Head Chef Donegal 45,000 Negotiable We are seeking a talented and experienced Head Chef to lead the kitchen, a dynamic and highly regarded restaurant in Donegal.
The ideal candidate will have a strong background in culinary arts, excellent leadership skills, and a passion for creating exceptional dining experiences.
You will be responsible for overseeing all aspects of the kitchen, including menu development, food preparation, quality control, staffing, and maintaining a clean and safe working environment.
Key Responsibilities: Menu Development & Planning: Design and develop seasonal, creative, and innovative menus that align with the restaurants concept and brand.
Ensure the menu is consistently updated to reflect the latest food trends and ingredients.
Plan, organize, and review daily specials.
Kitchen Management: Lead and motivate a team of chefs, kitchen staff, and apprentices.
Ensure that all food is prepared and presented to the highest standards.
Oversee the preparation of food to ensure consistency and quality.
Manage kitchen operations, including food storage, preparation, cooking, and service.
Food Quality Control: Ensure all dishes leaving the kitchen meet quality standards and are presented beautifully.
Regularly monitor and evaluate food quality and consistency.
Handle any complaints regarding food and address issues promptly.
Staff Management & Training: Recruit, train, and mentor kitchen staff.
Develop and implement training programs for new and existing staff to ensure high standards of culinary skills and safety.
Manage scheduling, ensuring the kitchen is adequately staffed during peak times.
Health & Safety Compliance: Ensure that the kitchen complies with all local health and safety regulations.
Maintain cleanliness and hygiene standards in the kitchen.
Oversee the correct handling, storage, and disposal of food products.
Inventory & Budget Management: Manage kitchen inventory, ordering ingredients, and supplies in a cost-effective manner.
Monitor food waste and ensure that ingredients are used efficiently.
Ensure that the kitchen operates within budget, maintaining profitability while keeping food costs under control.
Collaboration & Communication: Work closely with the front-of-house staff to ensure smooth service.
Maintain clear and effective communication with restaurant management and other departments.
Act as the liaison between the kitchen and the rest of the restaurant team.
Skills & Qualifications: Proven experience as a Head Chef, Sous Chef, or in a similar role within a high-volume, quality-focused kitchen.
Extensive knowledge of food preparation, cooking techniques, and kitchen operations.
Strong leadership skills with the ability to manage, motivate, and inspire a team.
Excellent organizational and time management abilities.
Strong understanding of food safety and hygiene standards.
Ability to work under pressure in a fast-paced environment.
A creative flair and a passion for creating delicious, visually appealing dishes.
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