Dunbrody Country House Hotel Ireland - a luxury boutique hotel in Co. Wexford. Located on the dramatic Hook Peninsula on Ireland's south coast, Dunbrody House has been operated and managed by husband and wife team Kevin & Catherine Dundon for over 25 years. This luxury hotel in Ireland reflects their joint passion for excellence in all areas - fine food and a friendly, relaxed service combined with 22 luxury bedrooms and suites all within the centuries-old walls of this beautiful Georgian property.
Dunbrody Country House is looking to grow the Kitchen team, with an experienced Sous Chef.
Please find a list of duties below but note that additional duties may be implemented:
* Food Preparation: Prepare and cook food items according to the recipes, quality standards, and guidelines provided by the head chef or sous chef. This involves following specific techniques, portion control, and ensuring consistent quality.
* Station Management: Take charge of a specific section or station in the kitchen, such as the grill, sauté, pastry, or sauce station. Organize and prioritize tasks to ensure timely and efficient food production. Coordinate with other chefs and kitchen staff to maintain a smooth workflow.
* Menu Development: Contribute to the creation and development of menus by suggesting new dishes, ingredients, and techniques. Provide input based on your knowledge and expertise to enhance the culinary offerings.
* Quality Control: Maintain high standards of food quality, taste, and presentation. Ensure that all dishes leaving your station are properly cooked, seasoned, and visually appealing. Monitor and manage food wastage, adhering to cost control measures.
* Kitchen Operations: Adhere to all kitchen policies, procedures, and health and safety regulations. Follow proper food handling, storage, and sanitation practices to maintain cleanliness and hygiene in the kitchen.
* Training and Mentoring: Assist in training and mentoring junior kitchen staff, such as commis chefs and apprentices. Share knowledge, techniques, and best practices to help develop their culinary skills and ensure consistent quality across the team.
* Inventory and Stock Management: Monitor inventory levels of ingredients and supplies for your section. Notify the sous chef or kitchen manager when stock needs to be replenished. Assist in stocktaking and maintaining accurate records.
* Collaboration: Collaborate with other chefs and kitchen staff to coordinate meal preparation and ensure smooth service during busy periods. Communicate effectively with the front-of-house staff to address any special requests or dietary requirements.
Requirements for a Sous Chef:
* Culinary training or relevant culinary qualifications.
* Experience working in a professional kitchen environment.
* Knowledge of different cooking techniques, ingredients, and kitchen equipment.
* Strong organizational and time management skills.
* Ability to work under pressure in a fast-paced environment.
* Attention to detail and commitment to food quality.
* Good communication and teamwork skills.
Please send CV's to
Job Types: Full-time, Permanent
Pay: €35,000.00-€42,000.00 per year
Benefits:
* Bike to work scheme
* Flexitime
* Food allowance
* On-site parking
Ability to commute/relocate:
* Arthurstown, CO. Wexford: reliably commute or plan to relocate before starting work (required)
Work authorisation:
* Ireland (required)
Work Location: In person