Join to apply for the Head Chef role at La Caverna Restaurant and Wine Bar, Temple Bar, Dublin 2.
The Temple Bar Hotel in Dublin employs an experienced, passionate, and creative Head Chef to lead our culinary team at our vibrant four‑star property. You will report to the Director of Food & Beverage and the General Manager, managing a dynamic kitchen team that includes a Sous Chef, Chef de Partie, Commis Chef, and Kitchen Porters.
Key Responsibilities
* Lead the day‑to‑day operations of the kitchen, ensuring smooth, efficient, and high‑quality service at all times.
* Develop, inspire, and train the culinary team, promoting a positive and professional working environment.
* Plan and design menus, recipes, and seasonal specials that reflect creativity, guest preferences, and business goals.
* Maintain exceptional standards of food presentation, taste, and consistency in all outlets.
* Ensure compliance with all HACCP, food safety, and hygiene regulations in line with hotel policies.
* Conduct regular inspections of food storage, preparation, and service areas to ensure cleanliness and quality control.
* Manage kitchen budgets effectively, including food costs, labour control, and stock management.
* Complete monthly stock‑takes and produce gross profit reports to support financial performance targets.
* Oversee ordering and purchasing from approved suppliers, ensuring the freshness, quality, and accuracy of all deliveries.
* Drive menu profitability through effective costing, portion control, and waste reduction.
* Collaborate with the management team to enhance the overall guest experience and promote inter‑departmental teamwork.
* Oversee and improve staff meal programmes and maintain high standards in the staff canteen.
* Support HR processes including recruitment, training, performance reviews, and team development.
* Ensure all Health & Safety, Fire, Licensing, and Employment regulations are adhered to.
* Attend departmental and hotel meetings, contributing ideas and feedback to continuously improve operations.
Requirements
* Proven experience as a Head Chef or Senior Sous Chef in a high‑volume, quality‑driven environment (4‑star or equivalent).
* Strong leadership, communication, and organisational skills.
* Excellent culinary knowledge with a passion for innovation and presentation.
* Thorough understanding of HACCP, food hygiene, and kitchen management systems.
* Ability to work well under pressure and adapt to changing business needs.
* Financial acumen with experience managing budgets, costs, and inventory.
* Commitment to mentoring and developing a cohesive, motivated kitchen team.
* Flexibility to work varied shifts, including weekends and public holidays.
Benefits
* Staff Meals: Complimentary meals during shifts.
* Employee Assistance Programme: Access to confidential support services for personal and professional well‑being.
* Staff Discounts: Enjoy discounts on food, beverages, and stays across our global Ascott portfolio.
About Us
Temple Bar Hotel is part of The Ascott Limited, a leading hospitality company with a diverse portfolio across the globe. We embrace diversity, equity, and inclusion, welcoming applicants of all backgrounds to create a supportive and thriving workplace where everyone can contribute their unique perspectives.
We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, colour, religion, sex, national origin, disability, or veteran status.
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