Head Chef Full Time

Hotel Talent are looking for expressions of interest for Head Chef of a hotel based in Galway. The Head Chef will manage the day to day of the kitchen operationally and financially. Will oversee and manage all the outlets ensuring food quality is delivered within budget.

• Menu Development: Create innovative, seasonal menus aligned with the hotel’s theme, considering dietary restrictions, costing, and local ingredients availability.
• Kitchen Management: Oversee kitchen operations, including staffing, scheduling, training, and ensuring adherence to safety and sanitation standards.
• Quality Control: Maintain high food quality standards by conducting regular inspections, tasting sessions, and providing guidance to the kitchen team.
• Inventory and Cost Control: Manage inventory levels, minimize waste, and control costs by implementing efficient purchasing practices and portion control.
• Collaboration and Communication: Coordinate with other departments, such as event planning or F&B management, to ensure seamless service and meet guest expectations.
• Leadership and Development: Mentor and lead the kitchen staff, fostering a positive work environment, encouraging creativity, and facilitating professional growth.

Requirements:

• Minimum experience of four years of previous hotel/large scale restaurant as Head Chef or Senior Sous Chef level.
• Completed Hospitality/ Travel/ Tourism qualification at Diploma level.
• Minimum level 3 Food Safety (HACCP).
• Excellent communication skills and people management.
• Excellent customer care and complaint-handling skills.
• Excellent presentation and appearance.
• Ability to deliver quality and standards.
• Ability to work flexible shifts.
• Experience in dealing with budgets, forecasts and quality standards.
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

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