Executive Head Chef
Kildare, Full Time
Main Duties:
Management of the food service in a busy Restaurant.
Working closely with the General Manager.
Management of budgets and targets in relation to the kitchen/food service of the property as well as labour costs for kitchen.
Staff Training & Development
Menu Development/Design
Working closely with the General Manager on further developing the restaurant & banqueting food service.
Working as an active chef within the property and lead by example
Management of the kitchen HACCP system.
Ensuring the highest standards are achieved consistently
Stock Takes
Ordering
Rosters
Requirements:
Must have previous experience as an Executive Head Chef working within busy properties.
Must have experience in managing kitchen finances and in the financial aspect of managing a busy kitchen.
Must be fluent in the English Language both written and spoken.
Must be HACCP Trained – level 2 or 3 and have experience in managing a kitchens HACCP system.
Must have a proven track record in training and development of staff.
Must have strong people management skills
Excellent communications skills.
Excellent people skills.
Must be able to work as part of a team and on own initiative.