Junior Sous Chef

3 weeks ago

Limerick, Limerick, Ireland Castletroy Park Full time

Junior Sous Chef - Experienced at Castletroy Park Hotel

The Role

Under the general guidelines of the Departmental Executive and Head Chef, ensure the day-to-day operations are carried out in line with department and Hotel standards providing quality service to our guests in accordance with statutory, health and safety requirements.

Reporting To

Will report on a daily basis to the Executive and Head Chef.

The Person

We are seeking candidates with a proven track record as a Chef de Partie with five years working experience, who can demonstrate the ability to successfully operate in a guest focused manner; always striving to exceed guest expectations thereby building customer brand and loyalty.

The Hotel

The Castletroy Park Hotel, a leading Limerick Hotel, is ideally located in the heart of the Mid west of Ireland. This luxury hotel is just 2.5 miles from Limerick City and easily accessible via major routes and nearby amenities.

Key Responsibilities
  • To assist the Head Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required by the Hotel.
  • To coordinate and execute training of Commis Chefs and Apprentices; motivate staff; maintain a safe, hygienic and healthy working environment.
  • To cook daily according to business requirements for all food outlets.
  • To maintain good employee relations and ensure proper portion control, taste and quality as per standard recipes.
  • To ensure high standards of cleanliness in all kitchen areas, equipment, floors and storage; ensure sufficient supply of china and service ware.
  • To report accidents and sickness to the Head Chef / Sous Chef as per policy.
  • To train all kitchen staff, including apprentices, and coordinate training sessions with the Head Chef / Sous Chef.
  • To meet guest requests or offer suitable alternatives, including special dietary needs and VIP requirements.
  • To liaise with all Food & Beverage departments to ensure guest requests are attended to efficiently while meeting standards.
  • To be aware of hotel promotions, corporate promotions or special activities.
  • To monitor daily food preparation, costs, quality, quantities and portions.
  • To help plan menus and recipes with the Head Chef and establish cooking standards; ensure high quality of food and service daily.
  • To inspect daily all fresh food received to ensure quality is maintained.
  • To observe Health and Safety and employment laws; report problems re: machinery and equipment to the Head Chef / Sous Chef.
  • To instruct on correct usage of kitchen equipment and ensure compliance with Health and Safety regulations.
  • To inspect stores and refrigeration to ensure proper storage and turnover of food items.
  • To ensure personal hygiene standards are maintained by all kitchen staff.
  • To report complaints and attend monthly departmental meetings.
  • To manage mise en place, ingredient orders, and communicate function details to the Head Chef.
  • To be present and assist in food preparation during the day in the kitchen and be fully responsible for food leaving the kitchen during service.
  • To place orders for dry stores, wine, meat, fish, fruit and vegetables using appropriate forms.
  • To ensure the HACCP system is adhered to and that staff are familiar with forms and procedures.
Benefits
  • Employee discount at S Hotel group properties.
  • Career development and progression opportunities.
  • Food allowance.
  • Employee Assistance Programme
  • Employee Recognition Awards
  • Free car parking
  • Group Employee Discount Scheme
  • Pension scheme
Skills

CDP, Culinary Skills, Food Prep, Fine Dining

Seniority level
  • Mid-Senior level
Employment type
  • Full-time
Job function
  • Management and Manufacturing
Industries
  • Events Services

Adare, County Limerick, Ireland


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