Sous Chef - Experienced The Role: Under the general guidelines of the Departmental Exeuctive and Head Chef, ensure the day-to-day operations are carried out in line with department and Hotel standards providing quality service to our guests in accordance with statutory, health and safety requirements. Reporting to: Will report on a daily basis to the Executive and Head Chef. The Person: We are seeking candidates with a proven track record as a Junior Sous Chef with five years working experience, who can demonstrate the ability to successfully operate in a guest focused manner; always striving to exceed guest expectations thereby building customer brand and loyalty. The Hotel: The Castletroy Park Hotel, a leading Limerick Hotel, is ideally located in the heart of the Mid west of Ireland and is the closest 4* hotel in Limerick to the M7 motorway from Dublin. This luxury hotel is just 2.5 miles from Limerick City, surrounded by superb amenities and is easily accessible via Shannon International Airport, just 25 minutes drive away. The Internationally acclaimed University of Limerick UL, University Sports Arena (Olympic sized Pool), University Concert Hall, Irish World Academy of Music & Dance, Irish Chamber Orchestra are adjacent to the hotel. This Limerick hotel is located beside the University of Limerick which is situated on a superb riverside campus of over 133 hectares. Two bridges cross the river on the campus, offering an ideal walking circuit of the grounds, with its trees, its fountains and the river Shannon flowing through it all. In Limerick, sport is a matter of pride and passion. Nearby to the hotel is "the proud home of Munster Rugby" the new Thomond Park stadium which is the jewel in the rugby crown of the city. Limerick offers you a wonderfully wide range of activities and facilities which include: Sightseeing, culture activities, horse racing, fishing, horse-riding, golf, river cruising and so much more. This luxury 4 * hotel with conference and banqueting facilities and leisure centre offers superb accommodation from deluxe rooms to suites making this the ideal base for your holiday in the Limerick region. One of Six properties within the S Hotel Group, there are significant progression and development opportunities for ambitious and driven hospitality professionals. Key Responsibilities include: To assist the Head Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required by the Hotel. To co-ordinate and execute training of Commi Chefs and Apprentices. To be able to motivate staff. To maintain a safe, hygienic and healthy working environment. To cook any food in a daily basis according to business requirements for all food outlets. The main responsibilities will include: To maintain good employee relations. To ensure proper portion control, taste and quality as per standard recipes. To ensure that the high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges, to ensure a sufficient supply of china etc for service and banqueting. Accidents and sickness to be reported to the Head Chef / Sous Chef as per company policy. To ensure that training for all kitchen staff, including apprentices is carried out as requested by the Head Chef and to coordinate together with the Head Chef / Sous Chef, training sessions with Commi Chefs and Apprentices in the kitchen operation. To ensure all guest requests are met or suitable alternatives suggested instead i.e. special dietary needs, VIPs, special requests. To constantly liaise with all food & beverage departments to ensure all guest requests are attended to efficiently while meeting and exceeding standards. To be aware of hotel promotions, corporate promotions or special activities going on in the hotel. To check on daily basis food preparation, individual costs, quality, quantity inventories and portion control. Together with the Head Chef, plan menus and recipes and test samples. Together with the Head Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis. To inspect daily, all fresh food received to ensure the quality is maintained. To observe the legal requirements in respect of Health and Safety and employment laws. To report any problems re: failure of machinery and small equipment to the Head Chef / Sous Chef. To instruct on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen employees as set out by the Health and Safety regulations and correct the usage if necessary. To inspect daily all food stores and refrigerated areas under his /her control and suggest, where necessary, correct storage methods to comply with regulations to avoid spoilage and ensure regular turnover of food items. To ensure that the standards set by the Companys Policy and procedures regarding personal hygiene are maintained by all kitchen staff. To report complaints immediately to the Head Chef. To attend monthly departmental meetings. To check daily function sheets, that all mise en place is done and all ingredients are ordered. To pass all information to the Head Chef about functions. To be present and help in the preparation of food during the day in the kitchen. To be fully responsible for all food which leaves the kitchen during the entire service (Presentation, Taste). To make correct orders for dry stores, wine, fish, meat, fruit and vegetables on appropriate forms. To ensure the hotels HACCP system is being adhered to and that all staff are familiar with forms and procedures. Benefits: Employee discount at S Hotel group properties. Career development and progression opportunities. Food allowance. Employee Assistance Programme Employee Recognition Awards Free car parking Group Employee Discount Scheme Pension scheme Skills: Culinary Skills Food Prep Fine Dining Junior Sous Chef Benefits: Meal Allowance / Canteen Paid Holidays Parking Employee Discounts Career Development Employee Assistance Programme Recognition Rewards
Chef de Partie - Experienced The Role: Under the general guidelines of the Departmental Exeuctive and Head Chef, ensure the day-to-day operations are carried out in line with department and Hotel standards providing quality service to our guests in accordance with statutory, health and safety requirements. Reporting to: Will report on a daily basis to the Executive and Head Chef. The Person: We are seeking candidates with a proven track record as a Chef de Partie with five years working experience, who can demonstrate the ability to successfully operate in a guest focused manner; always striving to exceed guest expectations thereby building customer brand and loyalty. The Hotel: The Castletroy Park Hotel, a leading Limerick Hotel, is ideally located in the heart of the Mid west of Ireland and is the closest 4* hotel in Limerick to the M7 motorway from Dublin. This luxury hotel is just 2.5 miles from Limerick City, surrounded by superb amenities and is easily accessible via Shannon International Airport, just 25 minutes drive away. The Internationally acclaimed University of Limerick UL, University Sports Arena (Olympic sized Pool), University Concert Hall, Irish World Academy of Music & Dance, Irish Chamber Orchestra are adjacent to the hotel. This Limerick hotel is located beside the University of Limerick which is situated on a superb riverside campus of over 133 hectares. Two bridges cross the river on the campus, offering an ideal walking circuit of the grounds, with its trees, its fountains and the river Shannon flowing through it all. In Limerick, sport is a matter of pride and passion. Nearby to the hotel is "the proud home of Munster Rugby" the new Thomond Park stadium which is the jewel in the rugby crown of the city. Limerick offers you a wonderfully wide range of activities and facilities which include: Sightseeing, culture activities, horse racing, fishing, horse-riding, golf, river cruising and so much more. This luxury 4 * hotel with conference and banqueting facilities, leisure centre and C Salon offers superb accommodation from deluxe rooms to suites making this the ideal base for your holiday in the Limerick region. One of Six properties within the S Hotel Group, there are significant progression and development opportunities for ambitious and driven hospitality professionals. Key Responsibilities include: To assist the Head Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required by the Hotel. To co-ordinate and execute training of Commi Chefs and Apprentices. To be able to motivate staff. To maintain a safe, hygienic and healthy working environment. To cook any food in a daily basis according to business requirements for all food outlets. The main responsibilities will include: To maintain good employee relations. To ensure proper portion control, taste and quality as per standard recipes. To ensure that the high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges, to ensure a sufficient supply of china etc for service and banqueting. Accidents and sickness to be reported to the Head Chef / Sous Chef as per company policy. To ensure that training for all kitchen staff, including apprentices is carried out as requested by the Head Chef and to coordinate together with the Head Chef / Sous Chef, training sessions with Commi Chefs and Apprentices in the kitchen operation. To ensure all guest requests are met or suitable alternatives suggested instead i.e. special dietary needs, VIPs, special requests. To constantly liaise with all food & beverage departments to ensure all guest requests are attended to efficiently while meeting and exceeding standards. To be aware of hotel promotions, corporate promotions or special activities going on in the hotel. To check on daily basis food preparation, individual costs, quality, quantity inventories and portion control. Together with the Head Chef, plan menus and recipes and test samples. Together with the Head Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis. To inspect daily, all fresh food received to ensure the quality is maintained. To observe the legal requirements in respect of Health and Safety and employment laws. To report any problems re: failure of machinery and small equipment to the Head Chef / Sous Chef. To instruct on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen employees as set out by the Health and Safety regulations and correct the usage if necessary. To inspect daily all food stores and refrigerated areas under his /her control and suggest, where necessary, correct storage methods to comply with regulations to avoid spoilage and ensure regular turnover of food items. To ensure that the standards set by the Companys Policy and procedures regarding personal hygiene are maintained by all kitchen staff. To report complaints immediately to the Head Chef. To attend monthly departmental meetings. To check daily function sheets, that all mise en place is done and all ingredients are ordered. To pass all information to the Head Chef about functions. To be present and help in the preparation of food during the day in the kitchen. To be fully responsible for all food which leaves the kitchen during the entire service (Presentation, Taste). To make correct orders for dry stores, wine, fish, meat, fruit and vegetables on appropriate forms. To ensure the hotels HACCP system is being adhered to and that all staff are familiar with forms and procedures. Benefits: Employee discount at S Hotel group properties. Career development and progression opportunities. Food allowance. Employee Assistance Programme Employee Recognition Awards Free car parking Group Employee Discount Scheme Pension scheme Skills: CDP Culinary Skills Food Prep Fine Dining Benefits: Meal Allowance / Canteen Paid Holidays Parking Employee Discounts Career Development Employee Assistance Programme Recognition Rewards
Chef de Partie – Experienced Under the guidance of the Executive and Head Chef, ensure the day‑to‑day operations are carried out in line with departmental and hotel standards, providing quality service to our guests in accordance with statutory, health and safety requirements. You will report to the Executive and Head Chef on a daily basis. The Castletroy Park Hotel is a leading 4* hotel located in the heart of Limerick, Ireland. The luxury hotel offers conference and banqueting facilities, a leisure centre and superb accommodation ranging from deluxe rooms to suites. It is part of the S Hotel Group and offers significant progression and development opportunities for ambitious hospitality professionals. Key Responsibilities Assist the Head Chef in the smooth running of the kitchen, ensuring all areas meet hotel standards. Co‑ordinate and execute training of Commi Chefs and Apprentices. Maintain a safe, hygienic and healthy working environment. Cook food for all outlets in accordance with business requirements. Maintain good employee relations and ensure proper portion control and quality of food. Ensure cleanliness of all kitchen areas, machinery and equipment. Report accidents and sickness to the Head Chef/Sous Chef according to policy. Provide training for all kitchen staff as directed by the Head Chef and coordinate training sessions with apprentices. Meet guest requests and suggest suitable alternatives for special dietary needs, VIPs and special requests. Liaise with all food & beverage departments to manage guest requests efficiently. Stay informed about hotel promotions, corporate promotions or special events. Inspect daily food preparation, costs, quality, quantity and inventories. Plan menus and recipes with the Head Chef and conduct sample testing. Supervise kitchen operations, ensuring cooking standards and presentation are maintained. Inspect fresh food to ensure quality. Observe legal requirements in health and safety and employment law. Report any equipment failures to the Head Chef/Sous Chef. Instruct staff on correct use of kitchen equipment and safety regulations. Maintain proper storage of food items to prevent spoilage and ensure turnover. Maintain personal hygiene standards among kitchen staff. Report complaints immediately to the Head Chef. Attend monthly departmental meetings. Check daily functional sheets to ensure mise‑en‑place is completed and ingredients are ordered. Pass all information to the Head Chef about functions. Assist in food preparation throughout the day. Be fully responsible for all food leaving the kitchen during service – presentation and taste. Make correct orders for dry stores, wine, fish, meat, fruit and vegetables on appropriate forms. Ensure the hotel’s HACCP system is adhered to and staff are familiar with forms and procedures. Benefits Employee discount at S Hotel Group properties. Career development and progression opportunities. Food allowance. Employee Assistance Programme. Employee Recognition Awards. Free car parking. Group Employee Discount Scheme. Pension scheme. Skills CDP Culinary Skills, Food Prep, Fine Dining. #J-18808-Ljbffr
