Job Purpose:
The Sous Chef assists the Head Chef in managing all kitchen operations, ensuring the preparation and delivery of high-quality dishes that meet the establishment's standards. This role involves supervising kitchen staff, maintaining hygiene and safety standards, and contributing to menu planning and food cost control.
Key Responsibilities:
Kitchen Operations & Food Preparation:
* Oversee the preparation, cooking, and presentation of all menu items.
* Ensure dishes meet quality, portion, and presentation standards.
* Support the Head Chef in developing new recipes and seasonal menus.
* Monitor stock levels and order supplies as needed.
Team Leadership & Training:
* Supervise, motivate, and train kitchen staff.
* Assist with staff scheduling and rota management.
* Foster a positive, productive working environment.
Quality, Safety & Compliance:
* Maintain the highest hygiene and food safety standards in compliance with HACCP regulations.
* Ensure kitchen equipment is used safely and maintained properly.
* Monitor portion control and minimize waste.
Administration & Cost Control:
* Assist in managing food costs and budgeting.
* Maintain accurate records of inventory, wastage, and orders.
* Ensure efficient workflow between kitchen and front-of-house.
Customer Experience:
* Liaise with front-of-house staff to ensure guest satisfaction.
* Respond promptly to any special dietary requests or concerns.
Skills & Qualifications:
* Proven experience as a Sous Chef or Senior Chef de Partie in a similar environment.
* Strong leadership, organizational, and communication skills.
* In-depth knowledge of culinary techniques, ingredients, and food safety standards.
* Ability to work under pressure and maintain attention to detail.
* Relevant culinary qualification or apprenticeship (preferred).
Job Type: Full-time
Pay: From €43,000.00 per year
Benefits:
* Food allowance
* Gym membership
* On-site parking
Experience:
* Chef: 5 years (required)
Work Location: In person