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RESPONSIBLE TO: HEAD CHEF / SOUS CHEF
JOB TYPE: FULL TIME or PART TIME CONTRACT
LOCATION: HOTEL BALLINA
A fantastic opportunity has arisen for an experienced, ambitious Chef to join a talented team at our Great National Hotel located at Dublin Road, Ballina. Within the role you will drive innovation and play a vital role in our delivery of industry leading service and award-winning food.
PURPOSE OF JOB: TO ASSIST THE HEAD CHEF / SOUS CHEF TO ENSURE THE SUCCESSFUL OPERATION OF YOUR WORK SECTION AND INCLUDING ALL BACK OF HOUSE AREAS, THE STAFF CANTEEN AND DELIVERY BAY. TO TAKE DIRECTION FROM YOUR DEPARTMENT HEAD AND TO ASSIST IN THE MONITORING OF FOOD QUALITY AND HYGIENE STANDARDS. TO ADHERE TO HACCP PROCEDURES AT ALL TIMES. TO ENSURE ALL KITCHEN STAFF OBSERVE APPROPRIATE SYSTEMS OF HYGIENE DURING FOOD PREPARATION AND STORAGE
Duties Include:
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To assist in the preparation of food according to recipes and cooking standards.
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To train and guide commis chefs & kitchen assistants.
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To assist in the set up and organisation of the assigned workstation.
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To instruct kitchen stewards on work duties.
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To return all equipment and supplies to the correct storage area after use.
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To assist in the storage of food before and after service.
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To be fully aware of HACCP and follow the procedures detailed within.
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To provide a safe and secure environment for customers, staff and visitors at all times.
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To ensure that all machinery is operated in line with trained instructions and is maintained in a clean working condition.
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To ensure that hygiene is maintained and promoted in food preparation in accordance with Company Policy and Statutory requirements.
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To ensure that food preparation areas are cleaned prior to use, maintained in a hygienic condition during service and cleaned down afterwards.
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To ensure that cleaning equipment and materials are managed and stored correctly.
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To prepare, cook and present all dishes within area of responsibility to the correct menu specification regarding quality and quantity.
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To ensure that any problems with food quality are identified and dealt with or reported promptly to the appropriate person.
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To store any food that is not for immediate consumption in the correct manner at a safe temperature according to current food hygiene legislation.
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To maintain all storage areas regarding temperature, ventilation and cleanliness.
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To ensure that all food items are stored under the correct conditions according to food type.
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To ensure that knives are handled and stored in a safe manner according to trained instructions.
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To create and maintain an effective working relationship with colleagues and managers.
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To always maintain the highest standards of personal hygiene.
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To ensure that you present for duty in full uniform including safety shoes.
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To assist in the implementation of a profitable and cost-effective stock taking system.
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To ensure all purchases and deliveries of fresh produce/dry goods are of the highest standard.
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To ensure all deliveries are properly checked and accounted for.
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To comply with the hotels customer relation policy.
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To communicate with customers where necessary.
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To maintain cleaning programme in operation.
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To secure and record lost and found property using the procedure detailed in the Kitchen SOP.
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To immediately report maintenance needed to your supervisor or manager.
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To be fully aware of all policies as detailed in the staff handbook.
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To ensure breaks are taken in line with business levels and signed off.
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To ensure that you have full knowledge with all hotel facilities, including opening and closing times and promote these facilities at every opportunity.
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To ensure that the consumption of foodstuffs is confined to the staff dining area only.
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To participate in all training programmes scheduled for you.
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To participate in daily '15 minute' standards training.
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Be fully familiar with all personnel policies and procedures as set out in the Company Staff Handbook and to always abide by these.
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To always maintain departmental standards.
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To attend and support hotel and departmental meetings as requested.
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To participate in job chats and performance appraisals.
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To be fully familiar with the complaints procedure and that complaints are dealt with in a courteous and sympathetic fashion and reported to the Duty Manager if necessary.
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To work towards achieving high hotel inspection results from EHO & Food Hygiene Auditor, AA, RAC, Excellence in Tourism and any other such bodies.
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Demonstrate Service Excellence through the following ways.
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Always present yourself at work on time in full clean uniform & name badge
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Attend training & department meetings as scheduled.
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Participate in improving the guest service journey.
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Welcome guest feedback, share it with your team & aim to recover good service at every opportunity.
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Smile & greet your guests & colleagues before they greet you.
Health & Safety
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To fulfil your obligations under the Health & Safety at Work Act 2007
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To ensure that adequate steps are taken to ensure the health and safety of yourself, your fellow employees, hotel guests and any other persons on the premises.
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To maintain all work areas in a presentable, tidy, and safe conditional at all times and to immediately report potential hazard, loss or damage to the General Manager.
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To be aware of the identity of trained first-aid personnel on the premises and the location of departmental first aid box.
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To observe all safety rules and procedures, including those laid down in the Health & Safety Statement.
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To conduct and promote fire and accident/other safety drills as directed by the hotel safety officer.
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To carry out Health & Safety training and re-training with employees and to participate in all Health and Safety training scheduled for you and your departmental personnel.
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To be an active member the Health & Safety Committee
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To immediately inform Management if you or any or your departmental personnel are involved in any accident or incident within the hotel or its grounds or if you are witness to an accident or incident involving a third party.
Flexibility/Inter-changeability
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To be flexible and co-operative in the workplace to ensure the smooth and successful operation of the hotel.
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Flexibility within each job category/functional area will be required by the company and full inter-changeability between departments will be required.
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Dependent on business levels within the hotel, you will be required to assist with duties as directed by Management. These duties may include assistance in duties/operations in all areas of the hotel and/or its operation.
Other Duties
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Seniority level
* Seniority level
Not Applicable
Employment type
* Employment type
Full-time
Job function
* Job function
Management and Manufacturing
* Industries
Hospitality
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