The role of Sous Chef is a crucial position within a dynamic and talented kitchen brigade. This individual will support the Head Chef in all aspects of kitchen management, ensuring seamless food production, team supervision, quality control, and maintaining high standards of hygiene and safety.
The Key Responsibilities
* Support the Head Chef in overseeing food production, including menu planning, ingredient procurement, and staff supervision.
* Lead and motivate kitchen staff during service and in prep, fostering a collaborative environment that encourages teamwork and efficiency.
* Ensure consistent quality and presentation of dishes across all areas, adhering to the highest culinary standards.
* Contribute to stock levels management, ordering, and food cost control, optimizing resource allocation and minimizing waste.
* Collaborate with the Head Chef in creating new menu items and daily specials, driving innovation and enhancing the dining experience.
* Maintain high standards of food safety, cleanliness, and HACCP compliance, protecting the health and well-being of customers and staff alike.
Requirements
* Demonstrated experience as a Sous Chef or strong Chef de Partie in a high-quality kitchen setting.
* Able to lead and motivate a team in a fast-paced environment, leveraging exceptional communication and interpersonal skills.
* Profound knowledge of food safety, HACCP, and kitchen operations, ensuring regulatory compliance and minimizing risk.
* Creative approach to menu development and food presentation, showcasing culinary expertise and flair.
* Exceptional organizational skills, prioritizing tasks and managing multiple projects simultaneously.
* Flexibility to work across various shifts, including weekends, ensuring 24/7 operation and customer satisfaction.
* Must be living in Ireland and have the right to work in the Republic of Ireland.