Head Chef

Job description

Here at Noel Group, we are recruiting a Head Chef for our Client in Galway. As the Head Chef at our Client renowned 4-star hotel, you will lead our culinary team in delivering extraordinary dining experiences to our guests. You will be responsible for overseeing all aspects of the kitchen operation, including menu planning, food preparation, quality control, and staff management. This is a pivotal role in maintaining and enhancing our reputation for culinary excellence.

Key Responsibilities:

• Create innovative and enticing menus that showcase seasonal ingredients, cater to diverse dietary preferences, and align with the hotel’s brand and standards.
• Ensure that all dishes are prepared to the highest standards of quality, taste, and presentation, maintaining consistency across all meals and outlets.
• Oversee the day-to-day operations of the kitchen, including inventory management, ordering supplies, and maintaining food safety and hygiene standards.
• Lead and inspire a team of culinary professionals, providing guidance, training, and mentorship to foster skill development and ensure high performance.
• Implement rigorous quality control measures to maintain the integrity of each dish and uphold the hotel’s reputation for culinary excellence.
• Manage food costs effectively, maximizing profitability while minimizing waste and maintaining budgetary targets.
• Work closely with other departments, such as Food and Beverage, to coordinate menus, special events, and catering services, ensuring seamless guest experiences.
• Ensure compliance with all relevant health, safety, and sanitation regulations, as well as hotel policies and procedures.

Qualifications and Skills:

• Proven experience as a Head Chef or Executive Chef in a high-volume, upscale hotel or restaurant environment.
• Extensive culinary expertise, with a passion for creating innovative and memorable dishes.
• Strong leadership and communication skills, with the ability to inspire and motivate a team.
• Excellent organizational and time-management abilities, with a keen eye for detail.
• Proficiency in menu planning, food cost analysis, and kitchen management systems.
• Knowledge of food safety and sanitation regulations.
• Culinary degree or equivalent certification is preferred.