Sous Chef

At Apleona, we are currently recruiting for an experienced Sous Chef to join our team based in Dublin 15.

Working Pattern: Monday to Friday, 7am-3pm.

Main duties and responsibilities

• Ensure the service of all meals is to the standard laid down by the Company and meets the Client's specification
• Obtain supplies and purchases from Company appointed suppliers or site specific
• Ensure that the control of raw materials and portions are to the Company's standards as applicable
• Prepare food using fresh and local produce whilst maintaining a high standard of quality and presentation
• Ensure methods of food preparation, production and presentation comply with standards and Client specification
• Complete and maintain all legislative paperwork as required by law
• Maintain Company standard of hygiene and safety
• Develop and update cleaning schedules as and when necessary
• Take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area
• Conduct regular security checks
• Ensure that all areas under are always left clean and tidy and all equipment is switched off at the end of each shift
• Maintain satisfactory relationships at all appropriate levels of the Client organisation
• Attend to all customer complaints and compliments within the guidelines and timeframes
• Handle admin procedures in conjunction with Line Manager
• Receive and record all deliveries as per company requirements
• Ensure all new staff are inducted into the Canteen and kitchen procedures
• To maintain tight stock control on ALL produce through bookwork, wastage, weekly stock takes
• Design and roll out a recipe data base for your core items and menus
• Review and update the current hospitality menus and offer
• Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle
• Attend and take all necessary action in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities Attend meetings, conferences and training courses as requested

Qualifications and experience

• Previous experience within a working kitchen
• Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
• Costing and Menu Planning, Stock Control and High-Quality Food Production
• Recognised Professional Culinary Qualification
• Excellent communication and organizational skills
• Ability to make on the spot decisions
• Knowledge of audit requirements
• Excellent customer service skills and organisational skills Excellent people management and communication skills

We are looking forward to hearing from you!

IND2