Sous Chef

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Employer: T & M Ventures Ltd, trading as The Burton

Location: The Burton, 18/19 Duke Street, Dublin Position: Sous Chef Employment: Full-time Hours: 20 hours per week Salary: €41,600 equivalent to approximately €20 per hour based on a 40-hour working week, depending on experience.

T & M Ventures Ltd, trading as The Burton, is seeking an experienced and motivated Sous Chef to join our professional kitchen team at The Burton, 18/19 Duke Street, Dublin. The successful candidate will assist the Head Chef in the day-to-day management and operation of the kitchen and will help ensure consistently high standards of international food preparation, presentation, food safety and kitchen organization.

Main Duties and Responsibilities

• Assist the Head Chef with the daily management and operation of the kitchen.
• Supervise and coordinate kitchen staff during food preparation and service.
• Support the Head Chef in maintaining consistent food quality, presentation and portion control.
• Prepare, cook and present dishes to the required standards.
• Oversee food preparation and service across different sections of the kitchen as required.
• Assist with menu planning, development of dishes and implementation of seasonal menu changes.
• Ensure that all food is prepared and stored in accordance with food safety, HACCP and hygiene requirements.
• Monitor stock levels and assist with ordering, receiving and proper storage of ingredients and supplies.
• Assist with stock control, waste reduction and effective management of food costs.
• Train, support and supervise junior chefs and other kitchen personnel.
• Organise kitchen workflow and allocate duties to kitchen staff during preparation and service.
• Ensure kitchen equipment, work areas and food preparation areas are maintained to appropriate hygiene and safety standards.
• Assist in maintaining kitchen records and food safety documentation.
• Work closely with the Head Chef and management team to ensure the efficient operation of the kitchen.
• Deputise for the Head Chef when required.
• Ensure compliance with health and safety procedures and all applicable food hygiene regulations.

Requirements

• Minimum of 5 years' professional experience at Sous Chef level (International cuisine).
• Strong knowledge of professional kitchen operations, food preparation and cooking techniques.
• Good knowledge of HACCP, food hygiene and food safety procedures.
• Experience supervising and coordinating kitchen staff.
• Ability to work effectively in a busy professional kitchen environment.
• Strong organizational and communication skills.
• Ability to maintain high standards of food quality and presentation.
• Ability to work as part of a team and support the Head Chef in the overall management of the kitchen.

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