Executive Kitchen Manager
An exceptional opportunity awaits an experienced and skilled Executive Chef to lead a top Dublin four-star hotel's kitchen team.
This role ensures the delivery of high-quality food service and smooth kitchen operations. Key responsibilities include:
* Kitchen Management: Rostering, purchases, stock control, deliveries, HACCP and hygiene procedures.
* Financial Acumen: A thorough understanding of food gross profit, payroll, costs, and projections.
* Culinary Excellence: Prepare food efficiently and maintain the highest standards of quality.
* Sustainable Practices: Implement and operate a spartan and hygienic waste management program.
* Team Development: Train and develop your team members to achieve their full potential.
* Cross-Functional Collaboration: Work closely with other hotel departments and managers as needed.
The ideal candidate will have a minimum of one year's experience as a Sous Chef in a four or five-star hotel, with expertise in fine dining and high-volume banquets. They must also demonstrate excellent kitchen management skills, extensive knowledge of HACCP procedures, and outstanding teamwork and leadership abilities.