Whether in our kitchens, dining rooms, event venues, accommodation or offices, our singular purpose is to captivate guests with our unparalleled quality, service, and food and wine knowledge. We achieve this only through the excellence, innovation and passion of our team members. If you are seeking a rewarding career that involves first rate training and education, mentoring and development, attractive compensation, and inspiring rewards and recognition, consider joining Fota Island Resort.

We are currently recruiting for an experienced Head Chef to lead and manage our dynamic team at The Clubhouse in Fota Island Resort. Applicants must have previous experience in a similar role within a busy 4 or 5 star Hotel. You should have an understanding of compiling wage forecasts, rosters, monthly stock control, team training , cost control management, and managing HACCP.

The ideal candidate should be a hands on proactive manager capable of leading and motivating a team of Chefs to excel and exceed in the delivery of exceptional food whilst maintaining consistency. You will be an ambitious person responsible for creating an environment that promotes employee morale and encourages the team to have pride and commitment in their work.



Responsibilities

Knowledge of all Food & Beverage standards, quality presentation, service and products and local health and sanitation standards
Assist with the management of the day to day needs of the Kitchen.
Estimate and communicate daily production needs.
Demonstrate proper and safe usage of all kitchen equipment.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Respond appropriately to guests’ needs during the hours of operation.
Ability to support the control of food cost.
Ability to assess quality control and adhere to service standards.
Ability to clearly define productivity standards with quality requirements and methods required to obtain them.
Be trained well on the MICROS system involving placement of food orders.
Ensure that placement of all food orders is processed through the MICROS system on a daily basis.
Ensure that the dry store storage levels are maintained, and stocks are rotated effectively.
Planning and Organisation of tasks and goals in the Kitchen daily, weekly, monthly


Requirements

Chef Culinary Arts Qualification
HACCP Level 2 qualification
Fluent English
Excellent Presentation
Word/Excel/Outlook/Email capabilities


Staff Benefits Include:
- Discount on Dining options of up to 50%
- Reduction on accommodation for family and friends
- Discount for Spa treatments and products
- Use of Health Clubs
- Staff Dining Facilities
- Staff Parking
- Chef Health Insurance Scheme
-Income Protection Scheme
- Company Funded Educational Programs
Skills:

Menu Development, Banquet Operations, HACCP, ability to lead a team, Attention to detail, Customer Focus, culinary skills