The 4* Galmont Hotel (Part of the MHL Hotel Collection) is currently recruiting a Head Chef.
Reporting to Group Head of Food Operations & General Manager.
This is an exciting opportunity to join an innovative and progressive Irish hotel group, and work with the Team at The Galmont Hotel and Spa Galway.
This position provides a fantastic opportunity for those interested in pursuing a career with a company focused on exceptional customer service.
MAIN PURPOSE OF THE JOB:As a culinary leader you will set the direction for the hotels food offerings in all areas.
Success will be achieved by leading the kitchen brigade to manage the operation of the kitchens, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.
Brief Description Complete forecasts, plans, and departmental production reports for management.
Manage all food purchases to ensure that the budgeted food cost % is maintained in accordance with actual revenues.
Participate in the preparation of the hotels annual budget and the setting of departmental revenue and performance goals.
Communicate the departmental goals to the team, creating action plans to support the successful achievement of these.
Monitor performance against the established goals and take corrective action where necessary to ensure successful completion.
Design, procure and deliver operational projects in a timely manner, within set budgets with maximum return on investment.
Conduct proper food inventory procedures.
Determine minimum and maximum stocks for all food, material, and equipment.
Develop menu design and concepts for all food and/or bar outlets, and catering events.
Monitor competitor and industry trends.
Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations.
Identify and communicate development opportunities for team members, and action training to improve performance throughout the department.
Lead the team though effective communication and personal example Ability to develop creative menus and daily specials and supervise their implementation, making sure that menus are prepared correctly and ready for service.
Drive promotions that deliver great dining experiences for guests at a good value.
Ensure food and beverage inventories are completed Ensure the food cost for the hotel is at a minimum Promote teamwork and quality service through daily communication and coordination with other departments.
Assist sales, catering and banquet staff with banquets, parties and other special events Skills: Management Budgeting
