Commis Chef

at  Trump Doonbeg Kitchen

JOB DESCRIPTION – COMMIS CHEF

Trump International Doonbeg is a coastal haven, hidden on a sheltered corner of the Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food and access to the best activities, culture, heritage and one of the most picturesque settings Ireland has to offer for conferences, meeting, incentives and special events.
Recognised among the best championship Links Courses in the world and named best Golf Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of the resort is the Irish Country house hotel with one of Irelands best Hotel Restaurants, the Ocean View Restaurant. And Ocean is a recurring theme, ever present with stunning views of the rolling waves and the rugged landscape stretching as far as the eye can see to the Cliffs of Moher.
Trump International Doonbeg is home to a proud and motivated workforce of 305 people during high season, offering a world class 5 Star Hotel workplace, with the beauty and balance of west Clare living.
Job Title: Commis Chef
Department: Food & Beverage - Culinary
Responsible To: Chef de Partie
Type of Contract: Seasonal
Main Purpose of Job: As a Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. You will be responsible for performing the following tasks to the highest standards:
Liaises with: Stores, Back of House, Food & Beverage Department

QUALIFYING CRITERIA

• 2-3 years commis chef experience.
• Formal culinary training desirable.
• Good knowledge of HACCP and allergens.
• Passion for producing good quality food.
• Strong team player.
• Good communication and interpersonal skills.
• Positive attitude.
• Ability to take direction and being able to perform under pressure.
• Experience as a breakfast chef an advantage.

MAIN DUTIES

• Food preparation.
• Ensure consistent great food production, in line with the highest quality standards.
• Perform tasks within a timely manner.
• Contribute to Kitchen revenue through effective food cost control.
• Assist other departments wherever necessary and maintain good working relationships.
• Assisting with the creation of dishes to suit our guests needs.
• To assist in the set up and organisation of the assigned workstation.
• To ensure that hygiene is maintained and promoted in food preparation in accordance with Company Policy and Statutory requirements.
• To prepare, cook and present all dishes within area of responsibility to the correct menu specification with regard to quality and quantity.
• To participate in training programmes as required.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which can include day, evening or weekend shifts.

OTHER DUTIES

The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties as directed by management.