Junior Sous Chef
PREM Group
Naas, Kildare
Job Description
Our Hotel:
The Osprey Hotel, located in Naas, Co. Kildare is just 35 minutes from Dublin City and close to all major routes. Travel to the Osprey is made easy with serval major bus route within walking distance of the hotel and Sallins Train station located close to the hotel.
The Hotel offers a unique blend of elegance, comfort, creating an exceptional atmosphere for both guests and employees alike. The Osprey Hotel comprises of the four-star contemporary styled 108 bedroom, Herald & Devoy Restaurant, Osprey Bar, Conference Centre with Business Centre and Hub Desks, Osprey Leisure and Osprey Spa. #ThisIsYourPlace
Reporting to the Head Chef, you will require strong leadership abilities in order to efficiently run your own section, you will be a professional, focused, enthusiastic person with a flare and passion for food presentation. We are looking for someone with experience working as a Junior Sous Chef who will support the head chef for the culinary operations for the Restaurant & Ballroom within a four or five star hotel. Considering the nature of this role and our industry, this position will require you to work week-ends, mornings and evenings.
About The Role
Main Duties:
To be fully familiar with all menus' - Breakfast, Lunch, Dinner, Carvery, Bar food & Banqueting.
To carry out all duties requested to the satisfaction of the Executive Chef & Head Chef.
You will be expected to work at any job requested by the Head of Department or Management - full mobility in all areas of the kitchen will apply.
To prepare and produce food for the area which you are assigned and to the agreed standards in conjunction with other chefs.
To minimize wastage.
To ensure all necessary mis-en-place are ready prior to service.
To support more junior chefs.
Follow rigidly and observe all hygiene regulations.
To ensure that the kitchen is always kept clean.
Follow rigidly and observe all hygiene regulations.
To assist the head chef in the day to day running of all kitchens.
To help design and implement new menu ideas.
To assist with ordering and monitoring of stock.
To work in all areas of the kitchen and understand the same.
Any other reasonable requested made by your manager.