Junior Sous Chef: Fast-Paced Hotel Kitchen + Training

Mespil Hotel; Dublin; On-site; EUR 45,000 - 55,000; Full time

Benefits offered by this job

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

Job summary

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.

Qualifications

• 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.

Responsibilities

• 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.

Skills

HACCP knowledge

Leadership

Teamwork

Communication

Adaptability

Education

Formal culinary qualification

Tools

Tools

Job description

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.