Head Chef

at  Carr Golf

Carr Golf, headquartered in Park West Business Park, Dublin 12 is certified A Great Place to Work and roles with us are exciting, challenging and customer-focused.
We are seeking an experienced and passionate Head Chef at Castleknock Golf Club to lead our culinary team. The ideal candidate will have a proven track record in kitchen management, a creative approach to menu development, and a commitment to maintaining the highest standards of food quality and safety.

REQUIREMENTS

• Proven experience as a Head Chef or in a similar senior kitchen role.
• Culinary degree or equivalent experience.
• Exceptional culinary skills and creativity.
• Strong leadership and team management abilities.
• Excellent organisational and time-management skills.
• In-depth knowledge of food safety and sanitation standards.
• Ability to work under pressure in a fast-paced environment.
• Strong communication and interpersonal skills.
• Flexibility to work evenings, weekends, and holidays.
• Fully HACCP Trained would be an advantage

• Kitchen Leadership: Oversee the day-to-day operations of the kitchen, ensuring efficient and smooth service.
• Menu Development: Create and update menus, incorporating seasonal ingredients and innovative culinary techniques.
• Team Management: Recruit, train, and manage kitchen staff, fostering a collaborative and high-performance team environment.
• Quality Control: Maintain high standards of food quality and presentation, ensuring consistency and customer satisfaction.
• Inventory Management: Monitor inventory levels, order supplies, and manage costs to ensure profitability.
• Health and Safety: Ensure all kitchen operations comply with health and safety regulations, including proper food handling, storage, and sanitation practices.
• Budget Management: Manage the kitchen budget, including labour, food costs, and waste reduction.
• Customer Interaction: Engage with customers to receive feedback and make necessary adjustments to improve their dining experience.
• Special Events: Plan and execute special events, catering, and private functions.
• Continuous Improvement: Stay current with industry trends and continuously seek ways to improve kitchen operations and offerings.