Careers at Castlemartyr Resort


Senior Sous Chef

Reporting to the Executive Chef, the role of Senior Sous Chef has a number of responsibilities, including, but not limited to:

  • To provide leadership to the brigade in conjunction with the Executive Chef and act as a role model in the production and presentation of dishes.
  • To be responsible for the effective day to day running of the Kitchen in conjunction with and in the absence of the Executive Chef
  • To assist Executive Chef in ensuring that desired Gross Profits are attained.
  • To ensure the agreed standard of uniform and personal hygiene are carried out in the Kitchen at all times.
  • To assist the Executive Chef in ensuring that the highest standard of operational hygiene is used at all times in the Kitchen area.
  • To ensure that all Kitchen equipment, fixtures and fittings are in good working order and to ensure that no item of equipment is misused and to take appropriate corrective action for maintenance of same
  • To carry out training with all staff to the agreed standards laid down in the SOP manual and at the agreed repertoire.
  • To promote good working relations within the Hotel
  • To assist the Executive Chef in preparing and compiling menus for daily business, functions etc to the agreed standard.
  • To ensure staff meals are varied and that they are balanced and nutritional and served to a high level of quality
  • To ensure all agreed cleaning schedules and adhered to and HACCP guidelines and principles are following so to monitor food safety and hygiene safety in the Kitchen.
  • Ensure all Kitchen brigade comply with same.

F&B Assistant

Reporting to the Restaurant Supervisor/F&B Manager, the role of F&B Assistant has a number of responsibilities, including, but not limited to:

  • Preparation of Restaurant for Breakfast/Lunch/Dinner service, adhering to cleaning schedules and mis-en-place.
  • Observing and following Hygiene and Safety Regulation when carrying out duties.
  • Checking of station to ensure it is correct and ready prior to service.
  • Guests to be welcomed in a warm and friendly manner, and treated with courtesy at all times.
  • Restaurant Manager/Supervisor to be informed of special requirements or difficulties.
  • Meals to be served efficiently with the minimum of fuss or delay, adhering to standards.
  • Cutlery, plates to be scraped, stored and stacked in wash up.
  • Responsible for own station, replenishment of crockery/cruets/cutlery etc.
  • Service cloths to be used at all times - service station to be replenished and tables reset for next service and area vacuumed.
  • To carry you "hands on" training with any junior/new staff ensuring that training is recorded.
  • To monitor the standards of any junior/new staff and correct standards when necessary.
  • All dockets must be posted at reception, any missing dockets - cost of same will be deducted from service charge.


Applications to: The HR Department - - 021 421 9000 


Castlemartyr Resort

Co. Cork
P25 X300.

+353 21 421 9000 (Hotel)
+353 21 421 9150 (Reservations)
+353 21 462 3359