Job Details

Back

Sous Chef

SANTRY FOOD RESTAURANTS LIMITED
Ref: #JOB-2358179
CAMILE THAI, 16 Strand Street, Skerries, Co. Dublin, K34 PX90
No of positions: 1
Paid Position
39 hours per week
34000.00 Euro Annually
Published On: 03 Oct 2024
Closing On: 31 Oct 2024

Apply

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.

Santry Food Restaurants Ltd. t/a Camile Thai Skerries require an experienced Sous Chef
with 5+ years experience and knowledge of traditional Asian cuisine to support the culinary
team. Responsibilities of this role are as follows:
Supporting the head chef in menu planning and recipe development.
Preparing and cooking dishes, particularly during busy service times.
Organising and preparing ingredients central to Asian cuisine (e.g., herbs, spices, seafood).
Supervising and managing line cooks, ensuring quality control and adherence to recipes.
Delegating tasks and managing kitchen workflow to maintain efficiency.
Overseeing multiple kitchen stations (e.g., wok, grill, soup) and ensuring smooth operation.
Sourcing authentic ingredients and managing the inventory of supplies.
Training and mentoring kitchen staff in Asian cooking techniques.
Maintaining food safety and hygiene standards in the kitchen.
Interacting with customers to address special requests or dietary preferences.
Adjusting dishes and menus based on customer feedback or seasonal changes.
Requirements for the Role of a Sous Chef include:
Strong experience in Thai or Asian cuisine, with knowledge of traditional ingredients and cooking techniques.
Ability to work under pressure in a fast-paced kitchen environment.
Leadership and management skills to supervise and train kitchen staff.
Excellent organisational skills for managing ingredients, inventory, and kitchen workflow.
Expertise in cooking methods such as wok cooking, stir-frying, grilling, and steaming.
Knowledge of food safety and sanitation regulations.
Attention to detail in ensuring consistency in taste, presentation, and quality of dishes.
Ability to collaborate with the head chef in menu creation and execution.
Problem-solving skills for handling customer feedback, special requests, or kitchen challenges.
Passion for Asian cuisine and a commitment to maintaining its authenticity.