Sous Chef

4 weeks ago

Cork, Cork, Ireland The Montenotte Full time

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Join to apply for the Sous Chef role at The Montenotte

The Montenotte Hotel is a vibrant, family-owned, design-led, luxury destination boutique hotel with a playful and eclectic vibe that offers guests an experience like no other.

Built within the former 18th Century residence of a Merchant Prince, The Montenotte Hotel is a 'Garden of Eden' in the heart of Cork, nestled in stunning surroundings with unrivaled views of Cork city. A rich heritage has been preserved through the years and updated with a contemporary twist and decadent detailing.

What we offer;

  • 107 design-led guestrooms & 26 self-catering apartments
  • Panorama Bistro offers contemporary menus & consistently great food in a stylish setting.
  • Panorama Terrace, a luxury oasis for al-fresco dining and cocktails with panoramic views
  • The Glasshouse, a stylish new art-deco inspired rooftop bar & terrace to enjoy a range of signature botanical cocktails
  • Landscaped Victorian sunken Gardens
  • Cameo Cinema - our own private in-house 50 seater cinema offering nightly movies complimentary for all guests & the perfect intimate conference venue
  • The Gallery Suite, a private meeting & banqueting suite for 60 guests
  • Bellevue Spa, a luxurious award-winning spa
  • Motion Health Club with 20m pool, sauna, steam room, jacuzzi & gym

We are now looking for a Sous Chef to join the team

Main Responsibilities:

  • Collaborate with the Head Chef to keep menus seasonal and consistent.
  • Work with Head Chef to plan Menus for a la carte & function business.
  • Communicate with all Chefs regarding stock levels of dry food and fresh food.
  • Must be able to produce required Dishes to specific recipes.
  • Must have adequate knowledge in regard to all allergens and the updating of the allergen folder if necessary.
  • Responsible to coordinate the Chef de parties.
  • Ensure the adequate Cleanliness & maintenance of Kitchen equipment.
  • Participate in cost control performances/ stock taking.
  • Maintain and strictly abide by HACCP.
  • Records and coordinate with the Kitchen staff to fulfil their duties in regard to HACCP.
  • Handling multiple tasks, including breakfast, banqueting, a la carte and volume production with an eye for detail and presentation.
  • Clear understanding of the hotel's weekly/monthly business and what levels of stock are required to meet this business.
  • Taking full control of the daily operation in the kitchen in the absence of the Head Chef.
  • In conjunction with the Head Chef creates menus, buffets and "specials" that meet the needs of the customers.
  • Maintaining a good working relationship with colleagues and all other departments.
Seniority level
  • Seniority levelNot Applicable
Employment type
  • Employment typeFull-time
Job function
  • Job functionManagement and Manufacturing
  • IndustriesHospitality

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