Sous Chef

The Address Collective; Cork; On-site; EUR 32,000 - 38,000; Full time

Job summary

The Address Collective in Cork is seeking a Chef de Partie/Senior Chef ready to progress their career. You will assist the Head Chef in food preparation, production and service, ensuring HACCP compliance.

Main duties include arriving on time in a clean uniform, maintaining hygiene, helping with menu preparation, supervising staff, and keeping the kitchen tidy and safe. A Culinary Degree/Training is required, with a commitment to high standards in a busy hospitality environment and opportunities

Qualifications

• Culinary degree or formal training required.
• Commitment to HACCP and high hygiene standards.
• Willingness to work as part of a team.

Responsibilities

• Assist Head Chef with food preparation and production.
• Ensure HACCP compliance and hygiene checks are carried out daily.
• Oversee kitchen cleanliness and safety to maintain standards.
• Assist in menu planning and stock control as required.

Education

Culinary Degree/Training

Job description

This role is for Chef de Partie/ Senior Chef de Partie ready to take the next step in their career.

ROLE:

JUNIOR SENIOR CHEF

RESPONSIBLE TO

Head Chef

RESPONSIBLE FOR:

To assist the head chef and Sous Chef in ensuring that food preparation, food production and food service is carried out to the highest standards and in accordance with the food hygiene HACCP regulations. The main duties involved in the role are outlined below however this list is not exhaustive.

Main Duties

• To arrive promptly on duty as scheduled in a full, clean & presentable uniform at all times in accordance with company grooming policy.
• Maintain the highest level of personal and work cleanliness and hygiene and throughout all duties comply with HACCP requirements.
• To ensure that agreed standard of uniform and personal hygiene is carried out in the kitchen at all times.
• To assist all food purchased is to the agreed standard.
• To ensure staff are trained to the agreed standard.
• To assist the Head Chef in preparing and compiling menus for daily business, functions etc.
• To ensure all cleaning schedules are adhered to and hygiene is checked daily.
• To comply with company legislations regarding Fire, Health and Safety, Hygiene, Food Hygiene, Customer Care and Security.
• To monitor all dishes prepared from the kitchen and ensure they conform to agreed standard prior to food service.
• Carry out ordering duties as required.
• To comply with delivery intake of produce.
• Adhere to the company's Code of Conduct.
• To comply with company regulations regarding, fire, health and safety, hygiene, customer care and security.
• To read, understand and carry out your responsibilities as defined in the Health and Safety Statement and Staff Handbook.
• Ensure work areas are kept clean, safe and tidy at all times.
• Report any maintenance issues immediately to management,
• All staff of the company are required to make themselves available for training and communication meetings for which advance notice will normally be given.

Above list of requirements although mandatory is not exhaustive, reasonably flexibility will be required within your role.

Skills

Culinary Degree/Training