Sous Chef Kitchen Structure: (1 combi oven, gas burner rings, deep fat fryer) Two chefs to produce, transfer to gastro trays of about 250 to 280 meals per day.
All meals to be ready for ***** and delivered to the office for *****.
High volume cooking and preparation for two mains, 1 vegetarian dish, soup and side salads.
Full HACCP compliance temperature logging, incoming good, chilling, reheating,cooking etc.
Food Safety management, ordering.
All associated logistics, including loading and transport to limerick Food waste managment Our client is seeking a dynamic sous chef to assist head chef in a production kitchen team of 2 chefs and supporting the General Manager.
This exciting role might suit an ambitious Sous Chef ready to take the next step, to see beyond the plate and take pride in what they do to make their mark on a unique property.
Our client food philosophy is simple: celebrate local produce, seasonal flavours, and creative cooking.
We source quality, seasonal ingredients from a whole range of the very best suppliers and producers through our regional Larder network.
Our chefs design inclusive menus, inspired by the seasons and global trends, tailored to meet the specific preferences of our wide-ranging audiences and the catering needs of all our events across Limerick.
The food sites at the centre of our clients business, much broader offer that is about the team, the customer journey and experience that combines to deliver that overall experience and atmosphere only great hospitality can generate.
INDCAT2 Skills: Sous Chef