Sous Chef: Lead Kitchen, Create Menu Masterpieces

Global Experts Recruitment & Training; Serfaus; Vor Ort; EUR 32.000 - 42.000; Vollzeit

Benefits dieser Stelle

Food & accommodation

Full health & social insurance

International team

Interviews in 8 languages

Zusammenfassung

Global Experts Recruitment & Training is seeking a Sous Chef for a 4* hotel in Silgo, Ireland. The role involves directing food prep, cooking high-quality dishes, and assisting the Head Chef with menu development.

You will supervise kitchen stations, ensure health and safety, and maintain hygiene standards. The ideal candidate has 2 years as Sous Chef or 5 years as Chef de Partie, strong communication and organisational skills, and flexibility for weekends and early mornings.

Qualifikationen

• Possess 2 years of experience as a Sous Chef or 5 years as a Chef de Partie in a 4* or 5* hotel or fine dining restaurant.
• Have strong communication and organisational skills: these are a must as this is a busy, dynamic role.
• Be flexible to work varying shifts, including weekends, evenings and on occasion, early mornings.
• Good knowledge of all kitchen sections and ability to produce good quality food.

Aufgaben

• Directing the food preparation process and delegating tasks
• Cooking and preparing high quality dishes
• Assisting the Head Chef to create menu items, recipes and develop dishes
• Supervising all kitchen stations
• Supervising, motivating and working closely with other Chefs of all levels
• Being responsible for health and safety
• Being responsible for food hygiene practices
• Ensuring food quality and excellent standards are maintained for all dishes created
• Assisting with determining food inventory needs, stocking and ordering
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Kenntnisse

Team management

Communication skills

Organisational skills

English fluency

Flexibility

Jobbeschreibung

Global Experts Recruitment & Training is seeking a Sous Chef for a 4* hotel in Silgo, Ireland. The role involves directing food prep, cooking high-quality dishes, and assisting the Head Chef with menu development.

You will supervise kitchen stations, ensure health and safety, and maintain hygiene standards. The ideal candidate has 2 years as Sous Chef or 5 years as Chef de Partie, strong communication and organisational skills, and flexibility for weekends and early mornings.