Sous Chef

• Salary minimum: €36605 per annum
• Hours: 39 per week
• Full time permanent
• Hiring for two chefs
• Reports to the Head Chef & General Manager
• Key Duties and Responsibilities
• Assist the Head Chef with daily kitchen operations and service.
• Prepare, cook and present dishes to the required quality and presentation s-tandards.
• Assist with menu planning, recipe development and portion control.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure all food is stored, prepared and handled in accordance with HACCP and food safety regulations.
• Monitor stock levels, check deliveries and assist with ordering ingredients and kitchen supplies.
• Minimise food waste and maintain effective stock rotation.
• Maintain cleanliness and hygiene throughout the kitchen and ensure equipment is used safely.
• Ensure meals are prepared and served on time during busy service periods.

Requirements

Minimum of five years' relevant experience as a Sous Chef or in a comparable professional kitchen role.

Relevant culinary qualifications or equivalent professional kitchen experience.

Strong cooking skills and knowledge of food preparation techniques.

Good knowledge of HACCP, food safety and kitchen hygiene procedures.

Ability to supervise kitchen staff and work effectively as part of a team.

Good organisational skills and the ability to work under pressure.

Flexibility to work shifts, weekends and public holidays as required.

Applicants must have, or be eligible to obtain, the legal right to work in Ireland. Employment permit sponsorship may be considered for eligible candidates, subject to Irish immigration requirements.