Head Chef

at  OCallaghan Collection

Job Ref: OCC2833
Branch: The Alex Hotel
Location: The Alex Hotel Dublin, Dublin
Salary/Benefits: Competitive Salary, Free Gym, Free Meal
Contract type: Permanent
Hours: Full Time
Shift pattern: Varied
Hours per week: 40
Posted date: 07/02/2024
Closing date: 09/03/2024

ABOUT US:

O’Callaghan Collection is a thoughtfully curated and design led collection of 5 Irish family-owned and managed luxury boutique hotels located in the heart of Dublin and Gibraltar city centres.
Each boutique hotel has its own unique identify that reflects its location and offered guest experience. Our properties are continually being developed in order to exceed evolving customer expectations.
Our philosophy centres around tailored guest and client solutions. We prioritise personalised service and experience over a one-size-fits-all approach.
We recognise that excellent customer outcomes are directly tied to the satisfaction and engagement of our employees. Therefore, our approach to attracting and retaining talent is centred around creating a workplace culture that values and supports our staff.
We seek talented people, visionaries who want to make their mark by helping to create something truly spectacular, who want to know that their opinions count, and their contributions are valued.
We strive to provide our employees with a challenging and rewarding work environment that encourages personal and professional growth. We offer comprehensive training and development programs to help our team members achieve their career goals and stay up to date with industry trends.
In addition to investing in our employees’ career development, we also prioritise their well-being and work-life balance.
We offer competitive compensation packages, flexible scheduling, and a range of employee benefits and perks.
Our goal is to attract and retain top talent in the industry who share our commitment to excellence and passion for providing exceptional service to our guests.
If this sounds like you, we’d love to connect.
We are Caring|Proud|Accountable|Determined.

REQUIREMENTS:

• Minimum experience of four years of previous hotel/hospitality work experience as Head Chef or Senior Sous Chef level.
• Completed Hospitality/ Travel/ Tourism qualification at Diploma level.
• Minimum level 3 Food Safety (HACCP).
• Excellent communication skills and people management.
• Excellent customer care and complaint-handling skills.
• Excellent presentation and appearance.
• Ability to deliver quality and standards.
• Ability to work flexible shifts.
• Experience in dealing with budgets, forecasts and quality standards.
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
  Dublin’s most stylish hotel, The Alex is a newly refurbished sophisticated hotel packed full of stunning design and clever features to ensure you have a comfortable stay, whether you’re with us for a few hours or a few days.
  Our location and meeting facilities make The Alex a stylish choice for events of all sizes, while our unique and well-serviced work hub featuring Dublin’s fastest WiFi (1Gb) offers a comfortable space for you to catch up on some work over a delicious coffee from our café.
  Our guests can also enjoy access to a 24-hour gym, dine in a stunning restaurant featuring delicious dishes and a varied cocktail menu and experience a perfect night’s sleep in our designer bedrooms

• Menu Development: Create innovative, seasonal menus aligned with the hotel’s theme, considering dietary restrictions, costing, and local ingredients availability.
• Kitchen Management: Oversee kitchen operations, including staffing, scheduling, training, and ensuring adherence to safety and sanitation standards.
• Quality Control: Maintain high food quality standards by conducting regular inspections, tasting sessions, and providing guidance to the kitchen team.
• Inventory and Cost Control: Manage inventory levels, minimize waste, and control costs by implementing efficient purchasing practices and portion control.
• Collaboration and Communication: Coordinate with other departments, such as event planning or FB management, to ensure seamless service and meet guest expectations.
• Leadership and Development: Mentor and lead the kitchen staff, fostering a positive work environment, encouraging creativity, and facilitating professional growth.