This top Cork four star hotel with busy C&B business is currently recruiting a hands-on, dynamic Head Chef to ensure the smooth overall operation of the kitchen and a top quality food offering for all guests. Managing a kitchen team of 10, key responsibilities within the role include:

• Maintain high standards of culinary skills in preparation, cooking and presentation of all food, in line with hotel standards.
• Establish and delegate the physical stock control and rotation and preparing potential food costs.
• Liaise with Management and other departments regarding potential business and possible special requirements for future bookings.
• Delegate the receiving of and checking delivered goods against requisitions and delivery notes.
• Attend weekly Food and Beverage and management meetings.
• Ensure that service from the Kitchen is prompt and courteous.
• Assist in producing a maintenance and cleaning schedule allocating specific duties to ensure the hygiene, cleanliness and tidiness of the Kitchen areas.
• Delegate duties to the staff and supervise their work.
• Train and supervise in menu planning, ordering, rota compilation and menu costing with team. Help plan, create and cost menus and ensure set food percentage is achieved whilst maintaining standards.
• Ensure that personal and working standards of cleanliness are adhered to.
• Ensure that the equipment is functional and well maintained.
• Secure the company's stock and property, ensuring all keys are included in hotel key system in order to provide possible access to all lockable areas, cupboard, fridges, equipment and padlocks at any time.
• Ensure all staff are smartly and correctly attired in accordance with company policy.
• Ensure that all aspects of Health and Safety, Hygiene, welfare, guest safety, by-laws, fire regulations, emergency procedures etc. are adhered to within the relevant departments.
• Ensure all training carried out within the Kitchen is recorded and all training records are up to date.
• Help control quality of food produced, portions served, plating and waste.
• Ensure all areas are clean, safe and tidy.
• Help ensure a good working relationship with suppliers and colleagues in other departments.
• Attend all required training.

The ideal candidate will have previous experience as Head Chef / Exec Sous Chef of a large 4/5 star property with volume banqueting business (meetings / conferences / weddings / celebrations etc). Must be a proven team leader as well as talented chef and kitchen manager.

Great array of benefits with role including:

• Relocation assistance
• Company pension scheme
• Death in Service Benefit
• Employee referral bonus
• Friends & Family discounts across hotel restaurants
• Special accommodation rates
• Paid internal and external training days
• Access to Trained Mental Health First Aiders
• Team Member Social & Wellbeing Events
• Team Member Annual Awards, Service Recognition, Monthly Team Member of The Month
• Meals on Duty
• Assistance with Leap Cards

If you are a talented chef with strong work ethic who is looking for a role with excellent coaching and development opportunities, this could be the job for you!