Sous Chef @Hilton Dublin Charlemont Who are we? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! The MHL Hotel Collection is the second largest hotel group in Dublin city with over 1,150 bedrooms across well known 5 & 4 star brands as well as a number of unique and individual hotels in key city locations throughout Ireland. Each of our hotels has its own distinct personality and charm and as unique as our collection is, all of our hotels are united in their commitment to delivering exceptional hospitality to all of our guests. MAIN PURPOSE OF THE JOB:Assist the Kitchen Management Team with the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled MAIN DUTIES AND RESPONSIBILITIES Attend or read the handover briefing at the beginning of your shift to ensure that you are aware of any special requirements for the day. Follow all standards as outlined in your department Standard Operating Procedures (SOP) documents. Comply with all Company policies and procedures as outlined in your Team Member Handbook and new policies and procedures as introduced from time to time. Assist in the documentation of all quality standards and the adherence to these standards. Maintain all assigned areas to the highest standards of cleanliness and tidiness Maintain exceptional standards of personal grooming and appearance Complete forecasts, plans, and departmental production reports for management. Fill and sign food and beverage requisitions for the kitchen's needs. Participate in all food inventories. Ensure the food cost for the hotel is at a minimum Assist the Executive Head Chef in planning of food budgets and forecasts. Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance. Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure team members have the tools, training, and equipment to carry out job duties. Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. Recommend and/or initiate disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Assist in the recruitment of new team members. Assist with addressing customer questions and issues relating to kitchen services. Ability to develop creative menus and daily specials and supervise their implementation, making sure that menus are prepared correctly and ready for service. Ensure the security and proper storage of food products (HACCP), inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste and pilferage. Respond properly in any hotel emergency or safety situation SERVICE STANDARDS The quality of the services we provide are central to the future success of the Company and vital to earning a loyal customer base. Give a good first impression to the Kitchen Team by reporting for duty on time and ensuring that you wear the required clean uniform and that you maintain the highest level of personal and work cleanliness and hygiene. Assist the Kitchen Team with the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled Ensure that all menu items are prepared and presented according to established recipes and standards. Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends. Deliver guest requests to high standard, exceeding expectations where possible. Maintain procedures to ensure the security and proper storage of food (HACCP), inventory and equipment. Replenish supplies in a timely manner and minimise waste and pilferage. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures. Conduct proper food inventory procedures. Determine minimum and maximum stocks for all food, material, and equipment. Communicate all relevant information to team members in a timely manner to create an inclusive environment. Monitor closely all hotel communication channels such as Beekeeper and notice boards. Deliver and receive corrective or developmental feedback in a professional manner. Value the contribution of all team members, recognising and celebrating success and good performance. Identify training and development opportunities for self and team members to achieve career goals. HEALTH & SAFETY To ensure that reasonable care is taken for the health and safety of yourself, your colleagues, customers and any third-party service providers on the premises at all times. Adhere to all regulations in respect of health and safety, customer safety, fire regulations, emergency procedures and chemical safety. Ensure that any cleaning and maintenance issues are reported to the appropriate person in accordance with Company procedures. Ensure that to maintain your work area in a clean, tidy and safe manner at all times. Ensure that any incidents or accidents are reported to the relevant Manager and recorded in accordance with the Company Accident Reporting Procedures. GENERAL To reflect and enhance the Companys mission statement and objectives in all activities. Be aware of both environmental concerns and energy conservation throughout your workplace. To attend and have input at meetings as required. Carry out any other duties as requested by management. Skills: Culinary Food hygiene Menu Development Menu Costing
