JOB SUMMARY
Under the general guidelines of the Ex Head Chef, Ex Sous Chef and the Junior Sous Chef, ensure the day-to-day operations are carried out in line with department and Hotel standards. To provide 100% quality service to guests at all times. Carry out duties in accordance with statutory, health and safety requirements.
QUALITY
§ To assist in maintaining the Hotel Quality system, to ensure we always offer guests consistently high standards of quality throughout the Hotel
- To ensure Crowne Plaza standards are achieved at all times
- To assist in achieving annual awards and goals we set out to achieve
- To ensure all departmental checklists are completed and checked by supervisor before going of duty
- Compliance to HACCP
STANDARDS
- To wear agreed uniform and to maintain uniform according to the agreed standard.
- To ensure that the highest possible standard of personal hygiene, dress, uniform, appearance, body language and conduct is maintained at all times
- To carry out departmental standards in accordance with the Game Plan Manual
- To ensure that standards are maintained as per departmental standards.
- To adhere to all recycling and waste management practices throughout the hotel in order to maintain efficiency of costs
TRAINING
§ To deliver departmental service promise, service recovery and to carry out agreed practices to ensure guests receive 100% satisfaction.
§ To attend statutory training and other training as required
§ To attend other training sessions as per the departmental training plan or as when required by management.
§ To assist as much as reasonable in the coaching and training of new staff.
Morale
§ To work with the management team to ensure good morale is maintained within the team at all times
§ To assist the departmental manager in identifying any problem areas and to assist in the resolutions of same
FLEXIBILITY
§ To accept flexible work schedule necessary for uninterrupted service to Hotel guests.
§ You will normally be required to work at the Crowne Plaza Blan chardstown but you may be required, from time to time, to work at the employer’s other places of business or premises of subsidiary companies, as the employer may require. You will be given as much notice of any change in the place of workas reasonably practicable.
HEALTH & SAFETY RESPONSIBILITIES
§ To ensure all accident and incidents are reported to the relevant people and to assist in providing all relevant backup.
§ To maintain own working area tidy and in good shape. To report defective materials and equipment to appropriate individual
§ To be familiar with and adhere to all rules and regulations of the hotel with specific regard to:
§ Hygiene
§ Fire procedures
§ Health and safety at work
CUSTOMER CARE
- To anticipate guests needs whenever possible to enhance quality service and in turn enhance guest satisfaction
- To assist in achieving Hotel and Departmental goals in relation to mystery audits, customer comment index, Crowne Plaza quality evaluation and Combined Quality Index
- To assist guests at all times.
- To become fully aware of 100% guest satisfaction and to implement agreed practices at all times
- To report on all guest feedback to a supervisor or Manager.
COMMUNICATION
- To maintain good liaisons and communications with management and all other heads of department
- To help present daily shift meetings upon request
- To assist with monthly departmental meetings
- To ensure that the team committee member attends all committee meetings and that the feedback is acted upon immediately
- To ensure that all agreed employee terms and conditions are adhered to
- To attend meetings as required
SALES & COSTS
- To pass on any information to the necessary department, and inform department head of the same
- To ensure all staff are familiar with safe keeping, cash handling, credit policy of the Hotel
- To assist in the compilation of annual budgets
- To assist in the compilation of weekly, monthly, yearly sales statistics and any other information as requested by the Chef and /or Food & Beverage Manager
- To assist in ensure all departmental staff are aware of Hotel promotions or special activities going on in the Hotel/area
- To be fully aware of maximizing profit through controlling operating expenses
- To assist forecasting and controlling weekly wages to ensure they are in line with budgets
OTHER
§ To carry out any other reasonable tasks as requested by management.
§ To give full cooperation to any colleague or guest requiring assistance in a prompt caring, helpful manner and to be flexible in assisting around the Hotel in response to business and client needs
KEY RESPONSIBILITES
§ To ensure all guests queries are handled promptly and efficiently
§ To ensure all guest requests are met or suitable alternatives suggested instead. i.e. Special dietary needs, VIP’s, Special Requests
§ To assist in maximizing revenues, cost percentages and menu structure through suggestion and feedback.
§ To assist Ex Head Chef in updating all menus consistently and seasonally according to standard.
§ To check product against standards and for consistency daily
§ To make sure product is to standards prior to presentation to guests
§ To assist in updating hotel recipes and menu spec’s along with menu changes.
§ To be aware of relevant competitor information and market changes suggest changes to our services / prices as appropriate
§ To be familiar with safe keeping, cash handling, credit policy of the hotel
§ To assist in the compilation and achievement of the F&B budget
§ To constantly liaise with Room Service team, Restaurant team, Bar team, Café team and Conference team departments to ensure all guest requests are attended to efficiently while meeting and exceeding standards.
§ To be aware of any hotel promotions, corporate promotions or special activities going on in the hotel/area
§ To support the kitchen porters in crunch periods or as requested by Department Managers.
§ To assist with carrying out any reasonable customer entertainment when required
§ To ensure you have good working relationship with regular customers and groups.
§ To work closely with the breakfast front of house team
§ To provide excellent guest care
§ To ensure efficient service to guests at all times
§ To identify reasonable needs in regards to tools and utensils to carry out your job in order to meet and exceed all standards.
§ To ensure your work area is kept clean and tidy at all times
§ To adhere to the waste management procedure in the hotel
§ To adhere to all food costing and portion control in the kitchen
The above list is not exhaustive.
If you feel you have the suitable skills and attributes for this role, please apply online with your CV and cover letter.
Job Type: Full-time
Pay: From €16.00 per hour
Benefits:
- Bike to work scheme
- Company events
- Food allowance
- Free or subsidised travel
- On-site parking
Experience:
- Chef: 1 year (preferred)
- HACCP: 1 year (preferred)
Work Location: In person
