The Ravenport Resort Curracloe is now seeking to recruit an experienced Executive Head Chef with a passion for creating exceptional dining experiences. The ideal candidate will inspire creativity and innovation and lead their team with confidence. This accomplished culinary leader will be responsible for creating and implementing the dining experiences throughout the hotel.
The successful candidates will enjoy excellent remuneration and have scope to develop their careers with a hospitality market leader.
Who we are:
The Ravenport Resort will stand alongside Neville Hotels' 4* Royal Marine Hotel in Dun Laoghaire, County Dublin, the 5* Druids Glen Hotel & Golf Resort in Wicklow, the 4* Kilkenny River Court Hotel, the 4* Tower Hotel & Leisure Centre in Waterford City, and 4* Whites Of Wexford.
At Neville Hotels, we focus on offering the highest standards of service and quality to all our guests. We believe in making the most of each guest's stay through genuine Irish hospitality, warmth, and continuous re-investment in our people and our hotels.
Responsibilities:
1. Lead and inspire the performance of the kitchen team, overseeing all aspects of kitchen operations and performance.
2. Identify and introduce new culinary techniques, assisting and directing the kitchen team in meal preparation, creation, plating, and delivery.
3. Be responsible for food GP achievement and ensure all menus meet desired GP levels.
4. Ensure all incoming stock is received, checked against invoices, and rotated with existing stock as necessary.
5. Provide innovation and new product ideas, promoting local ingredients and suppliers where practicable.
6. Maintain a safe and secure environment for customers, staff, and visitors.
7. Operate machinery in line with instructions and ensure it is maintained in a clean condition.
8. Maintain hygiene standards in food preparation according to company policy and statutory requirements.
9. Ensure food prep areas are cleaned before use, maintained hygienically during service, and cleaned after.
10. Handle and store cleaning equipment and materials in line with COSHH instructions.
11. Carry out food preparation hygienically, paying attention to Critical Control Points.
12. Perform temperature checks on all fridges and freezers, recording results.
13. Identify and report any issues with food quality promptly.
14. Manage the ordering of all fresh produce and dry goods for the kitchen.
15. Store food not for immediate consumption at correct temperatures, following food hygiene legislation.
16. Maintain storage areas regarding temperature, ventilation, and cleanliness.
17. Store food items under correct conditions according to type.
18. Handle and store knives safely according to instructions.
19. Create and maintain effective working relationships with colleagues and management.
In return, the ideal candidate will enjoy an excellent remuneration package and benefits, with opportunities to develop their career with a market leader. #J-18808-Ljbffr