The Montenotte Hotel in Cork City, T23 E9DX, Ireland is looking for 4x Sous chefs to join their kitchen €34 000/annum, 39 hrs/wk Duties to: include but are not limited to Collaborate with the Head Chef to keep menus seasonal and consistent. Work with Head Chef to plan Menus for a la carte & function business. Communicate with all Chefs regarding stock levels of dry food and fresh food. Must be able to produce required Dishes to specific recipes. Must have adequate knowledge in regard to all allergens and the updating of the allergen folder if necessary. Responsible to coordinate the Chef de parties. Ensure the adequate Cleanliness & maintenance of kitchen equipment. Participate in cost control performances/ stock taking. Maintain and strictly abide by HACCP. Records and coordinate with the Kitchen staff to fulfil their duties in regard to HACCP. Handling multiple tasks, including breakfast, banqueting, a la carte and volume production with an eye for detail and presentation. Clear understanding of the hotel's weekly/monthly business and what levels of stock are required to meet this business. Taking full control of the daily operation in the kitchen in the absence of the Head Chef. In conjunction with the Head Chef creates menus, buffets and “specials” that meet the needs of the customers. Maintaining a good working relationship with colleagues and all other departments. The candidate for the position will have:- 5+ years experience and responsibility in a Sous Chef role. Excellent use of various cooking methods, ingredients, equipment and processes. Fluent in English Knowledge of best cooking practices and understanding of trends and new styles. Attention to detail and high standards of presentation, creative flair and imagination. Food Hygiene qualifications and professional cooking qualifications To apply, contact: info@lspp.ie with CV ref 32143