QUALIFICATIONS:
A nationally recognised chef qualification in cooking.
Up-to-date hygiene certification.

LANGUAGE PROFICIENCY:
Advanced level of English.

HOURS OF WORK:
39 hours – 5 days per week.

REMUNERATION:
€30,000.00 gross annual salary paid weekly.

NOTE:
Meals free of charge when on duty.
Free use of the gym and leisure facilities at the hotel.
Free parking.
Free WIFI.

CONTACT: Mary O Higgins. CVS by email only to: ohiggins.mary@gmail.com
Sector: accommodation and food service activities
Career Level
Not Required
Candidate Requirements
Essential
Minimum Experienced Required (Years): 5
Minimum Qualification:Level 6 (incl Higher Advanced Certificate & National Craft Certificate) OR Sous Chef
Desirable
Ability Skills:Catering, Communications, Creativity, Hospitality
Competency Skills:Leadership, Teamwork, Time Management, Working on own Initiative
Specialising In:sous chef, culinary arts qualification, hygiene certificate, chef qualification