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We are currently recruiting for a Sous Chef to be based at our site in Longford.
Shift work: Monday to Sunday, various shifts, 39 hours per week
Main duties and responsibilities
- Ensure that the service of all meals is to the standard laid down by the Company and meets the Client’s specification
- Obtain supplies and purchases from Company appointed suppliers or site specific
- Ensure that the control of raw materials and portions are to the Company’s standards as applicable
- Ensure all food is prepared using fresh and local produce whilst maintaining a high standard of quality and presentation
- Ensure that methods of food preparation, production and presentation comply with standards and Client specification
- Complete and maintain all legislative paperwork as required by law including the Food Space Kitchen Diary
- Maintain the Company standard of hygiene and safety and take any action as is necessary
- Develop and update cleaning schedules as and when necessary
- Take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area
- Ensure that all areas under are always left clean and tidy and that all equipment is switched off at the end of each shift
- Maintain satisfactory relationships at all appropriate levels of the Client organisation
- Attend to all customer complaints and compliments within the guidelines and timeframes as laid down by the contract and Account Director
- Ensure admin procedures are handled in conjunction with Line Manager
- Conduct regular security checks
- Ensure that all deliveries are received and recorded as per company requirements
- Ensure all new staff are inducted into the Canteen and kitchen procedures
- Maintain tight stock control on ALL produce through bookwork, wastage, weekly stock takes to deliver a comprehensive business model
- Design and roll out a recipe data base for your core items and menus
- Review and update the current hospitality menus and offer
- Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle
- Attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities
- Attend meetings, conferences and training courses as requested
- Attend to any other reasonable request made by management
Qualifications and Experience
- Previous experience within a working kitchen
- Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
- Costing and Menu Planning, Stock Control and High Quality Food Production
- Recognised Professional Culinary Qualification
- Excellent communication skills and customer service skills
- Ability to make on the spot decisions
- Knowledge of audit requirements
- Must possess organisational skills
- Excellent people management and communication skills
- Must be self-motivated and able to motivate others
We look forward to hearing from you!
Ref. 17666