Executive Chef

in

Permanent

Galway

Posted 29 September, 2022

Career Vision Recruiters are looking for an experienced Executive Head Chef for a very well-known Hotel in Galway. As Executive Head Chef you will take charge of the kitchens for our two restaurants, bar, and event spaces. The ideal candidate will have a strong passion for food, developing new dishes and have experience in leading a hardworking team in a large kitchen. This role requires someone who is creative, vibrant with a real edge to their menu planning with the ability to shape the F&B offering and helping make the hotel a culinary destination for locals and hotel guests.

Summary of Key activities

Be responsible for the everyday management of a fast-paced Kitchen team

Design menus that enhance customers’ culinary experience whilst maintaining a high standard of quality and consistency

Identifying future trends, opportunities when menu planning

Comply with dietary requirements, have tasty, nutritious, and visually appealing menu items available for dietary needs and abide by all sanitation regulations

Driving sales and maintaining a high level of standards throughout the Kitchen including all aspects of Food preparation

Ensure that all food preparation is in accordance with regulatory guidelines

Strong financial planning, budgeting, and forecasting including robust plans for waste management

Establishes food presentation techniques and quality standards

To ensure HACCP procedures are followed accordingly to the company’s Food Safety Management document thus ensuring quality control measures and hygiene systems are always achieved.

Monitor standards, cost control, stock rotation and general efficiency of the kitchen

Oversee ordering of equipment or ingredients according to identified shortages

Make use of Procure Wizard and ensure adequate stock rotation is in place

Hiring, training, and managing kitchen staff

Foster a climate of cooperation and respect between co-workers

Manage the busy service periods and produce a high standard of food.

Practice strong financial management including menu costings, food margin control and labour cost control

Achieving operational objectives through requisitioning or purchasing supplies and equipment

Ensure all administrative requirements are being followed by all teams and are compliant and correctly maintained in line with company policy & procedures.

Skills and experience

A minimum of 3-5 years’ experience in a high volume, multi-site operation.

Creative, innovative, and extremely well organised.

Exceptional Culinary skills with a creative edge

Excellent kitchen management skills with a strong presence in the kitchen

Establishes food presentation techniques and quality standards

Strong leadership skills to manage and direct a large team

Excellent training, development & coaching skills

Strong creativity and innovation when created new menus and recipes

Previous experience in the Irish market is a plus

Up to date with current health food trends as well as forward thinking for future trend opportunities.

Ability to manage rotating menus, special events and hospitality requirements across multiple sites.

Strong financial background.

Able to produce high quality food whilst being financially astute.

Ability to recruit, train and retain a solid team around you who will commit fully to your vision.

Excellent communications skills



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