Jr. Sous Chef at Corendon Hotels & Resorts

Dublin, Dublin County, Ireland -

Full Time

Start Date

Immediate

Expiry Date

03 Jan, 27

Salary

60000.0

Posted On

05 Oct, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Yes

Skills

Industry

Restaurants & Food Service

Description

Full job description

We are seeking a talented Sous Chef to join our dynamic team in the Kitchen department at Corendon Curacao. As a Sous Chef, you will work closely with our Executive Chef to ensure the highest quality of food preparation and service.

Collaborate with the culinary team to create and execute innovative menus
Supervise and train kitchen staff to maintain high standards of food quality and presentation
Assist in managing food inventory and ordering supplies
Ensure compliance with health and safety regulations
Contribute to a positive and productive work environment

Please ensure that the job requirements for the Sous Chef role at Corendon Hotels & Resorts Netherlands in the Kitchen department are clearly outlined. The text should be concise, informative, and between 200-300 words in length.

Minimum of 3 years of experience in a professional kitchen environment
Demonstrated expertise in culinary techniques and food preparation
Proven ability to lead and manage a team of kitchen staff
Strong organizational skills and attention to detail
Ability to work well under pressure in a fast-paced environment
Excellent communication and interpersonal skills
Knowledge of food safety regulations and best practices
Flexibility to work evenings, weekends, and holidays as needed
Culinary degree or relevant certification is a plus

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Responsibilities

Full job description

Collaborate with the culinary team to create and execute innovative menus
Supervise and train kitchen staff to maintain high standards of food quality and presentation
Assist in managing food inventory and ordering supplies
Ensure compliance with health and safety regulations
Contribute to a positive and productive work environment

Minimum of 3 years of experience in a professional kitchen environment
Demonstrated expertise in culinary techniques and food preparation
Proven ability to lead and manage a team of kitchen staff
Strong organizational skills and attention to detail
Ability to work well under pressure in a fast-paced environment
Excellent communication and interpersonal skills
Knowledge of food safety regulations and best practices
Flexibility to work evenings, weekends, and holidays as needed
Culinary degree or relevant certification is a plus