To assist the Executive Chef/ Head Chef in the provision of a consistent standard of service and food product to the customer within a clean and hygienic environment in accordance with the Departmental Procedure Manual.QUALITY STANDARDSCarry out all tasks in accordance with procedures as outlined in the Kitchens Standards Manual & the HACCP systemTo ensure all administrative tasks, checklists, rosters, food flash etc. are completed when the Head Chef is absent, or on the Head Chef's requestTo have a comprehensive knowledge and actively promote all hotel facilitiesTo ensure the highest standards of presentation and cleanliness of the kitchens is maintained at all timesTo promote positive image to customers and fellow staff through professional conduct and proper presentation of uniform when on dutyTo order, requisition and receive stock for the Kitchen when the Head Chef is absent, or on the Head Chef's requestTo assist the Head Chef to introduce new plates, recipes and prepare menusTo receive and process restaurant, bar, room service and banqueting ordersTo cook and present dishesTo train new members of staff and ensure that junior members of staff are sufficiently supervised when on dutyTo control all forms of wastageTo have a can do attitude when challenged with new tasksPEOPLE MANAGEMENTTo ensure departmental members are conversant with and aware of Quality Standard and that those standards are fully implemented.Manage and motivate all personnel.COMMUNICATIONTo bring customer comments and issues to the attention of the Head Chef/Senior Sous ChefTo maintain effective communications with all Departments with specific attention to the Restaurants, Bars and BanquetingTo ensure that all are greeted with a friendly welcome and offered the highest standards of guest care and customer satisfactionHEALTH AND SAFETYTo have full knowledge of and be able to act upon the Hotel & Golf Links Fire and Health & Safety ProceduresTo complete all duties and tasks with due care for the health and safety of yourself and other employees and guestsTo identify maintenance issues and report accordinglyTo ensure the highest standards of personal presentation whilst wearing the company supplied uniform, in accordance with Departmental Standards ManualTo report, and where necessary, take action on incidents, accidents, fire, loss or damageOCCASIONAL DUTIESTo carry out any other reasonable duties as requested by a member of the management teamAttend meetings, when required and attend the Management Meeting when the Head Chef is absent, or on the Head Chef's requestAttend Hotel & Golf Links TrainingWe believe that by taking care of our team members, we create a positive atmosphere that benefits both our team members and guests. We want you to love coming to work and also find that working with Northland has a positive influence on your life outside of work.PERKS20 days holiday per annumFlexible scheduleFree Parking whilst on shiftFree Meal on DutyGym AccessFree GolfRewards and recognitionGrowth opportunitiesDedicated Training ProgrammeEmployee & Immediate Family Assistance ProgrammeReferral Bonus starting at £125 for Part time and £250 for Full timeTeam, Friends and Family Hotel ratesUp to 40% of food discountsX3 complimentary nights stays to use in the UK, Ireland or North AmericaSummationSubmission of resume does not guarantee an interview or an actual transfer. Qualified applicants are encouraged to apply, provided they meet the minimal requirements of the applicable skills required.You must be legally entitled to work in Ireland to apply.Applications will not be accepted via email or in person.**We thank all applicants for their interest in Career opportunities with The Sandman Hotel Group, however, only those applicants we wish to interview will receive a reply to their application.****ABSOLUTELY NO PHONE CALLS PLEASE**
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