Job description

Reporting to the Head Chef, the Sous Chef will be a senior Chef for the Unit ensuring food is executed to an excellent and consistent standard daily.

Requirements:

• Certified Chef Qualification.
• Minimum of 10 years Chef experience with 3-4 years at CDP Level.
• Good track record within Catering environment.
• Experience in a variety of cuisines.
• Proven track record in food delivery in a 4/5 star high volume hotel/restaurant with fine dining.
• Experience of menu design and implementation and food costing.
• Interest and ability to train others.

Key Accountabilities

Operational Kitchen Management

• In conjunction with the Head Chef– design and develop menus in line with KSG concepts and quality standards.
• Oversee the Kitchen, ensuring weekly menu preparation, food ordering and stock taking.
• Food innovation and menu engineering.
• Organisation of Kitchen to ensure effective resourcing and competence to deliver daily menu.
• Ensuring the highest food standards and innovation across the kitchen team.
• On-going development of food strategy for the unit.

Food Hygiene

• Responsible to ensure that food hygiene standards are implemented, maintained and that all records are completed in line comply with company procedures, E.H.O, Q.A, and H.A.C.C.P requirements.
• Ensure an excellent level of cleanliness throughout the business by maintaining a written cleaning schedule. Ensure COSHH regulations are up to date and guidelines in the use of PPE are accurate.
• Be a role model for the principals and implementation of all Food Safety systems and practices.

Finance & Stock Control

• Management of costs in line with budgetary requirements.
• Be aware expenditure and retain efficient budget control in the kitchen focusing on the key impact areas of food cost, staff cost, utilities, equipment maintenance, operating supplies.
• Maintain strict control of the stock in terms of ordering, rotations and ensure that stock is kept at an acceptable level to cover food, cleaning products and crockery. Delivery procedures must be followed ensuring that all stock is secure and accurate, records and stock checks are completed as per the schedule.
• Enter purchases on a daily basis, stock take on a weekly basis and completion of all reports necessary for end of week tracking waste and payroll.

Health & Safety

• Manage the Health & Safety systems in the kitchen in line with company standards ensuring that all staff are aware of their responsibilities.
• Application of Safe working in line with Health and Safety Legislation.

Customer Service & ACE

• Always be available to deal with any concerns that customers may have and seek a solution to every issue that goes beyond what might ordinarily be expected displaying a positive and committed attitude to customer care. Reassure customers/clients and staff by projecting a smart and authoritative image.
• Follow up on ACE Audits and close out any actions required.
• Communicate with staff ensuring that all kitchen staff are aware of the company standards and their responsibilities.

Hospitality

• Responsible for ensuring effective delivery of the Hospitality requirement to the client in line with KSG tailor made hospitality offering and costings.

Training and Development

• Participation in performance management process in relation to kitchen personnel.
• Management of kitchen staff ensuring adherence to all Company Policies, Procedures and Company Standards.
• Oversee ongoing development of chefs in unit and support KSG chef development, including own personal development
• Conduct continuous reviews of all existing kitchen staff to ensure that they are adequately trained. For e.g. COSHH, manual handling, HACCP & hygiene etc. and to organise re-training where required.
• Support to the recruitment, induction and on-going training of Chefs in the unit.
• Regularly communicate with the kitchen team on any customer feedback.
• Promote a positive attitude towards work and always lead by example. Direct the team to exceed the needs of our customers.

To apply for this position below, please click on the link and attach your CV. We look forward to hearing from you!

Job Types: Full-time, Permanent

Schedule:

• 8 hour shift
• Day shift
• Weekend availability

Ability to commute/relocate:

• Dublin 1, Dublin, CO. Dublin D01 V9X5: reliably commute or plan to relocate before starting work (required)

Education:

• Advanced/Higher Certificate (preferred)

Experience:

• Chef: 1 year (preferred)

seankuhnke.com is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, seankuhnke.com provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, seankuhnke.com is the ideal place to find your next job.