Junior Sous Chef

Mespil Hotel; Dublin; Vor Ort; EUR 45.000 - 55.000; Vollzeit

Benefits dieser Stelle

Continuous training and professional发展

Complimentary stays at sister property

Pension scheme after 1 year of service

Health insurance at reduced rates

Complimentary staff meals

Employee recognition initiatives

Zusammenfassung

The Mespil Hotel in Dublin is looking for a Junior Sous Chef to join our Kitchen team and support the Head Chef and Sous Chef in daily operations. This role focuses on high standards of food quality, hygiene, and presentation, while supervising kitchen staff and ensuring efficient service.

Candidates should have formal culinary qualifications and experience in busy hotel kitchens, with HACCP certification and strong leadership and teamwork skills.

Qualifikationen

• Previous experience as Chef de Partie in a busy kitchen.
• Formal culinary qualification is required.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Ability to work under pressure in a fast-paced environment and meet deadlines.

Aufgaben

• Assist in the preparation, cooking, and presentation of dishes to the highest standard.
• Support the Sous Chef and Head Chef in managing kitchen operations during service.
• Supervise and guide Commis Chefs and Chef de Parties.
• Ensure all food is prepared in line with recipes, portion control, and presentation standards.
• Maintain a clean, organised, and safe kitchen environment in line with HACCP standards.
• Monitor stock levels and assist with ordering and inventory control; minimise waste and support cost control initiatives.
• Ensure compliance with all food safety, health & safety, and hygiene regulations.
• Assist in training and development of junior kitchen team members.

Kenntnisse

HACCP knowledge

Leadership

Teamwork

Communication

Adaptability

Ausbildung

Formal culinary qualification

Tools

Tools

Jobbeschreibung

Location: On site / Dublin, Ireland
job type: Permanent / Full-time
Sector and subsector: Hospitality | Chefs
Salary: Competitive salary

The Mespil Hotel has an exciting opportunity for a Junior Sous Chef to join our Kitchen team.

The main responsibilities of this role is to support the Head Chef and Sous Chef in the day-to-day operation of the kitchen, ensuring high standards of food quality, hygiene, and presentation are consistently delivered. The Junior Sous Chef plays a key role in supervising kitchen staff and maintaining a smooth and efficient service.

This is a challenging position for a highly motivated, hardworking individual interested in developing themselves in the hospitality industry. Areas of responsibility will focus on the following areas:

• Assist in the preparation, cooking, and presentation of dishes to the highest standard
• Support the Sous Chef and Head Chef in managing kitchen operations during service
• Supervise and guide Commis Chefs and Chef de Parties
• Ensure all food is prepared in line with recipes, portion control, and presentation standards
• Maintain a clean, organised, and safe kitchen environment in line with HACCP standards
• Monitor stock levels and assist with ordering and inventory controlMinimise food waste and support cost control initiatives
• Ensure compliance with all food safety, health & safety, and hygiene regulations
• Assist in training and development of junior kitchen team members
• Step in to lead a section or service in the absence of senior chefs
• Assist with stock control, ordering, and inventory management
• Minimise waste and ensure efficient use of ingredients
• Work efficiently in a fast-paced environment
• Maintain a professional appearance and attitude
• Adhere to all company policies and procedures

Candidate Requirements

Key Requirements:

• Previous experience as a Chef de Partie or similar role in a busy kitchen
• Strong knowledge of food preparation, cooking techniques, and kitchen operations
• HACCP and food safety certification
• Ability to work under pressure in a fast-paced environment and meet deadlines
• Strong organisational and time management skills
• Team player with good communication and leadership ability
• Passion for food, quality, and continuous improvement
• Formal culinary qualification
• Experience in hotel or similar kitchen environments
• Knowledge of menu development and cost control
• Leadership and teamwork
• Flexibility and adaptability
• Commitment to quality and standards
• Strong work ethic and reliability
• Good communication and teamwork skills

Personal Attributes

• Passion for food and hospitality
• Reliable, punctual, and professional
• Willingness to learn and develop

Working Conditions:

• Shift work including evenings, weekends, and public holidays
• Physically demanding role requiring long periods of standing

The benefits of working at the Mespil Hotel:

• Continuous training and professional development programs.
• Complimentary stays at our sister property.
• Additional days off based on your length of service.
• Access to our Employee Assistance Programme (EAP) for you and your family.
• Option to join our Pension Scheme after 1 year of service.
• Option to avail of Health Insurance at reduced rates.
• Complimentary buffet-style meals in the staff canteen for breakfast, lunch, and dinner.
• A referral program—refer a friend to join our team and receive a reward.
• Participation in the Bike 2 Work Scheme and the Tax Saver Commuter Ticket Scheme.
• Employee recognition initiatives to celebrate your achievements.
• An exciting calendar of social events.
• Being part of a supportive and dynamic team in a hotel recognized as an “Outstanding Employer” for 2023, 2024, 2025 and 2026 through the Fáilte Ireland Employer Excellence Program