Description
We are seeking a sous chef for one of the most prestigious tech campuses in Dublin.
To be a good fit for this position you will need experience of large multi-outlet operations where you have been responsible for food quality, involvement in staff training, and delivering all of these on budget.
Our client has put together an attractive package which includes mostly daytime hours on a very structured roster with loads of headroom for professional development and promotion. A great work/life balance awaits you here.
In this Sous Chef role, you will report to the Head Chef. The Sous Chef will be responsible for ensuring food is executed to a high standard on a daily basis.
Criteria:
- Diverse culinary experience.
- Qualification as a Certified Chef.
- A minimum of 10 years' experience as a Chef with a minimum of 3-4 years' experience as a CDP.
- A good track record within the catering industry.
- Demonstrated expertise in food delivery in a high volume 4/5 star hotel/restaurant with fine dining.
- Experience designing and implementing menus and costing food.
- A desire to train others and the ability to do so.
The key responsibilities
Kitchen Operational Management
- Organizing the kitchen to ensure effective resource allocation and competence in preparing the daily menu.
- Design and develop menus in conjunction with the Head Chef in accordance with their concepts and quality standards.
- Manage the kitchen, ordering food, and taking stock of the stock.
- Innovation in food and menu engineering.
- Achieving the highest standards of food quality and innovation across the kitchen team.
- Developing the unit's food strategy.
Hygiene in the Food Industry
- Implement, maintain, and ensure that all records are completed in accordance with company procedures, E.H.O., Q.A, and H.A.C.C.P requirements.
- Keep COSHH regulations up-to-date and ensure PPE guidelines are accurate by maintaining a written cleaning schedule.
- Set an example for the principles and implementation of all food safety practices and systems.
Stock Control & Financials
- Complete all reports necessary for end-of-week tracking of waste and payroll, including daily purchases, weekly stocktakes, and weekly stocktakes.
- Cost management in accordance with budgetary requirements.
- Maintain efficient budget control in the kitchen by focusing on the key impact areas of food costs, staff costs, utilities, equipment maintenance, and operating supplies.
- Make sure stock levels are kept at an acceptable level for food, cleaning products, and crockery by maintaining strict control over ordering, rotations, and stock rotations. In order to ensure secure and accurate stock, accurate records, and timely stock checks, delivery procedures must be followed.
Safety and Health
- Maintain the health and safety systems in the kitchen in accordance with company standards, making sure all employees are aware of their responsibilities.
- In accordance with Health and Safety Legislation, apply safe working practices.
ACE and Customer Service
- Close out any ACE Audits that require action.
- Assist customers with any concerns they may have and seek a resolution that goes beyond what is normally expected, demonstrating a commitment to customer care that is positive and committed. Project a smart and authoritative image to customers/clients and staff to reassure them.
- Communicate company standards and responsibilities to all kitchen staff and ensure that they are aware of them.
Service and hospitality
- In charge of ensuring that the client's hospitality requirements are met in accordance with their individualized hospitality offers and costs.
Continuing Education and Training
- Continuously review all existing kitchen staff and arrange re-training, if necessary, for COSHH, manual handling, HACCP, and hygiene.
- Taking part in the performance management process for kitchen staff.
- Ensure adherence to all company policies, procedures, and standards by kitchen staff.
- Monitor and support the development of chefs in the unit, including their own personal development
- Assistance in the recruitment, training, and induction of Chefs.
- Any customer feedback should be communicated regularly to the kitchen team.
- Direct the team to exceed customer needs by promoting a positive attitude towards work and leading by example.
To learn more about this position please apply now. We look forward to hearing from you!
