Job Description
We are seeking an experienced Sous Chef to lead our culinary team in Dublin. The role involves managing kitchen operations, ensuring high-quality food preparation and efficient service.
Key Responsibilities:
* Roster management and staff supervision
* Purchasing and inventory control
* HACCP/hygiene standards and compliance
* Financial performance monitoring
* Team training and development
* Collaboration with other departments
* Waste management and minimization
Requirements
The successful candidate will have at least three years' experience as a Sous Chef in a 4/5 star venue with fine dining and high-end/high-volume banqueting exposure. They should demonstrate solid kitchen management procedures, thorough HACCP knowledge, and excellent teamwork/team leadership ability.