Sous Chef

Sous Chef

Salary: €46k

Location: North Dublin

Duties & Responsibilities:

• Assist the Head Chef in managing all kitchen operations, including menu planning, food preparation, inventory, and staff supervision.
• Lead and supervise a team of chefs, cooks, and kitchen staff, ensuring productivity, training, and professional development.
• Oversee food presentation and quality standards across all hotel outlets (restaurant, room service, banquets, etc.).
• Ensure compliance with food safety regulations (HACCP), hygiene, and cleanliness across all kitchen areas.
• Collaborate with procurement and storeroom staff to ensure stock control, minimize waste, and manage food cost effectively.
• Innovate and contribute to menu development, including seasonal offerings and guest-specific dietary requirements.
• Maintain a safe working environment and enforce all hotel policies and procedures.
• Act as a key leader in the kitchen during the Head Chef’s absence.

Candidate:

• Culinary degree or equivalent professional training.
• Minimum 5 years of experience in high-volume or fine dining kitchens, with at least 2 years in a senior or sous chef role.
• Experience in hotel operations is strongly preferred.
• Excellent leadership and team management abilities.
• Strong understanding of kitchen budgeting, inventory, and food costing.
• High attention to detail and quality.
• Ability to remain calm under pressure and multitask effectively.
• Knowledge of current food trends and innovative cooking techniques.
• Strong communication and interpersonal skills.

BURAMB22