IHF Diary

  • National Council & Management Committee Meeting
    22/11/2017 - 10:00am to 4:00pm
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Property Name: 
Cork International Hotel
County: 
Cork

Employment Type:

Department: 
Kitchen
  • To ensure that all chefs are familiar with the day's requirements, function sheets and any other updates.
  • To ensure that the necessary stocks are on hand at the right quality and quantity.
  • To ensure that all staff is treated fairly and with commonly accepted courtesy.
  •  To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
  • To ensure that all maintenance problems are timeously reported and followed up.
  • To ensure that all communications between food and beverage and kitchen run smoothly, communication meetings are completed on a monthly basis.
  • To ensure that each chefs receives the correct orders for the appropriate tables.
  • To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
  • To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.
  • To ensure that regular on-the-job training is carried out so that subordinate staff performs their duties correctly.
  • To attend seminars and training courses as and when directed.
  • To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
  • To be aware and comply with company policy regarding: Fire, Health & Safety, Hygiene, Food Hygiene, and Customer Care & Security.
  • To read, understand and comply with your responsibilities as defined in the Health & Safety Statement and Staff Handbook.
  • To be involved and lead Service Excellence Programme in the kitchen.
  • To respond to all guests requests in a prompt efficient manner and follow-up to ensure the guest is satisfied.
  • To deal with any customer complaints as per the Service Recovery policy in the Standard Operating procedures, ensure supervisors or managers are made aware of the situation.
  • To check guest satisfaction continuously throughout their stay.
  • To make any subsequent changes on a management request.
Required Qualifications: 
•Candidates must have a legal right to work in Ireland.
Required Skills: 
•Responsible for mise en place and service in the various food outlets, which include Bar food, Restaurant and Banqueting •Have experience at a chef de partie level in a 4 star establishment or similar standard is essential. •Be a good communicator. •Be able to work as part of a team. •Fluent English is essential.
Apply to
First Name: 
Ingrid
Surname: 
Boreisa
Job Title: 
HR Manager
Phone Number: 
021 4549871
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