To assist the Executive Chef/ Head Chef in the provision of a consistent standard of service and food product to the customer within a clean and hygienic environment in accordance with the Departmental Procedure Manual.
QUALITY STANDARDS Carry out all tasks in accordance with procedures as outlined in the Kitchens Standards Manual & the HACCP system To ensure all administrative tasks, checklists, rosters, food flash etc.
are completed when the Head Chef is absent, or on the Head Chef's request To have a comprehensive knowledge and actively promote all hotel facilities To ensure the highest standards of presentation and cleanliness of the kitchens is maintained at all times To promote positive image to customers and fellow staff through professional conduct and proper presentation of uniform when on duty To order, requisition and receive stock for the Kitchen when the Head Chef is absent, or on the Head Chef's request To assist the Head Chef to introduce new plates, recipes and prepare menus To receive and process restaurant, bar, room service and banqueting orders To cook and present dishes To train new members of staff and ensure that junior members of staff are sufficiently supervised when on duty To control all forms of wastage To have a can do attitude when challenged with new tasks PEOPLE MANAGEMENT To ensure departmental members are conversant with and aware of Quality Standard and that those standards are fully implemented.
Manage and motivate all personnel.
COMMUNICATION To bring customer comments and issues to the attention of the Head Chef/Senior Sous Chef To maintain effective communications with all Departments with specific attention to the Restaurants, Bars and Banqueting To ensure that all are greeted with a friendly welcome and offered the highest standards of guest care and customer satisfaction HEALTH AND SAFETY To have full knowledge of and be able to act upon the Hotel & Golf Links Fire and Health & Safety Procedures To complete all duties and tasks with due care for the health and safety of yourself and other employees and guests To identify maintenance issues and report accordingly To ensure the highest standards of personal presentation whilst wearing the company supplied uniform, in accordance with Departmental Standards Manual To report, and where necessary, take action on incidents, accidents, fire, loss or damage OCCASIONAL DUTIES To carry out any other reasonable duties as requested by a member of the management team Attend meetings, when required and attend the Management Meeting when the Head Chef is absent, or on the Head Chef's request Attend Hotel & Golf Links Training We believe that by taking care of our team members, we create a positive atmosphere that benefits both our team members and guests.
We want you to love coming to work and also find that working with Northland has a positive influence on your life outside of work.
PERKS 20 days holiday per annum Flexible schedule Free Parking whilst on shift Free Meal on Duty Gym Access Free Golf Rewards and recognition Growth opportunities Dedicated Training Programme Employee & Immediate Family Assistance Programme Referral Bonus starting at £125 for Part time and £250 for Full time Team, Friends and Family Hotel rates Up to 40% of food discounts X3 complimentary nights stays to use in the UK, Ireland or North America SUMMATION: Submission of resume does not guarantee an interview or an actual transfer.
Qualified applicants are encouraged to apply, provided they meet the minimal requirements of the applicable skills required.
You must be legally entitled to work in Ireland to apply.
**Applications will not be accepted via email or in person.
**We thank all applicants for their interest in Career opportunities with The Sandman Hotel Group, however, only those applicants we wish to interview will receive a reply to their application.
** **ABSOLUTELY NO PHONE CALLS PLEASE**
