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Junior Sous Chef

4 weeks ago

Limerick, Limerick, Ireland Castletroy Park Hotel Full time

Chef de Partie - Experienced

The Role:

Under the general guidelines of the Departmental Exeuctive 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 and is the closest 4* hotel in Limerick to the M7 motorway from Dublin. This luxury hotel is just 2.5 miles from Limerick City, surrounded by superb amenities and is easily accessible via Shannon International Airport, just 25 minutes drive away.

The Internationally acclaimed University of Limerick UL, University Sports Arena (Olympic sized Pool), University Concert Hall, Irish World Academy of Music & Dance, Irish Chamber Orchestra are adjacent to the hotel. This Limerick hotel is located beside the University of Limerick which is situated on a superb riverside campus of over 133 hectares. Two bridges cross the river on the campus, offering an ideal walking circuit of the grounds, with its trees, its fountains and the river Shannon flowing through it all.

In Limerick, sport is a matter of pride and passion. Nearby to the hotel is "the proud home of Munster Rugby" the new Thomond Park stadium which is the jewel in the rugby crown of the city. Limerick offers you a wonderfully wide range of activities and facilities which include: Sightseeing, culture activities, horse racing, fishing, horse-riding, golf, river cruising and so much more.

This luxury 4 * hotel with conference and banqueting facilities, leisure centre and C – Salon offers superb accommodation from deluxe rooms to suites making this the ideal base for your holiday in the Limerick region.

One of Six properties within the Só Hotel Group, there are significant progression and development opportunities for ambitious and driven hospitality professionals.

Key Responsibilities include:

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 co-ordinate and execute training of Commi Chefs and Apprentices. To be able to motivate staff. To maintain a safe, hygienic and healthy working environment. To cook any food in a daily basis according to business requirements for all food outlets. The main responsibilities will include:

  • To maintain good employee relations.
  • To ensure proper portion control, taste and quality as per standard recipes.
  • To ensure that the high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges, to ensure a sufficient supply of china etc for service and banqueting.
  • Accidents and sickness to be reported to the Head Chef / Sous Chef as per company policy.
  • To ensure that training for all kitchen staff, including apprentices is carried out as requested by the Head Chef and to coordinate together with the Head Chef / Sous Chef, training sessions with Commi Chefs and Apprentices in the kitchen operation.
  • To ensure all guest requests are met or suitable alternatives suggested instead i.e. special dietary needs, VIP's, special requests.
  • To constantly liaise with all food & beverage departments to ensure all guest requests are attended to efficiently while meeting and exceeding standards.
  • To be aware of hotel promotions, corporate promotions or special activities going on in the hotel.
  • To check on daily basis food preparation, individual costs, quality, quantity inventories and portion control.
  • Together with the Head Chef, plan menus and recipes and test samples.
  • Together with the Head Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis.
  • To inspect daily, all fresh food received to ensure the quality is maintained.
  • To observe the legal requirements in respect of Health and Safety and employment laws.
  • To report any problems re: failure of machinery and small equipment to the Head Chef / Sous Chef.
  • To instruct on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen employees as set out by the Health and Safety regulations and correct the usage if necessary.
  • To inspect daily all food stores and refrigerated areas under his /her control and suggest, where necessary, correct storage methods to comply with regulations to avoid spoilage and ensure regular turnover of food items.
  • To ensure that the standards set by the Company's Policy and procedures regarding personal hygiene are maintained by all kitchen staff.
  • To report complaints immediately to the Head Chef.
  • To attend monthly departmental meetings.
  • To check daily function sheets, that all mise en place is done and all ingredients are ordered.
  • To pass all information to the Head Chef about functions.
  • To be present and help in the preparation of food during the day in the kitchen.
  • To be fully responsible for all food which leaves the kitchen during the entire service (Presentation,

Taste).

  • To make correct orders for dry stores, wine, fish, meat, fruit and vegetables on appropriate forms.
  • To ensure the hotels HACCP system is being adhered to and that all staff are familiar with forms and

procedures.

Benefits:

  • Employee discount at Só Hotel group properties.
  • Career development and progression opportunities.
  • Food allowance.
  • Employee Assistance Programme
  • Employee Recognition Awards
  • Free car parking
  • Group Employee Discount Scheme
  • Bike to work scheme
  • Pension scheme

Skills:
CDP Culinary Skills Food Prep Fine Dining

Benefits:
Meal Allowance / Canteen Paid Holidays Parking Employee Discounts Career Development Employee Assistance Programme Recognition Rewards

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