Sous Chef

4 weeks ago

Cashel, Ireland TN Ireland Full time

The Banqueting Chef is responsible for preparing and delivering high-quality dishes for all banqueting events, including weddings, corporate functions, and private gatherings. This role focuses on ensuring efficiency in a high-volume kitchen environment while maintaining the highest standards of food quality, presentation, and safety.

Key Responsibilities:

  1. Food Preparation and Production:
    • Prepare and cook dishes in line with banqueting menus, ensuring consistent quality and presentation.
    • Assist in developing menus and recipes tailored to the specific needs of each event.
    • Manage the preparation and plating of large-scale meal service, adhering to event schedules and client expectations.
    • Work closely with the Banqueting Head Chef and other kitchen team members to ensure smooth operations.
    • Assist in training junior kitchen staff in techniques and standards specific to banqueting services.
    • Support the delegation of tasks and maintain effective communication within the team.
  2. Event Coordination:
    • Collaborate with the Events and Banqueting team to understand event requirements, including timing, dietary needs, and special requests.
    • Ensure efficient setup and execution of food service during events.
    • Adapt to last-minute changes or unexpected challenges while maintaining quality and professionalism.
  3. Inventory and Stock Management:
    • Monitor and manage stock levels required for banqueting functions.
    • Ensure proper storage and labeling of ingredients to maintain freshness and prevent waste.
    • Assist in conducting stocktakes and reporting shortages or excesses to the kitchen management team.
  4. Health, Safety, and Hygiene:
    • Adhere to all health, safety, and food hygiene regulations.
    • Maintain a clean, organised, and safe working environment in the kitchen.
    • Report any maintenance issues with equipment or facilities promptly.
  5. Quality Assurance:
    • Ensure all dishes are prepared and presented to the highest standard, consistent with the venue's reputation.
    • Regularly taste and test dishes to maintain flavour profiles and quality.
    • Provide feedback to the kitchen team to continuously improve processes and outcomes.

Qualifications and Experience:

  • Proven experience in a high-volume kitchen, preferably with banqueting expertise.
  • Strong culinary skills with the ability to produce consistent results under pressure.
  • Knowledge of dietary restrictions, allergens, and food safety standards.
  • Culinary certification or equivalent professional training is an advantage.

Skills and Competencies:

  • Efficiency: Ability to handle high-volume production with speed and precision.
  • Teamwork: Strong collaboration skills to work effectively with other kitchen and event teams.
  • Adaptability: Flexibility to meet varying event requirements and schedules.
  • Time Management: Ability to meet tight deadlines without compromising on quality.
  • Attention to Detail: Focus on maintaining presentation and flavour consistency in every dish.
  • Problem-Solving: Quick thinking and resourcefulness to address challenges during service.

Working Conditions:

  • On-site role with flexible hours, including evenings, weekends, and holidays, to meet event schedules.
  • Fast-paced, high-pressure environment requiring long periods of standing and occasional heavy lifting.

This position is ideal for a highly skilled and motivated chef who enjoys the fast-paced world of banqueting and thrives on delivering exceptional culinary experiences for large-scale events.

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