Executive Head Chef Full Time

Hotel Talent are seeking applications for the position of Executive Head Chef for a 4* Hotel. The ideal candidate will demonstrate a history of leading and managing a very busy multi-outlet hotel operation. 

• Accountable for all Food Production areas of the hotel, working with the Kitchen team to ensure that Menus and Food are prepared and presented to the agreed highest standards. 
• Ensure that the kitchen team are developed in a structured manner
• To establish and implement standards of performance within the food production areas of the Hotel, ensuring services offered are of the highest 4-star quality and all employees are trained in the delivery of same.
• With your team, to prepare, cook and present food to a consistently high standard for all food service areas of the Hotel.
• To achieve agreed Catering budget for the Hotel, ensuring that cost of sales is achieved and expenditure controlled at all levels and liaising with the Purchasing Manager as and when required.
• To carry out effective recruitment of employees within your department, ensuring the right people with the right skills, are in the right place at the right time, controlling labour costs to budget.
• To attend Hotel & Head of Department Meetings as required ensuring effective communication at all levels.
• To create an environment that promotes employee morale and encourages the team to have pride and commitment in their area of work.
• To accept ownership and control of departmental budgets and costs working with the Financial Controller.
• To appraise and assess all employees within the Food Production areas on a regular basis.
• To ensure that all hygiene & HACCP regulations are adhered to at all times.
• To work with the HR Manager to develop and implement effective training plans for the Department, based on training need identified.

Candidate:

• Previous experience as Executive Head Chef from large volume 4* hotel operations in Ireland
• Excellent people management skills
• Ability to work with deadlines and deliver on standards
• Excellent knowledge of the financial management of the kitchen

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