Join Our Culinary Team:
We are seeking a passionate and skilled Sous Chef to bring creativity, leadership, and excellence to our banquet operations. In this role, you’ll take the lead in preparing and presenting high-quality dishes for a wide variety of events, from elegant receptions to large-scale gatherings across the Dublin area.
Reports to:
Executive and Head Chef
Job Purpose:
To lead the preparation, cooking, and presentation of high-quality dishes for banquets, weddings, conferences, and other large scale events. The Sous Chef ensures smooth kitchen operations, maintains food safety standards, manages kitchen staff, and delivers consistent quality in line with the event requirements.
Key Responsibilities:
Food Preparation & Service
- Plan, prepare, and present menus tailored to banquet events, ensuring variety and quality.
- Oversee the cooking and presentation of dishes to maintain high standards.
- Ensure food is prepared and served within agreed timeframes for events.
- Adapt menus for dietary requirements and special requests.
Kitchen & Staff Management
- Supervise and coordinate the banqueting kitchen team during event service.
- Delegate tasks and ensure team members are trained and motivated.
- Monitor performance and provide guidance to junior chefs and kitchen porters.
- Liaise with the banqueting manager, event planners, and front of house staff for smooth service.
Operational Management
- Assist in menu planning, cost control, and portion management.
- Monitor stock levels and order supplies efficiently to minimize waste.
- Ensure kitchen equipment is properly maintained and report faults promptly.
- Contribute to maintaining food cost margins and profitability.
Health & Safety Compliance
- Uphold hygiene, food safety, and sanitation standards in compliance with HACCP and legal regulations.
- Conduct regular checks on storage, preparation, and service areas.
- Maintain accurate kitchen records (temperature logs, cleaning schedules, allergen information).
Skills & Competencies:
- Strong culinary skills and creativity, especially for large-scale catering.
- Excellent organisational and time-management abilities.
- Ability to work under pressure and meet strict deadlines.
- Strong leadership, communication, and teamwork skills.
- Sound knowledge of food safety standards and allergen management.
- Flexibility to work evenings, weekends, and holidays as required by event schedules.
Job perks
- Free parking
- Staff meals provided
- Employee Assistance Programme
- Bike To Work
Job Type: Full-time
Pay: €42,000.00-€47,000.00 per year
Benefits:
Work Location: In person
