Head Chef

at  OCallaghan Collection

Job Ref: OCC2768
Branch: The Davenport Hotel
Location: The Davenport, Dublin 2
Salary/Benefits: Competitive Salary, Free Gym
Contract type: Permanent
Hours: Full Time
Shift pattern: Varied
Hours per week: 40
Posted date: 08/12/2023
Closing date: 10/01/2024

SKILLS, KNOWLEDGE, AND EXPERIENCE REQUIRED:

• 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.

ROLE OVERVIEW

Responsible for managing all aspects of the kitchen and to produce food to the highest standards providing guests with a memorable experience. Focus on maximising the profitability of food operations through effective purchasing and cost controls. Delivering a comprehensive hygiene program to ensure the kitchen crew observe a high standard of food preparation and storage. This role is very much hands-on, requiring attention to detail, strong leadership and team motivation and above all a positive work attitude.

KEY RESPONSIBILITIES

• Accountable and wholly responsible for food production, maintenance of kitchen standards, running the day-to-day operation and administration duties of the Kitchen.
• To work with the General Manager and Food Beverage Manager to develop and promote an exciting food offering across all areas of the Hotel.
• Implement and maintain the SOPs (standard operating procedure) for Kitchen.
• Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
• Design standardized food presentation guidelines for each dish.
• Assign tasks, train and supervise chefs in the preparation and presentation of food.
• Deliver high standards of service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Always communicate and cooperate with HOD’s regarding daily offers and any changes in the menu to enhance the guest satisfaction and experience.
• Carry out rostering of the kitchen team, training, payroll and coaching.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary (HACCP).
• Comply with all HACCP criteria and that all team members are trained and adhere to HACCP requirements.
• Checking goods received for the Kitchen, checking quality quantity, signing delivery dockets and ensuring ProcureWizard is updated on a daily basis.
• Managing inventory and keeping control of stock.
• Ensure all costs are controlled without compromising standards and service delivery and maintained in line with forecasts and revenues.
• Regularly review individual and team performance against objectives and providing feedback though on the job training, appraisals, job chats and team meetings and where necessary taking corrective action.
• Understanding and taking accountability for the relevant HS legislation and the implications on the operation of the department in the hotel, including HACCP COSHH.