Junior Sous Chef

Neville Hotels are excited to announce the opening of their new deluxe hotel, golf course and holiday lodge resort in the well-known area of Curracloe in Wexford, overlooking the famous Curracloe beach. The hotel will have 50 bedrooms and suites, together with bar and restaurant, swimming pool and spa. 22 holiday lodges will complete the resort, which will be nestled amongst the 18-hole golf course. We are therefore seeking to recruit an innovative Junior Sous Chef to join our culinary team. At the Ravenport, the Junior Sous Chef will contribute to the overall dining experience, ensuring at all times that our guests experience the highest standard of culinary excellence. The ideal candidate will enjoy excellent prospects with a market leader and an excellent remuneration package. Who we are: - Our new deluxe hotel will stand alongside Neville Hotels 4* Royal Marine Hotel in Dún Laoghaire, County Dublin, the 5* Druids Glen Hotel & Golf Resort in Wicklow, the 4* Kilkenny River Court Hotel, and the 4* Tower Hotel & Leisure Centre in Waterford City. At Neville Hotels we focus on offering the highest standards of service and quality to all our guests. We believe in making the most of each guest’s stay through genuine Irish hospitality, warmth, and continuous re-investment in our people and our hotels. The Role: - To work alongside the Head Chef to identify and introduce new culinary techniques, assisting and directing the kitchen team in meal preparation, creation, plating, and delivery.To be cognisant of food GP and to contribute to the hotel’s targets and budgets.Ensure all incoming stock is received, checked against the invoice, and rotated with existing stock as necessary.To ensure that all machinery is operated in line with trained instructions and is maintained in a clean working condition.To ensure that hygiene is maintained and promoted in food preparation in accordance with Company Policy and Statutory requirements, and Critical Control Points.To ensure that temperature checks are carried out on all fridges and freezers and results recorded.To ensure food that is not for immediate consumption is stored in the correct manner and at a safe temperature according to current food hygiene legislation. To maintain all storage areas with regard to temperature, ventilation and cleanliness, and that all food items are stored under the correct conditions according to food type. To create and maintain an effective working relationship with colleagues and management. To maintain the highest standards of personal hygiene at all times. The Candidate: -You will have 3 years’ experience in leading in a busy kitchen operation, supported by relevant industry qualifications.You will have a passion for creating menus, with a proven awareness of cost control and waste management.You will have a hands-on approach which fosters effective management.You can work under pressure in a fast-paced environment.You will be punctual, organised, and have excellent communication and teamwork skills.Benefits: - In return, the ideal candidate will enjoy an excellent remuneration package and benefits, and the opportunity to develop their career with a market leader. All applicants must be eligible to live and work in the Ireland full time. You will be asked to provide documented evidence of eligibility. Please apply to scarroll@ravenportresort.ie