Join to apply for the Head Chef role at Castletroy Park Hotel
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.
The Hotel:
The Castletroy Park Hotel, a leading Limerick Hotel, is ideally located in the heart of the Mid west of Ireland and is the closest 4* hotel in Limerick to the M7 motorway from Dublin.
Key Responsibilities Include:
* Assist the Executive Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required by the Hotel.
* Co-ordinate and execute training of Commi Chefs and Apprentices.
* Motivate staff and maintain a safe, hygienic and healthy working environment.
* Cook food daily according to business requirements for all food outlets.
* Ensure that the Department operates in a guest-focused manner; always striving to exceed guest expectations thereby building customer and brand loyalty.
* 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 ongoing training.
* Stringently comply with all HACCP and hygiene requirements.
* Keep up to date with new food and cooking trends and write and implement new menus.
* Achieve food targets without sacrificing standards.
* Complete monthly food stock-takes and produce monthly gross profit report.
* Manage department within agreed financial budgets.
* Purchase food and non-food items from agreed suppliers; ensuring quality, freshness and accuracy of delivered goods.
* To check daily function sheets, that all mise en place is done and all ingredients are ordered.
* To communicate effectively at all levels, including attending management meetings.
* Accidents and sickness to be reported as per company policy.
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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