Sous Chef

Global Experts Recruitment & Training; Cork; On-site; EUR 32,000 - 42,000; Full time

Job summary

A leading recruitment agency is seeking a Sous Chef for a 4-star hotel in Cork, Ireland. The successful candidate will be responsible for directing food preparation, maintaining high standards of quality and hygiene, and supervising kitchen staff. Ideal applicants should have at least 2 years of experience as a Sous Chef or 5 years as Chef de Partie, strong communication and team management skills, and a positive demeanor. Flexibility in work hours is essential.

Qualifications

• 2 years of experience as a Sous Chef or 5 years as a Chef de Partie in a quality hotel or fine dining.
• Flexibility to work various shifts including weekends and evenings.
• Adaptability to change and willingness to embrace new ideas.
• Good knowledge of all kitchen sections and ability to produce quality food.
• Team leadership and attention to detail are crucial for this role.

Responsibilities

• Direct food preparation and delegate tasks.
• Maintain food quality and hygiene standards.
• Supervise kitchen stations and manage team.
• Supervising all kitchen stations.
• Supervising and motivating other Chefs of all levels.
• Ensuring health, safety and food hygiene practices.
• Maintaining food quality and high standards.
• Assisting with inventory, stocking and ordering.
• Ensuring kitchen complies with sanitary and safety guidelines.

Skills

Communication skills

Organisational skills

Team management skills

Attention to detail

Ability to produce quality food

Numeracy

Flexibility

Food safety awareness

Education

Experience in 4*/5* hotels or fine dining

Job description

Global Experts is a leading recruitment agency that helps skilled professionals get the best jobs with trustworthy employers. On behalf of our client, a 4* Hotel in Cork, Ireland we are looking for a Sous Chef!

Main duties:

• Directing the food preparation process and delegating tasks
• Cooking and preparing high quality dishes
• Assisting the Head Chef to create menu items, recipes and develop dishes
• Supervising all kitchen stations
• Supervising, motivating and working closely with other Chefs of all levels
• Being responsible for health and safety
• Being responsible for food hygiene practices
• Ensuring food quality and excellent standards are maintained for all dishes created
• Assisting with determining food inventory needs, stocking and ordering
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

The ideal candidate:

• Possess 2 years of experience as a Sous Chefor 5 years as a Chef de Partie in a 4* or 5* hotel or fine dining restaurant
• Have strong communication and organisational skills: these are a must as this is a busy, dynamic role.
• Be flexible to work varying shifts, including weekends, evenings and on occasion, early mornings.
• Good knowledge of all sections
• Ability to produce good quality food
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptablity to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work
• Positive and approachable manner