Sous Chef de Cuisine

• Company Risk Scheme
• Chef Health Insurance Cover
• Employee Assist Program
• Wellness Program
• Bike to Work Scheme
• Company funded educational programs
• Service Awards
• Staff Appreciation Events
• Rewards and recognition programs
• Discount on Dining options of up to 50%
• Reduction on accommodation rate for family and friends
• Discount for Spa treatments and products
• Use of Health Clubs
• Staff Dining Facilities
• Staff Parking

• Previous experience as a senior chef in a high volume hotel kitchen
• Strong leadership and team management skills
• Passion for fresh, high quality ingredients and modern culinary techniques
• Excellent organisational and time management skills
• Ability to multi task and work in a fast paced kitchen environment
• Bachelor’s Degree or equivalent education/experience required.
• HACCP Level 2 certification and knowledge of safe food handling practices
• Excellent communication skills both verbal and written.
• Must possess basic computer skills.

• Assist with the day-to-day operations of the kitchen
• Assist with planning and executing banquet and wedding functions
• Assist with menu development and execution of same
• Ensure consistency in quality and presentation of all menu items
• Assist with training and motivating the chef brigade
• To support effectively and positively the operational changes, policies and procedures with direct reporting to the Executive Chef
• Deputise for the Chef de Cuisine in his absence
• Maintain adherence to all HACCP regulations by all kitchen team
• Ability to work as a team player
• Assist with creating SOP's as required

Fota Island Resort