We are looking for an experienced Executive Head Chef for a very well-known Hotel in Cork. As Executive Head Chef you will take charge of the kitchens for our restaurant, bar, and event spaces. The ideal candidate will have a strong passion for food, developing new dishes and have experience in leading a hardworking team in a large kitchen. This role requires someone who is creative, vibrant with a real edge to their menu planning with the ability to shape the F&B offering and helping make the hotel a culinary destination for locals and hotel guests.
Summary of Key activities
· Be responsible for the everyday management of a fast-paced Kitchen team
· Design menus that enhance customers’ culinary experience whilst maintaining a high standard of quality and consistency
· Identifying future trends, opportunities when menu planning
· Comply with dietary requirements, have tasty, nutritious, and visually appealing menu items available for dietary needs and abide by all sanitation regulations
· Driving sales and maintaining a high level of standards throughout the Kitchen including all aspects of Food preparation
· Ensure that all food preparation is in accordance with regulatory guidelines
· Strong financial planning, budgeting, and forecasting including robust plans for waste management
· Establishes food presentation techniques and quality standards
· To ensure HACCP procedures are followed accordingly to the company’s Food Safety Management document thus ensuring quality control measures and hygiene systems are always achieved.
· Monitor standards, cost control, stock rotation and general efficiency of the kitchen
· Oversee ordering of equipment or ingredients according to identified shortages
· Make use of Procure Wizard and ensure adequate stock rotation is in place
· Hiring, training, and managing kitchen staff
· Foster a climate of cooperation and respect between co-workers
· Manage the busy service periods and produce a high standard of food.
· Practice strong financial management including menu costings, food margin control and labour cost control
· Achieving operational objectives through requisitioning or purchasing supplies and equipment
· Ensure all administrative requirements are being followed by all teams and are compliant and correctly maintained in line with company policy & procedures.
Skills and experience
· A minimum of 5 years’ experience in a high volume, multi-site operation.
· Creative, innovative, and extremely well organised.
· Exceptional Culinary skills with a creative edge
· Excellent kitchen management skills with a strong presence in the kitchen
· Establishes food presentation techniques and quality standards
· Strong leadership skills to manage and direct a large team
· Excellent training, development & coaching skills
· Strong creativity and innovation when created new menus and recipes
· Previous experience in the Irish market is a plus
· Up to date with current health food trends as well as forward thinking for future trend opportunities.
· Ability to manage rotating menus, special events and hospitality requirements across multiple sites.
· Strong financial background.
· Able to produce high quality food whilst being financially astute.
· Ability to recruit, train and retain a solid team around you who will commit fully to your vision.
· Excellent communications skills
For further details please contact Richard Lynch at 086-8333677
To apply email current CV in MS Word Format to richard@rlconsult.com