Sous Chef - A Leadership Role in Food Service Operations
This is an exciting opportunity for a seasoned Sous Chef to join our team at a prestigious Dublin four-star hotel. As a key member of the culinary department, you will be responsible for managing kitchen operations, leading a team of skilled chefs, and collaborating with other hotel departments.
Key Responsibilities:
* Manage kitchen operations, including rostering, purchasing, stock control, deliveries, and food safety protocols.
* Develop and implement strategies to optimize kitchen efficiency and reduce waste.
* Collaborate with other hotel departments to ensure seamless service delivery.
Requirements:
* At least three years' experience as Sous Chef in a 4/5 star venue with fine dining and high-end/high-volume banqueting exposure.
* Excellent culinary skills, including menu planning and food presentation.
* Demonstrated ability to lead and motivate a team of chefs.
* Strong understanding of financial targets, including gross profit, payroll, and cost control.
* Thorough knowledge of HACCP and food safety protocols.