Sous Chef 

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  • Date Listed14/01/2020
  • Location
  • Advertised ByPrivate
  • Job TypeFull-Time

Sous Chef:

The Bonnington Dublin Hotel and McGettigan’s Bar are recruiting for a Sous Chef to join our culinary team. The ideal candidate will love all things food and want to be part of a kitchen team that works together to plate up tasty, fresh, good looking dishes for our customers and clients.

Job Description:

· To work with the management team, head chef, fellow chefs and all staff in general.

· To fully co-operate and support the head chef in all his endeavours.

· To assist the head chef in the smooth running of all aspects of the kitchen.

· Ensure the kitchen is run to the same high standards while in your charge, as it is when the head chef is directly and personally in charge.

· Maintaining and improving the food gross profit margin, as outlined by the head chef with regard to but not limited to portion control, product rotation, product handling.

· Kitchen hygiene and HACCP systems, to be maintained to the standards of which are to satisfy and exceed the health board requirements.

· To ensure that all kitchen staff are trained in hygiene awareness commensurate with their work responsibilities and that they perform accordingly.

· To ensure the timely service of quality food prepared to recipes from an organised prep list detailing the person responsible for the preparation of each item. Preparation of menu creation

· Performing accurate stock takes, usually taken at the end or beginning of each month and as the need may arise.

· Assisting in kitchen staff recruitment, screening, interviewing, hiring with the head chef / HR manager approval.

· Maintain acceptable labour wages to gross profit margin as outlined by the head chef/HR manager, and to take the initiative with regard to tightening labour costs at every opportunity.

· Reporting directly to the Head Chef and to attend management meetings if required.

· To contribute and to promote teamwork, and a positive working environment within the kitchen and to follow the instructions of the head chef.

· Banqueting Experience

· The running and operational of multiple food outlets.

Ideal candidate

· 5+ years’ experience in Hotels, Restaurants and Bars.

· Excellent command of English language

· Certified in HACCP

· Highly organised

· Ability to work in a fast-paced environment

· Capable of running their own section

· Excellent Team Player

· Must have experience with using a Josper Grill

· Create and present a range of International Cuisine

In Return we Offer:

· Competitive Salary of up to €36,000+

· Employee Assistance Programme

· Car Parking

· Meals while on duty

· Employee recognition awards

· Staff social events

· Training

· Full Hotel Induction

Skills:

Restaurant kitchen, New Restaurant Openings, Food Management, Menu planning, Menu Costing, Culinary Skills, Food Prep, Food hygiene, International Cuisine


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