Head Chef leading 4* Hotel Cork

We are recruiting an experienced Head Chef for a very well-known 4* Hotel in Cork. As Head Chef you will take charge of the kitchen for all Restaurant and Lounge / daytime food service. The ideal candidate will have a strong passion for creativity, bringing the Hotel on a Culinary journey and have experience in leading a hardworking team in a busy kitchen. This role requires an award winning Chef, 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

• Working closely with the Executive Chef you will be 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 for Hotel Restaurant, Lounge, Afternoon Tea.
• Identifying future trends, respect the seasons and champion local produce when menu planning
• 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 policies
• Ensuring quality control measures and hygiene systems are always maintained.
• Monitor standards, cost control, stock rotation and general efficiency of the kitchen
• Oversee ordering of equipment or ingredients according to menu cycles and identified shortages
• Hiring, training, mentoring and managing kitchen staff
• Foster a climate of cooperation and respect between co-workers
• Manage the busy service periods and produce a consistantly 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
• Coordiate with Executive Chef and Human Resources to ensure all administrative requirements are being followed by all teams and are compliant and correctly maintained in line with company policy & procedures.
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• Skills and experience
• A minimum of 3 years Head Chef experience in award winning 4/5* Hotel.
• 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
• Strong creativity, passion and innovation when creating new menus and recipes
• Previous Kitchen Management experience in the local 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, Private Dining and hospitality requirements across multiple outlets including Afternoon Tea Lounge, Restaurant and Hotel Bar
• 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 communication. leadership and succession planning skills
• Applicants require current legal status to live and work in Ireland without restrictions
• To apply for this role please forward current Resume in MS Word format to richard@rlconsult.com 
•  Remember to include details for 2/3 professional Referees we can contact on your behalf