Temple Bar Hotel Dublin is seeking an experienced, passionate, and creative Sous Chef to support our culinary operations at our vibrant four-star property located in the heart of Dublin’s cultural quarter. The hotel operates two dynamic venues — Buskers Bar and Buskers On The Ball — offering a high-volume, fast-paced food and beverage environment focused on quality, innovation, and exceptional guest experiences.

As Sous Chef, you will report to the Head Chef and play a key supporting role in managing the kitchen team, including Chef de Partie, Commis Chefs, and Kitchen Porters. This role is essential in ensuring smooth daily operations, maintaining outstanding food quality, and contributing to team development and operational success.

• Support the Head Chef in the day-to-day running of the kitchen, ensuring efficient, smooth, and high-quality service at all times.

• Lead, train, motivate, and support the Chef de Partie and Commis team.

• Assist in planning and developing menus, recipes, and daily/weekly specials in collaboration with the Head Chef.

• Ensure all dishes meet high standards of presentation, taste, and consistency across all outlets.

• Monitor and enforce compliance with HACCP, food safety, and hygiene regulations.

• Ensure all food storage, preparation, and service areas are clean, organised, and compliant with standards.

• Contribute to food cost control, portioning, and waste-reduction initiatives.

• Assist the Head Chef with ordering, supplier management, and checking the quality and accuracy of deliveries.

• Support stock management, monthly stocktakes, and inventory processes.

• Oversee and support the preparation and quality of staff meals and the staff canteen.

• Participate in recruitment, training, onboarding, and performance reviews as part of the kitchen management team.

• Ensure all Health & Safety, Fire, Licensing, and Employment regulations are followed.

• Attend departmental and hotel meetings, contributing ideas to enhance operations and guest satisfaction.

• Proven experience as a Sous Chef or strong Chef de Partie in a high-volume, quality-focused environment (4-star or equivalent).

• Strong leadership, communication, and organisational skills.

• Excellent culinary knowledge with creativity and attention to presentation.

• Solid understanding of HACCP, food safety, and kitchen management systems.

• Ability to perform well under pressure and adapt to operational needs.

• Experience in cost control, portion management, and inventory processes.

• Commitment to mentoring, supporting, and developing a motivated kitchen team.

• Flexibility to work varied shifts, including evenings, weekends, and public holidays.

• Staff Meals: Complimentary meals during shifts.

• Employee Assistance Programme: Access to confidential support services for personal and professional well-being.

• Staff Discounts: Enjoy discounts on food, beverages, and stays across the global Ascott portfolio.

Temple Bar Hotel Dublin is seeking an experienced, passionate, and creative Sous Chef to support our culinary operations at our vibrant four-star property located in the heart of Dublin’s cultural quarter. The hotel operates two dynamic venues — Buskers Bar and Buskers On The Ball — offering a high-volume, fast-paced food and beverage environment focused on quality, innovation, and exceptional guest experiences.

As Sous Chef, you will report to the Head Chef and play a key supporting role in managing the kitchen team, including Chef de Partie, Commis Chefs, and Kitchen Porters. This role is essential in ensuring smooth daily operations, maintaining outstanding food quality, and contributing to team development and operational success.

• Support the Head Chef in the day-to-day running of the kitchen, ensuring efficient, smooth, and high-quality service at all times.

• Lead, train, motivate, and support the Chef de Partie and Commis team.

• Assist in planning and developing menus, recipes, and daily/weekly specials in collaboration with the Head Chef.

• Ensure all dishes meet high standards of presentation, taste, and consistency across all outlets.

• Monitor and enforce compliance with HACCP, food safety, and hygiene regulations.

• Ensure all food storage, preparation, and service areas are clean, organised, and compliant with standards.

• Contribute to food cost control, portioning, and waste-reduction initiatives.

• Assist the Head Chef with ordering, supplier management, and checking the quality and accuracy of deliveries.

• Support stock management, monthly stocktakes, and inventory processes.

• Oversee and support the preparation and quality of staff meals and the staff canteen.

• Participate in recruitment, training, onboarding, and performance reviews as part of the kitchen management team.

• Ensure all Health & Safety, Fire, Licensing, and Employment regulations are followed.

• Attend departmental and hotel meetings, contributing ideas to enhance operations and guest satisfaction.

• Proven experience as a Sous Chef or strong Chef de Partie in a high-volume, quality-focused environment (4-star or equivalent).

• Strong leadership, communication, and organisational skills.

• Excellent culinary knowledge with creativity and attention to presentation.

• Solid understanding of HACCP, food safety, and kitchen management systems.

• Ability to perform well under pressure and adapt to operational needs.

• Experience in cost control, portion management, and inventory processes.

• Commitment to mentoring, supporting, and developing a motivated kitchen team.

• Flexibility to work varied shifts, including evenings, weekends, and public holidays.

• Staff Meals: Complimentary meals during shifts.

• Employee Assistance Programme: Access to confidential support services for personal and professional well-being.

• Staff Discounts: Enjoy discounts on food, beverages, and stays across the global Ascott portfolio.