Sign up with

Already have an account? Log in here

Need some help?
Talk to us at +91 7670800001

Sous Chef - Mikey Ryans - Cashel Palace Hotel at Relais & Châteaux Park-Hotel Egerner Höfe

Cashel, Tipperary, Ireland -

Full Time

Start Date

Immediate

Expiry Date

14 Sep, 26

Salary

0.0

Posted On

16 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Team Leadership, Staff Training, Inventory Management, Waste Reduction, GP Improvement, Culinary Arts, Fine Dining

Industry

Hospitality

Description

Job Description A great opportunity has arisen for a Sous Chef at our award winning gastropub Mikey Ryan's Bar & Kitchen, the casual dining experience at Cashel Palace Hotel. Under the direction of Director of Culinary, Stephen Hayes, food will be treated as a rich celebration of life, of the land, of the locality. Proud members of Ireland's Blue Book and Relais & Chateaux, join our Director of Culinary, in a fabulous and exciting, gastronomic adventure. Role Requirements - Will have a minimum of 2 years in a similar role or is looking to make a step up to a more senior role. - To motivate, train, encourage and develop the junior members of the culinary team. - Can lead and manage the kitchen in the absence of the head chef, to the same standards. - Manages ordering, working with current systems to minimise waste and improve GP. - Experience in 5-star hotel or Michelin recommended restaurant preferable. If you are ready to take the next step in your culinary career, apply now! Additional Information Great employee benefits as part of the overall package. Bike to work scheme Employee assistance program Employee discount Food allowance Wellness program Sick Leave Car park Department: Kitchen

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

Lead and manage the kitchen operations in the absence of the head chef to maintain high gastronomic standards. Motivate and develop junior culinary team members while managing ordering and waste to improve gross profit.