Sous Chef Large 4* Hotel Co Kerry

Experienced Sous Chef required for well known 4* Hotel in Co Kerry As Sous Chef you are responsible to Executive Chef for all aspects of managing the kitchen areas and personnel, ensuring the quality preparation of all menu items to the highest standards Co-ordinates with Exec Chef re roster scheduling, labour costs, assists with recruitment and oversees staff productivity and performance.
Hotel has busy Food and Beverage outlets and is a very popular Wedding destination.
Hands on and enjoys working in a fast paced environment and ability to control service from the front to ensure maximum results during peak periods Passionate and creative with developing and implementing new menu ideas for Fine Dining Restaurant, all day Bistro, Banqueting, Special events, championing local suppliers and produce and changing with the seasons Ability to prioritise, organise and delegate work assignments and to oversee staff performance with prompt follow up where required To promote positive work relationships with suppliers, service personnel and other departments To ensure that HACCP is implemented and documented efficiently, ensuring that all standards are maintained, reduce food wastage and energy usage in the Kitchens, To help develop a team spirit amongst the kitchen staff to maintain a cohesive team, ensuring all procedures and protocols are maintained.
To report regularly to the Exec Chef and to review performance, purchases etc.
and implement required changes Similar experience in another prominent busy 4/5* Hotel in Ireland prefered Oversee and direct training of new hires and maintain an on-going training program for existing staff Property is open all year and Client is an equal opportunities employer, role is available immediately - current legal status to live in Ireland is required, interviews will be in person at the premises.
For full details on this exciting new opportunity please contact Richard at to apply please forward current CV in WORD format to Richard for consultation Skills: Kitchen Management Culinary Experience Food and Beverage Weddings and Events Fine Dining HACCP Menu Development Benefits: Meals on Duty Paid Holidays