Job description
We are currently inviting applications for The Stables Brasserie Head Chef to join our team, reporting to the Exec Chef.
A qualified Head Chef is required for the brasserie kitchen with experience coming from a similar brasserie background necessary to join our team. Your will be required to demonstrate your experience, your passion for food, your food knowledge and cooking skills. You will have the opportunity to develop your skills under the guidance of the Exec Chef. This is a great opportunity to grow develop a career.
Main Duties:
- To provide leadership and direction to the kitchen brigade in conjunction with other senior chefs and act as a role model in the production and presentation of dishes.
- To be responsible for the effective day to day running of the kitchen
- To oversee Timepoint (the time, attendance and payroll management system); this involves the scheduling, attendance management and generating of hours payable to the department each payroll period.
- To ensure that the desired gross profits are attained.
- To keep up to date the stock sheets with current pricing updated regularly (Monthly)
- To do end of month stock takes
- To ensure the agreed standard of uniform and personal hygiene is always carried out by all team members in the kitchen.
- To ensure that the highest standard of operational hygiene is always used in the kitchen area and that all the operation is in compliance with HACCP
- To ensure all food and ingredients purchased are to the agreed standard.
- To ensure that all kitchen equipment, fixtures, and fittings, are in good working order and to ensure that no item is misused.
- To ensure staff are trained from the day 1 induction to the agreed standard and to ensure that there is an ongoing training development culture in the Department.
- To promote good working relations within the Brasserie kitchen area and with other departments.
- To ensure all cleaning schedules in the kitchen are adhered to and that hygiene is checked daily and all necessary documentation is completed and recorded properly.
- To ensure and check that the kitchen porters carry out their daily duties and are properly trained in the relevant hygiene and health and safety practices.
- To be aware of and comply with company policy regarding:
- Fire
- Health and Safety
- Hygiene
- Food Hygiene
- Customer Care
- Security
- To monitor all dishes prepared from the kitchen, and ensure they conform to agreed standard prior to food service.
- To organise regular departmental meetings and briefings with the team.
- To attend any training sessions or meetings as required.
- To carry out any other duties outside your normal daily/weekly routine duties, but within the scope of your position.
- To read, understand and comply with your responsibilities as defined in the Health and Safety Statement and the Staff Handbook.
This is not a full and final list of duties and responsibilities and you may be required to carry out tasks as directed by the general manager.
This is a full-time all year position which includes weekends and evening shifts.
All applicants must have permission to work in Ireland.
Work With The Best
We pride ourselves on being a diverse team of professional, passionate and caring individuals, with our guests at the heart of everything we do.
Sheen Falls Lodge is an AA 5 Red Star Hotel with 2 AA Rosettes for food and is part of Relais Chateaux, which includes some of the world's finest hoteliers, chefs and restaurants that have set the standard for hospitality excellence. Clear opportunities for progression are a priority for us, too.
If you cannot see a role that is suitable for you at the moment but feel you would make a great addition to the team, please don't hesitate to get in touch. Click here to send in your CV and we'll keep you in mind for when any appropriate opportunities arise.
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