Sous Chef - Cork - Ireland
Our Client operates a number of hotels in Southern Ireland.
They are now looking to recruit a Sous Chef with at least 5 years at this level to join their vibrant team.
Knowledge of all Food & Beverage standards, quality presentation, service and products and local health and sanitation standard
Estimate and communicate daily production needs
Demonstrate proper and safe usage of all kitchen equipment
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
Respond appropriately to guests' needs during the hours of operation
Ability to support the control of food cost and to assess quality control and adhere to service standards
Define productivity standards with quality requirements and methods required to obtain them
Be trained well on the ADACO system involving placement of food orders
Ensure that placement of all food orders are processed through the ADACO system on a daily basis
Ensure that the dry store storage levels are maintained and stocks are rotated effectively
Check that all food and beverage outlets' orders are at the correct level and do not surpass the stocks which are required
Salaries, overtime forecast is submitted each week and authourised by the Executive Chef
The weekly rota is organised in an efficient manner by exercising flexibility in roistering at all times
Accuracy in the weekly time sheets and that they are in accordance with the weekly forecast
Effective planning of holidays is in place in order to maximise the efficiency of the wage structure
Exciting position for an experienced Sous Chef in beautiful Ireland.
Salary for this position will be Euros 28K - Euros 32K.
Please do send your CV to us in Word format along with salary and availability.