Human Resources specialists for Hotels,
Restaurants, Catering, Bars and Clubs !
Bucharest, Romania
Phone/Fax: + 40 31 10 21 055 www.ihrc.ro
INTERNATIONAL RECRUITMENT & PLACEMENT FOR HOTELS AND CATERING
Date: 06/Aug/2020
Name and address of property: The Killarney Plaza Hotel & Spa
Kenmare Place, Killarney, Co. Kerry
+353 (0)64 66 21111
[email protected]Property description / Located in the heart of Killarney Town , The Killarney Plaza
outlets/awards/ etc Hotel & Spa embeds a unique style which is carried through
our 198 luxury rooms and suites.
Dining
Café du Parc, our vibrant Café Bar, which takes its
inspiration from the cafés of Paris opened from 7 am-5pm
Tan Yard Restaurant - The Tan Yard menu features delicious
steaks and burgers from the grill, fresh fish, salads and our
‘favourites’, all served from 5pm – 9.30pm from Monday to
Sunday. A children’s menu is also available. Our Chefs pride
themselves on creating dishes sourcing the freshest
ingredients of the highest quality.
Petrus (main restaurant ) opened for breakfast and dinner
Banqueting: The Killarney Plaza Hotel also specializes in
special occasions, with venues to suit all needs, from
private parties, civil ceremonies, weddings, conferences &
banqueting.
There are 3 meeting rooms with a capacity of 200 guests
that assure an inspired choice of venue for a meeting,
conference, seminar or any occasion.
Contact person / Position:
Tel & Fax No:
Email
Website: https://www.killarneyplaza.com/
VACANCY & WORKING CONTRACT DETAILS
Type of job: permanent or seasonal All employees are on a Fixed Term Contract for 1 year after
which they are made permanent. There is possibility of
short time work during the Winter i.e. mid Nov to end
January.
There is possibility of working in the other hotels due to
business needs.
Name of position: 3 cdp + 2 demis + 1 demis pastry
Number of positions 6
Other vacancies -Possible a Possible head chef for Tanyard at a 55.000 €
/year which means € 3280 net/month ; must pay
accommodation of € 62,50 /week
- is possible to look also for restaurant, bar and
housekeeping staff , so couples are welcome to apply
Number staff in the department 19 chefs (24 high season) 10 kitchen porters
Reporting to: Culinary Director, sous chefs, GM
Gross Salary Cdp – 14/15 Euro /hour
Demis – 13/hour
Guaranteed 40 hours contract ; average hours 45-55
hours/week
Taxes to be paid from salary To calculate your net salary please access this link
http://services.deloitte.ie/tc/
Overtime payment overtime hours are paid when exceeding 40 hours/week
also can be baked to lieu in preparation of short time; lieu
time is paid out as business is quiet mainly November, Jan
and February; overtime will paid out on an individual basis
( there’s no policy to pay overtime right now due to covid)
Human Resources specialists for Hotels,
Restaurants, Catering, Bars and Clubs !
Bucharest, Romania
Phone/Fax: + 40 31 10 21 055 www.ihrc.ro
INTERNATIONAL RECRUITMENT & PLACEMENT FOR HOTELS AND CATERING
Date: 06/Aug/2020
Tips / Tronc system No tips
Working program/No of hours per Minimum 40 hours per week ; 5 working days/week
week
Accommodation and cost of The hotel will provide accommodation at a cost of €
accommodation 62,50 /week ; single or shared room ; the accommodation is
in a house, there’s kitchen, shared bathroom , 3-4 bed
houses; distance 15 min walk ; 8 minutes bike , 5 mins
driving distance
meals provided on and off duty All Meals provided while on duty
Starting date End October, beginning of November
ORGANIZATION AND DEPARTMENT DESCRIPTION
Department or Outlet of the Kitchen
vacancy
Outlet description and covers Tan Yard Restaurant : 150 seats ; 350-450. Covers/day
Petrus Restaurant: 160 seats ; 200-450 -Covers/day
(Breakfast- 200-450 : dinner 60 -80 pax)
Café du Park : …80seats ; …110. Food Covers/day
Banqueting: 3 conference rooms with 200 guests ;ad hoc-.
Events/week 7-12 events
No of staff per shift and covers Total number of staff in the department is approx 19-24 ;
number of staff per shift depends on the levels of business
and time of year
The kitchen has basically three main busy centres,
breakfast 3 chefs- main kitchen 7 chefs: tan yard kitchen 10
chefs; the manning would increase here during peak
summer times. This is a busy outlet because ity has a long
service period- 9 am – 9.30 pm (breakfast, lunch,dinner)
Role in the department 1 cdp +1 demis Tanyard
2 cdp + 1 demis for main kitchen ( preparation food for
piano bar, petrus, banqueting)
Cdp will cover the main course , demis will cover the starter
The pastry demi chef will cover all outlets
Ingredients used: Tanyard – 100 % fresh ; Main kitch – 90 %
fresh; Pastry: 90 % fresh
Type of Menus and Standards of -Petrus Menu is going to change in September , it will be
service or preparation (if casual dining , bistro style
applicable) -Tanyard kithen & café du park : American style brunch
style : 7 am – 5pm ( café du park) and 5-9 pm ( tanyard)
-conference/weddings/function room dining international
cuisine
APPLICANT PROFILE
Qualifications / Certificates Must be fully qualified and most importantly must have a
Required for position positive attitude.
Experience required Min 1 year experience in the position on offer
Other requirements Must have a good command of the English language
OTHER USEFULL INFORMATIONS
The hotel has many employee incentive schemes including:
Employee of the Month/year; 3 staff social events a year;
discounts for staff on all food outlets; free parking; birthday
acknowledgements to name but a few.
