Red D are recruiting an experienced Head Chef to lead the team of a fine dining restaurant in Co. Clare.

Key Responsibilities

• Have previous experience working as an experienced Head Chef or Senior Sous Chef within a quality hotel / restaurant environment.
• Driving high food standards of delivering fresh, flavoursome & finely presented food at all times within all outlets
• Actively support the Executive Head Chef in controlling budgets, managing Health & Safety and Food Hygiene.
• Completing rosters, and completing all daily orders in line with kitchen budgets
• Have a strong team work ethic, who is humble and shows respect for all their colleagues
• Writing and delivering daily specials menus
• To carry out all duties requested to the satisfaction of the Executive Head Chef.
• You will be expected to respond to duties requested by the Head of Department or Management – full mobility in all areas of the kitchen will apply.
• To ensure that all dishes are prepared in a timely fashion and to the appropriate standards.
• To ensure all stock is kept under optimum conditions.
• To ensure that any anticipated shortages are communicated promptly.
• To ensure a high standard of personal hygiene and grooming.
• To participate in training programmes as required.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs, which can include day, evening or weekend shifts.

OTHER DUTIES

The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties as directed by management.

QUALIFYING CRITERIA

• Minimum 1 year experience as a Head Chef or Senior Sous Chef.
• Previous experience and responsibility in a hotel, a la carte restaurant and banquets
• Level 2 food safety qualification
• Proven stability within a kitchen environment
• Able to demonstrate excellent organization, communication and planning skills.
• Able to demonstrate culinary expertise and knowledge of all food allergens
• Good people management skills including recruitment, performance managing and appraising.
• Good knowledge of HACCP and allergens
• Passion for producing good quality food
• Ability to take direction and being able to perform under pressure
• Positive attitude
• Good communication and interpersonal skills.

BENEFITS

• Meals, snacks and beverages while on duty
• Lots of great discounts locally and internationally
• Free Car parking
• Regular staff appreciation initiatives.
• Opportunities to develop and grow through assisted educational opportunities
• Sick Benefit scheme