Job Title: Senior Culinary Manager
SCOPE OF WORK: Manage all culinary operations, including menu planning, inventory control, and staff supervision. Take charge of the kitchen in the absence of the Head Chef and carry out his responsibilities.
MAIN DUTIES AND RESPONSIBILITIES:
* Maintain high standards of culinary skills in preparation, cooking, and presentation of all food, in line with hotel standards.
* Assist in taking physical stock, controlling stock rotation, and preparing potential food costs.
* Liaise with Management, Head Chef, and other departments over business in all Food and Beverage Outlets, including Weddings, Conference and Banqueting Events, and special requirements.
* Receiving and checking delivered goods (for quantity and quality) against requisitions and delivery notes.
* Attend weekly Food and Beverage and management meetings in the absence of the Head Chef.
* Ensure that service from the Kitchen is prompt and courteous.
* Delegate duties to the staff and supervise their work.
* Deputize for the Head Chef, ensuring a smooth and efficient operation.
* Train and supervise in menu planning, ordering, rota compilation, and menu costing with the Chef de Partie and Commis Chef.
* Help plan, create, and cost menus and ensure set food percentage is achieved whilst maintaining standards.
* Ensure that personal and working standards of cleanliness are adhered to.
* Ensure that the equipment is functional and well maintained.
* Secure the company's stock and property, ensuring all keys are included in the hotel key system to provide possible access to all lockable areas, cupboard, fridges, equipment, and padlocks at any time.
* Ensure that all staff are smartly and correctly attired in accordance with company policy.
* Ensure that all aspects of Health and Safety, Hygiene, welfare, guest safety, by-laws, fire regulations, emergency procedures, etc. are adhered to within the relevant departments.
* Ensure that all training carried out within the Kitchen is recorded and all training records are up to date.
* Help control the quality of food produced, portions served, plating, and waste.
* Ensure all areas are clean, safe, and tidy, including main and Banqueting Kitchens and ancillary areas.
* Help ensure a good working relationship with suppliers and colleagues in other departments.
* Comply with any reasonable request by Management.
* All staff of the company are required to make themselves available for training and communication meetings for which notice will normally be given.
* Assist the Head Chef and also take ownership of menus.
About You: We would love you to be a passionate, inspiring leader, with similar previous experience gained within a quality Hotel establishment.
Candidates must currently have the right to Work in Ireland without restrictions. Must have min 3 years previous experience as a Sous Chef gained within a 4-star hotel and be able to demonstrate strong management and leadership capabilities along with a good awareness of stock control and budgeting. Experience of managing HACCP in multiple Kitchens and ancillary areas.
Skills: Standards and service, Kitchen Management, Bistro Restaurant bar, Food Menu development, HACCP, Sous Chef
Benefits: Meal Allowance / Canteen Paid holidays Car parking