Executive Chef

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Job description

Choice People are conducting a search for a visionary culinary expert to fill the position of Executive Chef in Munster. At a pivotal moment of significant change and investment, your dynamic experience could significantly contribute to the evolving story.

This position is ideal for a hands-on, proactive manager who can lead and inspire a team of culinary experts and possesses the necessary experience as a Head Chef. The ideal candidate will craft exceptional dishes, perfecting techniques, and innovating with flavors. Additionally, you will manage the hotel’s culinary operations, encompassing service, training, staff supervision, and food quality monitoring.

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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