The Royal Marine Hotel is currently accepting applications Chefs of all grades in our 228 bedroom Hotel.
Our menus created by head chef Karl Smith offer a sophisticated Irish menu with a European influence, carefully prepared with fresh Irish ingredients.
We are seeking talented and passionate Chefs to oin our team at the Royal Marine Hotel.
The ideal candidate will have a strong culinary background, creativity and a commitment to excellence.
You will be responsible for preparing hight quality meals, managing kitchen operations and ensuring customer satisfaction.

Duties & Responsibilities:

• Assist chefs in preparing, producing and serving food. Provide an effective service in all food outlets for external and internal customers
• Prepare, supervise and cook on assigned station of work.
• Oversee food production by commis chefs & demi chefs in the kitchen.
• Assist Head Chef & Senior Sous Chef with taste panels and menu classes.
• Discuss food production problems through with Head Chef & Senior Sous Chef.
• Assist Senior Sous Chef with menu planning, stock control and costing.
• To be fully familiar with all menus - breakfast, lunch, table d’hote and a la Carte.
• Assist Sous Chef with departmental promotions and sales opportunities.
• Check quality of mis en place and report any problems to the Sous Chef
• Carry out on the job training with Commis and Demi Chefs
• Make sure production sheets are filled out and updated on a daily basis.
• Make sure all food items are sent to the correct area on time.
• To report any faults in equipment, fixtures and fittings to chef or supervisor and to ensure that no item of equipment is mis-used.
• Reporting To: Head Chef & Senior Sous Chef

• Assist chefs in preparing, producing and serving food. Provide an effective service in all food outlets for external and internal customers
• Prepare, supervise and cook on assigned station of work.
• Oversee food production by commis chefs & demi chefs in the kitchen.
• Assist Head Chef & Senior Sous Chef with taste panels and menu classes.
• Discuss food production problems through with Head Chef & Senior Sous Chef.
• Assist Senior Sous Chef with menu planning, stock control and costing.
• To be fully familiar with all menus - breakfast, lunch, table d’hote and a la Carte.
• Assist Sous Chef with departmental promotions and sales opportunities.
• Check quality of mis en place and report any problems to the Sous Chef
• Carry out on the job training with Commis and Demi Chefs
• Make sure production sheets are filled out and updated on a daily basis.
• Make sure all food items are sent to the correct area on time.
• To report any faults in equipment, fixtures and fittings to chef or supervisor and to ensure that no item of equipment is mis-used.
• Reporting To: Head Chef & Senior Sous Che