Sous Chef
Relais & Châteaux
- Skibbereen, Co Cork
- Permanent
- Full-time
- Manage a team of Culinary professionals in a luxury environment.
- Ability to handle multiple tasks with an eye to detail and presentation.
- Stay up to date with latest culinary trends and create ideas into better and consistent implementations.
- Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace.
- Creating in conjunction with the Executive chef of menus, buffets and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.
- To maintain good working relationships with colleagues and all other departments.
- To assist in the preparation of the department budget.
- To ensure that the Operational budget is in line and costs are strictly controlled maximising profitability.
- To assist each Chef de Partie to run the kitchen at an acceptable food cost.
- Assumes responsibility for increasing departmental sales and profit.
- To respond to any changes in the Food and Beverage function as dictated by the industry, company or hotel
- To minimize payroll costs by maximizing the productivity and efficient scheduling of employees.