Broadline Recruiters are delighted to partner with a prestigious luxury 5* hotel in Munster to find an exceptional Executive Head Chef. The successful candidate will need to have a proven track record, with Michelin star experience being a key requirement. As Executive Head Chef, you will oversee the smooth and efficient running of the kitchen, managing a talented team, ensuring exceptional culinary standards, and delivering outstanding customer service.

CANDIDATE REQUIREMENTS:

• Minimum of 2-3 years of experience as Head Chef in a 5* or high-end property, with Michelin star experience essential.
• Proven ability to thrive in a high-volume, fast-paced environment while maintaining exceptional culinary standards.
• Strong leadership, motivation, and communication skills.
• A track record of achieving financial targets and managing kitchen budgets.
• Exceptional attention to detail and passion for food service.
• Health & Safety qualifications (First Aid, Manual Handling, Risk Assessor, etc.).
• Supervisory skills qualification is required.
  This is a rare opportunity to join a prestigious luxury 5* hotel in Munster and work in a world-class kitchen. If you are an experienced, Michelin-starred Head Chef ready for your next challenge, apply today through Broadline Recruiters.

• Manage all aspects of kitchen operations, quality control, and administrative functions.
• Ensure adequate resources are available according to business needs and maintain staffing levels to meet demand.
• Oversee the provision of food across all F&B outlets, ensuring compliance with current legislation and industry best practices.
• Control costs without compromising quality, and improve gross profit margins while meeting departmental financial targets.
• Keep kitchen staff updated on menu offerings, special promotions, functions, and events.
• Foster strong communication and work relationships across all areas of the hotel.
• Conduct monthly communication meetings and ensure that minutes and actions are recorded and followed up.
• Handle recruitment, training, development, and performance management of the kitchen team.
• Ensure compliance with hotel security, fire regulations, health & safety, and food safety legislation.
• Address maintenance, hygiene, and hazard issues in a timely and proactive manner.
• Monitor financial performance, ensuring adherence to food control systems to maintain target margins.
• Regularly review menus with the F&B manager to ensure offerings align with market trends and customer expectations.
• Oversee the food wastage program to keep margins in line with targets.
• Ensure monthly working schedules comply with local legislation.