Breakfast Chef

We are currently recruiting for a Breakfast Chef, to work at The Dunloe Hotel and Gardens, who will work within our Kitchen Department. As Breakfast Chef you will be part of a large diverse team operating at a fast-paced centre of excellence. You will have the opportunity to develop your skills under the guidance of the Head Chef. We are proud of our people and believe that we can offer the very best training and development to all our employees at Killarney Hotels Collection. You will also assist in the training of Chefs from Culinary Colleges across Ireland and Europe. This is a great opportunity to showcase your skills in a 5-star setting.

Duties:

• Supervising staff and maintaining high levels of food preparation
• Maintaining an excellent Guest and Member experience
• Maintain a good working relationship with colleagues at all times
• Staff supervision
• Motivate staff when necessary
• Involved in the food cost controls
• Be aware of all food preparation standards and ensure that they are met
• Preparing Staff Lunch according to instructions/ Menu Plan in a high Quality & Volume
• Ensure that food, which is prepared and presented, is of high quality
• Organizing stock rotation in the section with regard to mise-en-place production and its service.
• Able to control wastage
• Responsible for completing the day’s mise en place within the allocated time
• Ensure food is of good quality and stored correctly, labelled & dated
• Contribute to improving gross profit margins, and other departmental and financial targets
• Involved in assisting of other departments wherever necessary
• Aid the Head Chef/Sous Chef in the training of all staff
• Maintenance, hygiene and hazard issues are reported
• It is imperative that the working station is kept clean and tidy
• Be considerate with regard to the environmental regulations
• Fulfilling HACCP Requirements on a very high Standard
• Reporting to Sous Chef/Head Chef/ Executive Chef
• Attending all scheduled Training in Regard to the Job/Hotel Requirements
• Able to lead a team.
• Delegating tasks to Demi Chefs and Commis Chefs and checking that they are carried out in the correct manner.
• Menu planning and design
• Writing daily dry store requisitions and understanding what levels of stock are required to meet the needs of the hotel.
• Having the ability to transfer foods and organize various kitchens for functions and banquettes to the standard outlined by the Executive Chef / Head Chef
• Ensure that all deliveries are stored correctly
• Maintain a clean & correct appearance with Guests at all times

 Job Requirements:

• A minimum of 2 years experience as a Chef de Partie
• A relevant trade commercial cookery qualification
• Coaching skills
• Ensure that motivation is maximized throughout the department
• Excellent communication skills
• NVQ Level 3
• Achieved advanced Food Hygiene Certificate- Level 1 & 2
• Experience in leadership/ supervisory
• Positive attitude
• Ability to work under pressure
• Creative approach to Food Preparation and Presentation
• Ability to work on own or in teams
• Fluency in the English language, both verbal and written, is essential

Benefits:

• Competitive salaries
• Complimentary meals whilst on duty
• Pension Scheme
• Employee Discounts
• Career Development
• Training
• Free parking
• Tax saving Schemes
• Employee Social Events
• Complimentary laundry of company-provided uniforms
• On-site state of the art Staff Accommodation, subject to availability