Aspiring Sous Chef for Michelin‑Star Fine Dining

Fitzwilliam Hotel; Dublin; On-site; EUR 36,000 - 48,000; Full time

Job summary

The Fitzwilliam Hospitality Group in Dublin is seeking a talented Junior Sous Chef to support a Michelin-starred kitchen. You will work closely with the Executive Chef to uphold the highest standards, drive menu development, and mentor the kitchen team in a dynamic fine-dining environment.

Experience in fine dining and a passion for ingredient-led modern cuisine are essential, along with strong leadership and food safety knowledge to maintain HACCP compliance and operational excellence.

Qualifications

• Experience in a Michelin-starred or fine dining kitchen.
• Ability to lead in absence of Executive Chef.
• Strong culinary standards and technical skill.
• Passion for ingredient-led modern cuisine.
• Leadership and organisational ability.
• Solid food safety and HACCP knowledge.
• Calm, professional and solution-focused under pressure.
• Committed to developing others.

Responsibilities

• Help lead the kitchen team and oversee daily operations.
• Take responsibility in the absence of the Executive Chef.
• Ensure all dishes are cooked to Michelin-level standards.
• Contribute to menu development and dish creation.
• Manage food costs, stock control and supplier relationships.
• Maintain HACCP, food safety and compliance standards.
• Train, mentor and develop the kitchen team.
• Foster teamwork, professionalism and continuous improvement.

Skills

Junior Sous Chef

Fine dining

Michelin standards

Leadership

Food safety

Menu development

Stock control

Mentoring staff

Job description

The Fitzwilliam Hospitality Group in Dublin is seeking a talented Junior Sous Chef to support a Michelin-starred kitchen. You will work closely with the Executive Chef to uphold the highest standards, drive menu development, and mentor the kitchen team in a dynamic fine-dining environment.

Experience in fine dining and a passion for ingredient-led modern cuisine are essential, along with strong leadership and food safety knowledge to maintain HACCP compliance and operational excellence.