Experienced Head Chef at The Montenotte Hotel
Cork, County Cork, Ireland -
Full Time


Start Date

Immediate

Expiry Date

25 Apr, 25

Salary

0.0

Posted On

25 Jan, 25

Experience

0 year(s) or above

Remote Job

No

Telecommute

No

Sponsor Visa

No

Skills

Good communication skills

Industry

Hospitality

Description

The Montenotte Hotel is a vibrant, family-owned, design-led, luxury destination boutique hotel with a playful and eclectic vibe that offers guests an experience like no other.
Built within the former 18th Century residence of a Merchant Prince, The Montenotte Hotel is a ‘Garden of Eden’ in the heart of Cork, nestled in stunning surroundings with unrivaled views of Cork city. A rich heritage has been preserved through the years and updated with a contemporary twist and decadent detailing.

WHAT WE OFFER;

  • 107 design-led guestrooms & 26 self-catering apartments
  • Panorama Bistro offers contemporary menus & consistently great food in a stylish setting.
  • Panorama Terrace, a luxury oasis for al-fresco dining and cocktails with panoramic views
  • The Glasshouse, a stylish new art-deco inspired rooftop bar & terrace to enjoy a range of signature botanical cocktails
  • Landscaped Victorian sunken Gardens
  • Cameo Cinema - our own private in-house 50 seater cinema offering nightly movies complimentary for all guests & the perfect intimate conference venue
  • The Gallery Suite, a private meeting & banqueting suite for 60 guests
  • Bellevue Spa, a luxurious award-winning spa
  • Motion Health Club with 20m pool, sauna, steam room, jacuzzi & gym
  • Woodland Nests & Treehouses
    We are looking for an Experienced Head Chef to join our dynamic Kitchen team,
    The main duties and responsibilities include:
    Operations
    Planning & organising the kitchen department for the business on the books - managing the rostering of staff, menu planning, food purchasing, stock control & delivery of a quality food product on time and within profit margin.
    Directing & supervising the daily activities in the kitchen.
    Issuing of menus to sales & operational teams as required and within the timelines required.
    Ensure food preparation is delivered in an efficient manner, is quality focused and maintains the highest levels of hygiene.
    Manage the kitchen porter department and ensure all cleaning rotas are adhered to.
    Leading and assisting the teams in all daily kitchen activities in a “Hands - on” capacity.
    Overseeing the employee canteen food always offering and ensuring a high quality of meals according to company standards.
    Work with F&B Manager’s to ensure food service systems are as efficient as possible and are delivering to the guest’s needs.
    Manage relationship with suppliers and ensure they are meeting the needs of the business and delivering the service you require.
    Financial
    Achieve Food Gross Profit target each year.
    Ensure there are good stock control procedures within the department.
    Manage payroll within budget.
    That effective food purchasing is being carried out.
    Agreeing pricing of menus & dishes with F&B Managers, ensuring that the gross margin is being delivered.
    Implement policies to reduce food waste in accordance with the Hotel Sustainability and Green Programme.
    Planning and implementation of revenue driving food initiatives throughout the kitchen operations.
    Product Development
    Enhancing the food offering in Panorama Restaurant with a view to winning awards and enhancing the hotel’s overall food reputation.
    Developing healthy options in all menus throughout the property.
    Enhancing the banqueting menus & coming up with innovative ideas for the banqueting offering.
    Developing a robust and consistent breakfast offering, with emphasis on quality, variety, continually evolving and key focus on “free from” healthy options, a signature Montenotte breakfast offering.
    Developing in conjunction with the pastry chef a market leading Afternoon Tea experience
    Working with Sales & Marketing and F&B Managers to ensure food sales targets are being delivered and tailoring offering to ensure sales targets are met.
    Regular research of future food trends.
    Human Resources
    Planning with the assistance of the HR dept the yearly kitchen recruitment requirements and adopt staffing level needs according to the operations, business levels and seasons.
    Recruitment of new team members with the assistance of the HR department.
    Have a yearly development plan for chefs within the kitchen to include cross training, stages in other food operations & refresher skills training.
    Have SOPs in place for each food outlet and for overall department standards.
    Assist F&B Manager’s in developing the food knowledge of our F&B service staff through menu tastings, briefings, etc.
    Chair monthly Kitchen Team Meetings to enhance team engagement.
    Ensure job chats and annual personal development reviews are completed for all kitchen staff as per hotel policy.
    Partake in any required training to obtain all necessary certification and to deliver on all Hygiene and Health & Safety responsibilities.
    Leadership
    Requirement to lead your team by example, by role-modelling professional discipline and always ensuring a culture of dignity and respectful behaviour at work.
    Ensure implementation of all company policies, manage differences and conflict among the kitchen team and others.
    Develop a culture that facilitates learning and encourages continuously development of the team and as a result the guest experience, enabling The Montenotte to remain competitive.
Responsibilities

Please refer the Job description for details

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