Head Chef

Head Chef Hotel description Brooks is located on Drury Street within a few minutes walk of Dublin's famed Grafton Street, Temple Bar and Trinity College, Brooks' is a four star designer/boutique hotel catering for guests who value difference and for whom ambiance, décor and quality of service are important. Brooks Hotel requires a Head Chef to join and lead the kitchen team in the hotel. MAIN PURPOSE OF THE JOB:As a culinary leader you will set the direction for Brooks Hotel food offerings in all areas. Success will be achieved by leading the kitchen team to manage the operation of the kitchens, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. MAIN DUTIES AND RESPONSIBILITES OF THE JOB: Complete forecasts, plans, and departmental production reports for management. Manage all food purchases to ensure that the budgeted food cost % is maintained in accordance with actual revenues. Participate in the preparation of the hotels annual budget and the setting of departmental revenue and performance goals. Communicate the departmental goals to the team, creating action plans to support the successful achievement of these. Monitor performance against the established goals and take corrective action where necessary to ensure successful completion. Design, procure and deliver operational projects in a timely manner, within set budgets with maximum return on investment. Conduct proper food inventory procedures. Determine minimum and maximum stocks for all food, material, and equipment. Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimise waste and pilferage. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Complete adherence by the whole team to governmental food safety regulations as well as brand standards and hotel or company policies and procedures. Ensure the security and proper storage of food products (HACCP), inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste. Ensure that all menu items are prepared and presented according to established recipes and standards. Maximise the effectiveness of the team to ensure that payroll costs are proportionate with forecasted business levels. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Manage day-to-day kitchen activities of the kitchen brigade and stewarding team; plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance. Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Identify and communicate development opportunities for team members, and action training to improve performance throughout the department. Lead the team though effective communication and personal example. Ensure your Team have the tools, training, and equipment to carry out job duties. Promote teamwork and quality service through daily communication and coordination with other departments. Support the hotel sales team by participating in planned PR and Promotional events. Assist sales, catering and banquet staff with banquets, parties and other special events. Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Coordinate performance management by managing staff assessments and appraisals on an ongoing basis. Initiate the recruitment process and take an active role in selection and interviewing. Monitor team sentiment to reduce employee turnover and implement ideas that promote employee retention. Comply with all Company policies and procedures as outlined in your Team Member Handbook and new policies and procedures as introduced from time to time. Assist in the documentation of all quality standards and the adherence to these standards. Maintain all assigned areas to the highest standards of cleanliness and tidiness Maintain exceptional standards of personal grooming and appearance Respond properly in any hotel emergency or safety situation Perform other tasks or projects as assigned by hotel management. Who are we? Brooks Hotel is a four-star boutique hotel situated on Drury Street only minutes from Grafton Street and St. Stephen's Green in the fashionable heart of Dublin City. The epitome of a luxurious boutique style hotel, Brooks Hotel has just begun a new and exciting chapter. Our 4* hotel reopened in January 2025 and will boast newly refurbished and a completely redesigned lobby, bar and brasserie for guests to enjoy. Each guest room will feature individually controlled air-conditioning, smart TV, coffee machine, mineral water, and Rituals luxurious bathroom amenities. Our newly launched hotel will provide all day dining menu using local and seasonal ingredients in a relaxed yet sophisticated setting. We offer an extensive cocktail menu, a range of craft Irish gins, whiskeys, and beers, and an expansive wine list. Brooks Hotel will also offer a number of as well as an inhouse cinema. The MHL Hotel Collection is the second largest hotel group in Dublin city with over 1,150 bedrooms across well known 5 & 4 star brands as well as a number of unique and individual hotels in key city locations throughout Ireland. Each of our hotels has its own distinct personality and charm and as unique as our collection is, all of our hotels are united in their commitment to delivering exceptional hospitality to all of our guests. Benefits: Complimentary meals whilst on duty. Employee Assistance Program for employees and friends & family. Increased vacation days on length of service Fortnightly Health and Wellbeing payment Employee Discounts we offer both accommodation and food discounts for employees and family members at MHL Hotels. Career Development we promote development and promotion opportunities within our hotels and to transfer across our 12 hotels. We are committed to the continuous development of all our employees. Training we offer a full training programme for all new employees including a full days Hotel Induction where you are introduced to the policies and procedures of the hotel and meet with our managers. Tax Saver commuter tickets and Bike to Work Scheme we can provide commuter tickets where employees can save on their travel costs, and we offer the Bike to Work Scheme to all employees. Recognition awards for employees & managers, Recommend a Friend recruitment bonus, Birthday present, MHL Awards celebration Social events and Sports events Due to the high level of interest in this role we cannot respond to all candidates. If you do not hear from us in two weeks, you have not been successful in your application. Skills: Culinary Skills Restaurant kitchen Menu Development Food Quality Menu Costing Menu planning Food Management Benefits: Gym Meal Allowance / Canteen Medical Aid / Health Care Paid Holidays Parking Pension Fund