Trump International Doonbeg Ireland is a coastal haven, hidden on a sheltered corner of the Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food and access to the best activities, culture, heritage and one of the most picturesque settings Ireland has to offer for conferences, meeting, incentives and special events.
Recognised among the best championship Links Courses in the world and named best Golf Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of the resort is the Irish Country house hotel with one of Irelands best Hotel Restaurants, the Ocean View Restaurant. Trump International Doonbeg is home to a proud and motivated workforce of over 300 people during high season, offering a world class 5 Star Hotel workplace, with the beauty and balance of west Clare living.
MAIN PURPOSE OF SOUS CHEF:
Assist the Head Chef to manage all aspects of the kitchen to deliver an excellent guest and team member experience, while seeking customer feedback, training staff and controlling costs. Tol support the Head Chef to deliver high standards of service and drive profits from the business, focusing on quality.
Key Responsibilities
- Have previous experience working as an experienced Sous Chef or Senior Chef de Partie within a quality hotel restaurant environment.
- Driving high food standards of delivering fresh, flavoursome & finely presented food at all times within all outlets
- Actively support the Head Chef in controlling budgets, managing Health & Safety and Food Hygiene.
- Completing rosters, and completing all daily orders in line with kitchen budgets
- Have a strong team work ethic, who is humble and shows respect for all their colleagues
- Writing and delivering daily specials menus
- To carry out all duties requested to the satisfaction of the Head Chef.
- You will be expected to respond to duties requested by the Head of Department or Management - full mobility in all areas of the kitchen will apply.
- To ensure that all dishes are prepared in a timely fashion and to the appropriate standards.
- To ensure all stock is kept under optimum conditions.
- To ensure that any anticipated shortages are communicated promptly.
- To ensure a high standard of personal hygiene and grooming.
- To participate in training programmes as required.
- Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which can include day, evening or weekend shifts.
QUALIFYING CRITERIA
- Minimum 1 year experience as a Sous Chef or Senior Chef de Partie
- Previous experience and responsibility in a hotel, a la carte restaurant and banquets
- Level 2 food safety qualification
- Proven stability within a kitchen environment
- Able to demonstrate excellent organization, communication and planning skills.
- Able to demonstrate culinary expertise and knowledge of all food allergens
- Good people management skills including recruitment, performance managing and appraising.
- Good knowledge of HACCP and allergens
- Passion for producing good quality food
- Ability to take direction and being able to perform under pressure
- Positive attitude
- Good communication and interpersonal skills.
- Regularly stocked canteen for meals, snacks and beverages while on duty
- Discounts in our Spa, Hotel & Golf course
- Discounted staff and friends and family rates available in other group properties in the United States, Canada and the United Kingdom
- Free Car parking
- Regular staff appreciation initiatives.
- Opportunities to develop and grow through assisted educational opportunities
- Sick Benefit scheme
- Personal locker where required.
- Rental accommodation provided.
If resident outside of the European Union we would need you to provide identity documents that prove you are permitted to work in Ireland - such as copies of current Irish work visa and your Passport.
