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PASTRY SOUS CHEF CORK- €28000 per year

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  • Date Listed 26/07/2017
  • Location
  • Advertised By Agency
  • Job Type Full-Time




Support and assist the Executive Head Chef by overseeing the day-to-day pastry operations and occasionally culinary operations, including training, supervising staff and monitoring food quality.


  • Knowledge of all Food & Beverage standards, quality presentation, service and products and local health and sanitation standards
  • Estimate and communicate daily production needs
  • Demonstrate proper and safe usage of all kitchen equipment
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
  • Respond appropriately to guests’ needs during the hours of operation
  • Ability to support the control of food cost
  • Ability to assess quality control and adhere to service standards
  • Ability to clearly define productivity standards with quality requirements and methods required to obtain them
  • Be trained well on the MICROS system involving placement of food orders
  • Ensure that placement of all food orders are processed through the MICROS system on a daily basis
  • Ensure that the dry store storage levels are maintained and stocks are rotated effectively
  • Check that all food and beverage outlets’ orders are at the correct level and do not surpass the stocks which are required
  • Ensure that the wage, overtime forecast is submitted each week and authorised by the Executive Chef
  • Ensure that the weekly rota is organised in an efficient manner by exercising flexibility in roistering at all times
  • Ensure accuracy in the weekly time sheets and that they are in accordance with the weekly forecast
  • Ensure that effective planning of holidays is in place in order to maximise the efficiency of the wage structure

Job Type: Full-time

Salary: €28,000.00 /year

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