Job Profile: Duty Manager (Hotel) Salary: (€32 - €35K) Responsibilities:

1. Guest Relations:
   • Greet guests with a smile, answer their questions, and solve any issues they may have.
   • Handle guest complaints tactfully and find solutions to make them happy.
   • Ensure guests have a comfortable and enjoyable stay.
2. Team Coordination:
   • Supervise and support the front desk staff, housekeeping, and other hotel employees.
   • Schedule shifts and tasks to ensure smooth operations.
   • Provide guidance and training to new staff members.
3. Facility Management:
   • Oversee the cleanliness and maintenance of the hotel premises.
   • Coordinate with maintenance staff for repairs and improvements.
   • Ensure all facilities, such as elevators, HVAC systems, and public areas, are in working order.
4. Safety and Security:
   • Implement safety protocols to protect guests and employees.
   • Monitor CCTV cameras and respond promptly to any security concerns.
   • Conduct regular inspections to identify and address potential safety hazards.
5. Administrative Tasks:
   • Handle check-ins, check-outs, and reservations efficiently.
   • Maintain accurate records of guest information and transactions.
   • Prepare reports on occupancy rates, revenue, and other relevant data.
6. Emergency Response:
   • Act swiftly and calmly in emergencies, such as fires, medical incidents, or severe weather.
   • Coordinate with emergency services and assist guests in evacuations if necessary.

Skills and Qualifications:

Skills	Qualifications
Excellent communication	High school diploma or equivalent
Leadership abilities	Previous experience in hospitality preferred
Problem-solving skills	Customer service training
Organization	Knowledge of hotel management software
Flexibility	First aid and CPR certification

POSITION: HEAD CHEF ( Private nursing home ) 8.30 to 5.30pm The ideal candidate will have a minimum of 2 years’ experience working as a chef in a similar organisation and has a full understanding of EHO, HACCP and The Health Act 2007 Regulations as they effect the catering department. PURPOSE OF POSITION: • To promote through high standards of work, an environment that focuses on and manages the nutritional requirements of the nursing home. • To ensure that everything we do reflects the privacy, dignity and respect of our residents and underpins all the basic values that contribute to an excellent quality of life. • To ensure that all areas of the kitchen & associated store rooms are kept in a safe and fit for purpose manner. • To ensure full compliance with the company internal audit and the Inspection team. • To maintain the kitchen areas in excellent condition on a year-round basis. • To maintain the dining areas on a year-round basis in a condition that allows them to serve as an amenity for our residents. • To liaise with all suppliers and providers and to ensure good value and service and quality of goods. • To be responsible for managing the kitchen budget and ensuring the highest quality of food stuffs is obtained for our Residents. • To participate in Resident feedback meetings to further Resident involvement in their home. • To promote healthy food options for Residents and staff. • To manage and prepare all modified dietary needs for our Residents in a thoughtful and attractive way to ensure accepted by Residents. RESPONSIBLE TO: Person in Charge & RPR PRINCIPAL DUTIES AND RESPONSIBILITIES: • To plan, prepare and cook meals as directed by the PIC in accordance with the needs and requirements of the residents. • To promote an environment that focuses on and manages the nutritional needs of the residents as well as providing food that delights the residents and meets their expectations. • To ensure the catering department meets all the various regulatory obligations and our own standards and policies. • To maintain the catering department and all its associated areas, in a pristine and hygienic manner and to ensure a tidy, warm, inviting and beautifully set dining room such as to enhance the dining experience for all residents including those not eating in the main dining rooms. • To manage the kitchen staff in a reasonable and respectful manner to ensure that all the necessary tasks of the department are met in a timely and efficient way. • To address errors and / or poor practice within the department in a timely manner – striving always to maintain and develop professional skills and work outcomes. • To ensure excellence in the presentation of food to enhance the dining experience as well as to promote excellent health and nutrition. • To ensure a well-stocked kitchen while being economic with resources so as to provide excellent quality food while staying within the agreed budgets. • To ensure that a ‘home-like’ environment and atmosphere is maintained where the resident is seen as the central figure in all decision making, ensuring that their right to individuality, privacy, dignity, independence and choice is maintained at all times. • To participate in announced/unannounced visits from the management team and HIQA Inspectors, HSA, environment health, fire authority. Key Competencies Quality Service • Adopts a Person-Centred approach and supports residents with dignity, care, and respect. • Understands, demonstrates, and respects the rights of all residents and families. • Checks all work thoroughly to ensure it is completed to a high standard and learns from mistakes. • Always complies with organisational policies and procedures. Pre-empts the needs of the resident whilst always respecting their independence and right to choose. Initiative & Innovation • Generates new ideas that have a positive impact on residents and the service. • Shows enthusiasm for trying new or alternative ways of working. • Explores a range of options and trying new ideas whilst keeping an open mind. • Demonstrates a proactive, motivated, can-do attitude. Team & Collaborative Working • Contributes consistently and positively to team activities. • Is accepting of diverse values and beliefs. • Willing to help others, take on different tasks/roles accordingly to meet the needs of the team. • Expresses view and opinions in a professional manner and in the appropriate environment (i.e., team meetings) • Is responsive to the needs of team members and demonstrates empathy. • Balances listening to other ideas with sharing own thoughts. • Cognisant of the impact of behaviour to others. • Has the knowledge to identify and personally manage own workplace disagreements at an early stage and know when to seek support from Management. Communication & Interpersonal Skills • Communicates openly and honestly. • Shows tact and sensitivity when dealing with delicate or sensitive issues. • Demonstrates patience when dealing with others. • Draws on a variety of communication methods to fit the situation or persons cognitive/hearing abilities. • Communicates effectively in English language, written and spoken, as appropriate to the job requirements. • Demonstrates positive body language. Problem Solving & Decision Making • Makes timely, intuitive decisions to achieve successful outcome. • Identifies and uses appropriate sources of information when making decisions. • Demonstrates common sense when dealing with everyday issues that arise. • Knows when to ask for help and guidance from Management or colleagues This job description is intended to give the post holder an appreciation of the role envisaged for the Head Chef and the range of duties. Given the nature of the work involved, it must be stressed that maximum flexibility is required to work in the nursing home environment e.g., changes in duty/rotation of shifts etc. It does not attempt to detail every activity. Specific tasks and objectives will be agreed with the post holder periodically by the Person in Charge Please sign to confirm that you understand this role and that you accept it as described.

We're hiring for full-time positions at a 5-star hotel:

• Senior Pastry Sous Chef: 40k salary

• Junior Sous Chef: 41k salary

• Senior Chef de Partie: 34k salary

• Demi Chef: 14-15ph wage

Join us at Tempest Recruitment's Open Day!

Every Wednesday from 10am To 4pm Explore careers, meet our team at 93 St. Stephens Green, Dublin. Your future starts here!

Available positions:

• Chefs
• Bar staff
• Waiting Staff
• Event Staff

Responsibilities:

The ideal candidate will have:

Successful candidates for this job will:

Here at Tempest Recruitment we are recruiting for people who have a passion for food and want to work in a fast paced food environment.

We are Currently taking applicants to work in a combined shop of Pizzas and Burgers.

The ideal applicant will have previous experience working with food , however all training will be provided.

Fluent English is essential as you will be taking phone orders and interacting with customers.

Full Time Availability is Needed & Fully Flexible

The position involves late nights, and weekend work. If you feel this this is a position that might suit you then please send us your cv.

Tempest Recruitment are now recruiting for an experienced Chef De Partie for Co. Wicklow, to join a dynamic and successful kitchen.

The main responsibility for this role is to assist the kitchen in ensuring consistent delivery of 5* standard and quality of cuisine to our customers, in a safe and hygienic environment. We are looking for someone who is flexible and dedicated with a desire to grow in our 5* Resort.

Candidate Requirements:

• The Chef de Partie will be responsible for the daily food preparation and duties that meet the standard expected..
• Supervision of junior chefs or Commis Chef.
• The Chef de Partie will understand the daily production needs and quality of food products.
• Knowledge of all standard procedures and policies including hygiene.
• Excellent knowledge of menu creation is important for this Chef de Partie role.
• Ability to work on their own initiative.
• Excellent culinary catering talent.

Tempest Recruitment are now recruiting for an experienced Bar Head Chef for Co. Wicklow, to join a dynamic and successful kitchen.

The main responsibility for this role is to assist the kitchen in ensuring consistent delivery of 5* standard and quality of cuisine to our customers, in a safe and hygienic environment. We are looking for someone who is flexible and dedicated with a desire to grow in our 5* Resort.

Ideal Candidate must

minimum 3-4 experience in a fast paced environment
ensure consistency and quality food
be organised and efficient
have good leadership skills
be fully HACCP trained
have fluent English

Apply now to recruitment@tempest.ie

Tempest Recruitment are now recruiting for an experienced Sous Chef for Co. Wicklow, to join a dynamic and successful kitchen. The main responsibility for this role is to assist the kitchen in ensuring consistent delivery of 5* standard and quality of cuisine to our customers, in a safe and hygienic environment. We are looking for someone who is flexible and dedicated with a desire to grow in our 5* Resort. Specific responsibilities include:

• To ensure all guest food requests & dietary requirements are met.
• To ensure all products used are above standard for quality.
• Standards are met in relation to mis en place, food preparation and cooking, food presentation and food hygiene.
• To excel in communicating with food service personnel

Successful applicants must have:

• 2 years Previous pastry experience in a similar environment (FOR SENIOR)
• Excellent knowledge of standards and consistent quality in line with our 5* standards
• Good Training &/or recognised chef qualifications
• Good working knowledge of HACCP
• Strong interpersonal and communication skills
• You must be available to work shifts including weekend and bank holidays.

Benefits:

• Complimentary Health Club and pool membership.
• Discounted golf and health club rates for friends and family members.
• Career Development and Training
• Rewards for personal achievement in sport
• Rewards for personal achievement education
• Rewards for personal achievement in community activity
• Length of Service Rewards
• Internal Training Rewards
• Upselling & Other Departmental Rewards
• Discounted Spa treatments
• Educational Assistance – for Hospitality & other professional courses
• On-site Gym (COVID restrictions may apply)
• Bike to work scheme & other commuter plans.
• Meals during shifts
• Free on-site tea/coffee
• Free parking
• Healthy Snacks
• Staff Discounts on accommodation in our Sister Properties
• Opportunities for advancement & Career Development
• Employee Recognition (eXcellence Points)
• Achievers of the Year
• Leaders of the Quarter
• Achievers of the Month
• Departmental Star of the Month
• X-points Reward Catalogue
• Employee Referral Bonus
• Financial Planning Resources
• Team & Departmental Rewards

Tempest Recruitment are now Recruiting for a Night Chef for a City Centre located hotel in Dublin. Job Purpose: To assist the Head Chef to organise and control all aspects of the daily catering operation regarding profitability and quality delivery of the business. To supervise, control and execute all aspects of the production of meals within budgetary guidelines and to comply with the client, company, and statutory regulations Key Responsibilities:

• To ensure all company and statutory regulations pertaining to health & safety, hygiene & fire are always adhered to.
• To ensure a standard of personal and general cleanliness and hygiene as to comply with company and statutory regulations
• To wear the correct standard of dress or uniform always
• To ensure that all company and client contracts are acted upon in the manner which best serves the company interests
• To maintain a happy and helpful manner and attitude throughout your working hours
• To ensure only recognised company procedures as outlined in the company manuals are in place at the unit.

Duties:

• To ensure the production of food to the highest quality and service standards using current trends in cooking techniques and new commodities
• To assist the senior chef in develop and progress the business in line with high street trends
• To plan, coordinate and order all food requirements if requested
• To adhere to standard recipes and production planning in line with client numbers
• To actively build good client relationships.
• To ensure the prompt service of meals and services at required times to the company's standard and to the satisfaction of the clients.
• To ensure that the meals and services comply with the agreed budgetary standard and cost.
• To ensure that nominated suppliers are being used to provide the relevant supplies.
• To effectively communicate with all the team on a regular basis, participate in monthly documented team briefings and weekly management team meetings.

Duties continued:

• To support the Chef Manager in determine training needs for the team.
• To be able take overall responsibility in absence of the senior chef for all activities in catering areas.
• To ensure all kitchen areas are always left clean and tidy
• To ensure that all stores and other areas of potential loss are secured
• To carry out any reasonable senior management request.
• To receive and implement any training required

 

• Infrequent Duties:
• To assist at any special duties or functions which may fall outside of normal working hours
• To report any customer complaints or compliments and take remedial action wherever possible
• To attend meetings, courses and training sessions as may be necessary from time to time
• To relieve and assist in other areas within the unit or other establishments.

 

At Tempest Recruitment we are looking for individuals who have solid knowledge of Food, Wine & Beverage Service and is passionate to develop skills within the hotel industry. Applicants are required to have 1-2 years of experience. Our clients is looking for team members who are focused on customer care & enjoy ensuring that every guest leaves satisfied. The hours are flexible and can involve a variety of shift patterns. Full Training to Provide for the following Responsibilities:

• To greet and serve guests in accordance with Resort standards in a gracious and professional manner as trained.
• Display excellent hospitality through positive personality with both guests and fellow team members.
• Take pride in all facets of service, to include quality, appearance, cleanliness, for self and the food and beverage outlet.

Job specific:

• To provide excellent customer service.
• Work as part of a team to ensure all guests of the resort leave happily.
• Handle guests requests and fulfill them as quickly as possible.
• Follow safety procedures and policies to ensure a safe working environment.
• Maintain cleanliness and neatness of work areas.
• Have excellent knowledge of the Resort and services available.

The Candidate:

• 1-2 years experience in a fine dining or events environment.
• Ability to multitask.
• Flexible and willing to work a variety of shifts.
• Provide quality performance at a fast pace.
• Particular attention to hygiene and maintaining cleanliness.
• Fluent spoken and written English.

Tempest Recruitment are now recruiting for 2 CDPS for our client in Galway. The Role

• This position will be across all sections of the kitchen, giving you in-depth knowledge of a higher-end kitchen.
• Prepare and present all dishes to our regular high standards.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
• Support the Head Chef and Sous Chef in the daily running of the kitchen.
• Preparing meat and fish.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.

The Candidate

• Working with and cooking fresh food to a very high level is a distinct advantage
• Previous experience in a busy, fast-paced environment
• Enthusiasm, excitement and passion as well as all of the necessary creative skills.
• Strong knowledge of HACCP.
• Superb teamwork, time management and communication skills.

Tempest Recruitment are now recruiting for 2 CDPS for our client in Carlow. The Role

• This position will be across all sections of the kitchen, giving you in-depth knowledge of a higher-end kitchen.
• Prepare and present all dishes to our regular high standards.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
• Support the Head Chef and Sous Chef in the daily running of the kitchen.
• Preparing meat and fish.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.

The Candidate

• Working with and cooking fresh food to a very high level is a distinct advantage
• Previous experience in a busy, fast-paced environment
• Enthusiasm, excitement and passion as well as all of the necessary creative skills.
• Strong knowledge of HACCP.
• Superb teamwork, time management and communication skills.
• Good command of spoken/written English is essential.

The Benefits

• Pension
• Meals are provided while on duty.
• To be part of a team passionate about food, where you will expand your knowledge and appreciation.
• Opportunity to progress within the Company.

Tempest Recruitment are now recruiting for a Canteen Chef for a Client just outside Dublin. Our client is looking for a full time chef for their staff restaurant, cooking for over 200 people a day. Apply now for more information. MINIMUM REQUIREMENTS

• Chef qualifications.
• Ensure that food is top quality and that the kitchen is in good condition.
• Extensive knowledge of good food handling, food standards and presentation.
• Excellent leadership, organisational, communication and motivational skills
• Excellent knowledge of food and food trends along with a passion for cooking
• Thorough knowledge of HACCP /Kitchen management
• Honest, reliable and hardworking
• Demonstrate knowledge of cost structures and budget
• On instructions from our clients, candidates without relevant experience are requested not to apply
• Applicants must be legally entitled to work within Ireland and the EU

 

Tempest Recruitment have an exciting opportunity for a Fine Dining Head Chef, for a luxury hotel in Co Kildare As Head Chef your role will be to maintain the smooth and efficient running of the kitchen.

• To deputise in the Executive Chef's absence.
• To ensure that all Chefs are familiar with the day's requirements and working towards a complete vision.
• To ensure that the necessary stocks are on hand at the right quality and quantity.
• To ensure that timetables, leave rosters and attendance registers are up to date.
• To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
• To ensure that all communications between the restaurant, bar and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To ensure that regular on-the-job training is carried out so that all staff perform their duties correctly.
• To attend seminars and training courses as and when directed.
• Produce high quality dishes that follow up the established menu and level up to the hotels standards, as well as to clients’ requirements;

Experience in a Similar Fine Dining Kitchen or Rosette Kitchen Required.