Sous Chef
M Recruitment are currently searching for a Senior Sous Chef for a luxury hotel in the Galway area.
A Senior Sous Chef is the second-in-command in a professional kitchen, directly assisting the Head or Executive Chef in managing daily operations. This role bridges the gap between operational cooking and high-level management, often requiring the chef to deputise for the Head Chef in their absence.
Core Responsibilities
Operational Leadership: Manage daily kitchen operations, lead during service, and oversee the preparation, cooking, and plating of all dishes.Menu Development: Collaborate with the Head Chef to design and refine menus, create seasonal specials, and develop new recipes.
Quality Control: Conduct final checks on food quality, flavour, and presentation before dishes reach the customer.
Staff Management: Create staff rotas, manage shift schedules, and handle first-line disciplinary procedures or conflict resolution.
Training & Mentorship: Guide, train, and mentor junior chefs (Commis and Chef de Partie) to foster professional growth.
Financial Control: Assist in managing food costs, waste reduction, stock control, and achieving gross profit targets.
Compliance: Ensure the kitchen strictly adheres to health, safety, and hygiene regulations, including HACCP standards.
Key Requirements & Skills
Experience: Typically requires a minimum of 3–5 years of experience in a high-volume or luxury kitchen environment, often having previously served as a Sous Chef or Senior Chef de Partie.
Technical Expertise: Advanced culinary skills and deep knowledge of various cooking techniques and global cuisines.Leadership: Strong communication and team-building skills to motivate a brigade under high pressure.
Education: While not always mandatory, a degree or diploma in Culinary Arts or Hospitality Management is highly preferred.
Certifications: Essential food safety certifications like ServSafe or equivalent HACCP training.