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Property Name: 
Dooley's Hotel
County: 
Waterford

Employment Type:

Department: 
Kitchen

Dooley's Hotel is now recruiting for a Head Chef to join our team.

The role of head chef will assume full responsibility for the overall success of the daily kitchen operations for  Dooley's Hotel.  This is an operational role where he/she will exhibit culinary flair and talents by personally performing tasks while leading the team and managing all food related functions.  The Head Chef will strive to continualy imporve guest and employee satisfaction while maintaining hte operating budget within the property for the kitchen department by managing all kitchen areas to ensure a consistent, high quality product is produced.  Must ensure HACCP and food standards are achieved in line with company standards.

Main Purpose of Role:

To provide leadership to the kitchen brigade and act as a role model in the production and presentation of dishes.

 

Required Skills: 
MAIN DUTIES OF THE ROLE: • To produce good quality food in line with company standards and local requirements, meeting and exceeding customer expectations. • To promote good working relations within the kitchen area and with other Departments. • To ensure staff levels are maintained in line with business demands maintaining budgeted wage costs. • To ensure the kitchen, storage areas and refuse areas are well maintained. • To be fully compliant with HACCP. To liaise with the local Environmental Health Officer and the Company Hygiene consultant. • To ensure all food products purchased are to the agreed standard from a designated supplier. • Work on menu development for catering and restaurant/bar operations. • Manage departmental expenses including food cost, supplies, uniforms and equipment. • Ensure all company standards of performance are consistently adhered to. • To forecast business levels accurately and to take the necessary action to service the forecasted business levels to quality standard costs norms and staffing establishments. • To follow correct procedures for all expenditure requests. • To liaise with accounts regarding accounting procedures. • To achieve the budgeted GP. • To operate effective control systems in the hotel. • To minimise waste of materials and energy through careful monitoring of staff. The suitable candidate must have: The successful candidate must have a minimum of 5/6 years working as a Head Chef in a similiar sized property or this position may suit an ambitious Senior Sous Chef with similiar volume experience looking to take the next step in their career. Proven financial, management and HR skills. Must be absolutely trustworthy, responsible, energetic, committed and enthusiastic. Excellent knowledge of costing, budgeting & forecasting. Strong communication skills with the customers and front of house / back of house teams. Highly organized, detail oriented; ability to work quickly and multi-task in busy environment. Self-motivated, hardworking team player.
Apply to
First Name: 
Margaret
Surname: 
Darrer
Job Title: 
HR Manager
Phone Number: 
051 873531
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