Head Chef Boutique Hotel Co Kerry

Richard Lynch Consulting.

Dingle

Head Chef Boutique Hotel Co Kerry. · Overseeing all kitchen operations and operational areas to ensure the kitchen runs smoothly. Hotel has a great reputation for food, an all day food service but does not cater for large Functions or Events. · 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 using local suppliers and fresh local ingredients. · 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 please contact Richard Lynch at 086-8333677, forward current CV with Reference details included to Richard for consultation, MS Word Format preferred .

398 days ago