Job title: Head Chef
Job type: Permanent
Emp type: Full-time
Industry: Hospitality and Catering
Functional Expertise: Back-of-House
Location: Buncrana
Job published: 13-09-2023
Job ID: 32235

Job Description

Hygiene, Health, Safety & Welfare at Work

  • Implementation of all HACCP regulations
  • Ensure your department is a safe working environment  and  in    compliance  with  all  health  &  safety  legislation
  • Manage and conduct work activities in such a way as to ensure safety, health, and welfare at work of all colleagues and guests
  • To comply with company policies regarding: Fire / Health and Safety / Hygiene / Security & honesty


  • Planning & organising the kitchen department– managing the rostering of staff, menu planning, food purchasing, stock control & delivery of a quality food product on time and within profit margin
  • Directing & supervising the daily activities in the kitchen
  • Issuing of menus to sales & operational teams as required and within the timelines required
  • Ensure food preparation is delivered in an efficient manner, is quality focused and maintains the highest levels of hygiene
  • Lead and assist the teams in all daily kitchen activities in a “Hands – on” capacity
  • Ensure food service systems are as efficient as possible and are delivering to the guest’s needs
  • Manage relationship with suppliers and ensure they are meeting the needs of the business and delivering the service you require


  • Achieve Food Gross Profit target each year
  • Ensure there are good stock control procedures within the department
  • That effective food purchasing is being carried out
  • Agreeing pricing of menus & dishes with Hotel Management, ensuring that the gross margin is being delivered
  • Implement policies to reduce food waste in accordance with the Hotel Sustainability
  • Planning and implementation of revenue driving food initiatives throughout the kitchen operations

Product Development

  • Enhancing the food offering in the Restaurant  with a view to enhancing the hotel’s overall food reputation
  • Developing healthy options in all menus throughout the property
  • Developing a robust and consistent breakfast offering, with emphasis on quality, variety, continually evolving and key focus on “free from” healthy options, a signature breakfast offering
  • Regular research of future food trends

Human Resources

  • Planning with the assistance of the HR dept the yearly kitchen recruitment requirements and adopt staffing level needs according to the operations, business levels and seasons
  • Recruitment of new team members with the assistance of the HR department.
  • Have a yearly development plan for chefs within the kitchen to include cross training, stages in other food operations & refresher skills training
  • Have SOPs in place for each food outlet and for overall department standards
  • Chair monthly Kitchen Team Meetings to enhance team engagement
  • Partake in any required training to obtain all necessary certification and to deliver on all Hygiene and Health & Safety responsibilities


  • Requirement to lead your team by example, by role-modelling professional discipline and always ensuring a culture of dignity and respectful behaviour at work
  • Ensure implementation of all company policies, manage differences and conflict among the kitchen team and others
  • Develop a culture that facilitates learning and encourages continuous development of the team and as a result the guest experience


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