Sous Chef - Lead Menu Innovation in Busy Kitchen

Global Experts Recruitment and Training; Serfaus; Sur place; EUR 30 000 - 42 000; Plein temps

Avantages offerts par ce poste

Food & accommodation

Health & social insurance

International team

Friendly work environment

Employee benefits

Résumé du poste

Global Experts Recruitment and Training is partnering with a 4* Hotel in Sligo, Ireland to recruit a Sous Chef. You will direct food preparation, supervise kitchen stations and support the Head Chef in menu development, ensuring high quality dishes and strict food safety standards.

The ideal candidate has 2 years of Sous Chef experience or 5 years as Chef de Partie in a 4*/5* setting, strong communication and organisation, and flexibility for shifts including weekends and early mornings.

Qualifications

• Minimum 2 years as a Sous Chef or 5 years as a Chef de Partie in a 4* or 5* hotel or fine dining restaurant.
• Strong communication and organisational skills are required for a busy, dynamic kitchen.
• Ability to work varying shifts, including weekends, evenings, and occasional early mornings.

Responsabilités

• 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 and for food hygiene practices.
• Ensuring food quality and excellent standards are maintained for all dishes.

Connaissances

2+ years sous chef

5+ years chef de partie

team leadership

fluent English

food safety knowledge

strong communication

Description du poste

Global Experts Recruitment and Training is partnering with a 4* Hotel in Sligo, Ireland to recruit a Sous Chef. You will direct food preparation, supervise kitchen stations and support the Head Chef in menu development, ensuring high quality dishes and strict food safety standards.

The ideal candidate has 2 years of Sous Chef experience or 5 years as Chef de Partie in a 4*/5* setting, strong communication and organisation, and flexibility for shifts including weekends and early mornings.