Sous Chef - Cashel Palace Hotel
Sous Chef - Cashel Palace Hotel
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Job Description
Position Summary:
The Banqueting Chef is responsible for preparing and delivering highquality dishes for all banqueting events including weddings corporate functions and private gatherings. This role focuses on ensuring efficiency in a highvolume kitchen environment while maintaining the highest standards of food quality presentation and safety.
Key Responsibilities:Food Preparation and Production:
- Prepare and cook dishes in line with banqueting menus ensuring consistent quality and presentation.
- Assist in developing menus and recipes tailored to the specific needs of each event.
- Manage the preparation and plating of largescale meal service adhering to event schedules and client expectations.
Team Collaboration:
- Work closely with the Banqueting Head Chef and other kitchen team members to ensure smooth operations.
- Assist in training junior kitchen staff in techniques and standards specific to banqueting services.
- Support the delegation of tasks and maintain effective communication within the team.
Event Coordination:
- Collaborate with the Events and Banqueting team to understand event requirements including timing dietary needs and special requests.
- Ensure efficient setup and execution of food service during events.
- Adapt to lastminute changes or unexpected challenges while maintaining quality and professionalism.
Inventory and Stock Management:
- Monitor and manage stock levels required for banqueting functions.
- Ensure proper storage and labeling of ingredients to maintain freshness and prevent waste.
- Assist in conducting stocktakes and reporting shortages or excesses to the kitchen management team.
Health Safety and Hygiene:
- Adhere to all health safety and food hygiene regulations.
- Maintain a clean organised and safe working environment in the kitchen.
- Report any maintenance issues with equipment or facilities promptly.
Quality Assurance:
- Ensure all dishes are prepared and presented to the highest standard consistent with the venues reputation.
- Regularly taste and test dishes to maintain flavour profiles and quality.
- Provide feedback to the kitchen team to continuously improve processes and outcomes.
Qualifications and Experience:
- Proven experience in a highvolume kitchen preferably with banqueting expertise.
- Strong culinary skills with the ability to produce consistent results under pressure.
- Knowledge of dietary restrictions allergens and food safety standards.
- Culinary certification or equivalent professional training is an advantage.
Skills and Competencies:
- Efficiency: Ability to handle highvolume production with speed and precision.
- Teamwork: Strong collaboration skills to work effectively with other kitchen and event teams.
- Adaptability: Flexibility to meet varying event requirements and schedules.
- Time Management: Ability to meet tight deadlines without compromising on quality.
- Attention to Detail: Focus on maintaining presentation and flavour consistency in every dish.
- ProblemSolving: Quick thinking and resourcefulness to address challenges during service.
Working Conditions:
- Onsite role with flexible hours including evenings weekends and holidays to meet event schedules.
- Fastpaced highpressure environment requiring long periods of standing and occasional heavy lifting.
This position is ideal for a highly skilled and motivated chef who enjoys the fastpaced world of banqueting and thrives on delivering exceptional culinary experiences for largescale events.
Additional Information :
Great employee benefits as part of the overall package.
- Sick pay
- Onsite parking
- Employee discount
- Bike to work scheme
- Wellness program
- Food allowance
- Company events
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
