Overview
Join to apply for the Head Chef role at O'Callaghan Collection.
About Us
O'Callaghan Collection is a thoughtfully curated and design led collection of 5 Irish family-owned and managed luxury boutique hotels located in the heart of Dublin and Gibraltar city centres. Each boutique hotel has its own unique identify that reflects its location and guest experience. Our properties are continually being developed to exceed evolving customer expectations. Our philosophy centres around tailored guest and client solutions, prioritising personalised service and experience over a one-size-fits-all approach. We recognise that excellent customer outcomes are tied to the satisfaction and engagement of our employees, and we aim to attract and retain talent by creating a supportive workplace culture. We strive to provide a challenging and rewarding work environment with comprehensive training and development programs. We prioritise employee well-being and work-life balance and offer competitive compensation, flexible scheduling, and a range of employee benefits. Our goal is to attract top talent who share our commitment to excellence and exceptional service. If this sounds like you, we’d love to connect. We are Caring | Proud | Accountable | Determined.
Benefits
* Free use of our fully equipped gym
* Your Birthday as an extra paid day off!
* Enhanced holidays with service
* Rewards programme
* Refer a friend - €500 reward
* Discounted room stays - friends and family
* Discounted F & B when you are a guest in any of our hotels
* The opportunity to progress - 4 Hotels in Dublin city and a Hotel in Gibraltar
* Tax saver for travel tickets
* Bike to work scheme and a safe place to leave your bike.
Role Information
* Menu Development: Create innovative, seasonal menus aligned with the hotel's theme, considering dietary restrictions, costing, and local ingredients availability.
* Kitchen Management: Oversee kitchen operations, including staffing, scheduling, training, and ensuring adherence to safety and sanitation standards.
* Quality Control: Maintain high food quality standards by conducting regular inspections, tasting sessions, and providing guidance to the kitchen team.
* Inventory and Cost Control: Manage inventory levels, minimize waste, and control costs by implementing efficient purchasing practices and portion control.
* Collaboration and Communication: Coordinate with other departments, such as event planning or F&B management, to ensure seamless service and meet guest expectations.
* Leadership and Development: Mentor and lead the kitchen staff, fostering a positive work environment, encouraging creativity, and facilitating professional growth.
Requirements
* Minimum experience of four years of previous hotel/hospitality work experience as Head Chef or Senior Sous Chef level.
* Completed Hospitality/ Travel/ Tourism qualification at Diploma level.
* Minimum level 3 Food Safety (HACCP).
* Excellent communication skills and people management.
* Excellent customer care and complaint-handling skills.
* Excellent presentation and appearance.
* Ability to deliver quality and standards.
* Ability to work flexible shifts.
* Experience in dealing with budgets, forecasts and quality standards.
* Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
Seniority level
* Mid-Senior level
Employment type
* Full-time
Job function
* Management and Manufacturing
Industries
* Hospitality
#J-18808-Ljbffr