Sous Chef

The Address Collective

Cork

On-site

EUR 28,000 - 42,000

Full time

10 days ago

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Job summary

The Address Collective is seeking a Chef de Partie/Senior Chef ready to advance. You will support the Head Chef and Sous Chef to maintain the highest kitchen standards and HACCP compliance, with duties spanning menu preparation, ordering, and daily hygiene checks.

This role suits a motivated professional looking to take the next step in their culinary career. You will be expected to arrive on time in a clean uniform, uphold rigorous cleanliness standards, and contribute to menu development for

Qualifications

Culinary degree or formal training required.
Experience in a kitchen handling high standards and HACCP compliance is advantageous.

Responsibilities

Arrive promptly in full, clean uniform as scheduled.
Maintain high personal and kitchen hygiene in line with HACCP.
Assist Head Chef and Sous Chef in menu creation for daily business and events.
Ensure cleaning schedules are followed and hygiene checked daily.
Monitor dishes for quality before service and adhere to safety standards.
Assist with ordering and delivery intake of produce.
Follow the company Code of Conduct and health & safety policies.

Skills

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.