Sous Chef
Location: Dublin, County Dublin, Ireland
Our team in The Anglers Rest are looking for a Sous Chef to join the team. Are you a passionate leader with a flair for hospitality? Do you thrive in a fast-paced environment and have a personality for turning dining into memorable experiences?
Responsibilities
* Day to day involvement of the unit to a high standard, in line with group standards.
* Fully familiarize yourself with all company policy and procedures and ensure the daily implementation of the same to maintain the highest standards of Food Safety and Hygiene in the kitchen in line with current legislation.
* Ensure the highest standard of food quality, presentation and service is achieved and maintained at all times.
* Assist with all food orders ensuring that only approved suppliers are used to control supplier costs.
* Share responsibility with the Head Chef for checking, probing and signing of food deliveries to ensure only the highest standards of produce are accepted and that correct procedures are followed if difficulties arise.
* Ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and other relevant legislation.
* Ensure H.A.C.C.P procedures are being implemented and that all records and food safety checks assigned to you are maintained within the kitchen and related areas.
* Assist with carrying out stock-takes as appropriate.
* Assist Head Chef in evaluating the training needs of all kitchen staff.
* As a member of the kitchen team, be equally responsible for cleaning and hygiene and ensure that any assigned daily and weekly cleaning duties are carried out to standard.
* Review the kitchen hazard list every week with the Head Chef.
* Maintain good communication and working relationships with your client, customers, and all staff.
* Ensure all staff strictly adhere to the Company Dress Code on a daily basis.
* Perform any reasonable task that assists with service, food preparation, hygiene, safety and other matters pertaining to the efficient operation of the unit.
Key Requirements
* 1-2 years' experience in a professional kitchen or high-volume catering.
* Ability to manage kitchen operation in Head Chef’s absence.
* Ability to deal and communicate effectively with staff and customers at all levels.
* Ability to follow instructions accurately and issue instructions, written or oral.
* Strong people management skills.
* Basic Food Hygiene skills.
* Experience of purchasing and profit optimisation.
* Experience of H.A.C.C.P documentation.
* Intermediate food hygiene C.O.S.H.H awareness.
* Ability to work on own initiative or as part of a team.
About The Wright Group
The Wright Group are an award winning F&B hospitality group with a portfolio that has built unique 'out-of-the-box' brands for all of life's celebrations and the moments that matter. Our venues provide a space for people to connect, have fun and feel welcomed. Established in 1996, we now employ over 700 people through our collection of over 24 Restaurants, Bars, Food Halls, Cafes, Event Spaces & Convenience Retail. Our mission is to always convey passion for the products and services we offer and to consistently deliver the best experience to our customers. Our vision is to deliver customer satisfaction, provide timely, responsive service with integrity, simplicity and a passion for excellence, while exceeding our customers' expectations. Our values are influenced by our vision and disrupt norms with creative thinking, by delivering new concepts and experiences with passion and consistency. We strive to be consistently better than the competition, while listening to our colleague's feedback.
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