The Sous Chef is responsible for assisting the Head Chef in managing all kitchen operations, ensuring the highest standards of food preparation, quality, hygiene, and service. The role involves supervising kitchen staff, maintaining food safety compliance, and contributing to menu planning and cost control.
Key Duties and Responsibilities:
* Assist the Head Chef in daily kitchen operations and food preparation.
* Supervise and train junior kitchen staff and ensure efficient workflow.
* Maintain consistency and quality in all dishes prepared.
* Plan, prepare, and present menu items according to restaurant standards.
* Ensure compliance with HACCP and all food hygiene and safety regulations.
* Monitor inventory levels, assist in ordering, and manage stock rotation.
* Support in menu development and implementation of seasonal specials.
* Ensure cost control through efficient use of ingredients and minimising waste.
* Oversee kitchen cleanliness and equipment maintenance.
* Take charge of the kitchen in the absence of the Head Chef.
Job Types: Full-time, Permanent
Pay: €34,000.00-€40,000.00 per year
Ability to commute/relocate:
* Dublin, CO. Dublin: reliably commute or plan to relocate before starting work (required)
Experience:
* Sous Chef: 5 years (required)
Language:
* English (required)
Location:
* Dublin, CO. Dublin (required)
Work Location: In person