McGettigan's Irish Pub -Sous Chef

Industry:
Hotels Clubs and Spas
Department:
Food Production/ Kitchen
Level:
Middle Management
Location:
United Arab Emirates (UAE)
Salary Description:
Competitive Salary Offered
Posted:
30-Nov-16
Recruiter:
Bonnington Hotel & McGettigan's Group
Job Ref:
McGettigan's Irish Pub -Sous Chef

McGettigan’s Pub was first opened in Ireland in the 1960’s, on Queen Street in Dublin by Jim McGettigan. Since that day, the business has grown from Dublin, moved to Dubai and Abu Dhabi, back home to Donegal, Limerick and Galway with further locations in Singapore, Clarke Quay and New York City.

2010 saw the very first McGettigan’s Irish Pub open its doors in Dubai at Jumeirah Lakes Towers. Eighteen short months later, the McGettigan’s story in Dubai expanded with the opening of both McGettigan’s Irish Pubs at Dubai World Trade Centre and Dubai International Airport.

Unique décor, delicious Irish food & drinks, the best Irish and international entertainment and sporting events are the ingredients that have made McGettigan’s Irish Pubs such a success in the United Arab Emirates.
McGettigan’s in Jumeirah Lakes Towers had an explosive first eighteen months, hosting major live sporting events, and featured concerts and gigs.

Do you have what it takes?
We are looking for candidates who are passionate about Food & Beverage. Being courteous, friendly and efficient is an innate part of their personality. In order to be considered for this role, you will have educated with appropriate professional qualifications and up to date professional knowledge. You will possess relevant experience in a similar position in 4 or 5 stars properties or Pub experience.
You will have a high degree of ‘emotional intelligence’, remaining rational and calm under pressure as well as open-minded and excited by cultural and professional diversity.
Excellent communication skill in written and spoken English is a must. Additional languages are value added advantage.

Salary & Benefits:

This position offers a highly competitive salary and package which includes Basic salary, accommodation, transport, duty meals, air ticket and medical insurance.

Job Description:

• To be fully aware of the department’s Standard Operating Procedures and the hotel’s fire evacuation procedures and to adhere to them at all times.
• To interact and communicate with guests & colleagues in a courteous, friendly, open and honest manner at all times
• To attend team/departmental meetings and training programs as and when needed or instructed
• Together with the Executive (Sous) Chef, to counsel & discipline kitchen employees if needed to address performance shortfalls and to carry out back-to-work interviews after absence/sickness ensuring that appropriate records are left in the employee files and that the hotel’s disciplinary procedures are followed at all times
• Together with the Executive (Sous) Chef, to ensure that all kitchen employees are coached, trained and appraised regularly, that proper records are kept of all training sessions, appraisals and job chats and that departmental training needs are analysed and departmental training plans are drawn up and updated regularly
• Together with the Executive (Sous) Chef, to identify employees with potential for promotion and/or transfer and to draw up appropriate development & succession plans
• To be innovative, suggesting new ideas and investigating new ways of doing things or new services for our guests
• To carry out shifts/tasks when required and to perform any other duties that may be assigned from time to time by the Management
• To minimize operating cost by using all equipment and products in accordance with the departmental guidelines and to ensure that all equipment is turned off at the end of the shift.
• To report all maintenance issues and broken items in the daily assigned areas/sections
• To minimize controllable losses
• To ensure that all refrigerators and work areas are kept clean and tidy at all times
• To rotate all food products and correctly complete the production charts
• To ensure that all refrigerators and work areas are kept clean and tidy at all times
• To rotate all food products and correctly complete the production charts
• To ensure smooth and efficient flow of food dishes through service personnel to guest, emphasizing portion control, quality of platter presentation, temperature control and accordance to departmental standards with the ultimate goal of customer satisfaction always in mind
• To participate in taste panels whenever required.
o Like all other kitchen associates, to be responsible for following and helping maintain HACCP food safety standards and all other standards that are in effect concerning food safety and sanitation.
• To maintain highest quality and appearance of all foods sent from kitchen, ensuring that all plates and platters are garnished appropriately and according to the department’s standards
• To always be concerned with over-production and proper use of leftovers as well as with achieving high HACCP results


Candidate Must Possess

• Professional kitchen apprenticeship
• Chefs training course
• Previous experiences in 5 Star Hotel and Pub (Preferred)
• Good culinary skills.
• Ability to communicate well in English
• Proven track of food preparation, presentation and preservation knowledge is essential.


Contact Details:
Bonnington Hotel & McGettigan's Group
Tel: .
Contact: HR Department

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