.. for this career defining role you will require: Superb management and leadership skills - with a track record in engaging teams and developing skills whilst delivering a high standard of work to clients. Excellent communication skills Proven ability to deliver high quality consultancy services, within .. read more
Job Description OBJECTIVES To provide the finest quality food for all food outlets at The Hotel, maintaining the highest standard of hygiene and efficient work practices in all areas. About The Role Culinary • To ensure that all food served is of the highest standard reflecting the quality expected at the Hotel through direct supervision and training of brigade members. • To taste food products daily, prior to service, to judge quality and overall consistency. • Demonstrate a variety of culinary techniques and regularly use these in the development of staff. • Produce healthy, nutritionally balanced food for the staff restaurant within the budget restraints. • Properly interpret current new trends for appropriate application with in menu range. • Continually monitor operation to achieve consistency in the following areas: o Quality of Food Produce o Quality of Food Presentation Culinary Obsession • Regularly striving to improve product. • Regularly sourcing and developing new products. • Successfully and continually implementing the new products in all outlets. Creative Skills • Continually striving to be innovative through the utilisation of: o Payroll (through labour standards). o Overtime and hourly rates. o Accurate daily control of pay roll records. • Effectively control food costs on all menu items by using :- o Standard recipes. o Up to date costs. o Purchasing specification. o Yield tests and factors. o Menu costing and contribution analysis prior to new menu implementation. Management • Through detailed, hands on, direct supervision ensures that the F&B operation complies with the operating criteria. • Maintains quality goals specifically by appropriate and persistent follow up. o Personal observation (eye for detail) o In house managers’ observations / reports. o Guest comments. o Guide reports, media columns etc. o Respond effectively to internal audit reports and recommendations. • Adhere to established personnel procedure (i.e. Hiring, transfers, promotion, terminations etc.) Stock Control and Finance • To conduct regular inventories of stock and other supplies and ensuring tight control of these items. • To ensure that the Kitchen is working to budgets with regards to staffing, food, crockery, stationary and other costs. • To ensure that all billing and accounting is carried out in accordance with Hotel procedures Human Resources and Training • To develop formal training plans and conduct on the job training sessions for the Kitchen Department employees • To assist in the identification of training needs within the Department • To establish and maintain effective Employee Relations within the department • To identify employees with potential for promotion and/or transfer and make appropriate development plans for him or her together with the Human Resources Department • To look for ways to motivate and challenge employees • With guidance from the Human Resource Department to conduct such functions as: -Recruitment interviews -Corrective action interviews -Grievance meetings -Performance appraisals -Coaching and training sessions Health & Safety • To ensure that all potential and real hazards are reported immediately • To be fully conversant with all departmental Fire, Emergency and Bomb Procedures • To ensure that all staff in the Hotel work in a manner which is safe and unlikely to cause risk of harm or injury to selves or others • To stimulate and encourage a general awareness of Health & Safety issues in relation to all tasks and activities undertaken in the Hotel • To ensure that the highest possible standards of personal hygiene are maintained by all employees Miscellaneous • To attend and contribute to Department meetings, Morning meetings and weekly function sheet meetings • To ensure that all Kitchen staff are wearing the correct uniform, which should be clean and in good repair General Duties • To attend any meetings or training sessions/courses as required by Management • To assist fellow employees to perform similar or related jobs as and when necessary • To ensure guest satisfaction by performing such duties as attending to their requests and enquiries courteously and efficiently and accepting changes or additions in work hours which are necessary for the maintenance of uninterrupted service to Hotel Guests and Patrons • To clean and maintain the work area, materials and equivalent, to report defective materials and equipment to superior • To be fully conversant with: -Hotel Fire, Bomb and Emergency Procedures -Hotel and Company Security Procedures -Hotel Health & Safety Policy and Procedures -Hotel Facilities and Attractions -Hotel Standards of Operation and Departmental Procedures -Current Licensing Procedures -Methods of Payment accepted by the Company -Short and Long-term Marketing Promotions • To continuously endeavour to improve the knowledge of the job • To undertake any reasonable request made by Management • To be flexible in your role and the hours you work • To continuously build and maintain relationships with clients and colleagues in every department • To promote and sell the hotel products & services and have full knowledge of them • Adherence to all Hotel and where appropriate financial and sales policies • To support and actively promote the Hotel’s core values This job description is intended to illustrate the main duties and responsibilities of the job of Sous Chef. It is not intended to be exhaustive and you are advised that the duties and responsibilities may be amended or added to, on a temporary or permanent basis, as appropriate Skills Needed Financial, Hospitality, Managerial / Operational, People About The Company The Louis Fitzgerald Group offers all of our customers a warming welcome, quality service, and superb accommodation. The Louis Fitzgerald Group is one of Ireland’s largest privately-owned hospitality groups. Oozing with Irish culture the group has over 19 pubs, restaurants, and hotels located in the heart of Dublin and its surrounds. This includes some of Ireland’s most famous landmark premises such as An Poitin Stil, a memorabilia pub, where you will find many of Ireland’s most prized artifacts. The multi-award-winning Stag’s Head, and Kehoes Pub, are a haven for locals and tourists. In short, we pride ourselves on our reputable name within the hospitality industry. Company Culture With over 19 pubs, restaurants and 2 hotels the Fitzgerald Group prides itself on its great reputation within the hospitality industry in offering all of our customers a warming welcome, quality service and superb accommodation. Our current vacancies can open a window of many opportunities within the group to the right candidate. All employees will be helped and encouraged to develop to their full potential and the talents and resources of the workforce will be fully utilised to maximise the efficiency that will mark The Fitzgerald Group as a place to return to. Desired Criteria Required Criteria Closing Date Sunday 28th April, 2024