Head Chef

4 days ago

Limerick, Limerick, Ireland Castletroy Park Full time

Join to apply for the Head Chef role at Castletroy Park Hotel

3 days ago Be among the first 25 applicants

The Role:
Ensuring all guests receive a high standard of food and departmental profitability/control is achieved, to work closely as part of our management team and assisting where necessary.

Reporting To:
Will report on a daily basis to the Executive Chef.

The Person:
We are seeking candidates with a proven track record as a Head Chef or Sous Chef with five years working experience, who can demonstrate the ability to successfully operate in a guest focused manner; always striving to exceed guest expectations thereby building customer brand and loyalty.

Key Responsibilities Include:

  • Ensure that the Department operates in a guest focused manner; always striving to exceed guest expectations thereby building customer and brand loyalty.
  • To be fully aware of the hotel facilities, activities, targets and promotions, special activities within the hotel.
  • To deal with customer complaints in a professional and courteous manner in accordance with company procedures.
  • Responsible for the direct supervision over all employees engaged in the Kitchen.
  • Oversee the smooth running of the food production activities for all departments within the hotel.
  • Provide strong leadership skills in the management and development of the kitchen team and ensure their on-going training.
  • Stringently comply with all HACCP and hygiene requirements. Ensure high standards of hygiene and safety are met by all kitchen staff at all times.
  • Keep up to date with new food and cooking trends and write and implement new menus.
  • Design food that is tasty and unique and in absolute combat of competitors seasonality
  • Achieve Food target without sacrificing standards.
  • Food specification and menu cards to ensure continuity.
  • Strive to produce the highest quality products at all times.
  • Promote team work and inter-departmental harmony at all possible times.
  • Complete monthly food stock-takes and produce monthly gross profit report.
  • Manage department to within agreed financial budgets.
  • Purchase food and non-food items from agreed suppliers; ensuring quality, freshness and accuracy of delivered goods.
  • Achieve awards and recognition for food outlets within the hotel.
  • To write and check standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality.
  • To ensure all guest requests are met or suitable alternatives suggested instead i.e. special dietary needs, VIPs, special requests.
  • To constantly liaise with all food & beverage departments to ensure all guest requests are attended to efficiently while meeting and exceeding standards.
  • To check on daily basis food preparation, individual costs, quality, quantity inventories and portion control.
  • Plan menus and recipes and test samples.
  • Establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis.
  • To inspect daily, all fresh food received to ensure the quality is maintained.
  • To instruct on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen employees as set out by the Health and Safety regulations and correct the usage if necessary.
  • To inspect daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with regulations to avoid spoilage and ensure regular turnover of food items.
  • To ensure that the standards set by the Companys Policy and procedures regarding personal hygiene are maintained by all kitchen staff.
  • Hold monthly departmental meetings with the Kitchen Staff.
  • To check daily function sheets, that all mise en place is done and all ingredients are ordered.
  • To assist in implementing company human resources policies including but not limited to recruitment and selection, grievance and discipline, performance appraisal, communication and reward management.
  • To communicate effectively at all levels, including attending management meetings.
  • To manage, motivate and train employees within the department thereby ensuring a high standard of service/control in all areas.
  • Accidents and sickness to be reported as per company policy.
  • To be fully aware of budgeted and actual department targets to include revenue, covers and average spend.
  • To produce rosters ensuring effective staffing levels within budget and review on a daily basis, overtime, rotas, holiday requirements and absenteeism.
  • To react to changes in business levels to ensure department costs and expenses are controlled.
  • To implement company procedure in the event of fire or emergency.
  • To implement and maintain hygiene standards as set out by the Company.
  • To adhere to company Health and Safety policy and current Health and Safety legislation.
  • To be fully aware of and adhere to security procedures laid down by the hotel and company.
  • To report any problems re: failure of machinery and small equipment to the Maintenance Department and to follow up and ensure the necessary work has been carried out.
  • To take part in company internal and external training as required.
  • To carry out any reasonable requests by Management / Company.
  • Report daily operating issues to Management.

Benefits:

  • Employee discount at S Hotel group properties.
  • Career development and progression opportunities.
  • Food allowance.
  • Uniforms.
  • Employee Assistance Programme.
  • Employee Recognition Awards.
  • Free car parking.
  • Bike to work scheme.
  • Pension scheme.

Skills:
Culinary Skills, Food Prep, Fine Dining

Seniority level:
Mid-Senior level

Employment type:
Full-time

Job function:
Management and Manufacturing

Industries:
Events Services

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