Head Chef Luxury Hotel, Co.
Meath Salary: €45,000 - €50,000 Our client, a prestigious 4-star luxury hotel in Co.
Meath, is seeking an experienced and creative Head Chef to lead their brasserie-style restaurant.
This is an excellent opportunity for a senior culinary professional to take ownership of a high-quality, modern brasserie operation within a highly reputable property.
Key Responsibilities Lead day-to-day kitchen operations for the hotels brasserie restaurant.
Develop seasonal, contemporary menus aligned with a high-end brasserie concept.
Mentor, train, and motivate the kitchen team to ensure consistent excellence.
Maintain the highest standards of food quality, presentation, and guest satisfaction.
Oversee all food safety protocols, HACCP compliance, and internal audits.
Manage kitchen financial performance including GP targets, stock control, and waste reduction.
Build and maintain strong supplier relationships to ensure quality and value.
Support efficient rostering, scheduling, and workflow during busy service periods.
Collaborate with hotel management to drive innovation, revenue, and customer experience.
Requirements 35 years experience as a Head Chef or Senior Sous Chef in a high-quality brasserie or hotel environment.
Strong menu development skills with a modern, guest-focused approach.
Proven leadership experience with the ability to inspire and develop teams.
Solid understanding of cost control, budgeting, and kitchen operations.
Excellent knowledge of HACCP, food safety, and compliance standards.
Ability to perform in a fast-paced environment while maintaining high standards.
Whats on Offer Competitive salary package based on experience.
The opportunity to lead a flagship brasserie operation within a luxury hotel.
A supportive management team and real career development potential.
Access to a modern kitchen and high-quality ingredients.
How to Apply To apply, please submit your CV along with a brief cover note outlining your suitability for the role.
CPERM22 INDCAT1 Skills: HACCP Kelsius Alkimii Kitchen Management Menu Development Financials