Head Chef

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Job description

Choice People are seeking a Head Chef on behalf on their client in Co. Cork. This renowned 4* property is part of a group and prides its reputation on giving its guests an excellent food experience. The new Chef will play a principal part in continuing to grow this reputation and bring it to the next level.

This role will suit a hands-on proactive manager capable of leading and motivating a team of Chefs and who has the relevant previous experience as Head Chef, well accustomed to catering for Conference & Banqueting , Fine Dining and weddings. The successful applicant will be required to help develop food menus and oversee the day-to-day culinary operations, including service, training, supervising staff, and monitoring food quality.

Candidate & Role Requirements:

  • Seeking a Head Chef who has an excellent background in Weddings, Casual Dining and Fine dining menus and offering
  • Strong kitchen management skills required while carrying out this role.
  • Able to bring latest food trends to this operation and real food enthusiast.
  • Able to grow and bring a team together to produce an excellent standard of food throughout this busy property.
  • Strong creativity and innovation required when implementing new menu concepts.
  • Previous experience in weddings and banquets
  • 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.
  • Able to develop the existing team while growing and developing the kitchen brigade.
  • Preparing fresh produce for the operation.
  • 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
  • Able to train and lead the junior chefs in the kitchen and Ability to train staff to a high level of knowledge
  • 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.

Benefits include:

  • Gym Membership
  • Discounts to all properties across the group
  • Avail of group rates for pension and life insurance

Consultant

Valerie O'Connell

Valerie O'Connell

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