Sous Chef

InterContinental Dublin; Dublin; On-site; EUR 42,000 - 54,000; Full time

Benefits offered by this job

Uniform provided

Staff meals on duty

Discounted hotel rates

Bike To Work program

Employee assistance programme

Recognition awards

Refer a friend bonus

Sports & social events

Staff gym

Job summary

InterContinental Dublin is seeking a passionate Sous Chef to join the Kitchen Team in Ballsbridge. This 5* property offers a vibrant environment where you will help lead culinary operations and deliver service excellence.

You will work closely with the Executive Chef to plan menus, manage day-to-day kitchen activities and mentor junior staff, while ensuring HACCP compliance and cost control. The role provides learning opportunities within a global hospitality group and room to advance within the

Qualifications

• Must have knowledge of cooking and presentation for all kitchen departments.
• Full HACCP knowledge in handling food.
• Strong leadership, training, communication and organisational skills.

Responsibilities

• Work closely with the Executive Chef to manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members.
• Complete forecasts, plans, and departmental production reports for management.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Planning food budgets and forecasts

Skills

Cooking knowledge

Food presentation

HACCP knowledge

Leadership

Team training

Job description

The 5* InterContinental Hotel (part of the MHL Hotel Collection) is currently recruiting for a passionate Sous Chef to join their Kitchen Team.

The InterContinental Dublin is located in the leafy suburbs of Ballsbridge, within close proximity to the RDS, Aviva Stadium and is on a frequently serviced bus & DART line. At InterContinental, we place a great deal of importance on assembling the best team possible. We hire motivated people, train them to perform their jobs superbly and create a working environment where they can flourish – guided by passionately held goals, beliefs and principles. InterContinental can offer what many hospitality professionals dream of – an opportunity to build a lifelong career that has both global potential and a real sense of pride in work well done.

InterContinental employees make the difference for our guests by creatively demonstrating our culture of service excellence. It is this culture that sets us apart from our competitors; an intangible quality that keeps our valued guests returning again and again and drives us to deliver the best service in the industry.

Main Duties & Responsibilities Include:

• Work closely with the Executive Chef to manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members.
• Complete forecasts, plans, and departmental production reports for management.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Planning food budgets and forecasts

Qualifications:

• Must have knowledge of cooking and presentation of food for all kitchen departments
• Full knowledge of HACCP requirements in handling food
• Strong leadership, training, communication and organisational skills

The benefits package offered at InterContinental include:

• Excellent learning, development and career opportunities within our group
• Uniform provided & dry cleaned
• Complimentary staff meals while on duty
• Employee Discounted Rates for IHG and MHL groups hotels.
• Bike To Work & Tax Saver Scheme
• Employee Assistance Programme
• Recognition Awards
• Recommend a friend recruitment bonus
• Sports & Social Events throughout the year
• Staff Gym

Due to the high volume of applications received, we regret that we are only able to contact candidates whose experience and profile closely match the requirements of the role. We sincerely thank all applicants for their interest and for taking the time to apply.