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The Cork International Hotel is looking to recruit an experienced Sous Chef on a Full Time basis.
Job title:
Sous Chef
Reports to:
Head Chef
Our Values:
COMMITMENT to the PASSIONATE PURSUIT OF PERFECTION: Every team member is expected to strive for the 'Passionate Pursuit of Perfection' to ensure guest comfort and satisfaction through friendly, helpful, efficient, and personalized service.
Scope of Work:
Supervision of all kitchen operations and dish preparation, delegation and supervision of kitchen staff, taking charge in the head chef's absence, and executing their responsibilities.
Main Duties and Responsibilities:
1. Maintain high standards of culinary skills in preparation, cooking, and presentation of all food, aligned with hotel standards.
2. Assist in stock taking, controlling stock rotation, and preparing food cost estimates.
3. Liaise with Management, Head Chef, and other departments regarding business and special requirements.
4. Check delivered goods for quality and quantity against requisitions and delivery notes.
5. Attend weekly Food and Beverage and management meetings in the absence of the Head Chef.
6. Ensure prompt and courteous service from the kitchen.
7. Develop and implement maintenance and cleaning schedules to ensure hygiene and tidiness.
8. Delegate duties to staff and supervise their work.
9. Deputize for the Head Chef, ensuring smooth operations.
10. Train and supervise staff in menu planning, ordering, rota compilation, and menu costing, ensuring standards and food percentages are maintained.
11. Ensure cleanliness and hygiene standards are met.
12. Maintain functional and well-maintained equipment.
13. Secure stock and property, managing access via the hotel key system.
14. Ensure staff are smartly attired per company policy.
15. Adhere to health and safety, hygiene, guest safety, fire regulations, and emergency procedures.
16. Record and update training records for kitchen staff.
17. Oversee food quality, portion control, plating, and waste management.
18. Maintain cleanliness, safety, and organization of all kitchen areas.
19. Foster good relationships with suppliers and other departments.
20. Comply with management requests and participate in training and communication meetings.
21. Assist the Head Chef and take ownership of menus.
Benefits:
* Competitive pay
* Relocation assistance
* Company pension scheme
* Death in Service Benefit
* Employee referral bonus
* Friends & Family discounts
* Hotel accommodation rates
* Training days
* Mental health support
* Social and wellbeing events
* Awards and recognition programs
* Meals on duty
* Leap Card assistance
Additional Information:
* Seniority level: Not Applicable
* Employment type: Full-time
* Job function: Management and Manufacturing
* Industry: Hospitality
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Location: Ballincollig, County Cork, Ireland; 1 week ago
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