Head Chef 4* Hotel Co Clare

Richard Lynch Consulting.

Killaloe

 · Overseeing All Kitchen Operations And Operational Areas To Ensure The Kitchen Runs Smoothly.  · Be In Charge Of All Food And Stock Ordering, As Well As Kitchen Stock Control.  · Ensuring That The Highest Food Operations Standards Are Implemented And Maintained  · Supervising, Directing, And Conducting Day-To-Day Work In All Areas Of Food Operations, Including Quality Standards, Cleanliness, Portion Control, Security, And Wastage.  · Ensuring That All Dishes And Menu Items Are Prepared And Presented In Accordance With Company. Standards.  · Contributing To The Development Of The Outlets' Menus And Dishes  · Supporting The Hotel's Culinary Vision  · Implementation And Training Of Culinary Standard Operating Procedures  · Determining Training Requirements And Putting Them Into Action  · Assist In The Recruitment And Selection Of New Employees In Accordance With The Hotels. Recruitment And Selection Procedures.  · To Manage And Motivate All Kitchen Team Members, As Well As To Assist In Their Retention And. Development Within Their Area  · To Foster And Sustain A Sense Of Community Among All Kitchen Personnel.  · Controls For Food Quality, Menu Offerings, And Food Safety Standards Are Being Implemented.  · Manage Food Purchasing And Delivery.  · Contribute Significantly To The Success Of Our Conference And Event Offerings.   · Manage The Kitchen Budget To Meet Goals.    for Further Details Contact Richard Lynch At 086-8333677 Cv In Ms Word Format. With Reference Details To Richard@rlconsult.com  .

57 days ago