Executive Chef – Munster – €80k-€100k

Executive Chef – Munster – €95k plus 

We are seeking an experienced, passionate, and innovative Executive Chef to lead the culinary operations of our client based in Munster. The ideal candidate will be a strategic leader with a flair for refined cuisine, an exceptional eye for detail, and a proven ability to manage high-performing kitchen teams in luxury environments.

Key Responsibilities:

• Lead the design, development, and execution of creative and seasonal menus.

• Ensure all dishes are prepared and presented to the highest standards, reflecting the brand’s luxury positioning.

• Stay abreast of culinary trends and introduce innovative concepts aligned with guest preferences and Industry standards.

• Oversee day-to-day culinary operations across all food outlets.

• Ensure consistent quality and excellence in food preparation, hygiene, and presentation.

• Collaborate with the F&B team on service flow and coordination between front and back of house.

• Recruit, train, and mentor kitchen staff, fostering a culture of excellence and continuous improvement.

• Conduct regular performance reviews and provide feedback and development plans.

• Champion teamwork, professionalism, and high morale within the culinary department.

• Develop and manage the culinary department budget in alignment with overall business objectives.

• Monitor food costs, labor costs, inventory levels, and wastage; implement controls to optimize efficiency and profitability.

• Collaborate with procurement to source premium, sustainable, and cost-effective ingredients.

• Ensure compliance with all food safety, sanitation, and health regulations (HACCP or equivalent).

• Conduct regular kitchen audits and training to maintain five-star health and hygiene standards.

• Maintain equipment and kitchen facilities in top condition with the support of engineering and maintenance teams.

• Represent the brand ethos through cuisine and service, maintaining a high-profile presence during key service periods and events.

• Participate in promotional events, media opportunities, and chef collaborations to elevate the property’s culinary profile.

Ideal Candidate

• Degree or diploma in Culinary Arts or Hospitality Management from a recognized institution.

• Food Safety and HACCP certification (mandatory).

• Minimum of 10+ years of progressive culinary experience, with at least 3-5 years as an Executive Chef in a luxury five-star hotel or resort.

• Experience overseeing large-scale kitchen operations and multiple outlets.

• Creative and innovative approach to menu planning and food presentation.

• Strong leadership, communication, and interpersonal skills.

• Exceptional organizational and time management abilities.

• High level of business acumen with financial and budgeting expertise.

• Passionate about delivering outstanding guest experiences.

BURAMB22