Head Chef

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Job description

Head Chef

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.

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, preferably in a similar role.


Candidate & Role Requirements:

  • Seeking a Head Chef who has an excellent background in Casual Dining and Fine dining Restaurants.
  • Strong kitchen management skills required while carrying out this role.
  • Able to bring latest food trends to this operation.
  • 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.
  • 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.
  • Proven track record in a similar role.
  • Excellent understanding of the latest food trends in the current market.
  • Real food enthusiast.
  • Preparing fresh produce for the operation.
  • Excellent understanding of GPs and costings
  • Previous experience in weddings and banquets

Applicant Requirements:

  • Excellent attention to detail.
  • Good leadership skills.
  • High operating standards.
  • Food cost and stock control knowledge.
  • You will be working in a very busy operation delivering high standards of food throughout.
  • You will be responsible for menu planning, cooking & food presentation.
  • Must have strong cooking skills and a passion for preparing high quality food using fresh local and seasonal produce.
  • You will be responsible for ordering, stock control, kitchen hygiene, scheduling, staff training and team supervision.
  • Must have strong creative abilities.
  • Fully HACCP trained.
  • Able to train and lead the junior chefs in the kitchen.
  • High level of organisation
  • Setting goals to grow the business
  • Strong understanding of business management
  • Providing leadership and direction to all employees
  • Ability to train staff to a high level of knowledge
  • Ability to keep staff motivated
  • Ability to assign sections and delegating tasks
  • Ability to effectively liaise with manager to ensure quality off food and service delivered is up to standards as well if there are any missing items from menu to bring in staff attention.
  • Ability to create new dishes.
  • Minimum of 2-3 years in a similar role.

Consultant

Valerie O'Connell

Valerie O'Connell

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