Cois na hAbhann Garden Centre are currently recruiting a Head Chef to lead their dynamic team. The successful candidate will be required to oversee the day to day culinary operations of our newly extended restaurant, including training and supervising staff, developing new menu ideas and monitoring food quality.
The ideal candidate will be a proactive chef manager with a proven ability in innovation, menu design along with finance and cost control. They must be capable of working in a fast paced environment and be capable of leading and motivating a team of chefs.
Candidates must
* have a minimum of 3 years experience in a similar senior position
*have extensive knowledge of good food handling, food standards and presentation
*have excellent leadership and organisational qualities
* have a passion for food and be capable of developing new menu ideas and executing them to a very high standard
* have excellent communication skills and be capable of motivating and leading the entire kitchen team
*work within the framework of the business in regards to food costs and staffing levels
*have an excellent understanding of the business operations inside the restaurant
Responsibilities
Supervise the day to day operation of all kitchen employees
Organise the ordering and storage of food items-Liaise with suppliers in regard to delivery
schedules and requirements
Work with management to plan menus, and to develop new menu ideas
To ensure chefs are trained on new menus
Complete weekly HACCP Records and coordinate with the restaurant staff to ensure HACCP is followed at all times
To ensure the whole kitchen team are aware of their responsibilities in respect of HACCP and health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment
To ensure that all relevant control procedures are in place to deliver accurate production
records and effective waste and recycling management
To manage the agreed food cost targets in line with the agreed budget. A knowledge of monthly
stock control and budgeting is essential
Record and maintain accurate pricing
Coordinate all chefs in relation to the cleaning schedule
Ensure the cleanliness & maintenance of kitchen equipment
Ensure all kitchen equipment is properly maintained and in working order
To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies
To complete the weekly roster and manage staff wages/ levels within the agreed budgets.
To conduct regular performance reviews with the team and to offer training and guidance
where necessary
Have a knowledge of all Allergens and to keep the allergen folder updated at all times
Manage the kitchen porter duties
Solve problems within the department in a calm and professional manner
Create an environment which values all staff, where employees are treated well and which
encourages the team to have pride and commitment in their work
Engage with customers to obtain feedback on food quality and service
Interact positively with customers at all times
Job type Full-time, Permanent
Salary will be in line with the experience of the successful candidate
Job Types: Full-time, Permanent
Work Location: In person