Find Sous chef Jobs in Smithfield, D

Sous Chef
The Porterhouse Group —Dublin, County Dublin
- €750–€800 a week
- Full-time
- Cooking
- Continuous improvement
- Food service
- Sick pay
Quick apply
7h
Chef de Partie
Fitzers Bistro & Bar —Dublin, County Dublin
- €16 an hour
- Full-time
- Food service
- Restaurant experience
- Sick pay
Quick apply
14d
Chef of all grades
Shoreline Hotel —Donabate, County Dublin
- Hotel
Quick apply
Commis Chef - Full Time - Anantara The Marker Dublin
Minor Hotels Europe & Americas —Dublin, County Dublin
- Hotel
- Employee assistance program
- Referral programme
Quick apply
Head Chef
The Hibernia —Bray, County Wicklow
- From €22 an hour
- Full-time
- Food service
- Restaurant experience
Quick apply
7h
Chef de Partie
Dalata —Dublin, County Dublin
- Weekend availability
- Bar
- Hotel
- No degree
- Employee assistance program
Quick apply
4h

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Breakfast Chef (Full-time)
THE PANTRY CAFE & RESTAURANT —Bray, County Wicklow
Follow instructions from senior chefs and support them as needed during busy service times. You’ll be responsible for supporting the chefs in food preparation,…
€14.50–€16.50 an hour
Quick apply
13d
Commis Chef
Rialto Bridge Cafe —Dublin, County Dublin
We are looking for a full time Chef to work 5 days a week - a mix of week daytimes and weekend evenings. Mexican Food: 2 years (required).
From €36,610 a year
Quick apply
11d

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sous chef jobs near smithfield, d

Sous Chef

The Porterhouse Group
Dublin, County Dublin

Quick apply

Job details

Full-time
€750–€800 a week
7 hours ago

Benefits

Bike to work scheme
Sick pay

Qualifications

Food management
Cooking
Continuous improvement
Food service
Organisational skills
Food preparation
Communication skills

Full job description

Job description

Due to an internal promotion the Port House Pintxo team are currently recruiting for a Full-Time Experienced Sous Chef. You will assist the Head Chef in leading chef & kitchen operations and enable the team to deliver excellent performance in line with company operating procedures through a process of involvement and direct personal influence. AS part of the Sous Chef role will encourage and inspire change management initiatives to continually improve operations, quality and efficiency. Excellent people management and organisational skills are key operational requirements for this role.

The main responsibilities are:

· Managing all kitchen operations and communications in the absence of the Head Chef ensuring the highest standards of hygiene are maintained and HACCP training is strictly adhered to.

· Ensuring that all menu items are prepared in accordance with The Port House recipe standards.

· Ensuring all company systems and procedures are adhered to by kitchen staff.

· Ensuring correct rosters are in place to ensure adequate cover in the kitchen that daily/ nightly/ weekly kitchen schedules are completed.

· Delegating tasks to kitchen staff in line with their skills, job roles and kitchen requirements.

· Reporting to General Manager any kitchen maintenance works as required and any shortfalls in the menu.

· Maximising food GP and minimising waste, ensuring all of your team are recording correctly.

· Collaboratively assist with stocktakes as required to minimise shrinkage.

· Maintain ordering schedule to ensure timely and accurate orders are put in place.

· Ensuring timely kitchen service and maintaining good communications with staff.

· Respond to customer complaints and special requests where feasible, ensuring corrective action is taken to achieve complete customer satisfaction.

· Managing performance, including probationary period of all kitchen staff in conjunction with the site management team.

· Ensuring all hours of work, breaks and rest periods of all staff are compliant with legislation.

· Ensuring all kitchen staff are wearing appropriate Personal Protective Equipment (safety boots, etc…) and correct uniform.

· Liaise with the site management team ensuring excellent communications between kitchen and all other departments.

· Full adherence to health and safety policy and procedures and lead by example.

· Assist in employee training, development and engagement.

Requirements:

· Have a number of years senior chef experience.

· Have a genuine passion for food and the hospitality industry.

· Ability to lead the kitchen team, good people management and communication skills, previous people management experience would be a distinct advantage.

· A team player with a positive attitude towards work and employee engagement.

· Good knowledge and experience of health and safety standards.

· Proactive with an eye for problem solving and continuous improvement.

· Excellent planning skills and the ability to multi-task and meet deadlines.

· Organised and efficient, works on their own initiative with high level of attention to detail

Job Types: Full-time, Permanent

Pay: €750 to €800 per week depending on experience, plus generous tips

Job Type: Full-time

Pay: €750.00-€800.00 per week

Benefits:

Bike to work scheme
Sick pay

Application question(s):

Are you available and legal entitled to work full time hours throughout the full year?

Experience:

Chef: 2 years (preferred)

Work authorisation:

Ireland (required)

Work Location: In person

Quick apply

Refine Your Search

sous chef jobs in smithfield, d

Sous Chef

Chef de Partie

Chef of all grades

Commis Chef - Full Time - Anantara The Marker Dublin

Head Chef

Chef de Partie

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