Junior Sous Chef

at  The Brehon Hotel Spa

We have a wonderful opportunity for passionate, creative and creative Sous Chef to join our award winning team at The Brehon Hotel & Spa

PURPOSE OF POSITION:

As Sous Chef you are responsible with Head Chef for all aspects of managing the kitchen areas and personnel, ensuring the quality preparation of all menu items to the highest standards and in line with HACCP. Ultimately reporting to the Executive Chef.

OVERVIEW OF DUTIES AND RESPONSIBILITIES

• To provide leadership to the team in conjunction with the Head Chef and act as a role model in the production and presentation of duties
• To be responsible for the effective day to day running of the kitchen in conjunction with and in the absence of the Head Chef
• To assist the Head Chef in ensuring that desired Gross Profits are attained
• To ensure the agreed standard of uniform and personal hygiene is carried out in the Kitchen at all times
• To ensure that HACCP is implemented and documented efficiently, ensuring that all standards are maintained, reduce food and energy wastage in the Kitchens
• To help develop a team spirit amongst the kitchen staff to maintain a cohesive team, ensuring all HACCP Protocols are maintained at all times.
• To assist the Head Chef in ensuring that the highest standard of operational hygiene is used at all times in the Kitchen area
• To assist all foods purchased is to the agreed standard.
• To ensure staff are trained to the agreed standard laid down in the standards manual and the agreed repertoire
• To promote good working relations within the Kitchen area
• To assist the Head Chef in preparing and compiling menus for daily business, functions etc to the agreed standard
• To monitor all dishes prepared from kitchen and ensure they conform to agreed standard prior to food service
• Ability to prioritise, organise and delegate work assignments and to oversee staff performance with prompt follow up where required
• To promote positive work relationships with suppliers, service personnel and other departments
• To report regularly to the Head Chef and/or Executive Chef and to review performance, staffing, purchases etc. and implement required changes
• Oversee and direct training of new hires and maintain an on-going training program for existing Culinary staff

ESSENTIAL REQUIREMENT FOR THIS ROLE

• Relevant Chef qualification
• Eligible to work in Ireland
• HACCP Level 2
• Minimum 2 years experienced as senior Chef de Partie.
• Extensive knowledge of good food handling, food standards and presentation