Sous Chef Full Time

Job Description

The Sous Chef supports the Executive Chef in the day-to-day management of hotel kitchen operations, ensuring the delivery of high-quality food, efficient kitchen performance, compliance with food safety standards, and excellent guest satisfaction across all food outlets and events.

Key Responsibilities

· The Sous Chef will assist the Executive Chef in managing daily kitchen operations.

· The Sous Chef will prepare and oversee the production of high-quality dishes.

· The Sous Chef will supervise kitchen staff and support team development and training.

· The Sous Chef will ensure consistent food quality, presentation, and portion control standards.

· The Sous Chef will maintain high standards of hygiene and kitchen cleanliness.

· The Sous Chef will ensure compliance with HACCP and Irish food safety regulations.

· The Sous Chef will support menu planning, recipe development, and seasonal offerings.

· The Sous Chef will monitor stock levels and assist with ordering and supplier management.

· The Sous Chef will help control food costs, labour costs, and minimise wastage.

· The Sous Chef will oversee kitchen operations during service periods and functions.

· The Sous Chef will assist with banqueting, weddings, conferences, and special events catering.

· The Sous Chef will ensure allergen and dietary requirements are managed correctly.

· The Sous Chef will prepare staff rotas and support efficient scheduling where required.

· The Sous Chef will maintain kitchen equipment and report maintenance issues promptly.

· The Sous Chef will support a positive, professional, and team-focused kitchen environment.

Essential Requirements

· Previous experience as a Sous Chef or Senior Chef de Partie in a hotel or professional kitchen.

· Strong leadership and team management skills.

· Excellent knowledge of food preparation, kitchen operations, and culinary standards.

· Understanding of HACCP and food safety standards in Ireland.

· Ability to work efficiently under pressure in a fast-paced environment.

· Strong organisational and communication skills.

Qualifications

· Professional Cookery Qualification or equivalent culinary certification.

· HACCP / Food Safety Certification preferred.

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