Sous Chef - Cashel Palace Hotel

Position Summary:

The Banqueting Chef is responsible for preparing and delivering high-quality dishes for all banqueting events, including weddings, corporate functions, and private gatherings. This role focuses on ensuring efficiency in a high-volume kitchen environment while maintaining the highest standards of food quality, presentation, and safety.

Key Responsibilities:Food Preparation and Production:

• Prepare and cook dishes in line with banqueting menus, ensuring consistent quality and presentation.
• Assist in developing menus and recipes tailored to the specific needs of each event.
• Manage the preparation and plating of large-scale meal service, adhering to event schedules and client expectations.

Team Collaboration:

• Work closely with the Banqueting Head Chef and other kitchen team members to ensure smooth operations.
• Assist in training junior kitchen staff in techniques and standards specific to banqueting services.
• Support the delegation of tasks and maintain effective communication within the team.

Event Coordination:

• Collaborate with the Events and Banqueting team to understand event requirements, including timing, dietary needs, and special requests.
• Ensure efficient setup and execution of food service during events.
• Adapt to last-minute changes or unexpected challenges while maintaining quality and professionalism.

Inventory and Stock Management:

• Monitor and manage stock levels required for banqueting functions.
• Ensure proper storage and labeling of ingredients to maintain freshness and prevent waste.
• Assist in conducting stocktakes and reporting shortages or excesses to the kitchen management team.

Health, Safety, and Hygiene:

• Adhere to all health, safety, and food hygiene regulations.
• Maintain a clean, organised, and safe working environment in the kitchen.
• Report any maintenance issues with equipment or facilities promptly.

Quality Assurance:

• Ensure all dishes are prepared and presented to the highest standard, consistent with the venue’s reputation.
• Regularly taste and test dishes to maintain flavour profiles and quality.
• Provide feedback to the kitchen team to continuously improve processes and outcomes.

Qualifications and Experience:

• Proven experience in a high-volume kitchen, preferably with banqueting expertise.
• Strong culinary skills with the ability to produce consistent results under pressure.
• Knowledge of dietary restrictions, allergens, and food safety standards.
• Culinary certification or equivalent professional training is an advantage.

Skills and Competencies:

• Efficiency: Ability to handle high-volume production with speed and precision.
• Teamwork: Strong collaboration skills to work effectively with other kitchen and event teams.
• Adaptability: Flexibility to meet varying event requirements and schedules.
• Time Management: Ability to meet tight deadlines without compromising on quality.
• Attention to Detail: Focus on maintaining presentation and flavour consistency in every dish.
• Problem-Solving: Quick thinking and resourcefulness to address challenges during service.

Working Conditions:

• On-site role with flexible hours, including evenings, weekends, and holidays, to meet event schedules.
• Fast-paced, high-pressure environment requiring long periods of standing and occasional heavy lifting.

This position is ideal for a highly skilled and motivated chef who enjoys the fast-paced world of banqueting and thrives on delivering exceptional culinary experiences for large-scale events.

Great employee benefits as part of the overall package. 

• Sick pay
• On-site parking
• Employee discount
• Bike to work scheme
• Wellness program
• Food allowance
• Company events