Head Chef

The Old Quarter Pub is currently recruiting for a full time Head Chef who is responsible for overseeing all kitchen operations,including menu creation, food preparation, and kitchen management to join the team.

This role is crucial insetting the culinary direction of the food operation, ensuring high standards of food quality, and managing the kitchen team.

Key Responsibilities:

Menu Development and Planning:

• Create and develop menus that reflect the venue’s concept and target market, incorporating seasonal and locally sourced ingredients
• Innovate and experiment with new dishes, flavours, and presentation styles.
• Conduct regular menu reviews and updates based on customer feedback, culinary trends, and cost considerations.
• Ensure that all dishes are prepared according to recipes, quality standards, and guest preferences.

Kitchen Management:

• Oversee all kitchen operations, including food preparation, cooking, plating, and presentation.
• Ensure the kitchen operates efficiently during service times, maintaining a smooth work flow.
• Manage the kitchen staff, including sous chefs, line chefs, prep cooks, and kitchen porters.
• Schedule kitchen staff to ensure adequate coverage during all shifts, including peak times and special events.
• Maintain a clean, organized, and safe kitchen environment, ensuring haccp compliance with health and safety regulations.

Quality Control:

• Monitor the quality and consistency of all dishes served, ensuring they meet the pub’s standards.
• Conduct regular taste tests and inspections of food items before service.
• Address and resolve any issues related to food quality, presentation, or customer complaints promptly and professionally.
• Ensure kitchen equipment is in good order including crockery.

Inventory and Cost Management:

• Manage inventory levels, including ordering ingredients, supplies, and equipment as needed.
• Monitor and control food costs, labour expenses, and waste, ensuring that the kitchen operates within budget.
• Negotiate with suppliers to secure the best quality ingredients at competitive prices.
• Implement cost-effective measures without compromising on food quality or service.

Staff Training and Development:

• Recruit, hire, and train kitchen staff, ensuring they are knowledgeable about menu items, cooking techniques, and safety procedures.
• Provide ongoing training and mentorship to develop the skills and abilities of the kitchen team.
• Conduct meetings and performance evaluations, provide feedback, and manage disciplinary actions when necessary.
• Foster a positive and collaborative working environment, encouraging team work and professional growth.

Health and Safety Compliance:

• Ensure that the kitchen adheres to all food safety (haccp) and sanitation regulations, including proper handling, storage, and disposal of food.
• Conduct regular inspections of kitchen equipment and facilities to ensure cleanliness and proper functioning.
• Implement and enforce health and safety protocols, including the use of personal protective equipment (PPE).
• Stay updated on health regulations, ensuring the kitchen is always in compliance.

Customer Relations:

• Occasionally interact with customers, especially for special events or whenpresenting signature dishes.
• Handle customer feedback and complaints related to food quality or service,ensuring a satisfactory resolution.

Salary offered depending on experience.

Ability to commute/relocate

Pay: Up to €60,000.00 per year

Benefits:

• Bike to work scheme
• Company events
• Employee discount
• Flexitime
• Food allowance

Work Location: In person