Banqueting Sous Chef (Accommodation Available)

Banqueting Sous Chef (Accommodation Available)

Salary: €35-42k

Location: Roscommon

Duties & Responsibilities:

• Assist the Head Chef in managing and leading the kitchen brigade during banqueting events.
• Ensure smooth and efficient operation of the banqueting kitchen, maintaining high standards of food preparation and presentation.
• Supervise, train, and motivate junior kitchen staff, fostering a positive and collaborative team environment.
• Ensure food hygiene, health, and safety regulations are adhered to at all times.
• Oversee the preparation and cooking of all dishes for banqueting functions, ensuring that they meet the established quality standards.
• Coordinate and monitor mise en place, ensuring that food is prepared to specification and within agreed timeframes.
• Assist in menu planning and development, offering creative input and suggestions for themed events and seasonal menus.
• Support the Head Chef in maintaining consistent food quality, presentation, and portion control.
• Ensure all food is presented to the highest standards and adheres to the hotel’s branding and quality guidelines.
• Monitor and maintain consistency in the preparation and execution of dishes throughout each event.
• Oversee the plating of dishes and ensure the kitchen meets the timing expectations for large events or banquets.
• Assist with the ordering and stock control of kitchen supplies, ensuring the kitchen operates efficiently and within budget.
• Ensure all food storage and stock management practices are compliant with health and safety guidelines.
• Conduct regular checks on food supplies and report any concerns regarding stock levels, quality, or wastage.
• Ensure all kitchen activities are conducted in compliance with relevant food safety legislation and hotel procedures.
• Maintain cleanliness and organization in the kitchen, ensuring compliance with hygiene standards at all times.
• Ensure that all staff members are properly trained in food safety and safe working practices.

Candidate:

• Proven experience as a Sous Chef or Senior Chef de Partie, particularly in banqueting or large-scale event catering.
• Strong knowledge of kitchen operations, food preparation techniques, and plating standards.
• Experience with managing, training, and developing a team of kitchen staff.
• In-depth understanding of food safety regulations and best practices.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining quality and consistency.
• Excellent communication and interpersonal skills, with the ability to work collaboratively across departments.
• A creative and innovative approach to menu design and presentation.
• A flexible and proactive approach, with a passion for delivering exceptional guest experiences.

BURAMB22