Sous Chef at Minor International

Dublin, Leinster, Ireland -

Full Time

Start Date

Immediate

Expiry Date

21 Jul, 26

Salary

46000.0

Posted On

22 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen management, HACCP compliance, Menu development, Staff training, Rostering, Food safety, Leadership, Team motivation, Quality assurance, Inventory management, Professionalism, Communication, Problem solving, Operational efficiency, Luxury hospitality standards

Industry

Hospitality

Description

Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description Specific Duties: Specific duties are in line with Standard Operational Procedures issued on commencement of employment. To assist and manage the smooth running of the kitchens in line with company policies and standards Running of the kitchen pass to ensure we deliver the food as per SOP’s and in line with LQA timelines To assist in training the team to conduct their jobs and learn their craft To assist in product and menu development in line with the guest needs in a profitable mannor To follow and manage all HACCAP guidelines and proceedures for oneself and the team Ensure accurate rostering to be in line with business levels and within agreed budgets Assist in the Ordering, sourcing and management of foods and products To ensure all food is seasoned, delichous and in line with SOP’s To assist in reporting all kitchen equioment is in safe running order so the teams have whats required to complete their jobs Ensure the team is managed for attendance, time keeping, grooming and being professional on duty Assist in mananging moral and positive attitudes with the kitchen team Leadership Competencies: Self-motivated and sets a positive example for employees by their attitude and performance Demonstrates high levels of energy, enthusiasm and professionalism Encourages the team towards Hotel and individual objectives and aims Shows concern for their team members and interacts with them in a positive manner Provides a great work environment and treating each other with dignity and respect and embracing diversity (TEAM) Demonstrates strong leadership skills and regularly shows an ability to adjust their approach to deal with different people and situations Communicates in a structured and effective manner with their team Builds and sustains effective relationships with employees and customers Motivates, inspires and empowers others to improve performance Fully knowledgeable and complaint with the leading Hotels of the World LQA program What do we have to offer you? €43,000 - €46,000 Refer a Friend program - €500 bonus for a referral of your friend or acquaintance for a vacancy in Anantara The Marker Dublin Hotel or another hotel of Minor Hotels Group Excellent Room Employee Rates in all Minor Hotels properties worldwide Unlimited access to the eLearning platform Increased holiday entitlement for long-service employees Meals whilst on duty in our employee restaurant Employee Recognition Awards Employee Assistance Program - mental health and wellbeing support Complimentary provision and laundry of uniforms Local employee discounted rates (Spa, restaurant, bar, rooftop) for employees with friends and family. And more Additional Information Must currently have the right to work In Ireland. To be fully aware of any menu updates, hotel promotions, corporate promotions or special. To be knowledgeable and informed about the introduction of products. To carry out cleaning as required. To liaise with other departments to ensure that all guest requests are attended to efficiently. To be ensure that section is set up for service. To ensure that requisition for products required is submitted to Sous Chef. To introduce new ideas and techniques to enhance guest experience. To ensure the hotel achieves the Leading Hotels of the World Quality Assurance targets and that the highest standards of luxury and quality delivered consistently to our guests. To deliver excellent care to our guests. To have an understanding of the Hotel’s Vision & Mission statement as communicated to the team. To ensure that areas of responsibility are clean and well maintained and cleaning checklists are adhered to. To report defective materials and equipment to the appropriate Departments. To ensure that the ambience in departments (lights, music and temperature) are controlled. To be vigilant throughout the Hotel to promote security. To have strong product knowledge of all areas of the hotel. To accept a flexible work schedule necessary for uninterrupted service to Hotel guests and to maintain flexibility within teams. To provide support where necessary in other areas of the Hotel. Company Location: Anantara The Marker Dublin Compensation: EUR 43000 - EUR 46000 - yearly

Responsibilities

The Sous Chef will assist in managing daily kitchen operations, ensuring food quality, and maintaining strict adherence to HACCP and LQA standards. They are responsible for training staff, overseeing menu development, and ensuring efficient rostering and resource management.