About this role
In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy. Core Responsibilities - Kitchen Operations — oversee daily service, ensure smooth workflow, manage pass during busy periods. - Food Preparation — prepare, cook, and present dishes to the required standard. - Team Leadership — supervise chefs and KP’s, delegate tasks, train junior staff. - Menu Execution — support menu planning, specials, costing, and portion control. - Quality Control — maintain consistency, taste, presentation, and portion standards. - HACCP Compliance — ensure proper food safety, labeling, temperature logs, and cleaning schedules. - Stock Management — assist with ordering, deliveries, waste control, and supplier checks. - Service Support — run the pass when required, communicate with FOH, manage timing. - Problem Solving — handle issues calmly: shortages, staff gaps, customer requests. Key Requirements - Culinary Qualification (or equivalent experience). - Experience as a sous chef in a busy kitchen. - Strong knowledge of HACCP, allergens, and food safety legislation. - Ability to lead a team, motivate staff, and maintain discipline. - Excellent communication with both kitchen and FOH. - Ability to work under pressure and maintain high standards. - Strong organisational skills: prep lists, ordering, waste control. - Flexibility to cover head chef duties when required.