BALLYSEEDE CASTLE HOTEL, Ballyseedy, Tralee, Co. Kerry, V92 VW30
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Application Details
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Job Description
Ballyline castle Ltd. T/A Ballyseede castle, Ballyseede, Tralee, Co. Kerry V92 VW30 is recruiting! Sous chef required for full time position working 39 hours per week.
Main duties: To Work alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Sous Chef Job Duties: To lead kitchen team in chef's absence. To provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. To oversee and organize kitchen stock and ingredients. To ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance. To keep cooking stations stocked, especially before and during prime operation hours. To train new kitchen employees to restaurant and kitchen standards. To manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction and manage budgetary concerns. To supervise all food preparation and presentation to ensure quality and restaurant /banqueting standards. To work with head chef to maintain kitchen organization, staff ability, and training opportunities. To verify that food storage units all meet standards and are consistently well-managed. To assist head chef with menu creation. To coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. To liaise with and report back to head chef on any issues arising in the kitchen. To brief all staff on daily events and last minute changes to events happening in the hotel. To establish and maintain effective communications inter-departmentally. To promote a positive working environment through respect and co-operation with fellow team mates. To maintain standards of health & hygiene in line with HAACP and relevant legislation. To ensure that all reasonable care is taken for yourself, other employees, guests and other persons on the premises. To carry out fire drills. To observe all safety procedures and rules. To report, and where possible take action on incidents of accident/damage. To attend all training courses as notified to you by management. To carry out any other duties as may be notified to you by management.
Sector: accommodation and food service activities
Career Level
Professional
Candidate Requirements
Essential
Minimum Experienced Required (Years): 3
Minimum Qualification: Level 6 (incl Higher Advanced Certificate & National Craft Certificate)
Desirable
Ability Skills: Catering, Communications
Competency Skills: Leadership, Teamwork, Time Management, Working on own Initiative
Competency Skills: HACCP
Languages: English B2-Upper intermediate
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