Executive Head Chef
We are recruiting an accomplished Executive Head Chef to lead the culinary team at a 4-star luxury hotel in Dublin.
This is a dynamic and challenging role for a passionate and experienced chef who thrives in a high-pressure environment.
Position Overview
The Executive Head Chef will report directly to the General Manager and be responsible for overseeing all food production operations within the hotel's bars, restaurant, and banqueting services.
Main Responsibilities
* Foood Management: Oversee ordering, stock taking, food rotation, and kitchen gross profits (GPs).
* HACCP Compliance: Implement and maintain all kitchen HACCP procedures.
* Team Development: Train and develop kitchen staff, fostering a culture of continuous improvement.
* Quality Control: Maintain high standards of food service and kitchen cleanliness.
* Menu Development: Create and update menus using in-season local produce, aiming to elevate the hotel's food offerings to award-winning standards.
* Industry Awareness: Stay informed about the latest trends and concepts in the food industry to meet and exceed guest expectations.
* Budget Management: Achieve the catering budget for the hotel restaurant, controlling costs and setting purchasing specifications as needed.
* Communication: Attend hotel meetings to ensure effective communication at all levels.
* Compliance: Ensure adherence to all statutory and legal requirements related to Health & Safety, Fire, Hygiene, Licensing, and Employment.
Requirements
* Proven experience as an Executive Head Chef in a high-quality establishment.
* Strong leadership and management skills.
* Excellent knowledge of culinary trends and a passion for using local produce.
* Proficiency in budget management and cost control.
* In-depth understanding of HACCP procedures and compliance requirements.
* Exceptional organizational and communication skills.
The Offer
A competitive salary and bonus package.
The opportunity to lead a talented kitchen team in a renowned 4-star hotel.
A dynamic and supportive work environment.
The chance to make a significant impact on the hotel's culinary reputation.