Sous Chef

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Exceptional cooking skills

Ability to effectively manage the kitchen staff, motivate them and assign duties fairly

Familiarity with the best practices in the hotel and catering services industry

Knowledge of health and safety standards

Proficient in Microsoft Office, Point of Sale and restaurant management software

Ability to multitask and work quickly under pressure

Advanced verbal and written communication skills

Attention to detail and organizational skills

Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff

Ensure efficient, cost-effective operation and profitability of food production

Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order

Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner

Assume the role as Head Chef in his or her absence

Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications

Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met

Assure kitchen personnel is trained in best cleanliness and sanitation practices

Ability to communicate clearly with managers, kitchen and dining room employees, and guests