Job Title: Head Chef – Hotel Restaurant
Reports to: Executive Chef/Hotel General Manager
Location: County Cavan, Castel Hotel
Position Type: Full-Time, Permanent
Salary: €45k - €50k DOE

Job Purpose:
The Head Chef is responsible for overseeing the daily kitchen operations of the hotel restaurant, ensuring the preparation and presentation of high-quality meals. This role includes managing a team of chefs, ensuring food safety and cleanliness standards are met.

Key Responsibilities:
1.    Leadership & Management:
o    Lead, mentor, and supervise kitchen staff, ensuring that each team member adheres to kitchen protocols.
o    Develop, train, and motivate kitchen staff to maintain a high level of performance.
o    Create and maintain efficient kitchen schedules, ensuring the team operates smoothly during service hours.
2.    Menu Planning & Development:
o    Develop and update restaurant menus, considering seasonal ingredients and guest preferences.
o    Ensure all dishes are prepared with the highest level of quality, consistency, and presentation.
o    Collaborate with the Executive Chef and F&B Manager to create seasonal specials or themed menus.
3.    Food Preparation & Presentation:
o    Oversee the preparation, cooking, and presentation of food, ensuring it meets the standards of the restaurant.
o    Manage food orders, and supervise the preparation of meals to ensure speed and accuracy.
o    Ensure food quality and presentation are consistent with hotel standards.
4.    Inventory & Stock Management:
o    Oversee inventory control, including receiving deliveries, storing, and managing ingredients and supplies.
o    Work within budget guidelines to minimize waste and ensure cost control.
o    Maintain relationships with suppliers to secure the best prices and quality ingredients.
5.    Health & Safety:
o    Ensure the kitchen adheres to local health and safety standards.
o    Implement food safety standards and protocols, ensuring cleanliness and proper food handling.
o    Perform regular inspections of kitchen equipment and workspace to ensure safety and maintenance.
6.    Cost Control & Budgeting:
o    Monitor and control food costs, labor costs, and kitchen-related expenditures.
o    Work closely with hotel management to ensure the kitchen operates within its financial parameters.
o    Implement strategies for reducing waste while maintaining high-quality service.
7.    Customer Service:
o    Respond to customer feedback promptly and professionally, ensuring guest satisfaction.
o    Maintain a positive working relationship with other hotel departments to ensure smooth operations.
Skills & Qualifications:
•    Proven experience as a Head Chef in a high-volume restaurant, preferably within a hotel environment.
•    Culinary degree or equivalent professional qualification.
•    Strong knowledge of food safety and kitchen hygiene regulations.
•    Excellent leadership and team management skills.
•    Ability to create, develop, and execute menus.
•    Knowledge of budgeting and cost control within a kitchen setting.
•    Strong communication skills and attention to detail.
•    Ability to work in a fast-paced environment while maintaining quality and consistency.
Desirable Skills:
•    Experience with managing a large kitchen staff.
•    Knowledge of dietary restrictions and creating diverse menus.
•    Experience in catering for large events or conferences.
Physical Demands:
•    Ability to stand for extended periods.
•    Ability to lift heavy items (e.g., boxes, kitchen equipment).
•    Flexibility to work evenings, weekends, and holidays as required by hotel operations.