Executive Sous Chef

Executive Sous Chef

Salary: €50k

Location: Westmeath

Duties & Responsibilities:

• To achieve agreed Catering budget for the Hotel, ensuring that cost of sales is achieved and expenditure controlled at all levels and liaising with the Purchasing Manager as and when required
• To create an environment that promotes employee morale and encourages the team to have pride and commitment in their area of work always promoting our Culture of Respect and Core Values of Fun, Passion, Excellence, Honesty & Flexibility
• To accept ownership and control of departmental budgets and costs working with the Financial Controller.
• To establish and implement standards of performance within the food production areas of the Hotel, ensuring services offered are of the highest 4-star quality and all employees are trained in the delivery of same
• With your team, to prepare, cook and present food to a consistently high standard for all food service areas of the Hotel
• To ensure that all hygiene & HACCP regulations are adhered to at all times.
• To work with the HR department to develop and implement effective training plans for the Department, based on training need identified.
• To be a flexible and adaptable member of the Management team, working together with the General Manager as a team player to achieve the aims and profile required for the business.
  To ensure that the very highest standards are adhered to at all times by way of thorough training and direction with your staff and daily site inspections.
• To develop and contribute to the development of the Training Manuals (SOP Manuals) for the Kitchen.
• To ensure an excellent standard of customer care and professionalism are achieved at all times.

Candidate:

• A minimum of 3 years experience at Senior Chef Level in a 4* Hotel
• Possess Strong Leadership qualities
• Excellent communication, organisation & people management skills
• Ability to train new & existing staff
• Have an excellent knowledge of culinary development and a strong eye for detail
• Possess the ability to perform under pressure
• A strong level of HACCP
• Knowledge of Budgeting and Rostering

BURAMB22