Senior Sous Chef

Sheraton Athlone Hotel

Roscommon, Westmeath

Job Summary. The Sheraton Athlone Hotel is currently recruiting for a Senior Sous Chef to join our dynamic kitchen team. The Sheraton Athlone Hotel is a destination of choice for both the corporate and leisure guest. It has a number of food outlets including the very popular Harvest Cafe, the elegant and modern La Provence Restaurant and the Sheraton Bar - a lively, trendy and busy food and beverage outlet. The Sheraton Athlone Hotel has a full calendar of Conference & Banqueting events and Weddings throughout the year. Applications are invited from experienced Sous Chefs who thrive in a busy environment. You will be given the opportunity to work in a fast-paced dynamic kitchen where you will gain experience in Banquets, Cafe/Carvery, Bar & Grill. You will receive on-going training with many opportunities to upskill. The successful individual will be responsible for overseeing the kitchen with specific responsibility for HACCP, Training and hygiene standards. This is a great opportunity for the relevant candidate to expand and progress in their career with this international brand. Responsibilities and Duties. The role involves assisting the Executive Chef to take responsibility for the smooth running of the kitchen: Be knowledgeable of the day's business, i.e. know what reservations are booked in to the Food & Beverage outlets, be aware of outside events that will impact directly on business, etc. Ensure that all menu dishes are prepared with attention to detail and to the highest standard. Ensure all dishes leaving the kitchen/buffet are prepared to the approved standard of presentation. Avoid unnecessary wastage, to observe proper portion planning and control and to act in a cost effective, responsible manner. Ensure HACCP compliance within the kitchen and all Food & Beverage outlets. Ensure the kitchen equipment is in working order and report any maintenance issues. To contribute to the training and development of kitchen team. Supervise and train junior team members. Ensure the effective managment of waste. Stock control and orders. Liaise with other Department Managers and staff to ensure seamless service standards. Qualifications and Skills. Degree in Culinary Arts. 3+ years experience as a Sous Chef/Senior Sous Chef. Experience in leading and managing a team. Experience in coaching and teaching junior team members. Ability to oversee multiple outlets and functions simultaneously. HACCP qualifications. Stock control. Excellent communication skills. Relationship building. Standard of Excellence. Permit to work in the EU. Fluent English. Benefits. • Complimentary Use of Sheraton Fitness & pool. • Meals when on Duty. • Free Parking. • Staff discounts in the Spa. • Hotel Discounts with Marriott & Starwood hotels worldwide. • Motivational Benefits - Employee of the Month etc. • Thriving Sports & Social Club. This job originally appeared on RecruitIreland.com.

2290 days ago