Executive Head Chef - South East

The Firm

Kildare, Carlow

Executive Head Chef. Responsible for: All aspects of food with regard to the ordering, storage, preparation and presentation of all food and food items to the prescribed and agreed standards through the effective and efficient utilization of available resources. Responsible for all kitchens, their staffing, management and cleanliness. Purpose of Role: To improve and maintain the standard of food and service to a level that establishes the hotel as a noted and desirable dining venue. To achieve consistency of standards at all times. To achieve target profit levels. The Role: Implement systems and procedures to ensure that the kitchen is managed and monitor kitchen operations at all times. Train and develop each member of kitchen staff so as to establish individual flair in cooking and presentation of food. To prepare, cook and present food to a consistently high standard to all food outlets in accordance with our standards and in line with the above. To ensure the highest standards of cleanliness and compliance with HACCP. To monitor and better control purchasing so that foodstuffs are ordered as required to cut down on current spoilage and waste especially relating to perishable items. Be constantly aware of changes in the market place and always strive to get the best possible prices whilst not affecting the quality of items we buy in. To review the price of all foodstuffs every three months and to adjust costing on various menu items to reflect any increase in purchasing price in conjunction with the manager and the accounts department. To limit purchase to the absolute requirements and to establish minimum/maximum stock levels whilst ensuring that we are never short of product. To provide stock figures monthly and to achieve budgeted gross profit target for each month. Ensure that the A La Carte menu is changed with the seasons. To ensure that consistent innovation becomes a feature of the Hotel. To have the ability to respond to customer needs and to keep abreast of emerging trends within the confines of the operating budget. To work with the sales department in compiling and pricing menus when requested. To ensure that you are constantly striving to give the hotel a competitive advantage by been at the forefront of food preparation and service quality. Firm knowledge of all food hygiene regulations and to ensure that all staff conforms to these regulations. Review and act upon most recent recommendations made by the Environmental Health Officer. Be aware of the hotels Health and Safety statement. Ensure that you and your staff are aware of their requirements under the act. To work closely with the Sales department with regard to special requests, special diet considerations and costing budgets regarding day-to-day banqueting enquries. This job originally appeared on RecruitIreland.com.

2403 days ago