Head Chef 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.
This luxury hotel is just 2.5 miles from Limerick City, surrounded by superb amenities and is easily accessible via Shannon International Airport, just 25 minutes drive away.
The Internationally acclaimed University of Limerick UL, University Sports Arena (Olympic sized Pool), University Concert Hall, Irish World Academy of Music & Dance, Irish Chamber Orchestra are adjacent to the hotel.
This Limerick hotel is located beside the University of Limerick which is situated on a superb riverside campus of over 133 hectares.
Two bridges cross the river on the campus, offering an ideal walking circuit of the grounds, with its trees, its fountains and the river Shannon flowing through it all.
In Limerick, sport is a matter of pride and passion.
Nearby to the hotel is "the proud home of Munster Rugby" the new Thomond Park stadium which is the jewel in the rugby crown of the city.
Limerick offers you a wonderfully wide range of activities and facilities which include: Sightseeing, culture activities, horse racing, fishing, horse-riding, golf, river cruising and so much more.
This luxury 4 * hotel with conference and banqueting facilities, leisure centre and C Salon offers superb accommodation from deluxe rooms to suites making this the ideal base for your holiday in the Limerick region.
One of Six properties within the S Hotel Group, there are significant progression and development opportunities for ambitious and driven hospitality professionals.
Key Responsibilities include: To 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.
To co-ordinate and execute training of Commi Chefs and Apprentices.
To be able to motivate staff.
To maintain a safe, hygienic and healthy working environment.
To cook any food in a daily basis according to business requirements for all food outlets.
The main responsibilities will 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 Hold monthly departmental meetings with your department 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 Benefits: Meal Allowance / Canteen Paid Holidays Parking Employee Discounts Career Development Employee Assistance Programme Recognition Rewards