Find Commis Jobs in Rosslare, Wx

Junior Sous
Neville Park Hotels —Wexford, County Wexford
- €18–€20 an hour
- Leadership
Quick apply
10d
Chef de Partie
Neville Park Hotels —Wexford, County Wexford
- €16.50–€17.50 an hour
- Cooking
- Communication skills
Quick apply
2d

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Chef de Partie
Neville Park Hotels —Wexford, County Wexford
Supporting smooth and efficient service during busy brunch and lunch periods, maintaining a calm and organised approach.
€16.50–€17.50 an hour
Quick apply
2d
Chef de Partie
Talbot Hotel Wexford —Wexford, County Wexford
Be flexible and available to work varying shifts, to include weekends. Have the ability to work in various kitchen sections, if and as required;
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Junior Sous

Neville Park Hotels -
Wexford, County Wexford

Quick apply

Job details

€18–€20 an hour
10 days ago

Qualifications

Leadership

Full job description

Position: Junior Sous

Reports to: Head Chef/Sous Chef

Job Purpose

To support the Head Chef and Sous Chef in the day-to-day running of the kitchen, ensuring the delivery of high-quality dishes and exceptional guest experiences. The Junior Sous Chef will lead by example, supporting and developing the team while fostering a positive, energetic, and professional working environment.

Duties & Responsibilities

Contribute to creating memorable dining experiences by consistently delivering high-quality food and service with care and attention to detail.
Support the Head Chef and Sous Chef in the smooth operation of the kitchen service.
Take responsibility for designated sections, ensuring all dishes are prepared, cooked, and presented to the highest standard.
Supervise and guide Commis and CDP Chefs, encouraging development and maintaining a strong team culture.
Step into a leadership role in the absence of the Sous Chef, ensuring service standards are maintained.
Assist with menu development, food costing, stock control, and ordering, continuously looking for ways to improve quality and efficiency.
Ensure full knowledge of all menus and be confident in executing all dishes across different service periods.
Maintain strict food hygiene, HACCP, and health & safety standards at all times.
Ensure stock rotation using FIFO and minimise waste through careful planning and organisation.
Monitor food quality, portion control, and consistency, addressing any issues proactively.
Complete all production sheets, temperature records, and cleaning schedules accurately on a daily basis.
Follow a “clean as you go” approach, ensuring all work areas are kept clean, organised, and ready for service.
Work collaboratively with front-of-house teams to ensure seamless service and a positive guest experience.
Support training and on-the-job coaching of junior team members, helping them grow and succeed.
Report any maintenance issues or equipment faults promptly to maintain a safe and efficient working environment.
Be flexible and support other sections within the kitchen when required, embracing cross-training opportunities.
Attend team briefings and departmental meetings, contributing ideas and feedback as part of a culture of continuous improvement.
Take ownership of responsibilities with energy and drive, always doing the right thing for the team and our guests.

This role requires a proactive approach, strong leadership skills, and a genuine passion for food and teamwork. The successful candidate will play a key role in maintaining standards and driving excellence within the Crown Quarter kitchen.

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Junior Sous

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