Senior Kitchen Manager
1 week ago
Lead Culinary Operations
">The culinary team of a scenic hotel in Donegal is seeking an accomplished Sous Chef to take on key leadership responsibilities. This role involves overseeing the day-to-day kitchen operations, ensuring high standards of food quality and hygiene.
Responsibilities- Menu Planning and Recipe Development: Assist in planning and developing new recipes and menus to elevate the guest experience through exceptional cuisine.
- Staff Supervision: Supervise and train kitchen staff to meet high standards of quality and presentation.
- Quality Control: Maintain consistency in food quality, presentation, and hygiene throughout the kitchen.
- Inventory Management: Manage stock, inventory, and ordering, ensuring cost-control measures are in place.
- Leadership and Support: Step in for the Head Chef during their absence, taking ownership of kitchen operations and providing guidance and support to team members.
- Culinary Experience: Minimum 2 years' experience as a Sous Chef in a similar environment, preferably in a hotel or high-end restaurant.
- Culinary Qualifications: Strong preference for a Culinary Arts degree or equivalent qualification (e.g., FETAC certificate).
- Food Hygiene Certification: Accredited food hygiene certification (Level 1 & 2 or equivalent HACCP training).
- Leadership Skills: Proven ability to coach, mentor, and inspire kitchen staff to achieve high standards of quality and service.
- Organisational Skills: Strong organisational skills with attention to detail; ability to manage pressure during busy service periods.
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