Executive Chef

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Job description

Choice People are recruiting on behalf of their client for a visionary culinary genius for the role of Executive Chef in Munster. On the cusp of great change and investment, your dynamic experiences could be a great asset to the future narrative.

This role will suit a hands-on proactive manager capable of leading and motivating a team of Culinary professionals and who has the relevant previous experience as Head Chef. This passionate person will create exquisite dishes, mastering techniques, and work and influence working with innovating flavours. You will also oversee the hotels culinary operation, including service, training, supervising staff, and monitoring food quality.

Candidate & Role Requirements:

  • Seeking an Executive Chef who has an excellent background in Fine Dining and Casual dining menus
  • Michelin-starred background, international cooking competition wins ( is an advantage)
  • Strong kitchen management skills required while carrying out this role.
  • Able to bring latest food trends to this operation and real food enthusiast.
  • Strong creativity and innovation required when implementing new menu concepts.
  • Strong people management skills a must.
  • Excellent attention to detail required when carrying out your role.
  • Managing the smooth day to day running of this dynamic operation.
  • Food Safety Management systems/HACCP and hygiene focused in conjunction with brigade and kitchen stewards.
  • Excellent understanding of GPs and costings
  • Proven track record in a similar role.

Applicant Requirements:

  • Excellent attention to detail.
  • Good leadership and organisational skills.
  • High operating standards.
  • Food cost and stock control knowledge.
  • You will be responsible for menu planning, cooking & food presentation.
  • Must have strong creative abilities and ability to create new dishes
  • Setting goals to grow the business
  • Strong understanding of business management
  • Ability to keep staff motivated
  • Able to train and lead the junior chefs in the kitchen and Ability to train staff to a high level of knowledge
  • Ability to assign sections and delegating tasks
  • Ability to effectively liaise with management to ensure quality of food and service delivered is up to standards as well if there are any missing items from menu to bring in staff attention.
  • Minimum of 3 years in a similar standard hotel.

Consultant

Valerie O'Connell

Valerie O'Connell

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