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Executive Head Chef

1 month ago

Dublin, Dublin City, Ireland Portmarnock Hotel & Jameson Golf Links Full time
Executive Head Chef Job Description

The primary objective of this position is to provide the highest food quality, consistent with cost control and profitability margins, in the hotel's kitchen. This will be achieved by managing food production, supervising staff, and ensuring adherence to Portmarnock Hotel & Golf Links standards.

Key Responsibilities:
  • Manage all activities in the kitchen, including production, stewarding, and management of food production staff.
  • Purchase all items via approved suppliers.
  • Maximise guest satisfaction by providing high-quality food consistent with cost control and profitability margins.
  • Assure adherence to hotel standards of food quality, preparation, recipes, and presentation.
Leadership and Staff Management:
  • Manage food production staff effectively, utilising leadership skills and motivation to maximise productivity and satisfaction.
  • Challenges employees to achieve optimum quality while minimising costs.
  • Monitor departments' overall service, interaction with other departments, and teamwork daily, and take action to improve.
Health and Safety:
  • Adhere to all health, sanitation, and food safety rules and regulations.
  • Ensure that all staff adheres to these regulations.
  • Report and reduce potential and real hazards immediately.
Menu Development and Costing:
  • Develop and update menus regularly, reflecting local, seasonal, and national trends.
  • Cost and approve menu items using PSL and HAML guidelines.
Miscellaneous:
  • Attend restaurant and catering fairs and conferences to develop food knowledge.
  • Monitor industry trends and recommend appropriate action to maintain competitiveness and profitability.
  • Conduct formal tastings as part of new recipe development and product testing.
  • Prepare reports to inform management decision-making and evaluate work activities.
Requirements:
  • Strong culinary skills and knowledge.
  • Excellent leadership and communication skills.
  • Ability to manage budgets and control costs.
  • Proven track record in menu development and costing.