SENIOR SOUS CHEF

We have a fantastic opportunity for Senior Sous Chef to join our culinary team here at the Tower Hotel, Waterford, part of the Neville Hotel Group.

WHO WE ARE:

The Tower Hotel is Waterford’s premier 4-star city centre hotel and is superbly located overlooking the Marina and Reginald’s Tower. The hotel is just a 3-minute stroll from the city’s shopping and entertainment hot spots, and the premier business district.
We are part of the Neville Hotel group, a family-owned Irish Hotel Group with six iconic hotels. They are the 4* Royal Marine Hotel in Dun Laoghaire, County Dublin, the 5* Druids Glen Hotel & Golf Resort in Wicklow, the 4* Kilkenny River Court Hotel, the 4* Tower Hotel & Leisure Centre in Waterford City, the 4* Ravenport Resort in Wexford, and 4* Whites of Wexford.
We focus on offering the highest standards of service and quality to all our guests. We believe in making the most of each guest’s stay through genuine Irish hospitality, warmth, and continuous re-investment in our hotels.

THE ROLE:

To oversee a large banqueting operation, restaurant dining, and bar food across multiple kitchens. Strong leadership is essential to coordinate our kitchen teams to ensure seamless service across all areas. High standards under pressure are essential to ensure that each service runs smoothly while upholding our standards.

KEY RESPONSIBILITIES:

• Identify and introduce new culinary techniques, assisting the kitchen team in meal preparation, creation, plating, and delivery.
• Be conscious of food GP achievement and ensure all menus and portion control meet desired GP levels.
• Be conscious of labour costs and costs throughout the department.
• Ensure all incoming stock is received, checked off against the invoice and rotated with existing stock as necessary.
• To ensure that all machinery is operated in line with trained instructions and is maintained in a clean working condition.
• To ensure that hygiene is maintained and promoted in food preparation in accordance with Company Policy and Statutory requirements.
• To ensure that food preparation areas are cleaned prior to use, maintained in a hygienic condition during service and cleaned down afterwards.
• To ensure that cleaning equipment and materials are handled and stored in line with trained COSHH instructions.
• To ensure that temperature checks are carried out on all fridges and freezers and results recorded.
• To ensure stock rotation is being carried out.
• To Manage the Kitchen Porter Team.