Job Description – Junior SousChefTrumpInternational Doonbeg is a coastal haven, hidden on a sheltered corner of theWild Atlantic Way where world-class golf meets an intimate Spa, amazing foodand access to the best activities, culture, heritage and one of the mostpicturesque settings Ireland has to offer for conferences, meeting, incentivesand special events.Recognisedamong the best championship Links Courses in the world and named best GolfResort in Ireland by the Irish Golf Tour Operators Association. At the heart ofthe resort is the Irish Country house hotel with one of Irelands best HotelRestaurants, the Ocean View Restaurant. And Ocean is a recurring theme, everpresent with stunning views of the rolling waves and the rugged landscapestretching as far as the eye can see to the Cliffs of Moher.TrumpInternational Doonbeg is home to a proud and motivated workforce of over 300people during high season, offering a world class 5 Star Hotel workplace, withthe beauty and balance of west Clare living.Job Title: JuniorSous ChefDepartment: Food& Beverage - CulinaryResponsible To: ExecutiveHead Chef / Executive Sous Chef / Head ChefLiaises with: Stores,Back of House, Food & Beverage TeamsMAINDUTIESTo assist the Executive Head Chef and Head Chef inthe production and presentation of all dishes leaving the kitchen, ensuringthey consistently meet five-star standards.This role is based within Ocean View, the hotel'sfine dining restaurant, led by Head Chef Marguerite Keogh, and is focused ondelivering high-end, refined cuisine to the highest standard. This is anattractive opportunity for chefs with a strong fine dining background and apassion for precision, quality and excellence.The Junior Sous Chef is responsible for maintainingthe highest levels of food hygiene, organisation and professionalism withintheir section and supporting the kitchen management team in delivering anexcellent guest and team member experience.Key ResponsibilitiesSupport the Head Chef and senior kitchen managementteam in managing all aspects of the kitchen operation to ensure exceptionalfood quality, presentation and service standards within Ocean View.Drive consistently high food standards, deliveringfresh, flavoursome and beautifully presented dishes in line with fine diningexpectations.Play a key role in actively managing and drivingHACCP, Health & Safety and Food Hygiene standards, ensuring all proceduresare followed correctly and consistently.Ensure all areas of the kitchen operate to thehighest standards of cleanliness, organisation and food safety at all times.Demonstrate strong teamwork, humility and respecttowards all colleagues, supporting a professional and motivated brigade.Assist with the creation, development and executionof daily specials and menu items in line with the restaurant's fine diningconcept.Carry out all reasonable duties as requested by theHead Chef or kitchen management team.Be fully flexible and mobile across all kitchensections as required by business needs.Ensure all dishes are prepared in a timely mannerand to the appropriate fine dining standard.Ensure all stock is stored under optimum conditionsand in line with HACCP and food safety requirements.Communicate any anticipated shortages, qualityissues or operational concerns promptly to senior kitchen management.Maintain excellent standards of personal hygiene,professional grooming and kitchen discipline at all times.Participate fully in training and developmentprogrammes as required.Due to the cyclical nature of the hospitalityindustry, be flexible to work varying schedules, including mornings, evenings,weekends and public holidays.OTHERDUTIESTheabove is not intended to be an exhaustive list and you will be expected tocomply with any reasonable requests or duties as directed by management.HEALTH& SAFETYTofulfil your obligations under food safety management regulations.Tofulfil your obligations under the Health & Safety at Work Act 1989 and anyrevisions or additional legislation made thereto.To ensure that reasonablecare is taken for health and safety of yourself, other employees, guests andany other person on the premises.To keep your work area tidyand safe and report any hazard, accident, loss or damage to management.To be aware of trainedfirst-aid personnel on the premises and the location of first aid box.To observe all safety rulesand procedures, including those laid down in the Health & Safety Statementfor your place of work.To carry out and promotefire and accident drills as directed by the hotel safety officer.QUALIFYING CRITERIAEssential:Minimum of 2 years'experience as a Chef de Partie within a fine dining outlet.Previous experience in ahotel or à la carte restaurant environment.Fine dining backgroundessential; Michelin experience desirable.Level 2 Food Safetyqualification.Proven stability andreliability within a professional kitchen environment.Strong organisational,communication and planning skills.Demonstrable culinaryknowledge, including allergens and dietary requirements.Strong working knowledge ofHACCP systems and food safety procedures, with the ability to enforce anduphold standards.Ability to work effectivelyunder pressure while maintaining fine dining standards.Passion for producinghigh-quality, refined food.Positive attitude andstrong work ethic.Good interpersonal andcommunication skills.BENEFITSRegularly stocked canteenfor meals, snacks and beverages while on duty.Discounts in our Spa, Hotel& Golf course.Discountedstaff and friends and family rates available in other group properties in theUnited States, and the United Kingdom.FreeCar parking.Regularstaff appreciation initiatives.Opportunities to developand grow through assisted educational opportunities.Sick Benefit scheme.Personal locker whererequired.