Looking for immediate start in both 2 x Chef roles CHEF SAUCIER The sauce chef (Saucier) is the lead Chef de Partie of the kitchen, next to the Sous Chef, and may often relieve the Sous Chef.
The job purpose emphasizes the primary role of sauce preparation in the kitchen.
However, responsibilities expand to sautéing and preparing various accompaniments.
The duties cover production of all meat, poultry and fish & seafood main courses during service time.
The core responsibility of the Saucier is to craft a variety of sauces, classical or contemporary.
An essential part of the job is to ensure consistency in the taste and texture of the various sauces, working to provide each diner with the same quality sauce to enhance their meal.
Beyond consistency of the sauces, he/she may even create and develop new flavour profiles to enhance dishes.
Skills Required A refined palate and an understanding of flavour profiles.
An ability to adjust recipes as needed to balance sweetness, acidity, and savoury notes and achieve the perfect taste profile.
Understanding how ingredients interact together helps them arrive at the desired taste.
Possess the ability to work well under pressure in a fast-paced environment, remaining calm and focused at all times.
Prepare sauces to order during peak service periods and must ensure a smooth flow and timely delivery of the dishes for restaurant patrons.
Be able to maintain a clean and safe work area.
The Saucier is expected to play a vital role in maintaining a clean and sanitary kitchen, along with the rest of the kitchen brigade.
The responsibilities include following food safety protocols, keeping the respective station organized, and following proper hygiene procedures.
Assist in creating themed menus, collaborating with the executive head chef and head chef, and other kitchen staff to create special menus for seasonal changes, holidays, and themed events.
Garnishing the finished meals in the presentation of the relevant dishes.
The ability to understand garnishes and visual appeal can also be important.
Working closely with other chefs is critical.
Timing is key in the kitchen, requiring coordination with other kitchen staff to ensure meal components are ready at the right time.
Cooking meat, fish, and pasta dishes the Saucier is responsible for meals involving complex techniques, such as preparing delicate fish, achieving the perfect doneness in meat, or creating the right balance and flavour in pasta dishes.
Prepare and check mise-en-place of the section prior to each service period, and monitoring stock rotation within the section.
Ensure that dishes are prepared and cooked according to the specific Club standards, following the relevant SOPs such as recipes and photo images.
Monitor portion and waste control in order to maintain food cost percentage.
Maintain a detailed knowledge of all menus and be able to explain dish descriptions.
Check and sign deliveries, especially in the morning period.
Update the Food Delivery Record book.
All protein should be recorded with the date, batch code, supplier, and use-by date.
Where applicable, supplier stickers should be attached in the FDR book.
Where applicable manage the development and supervision of the Commis Chefs on the section, ensuring they are fully trained and understand their duties.
Comply with the policy on personal hygiene; personal hygiene constitutes proper grooming of hair, clean shaven appearance, and absence of body odour.
Comply with the uniform policy; a full uniform constitutes a clean jacket, trousers, apron, hat/cap.
A necktie is optional.
Adequate safety shoes should also be utilized.
Whenever warranted, ensure that the relevant cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate to chefs and kitchen stewards.
Ensure compliance with the HACCP hygiene code, especially food labelling.
Check and log refrigeration temperatures twice daily.
Ensure Club waste management system is followed.
Ensure that proper clocking-in procedures are followed.
It is the responsibility of each individual to ensure that the procedure is followed in order to avert wage discrepancies.
Ensure awareness of and adherence to the Club fire, health, and safety policy.
To attend all necessary training programmes to develop your own potential and enable your progress in the Club.
Keep up to date with latest trends in the foodservice industry and work with the team and the Executive Head Chef to introduce new ideas regularly.
Experience At least 3 years experience in a similar property, preferably within a private club or fine dining establishment Knowledge Knowledge of current food trends, HACCP and best practices in the food service industry Qualifications Relevant food management accreditation and food safety courses such as City & Guilds of London or diploma in culinary arts.
Competencies Should be a highly motivated professional with a passion for the delivery of the highest standards of food.
Communicate clearly, professionally, and concisely.
Maintain a calm disposition at all times, especially during busy service periods.
A good team player with ability to work on own initiative.
Should possess the ability to delegate appropriately.
Should have organizational flair.
The associate should also have a basic understanding of food cost.
Work collaboratively with others in pursuit of high standards.
DEMI-CHEF DE PARTIE The Demi Chef de Partie is responsible for preparing, cooking, and presenting dishes on a specific station, supporting the Chef de Partie, Sous Chef and Head Chef in ensuring quality and efficiency.
Key duties include managing their section's mise-en-place, maintaining high standards of hygiene and food safety, assisting with inventory and food ordering, and supervising junior cooks.
The role requires strong culinary skills, an understanding of kitchen operations, attention to detail, and the ability to work well under pressure in a team environment.
SKILLS REQUIRED: Culinary Training: A formal culinary diploma or certificate is desirable.
Culinary Skills: Strong knife skills, technical cooking skills, and knowledge of various cooking methods are essential.
Attention to Detail: A meticulousapproachto food preparation, portion control, and presentation is crucial.
Organizational Skills: Excellent organizational and time management skills are necessary for managing a kitchen section effectively.
Adaptability: The ability to work calmly and efficiently in a fast-paced, high-pressure environment is vital.
Communication: Strong communication skills are important for coordinating with the team and management.
KEY RESPONSIBILITIES Food Preparation & Cooking: Prepare and cook ingredients and dishes, ensuring high quality and adherence to recipes and company standards.
Hygiene & Safety: Maintain strict cleanliness and hygiene standards in their work area, ensuring compliance with food safety regulations like HACCP.
Inventory & Ordering: Assist in managing inventory, tracking ingredients, requisitioning supplies, and minimizing food wastage.
Supervision & Training: Support and provide guidance to commis chefs and junior kitchen staff working under them.
Teamwork: Collaborate effectively with other kitchen staff to ensure a smooth and efficient food service and a positive kitchen environment.
Dish Development: Assist senior chefs in developing new dishes and refining existing recipes.
Quality Control: Monitor the quality of ingredients and finished dishes to meet restaurant standards and customer expectations.
Station Management: Oversee a specific kitchen station, ensuring all preparations, cooking, and plating for menu items on that station are executed on time and to standard.
Experience Minimum of two years of experience in a professional kitchen environment, such as a high-end restaurant or hotel.
Knowledge Knowledge of current food trends, HACCP and best practices in the food service industry Qualifications Relevant food management accreditation and food safety courses such as City & Guilds of London or diploma in culinary arts.
Should be highly motivated with a keen interest in food.
Communicate clearly, professionally, and concisely.
Maintain a calm disposition at all times, especially during busy service periods.
A good team player with ability to work on own initiative.
Person Specification Holds a valid EU passport or Irish work permit Ability to remain calm under pressure and resolve challenges effectively.
Be fluent in spoken English Six month probation period applies.
Why Join Us?
Be part of a supportive and collaborative team.
Benefit from biannual staff fund distributions.
Pension Scheme Meals on duty.
Uniform provided.
Take advantage of the TaxSaver Commuter Ticket Scheme.
Access to Employee Assistance Programme (EAP) support.
Training & Development Skills: Culinary Arts Diploma or Certification Apprenticeship Previous Experience in a Food Production Role Fluent in English Knowledge of current food trends and HACCP Benefits: Meal Allowance / Canteen Paid Holidays Performance Bonus