The Job Role Senior Sous Chef to assist with the running of a 60-cover fine dining restaurant within a recently renovated hotel looking for Michelin stars. To support the head chef in leading a team of 10 chefs within a brand-new kitchen. Deputising for the highly talented head chef while he is away from the kitchen The Company An Amazing property in a beautiful setting, having gone through a huge renovation A privately-owned Hotel with a kitchen lead by a head chef of the highest quality. World renowned for exceptional food & service. The Requirements A strong individual with an exceptional hotel and/or restaurant background. To have worked at Sous Chef level at a minimum of 3AA Rosette standard but ideally within a Michelin star kitchen A Self-starter with a passion for great food who knows what it takes to achieve excellence. Enthusiasm and willingness to progress your career under an established yet likeable head chef. The Package €45’000 per annum Uniform provided Meals on duty The Location Beautiful village Southern Ireland Live in accommodation is a
Head Chef - Premium Flagship Restaurant - Job Summary Head Chef required for this stunning fresh food restaurant in Dublin . You will be part of a well-respected branded restaurant serving high-quality, authentic food with opportunity for future progression. We are looking for a dynamic Head Chef who is passionate about fresh cuisine, team development and constantly driving standards. Head Chefs in this business are kept motivated through an excellent bonus scheme and regularly changing menus. If you would like the opportunity to progress and be a part of a strong and reputable company with a passion for quality, fresh food then this is the job for you! Head Chef - Premium Flagship Restaurant - Role Responsibility Take full responsibility for a high-volume, fresh food kitchen Leading a team of experienced chefs, motivating and coaching your staff to support their personal development Stock management to deliver menu availability and your GP target Rota organisation to control labour cost Ensure excellent Food Hygiene and Health & Safety standards at all times
A Junior Sous Chef role is available at an ambitious hotel in County Kerry Role: The position of Junior Sous Chef is available at an award winning country house hotel that offers its guests fine dining in the main restaurant which holds two AA Rosettes but the team are achieving to gain a third AA Rosette shortly. The restaurant can seat up to 80 covers with the summer months being particularly busy due to the stunning location of the property. This Junior Sous Chef role will also require you to prepare banquets for special events and weddings for up to 100 covers that take place at the property. As this is a senior role in the kitchen you will be expected to help supervise and organise the CDPs and Commis’ whilst also stepping up to cover for the Sous Chef in their absence. Requirements: A strong Senior Chef de Partie or Junior Sous Chef who has gained good all round cooking skills within two AA Rosette properties would suit this position. Passion for modern, innovative cooking with a focus on seasonal, fresh produce is essential. *Due to location it is important that all applicants have their own transport* Benefits Include: Uniform Provided
A country house hotel in County Kerry is seeking a strong Sous Chef Role: The Head Chef of a stunning country house hotel is recruiting for a Sous Chef to support them with the day to day running of the kitchen department. The hotels main restaurant offers contemporary Irish dishes prepared using innovative cooking techniques with the team pushing hard in order to achieve a third AA Rosette. The restaurant menu changes daily in order to take advantage of the fantastic produce available from local suppliers and the local estates. The hotel also offers all day dining in the lounge which also hosts the afternoon tea service; there is also a function room used for special events, weddings and there are private dining rooms. As Sous Chef you will need to be capable of working well with the Head Chef to help achieve the properties ambitions and ensure that the kitchen team have the ability to work to the standards expected. Requirements: An experienced Sous Chef who is a passionate, hardworking individual with a stable CV based in similar properties with at least two AA Rosettes is required to take on this role. As well as being a creative chef you should also be a strong team leader who has plenty of training experience in order to assist developing the team to push for further awards.
As a Sous Chef you will be responsible for the following: Handling multiple tasks as well busy banqueting, outside catering & volume production with an eye to detail and presentation Staying up to date with latest culinary trends and create ideas into better and consistent implementations Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace Creating in conjunction with the Chef De Cuisine/Executive Sous Chef of menus, buffets and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant Maintaining good working relationships with colleagues and all other departments Assuming responsibility for increasing departmental sales and profit Minimizing payroll costs by maximizing the productivity and efficient scheduling of employees Able to control food cost and wastage The ideal candidate will hold a recognised qualification in culinary arts and/or have at least 2 years' experience in previous Michelin star experience or min 3 rosette background is essential. We offer exceptional working environment, development opportunities that are beyond everything, work in new kitchens with state of the art equipment as well as competitive rates of pay & benefits. Berkeley Scott is acting as an Employment Agency in relation to this vacancy.
Action Recruitment are now seeking to recruit a Head Chef for a 4-star Hotel in Dublin. The successful candidate must have a positive attitude towards training, developing and motivating Chefs and the kitchen team to deliver exceptional standards. A hands-on approach is required, as is a strong emphasis on driving quality standards. You must have previous experience as Head Chef in a four-star property or similar fine dining restaurant and a third level qualification in culinary arts. You must also have strong people-management, communication and organisation skills and HACCP qualification to management level. Experience with Asian cuisine is an advantage, but not essential. Duties include: · Menu concept design and delivery · Improve service and product quality delivery · Forecast and manage the payroll for the kitchen team on a weekly/monthly basis · Manage and control food costs and menu planning · Set personal and department objectives for direct reports, and to monitor and review these
Action Recruitment presently have a role of Savoury Sous Chef for an iconic venue in Dublin. We are seeking a Sous Chef with passion, drive and commitment to assist in building a dynamic team, with strong knowledge, who can ensure quality standards and revenue goals are met and food and supply costs are controlled. Reporting directly into the Executive Head Chef, you must have experience as (Savoury) Sous Chef in a four or five-star environment. You must have a professional culinary qualification, be flexible, detail driven with the ability to manage recipe yield, food cost and product market value. You must possess a positive professional attitude and have the ability to work with a team and cooperate efficiently with co-workers. Duties include but are not limited to: Assist the Executive Head Chef in planning of food budgets and forecasts for the Savoury Kitchen. Schedule and coordinate the work of Chefs to ensure that food preparation is on time and within budget. Interview, train, supervise, coach, council and discipline all employees in the department in conjunction with HR and Executive Head Chef. Design and develop detailed food specifications in line with menus.
Pastry Chef de Partie, Relais & Chateau. This 66 bedroom Relais Chateau AA 5 Red Star hotel located in an area of outstanding natural beauty on the south west coast of Ireland has a vacancy for a talented Chef de Partie to run the pastry section. The Hotel boasts deluxe en-suite bedrooms with their warm, relaxing ambience, to grand, interconnecting suites that epitomise luxury and comfort , self-catering cottages and a Spa and caters for weddings and pr ivate functions throughout the year. The 2AA Rosette restaurant is the best destination fine dining venue in the area with the accent on seasonal local produce and is pushing for a 3 rd rosette. Everything is made in house from scratch by a team of 12 chefs. Standards throughout are high. The kitchen serves an A La Carte breakfast, light lunches, afternoon tea and dinner. Working closely with the Head Chef you will be expected to manage the pastry section on a daily basis producing exceptional desserts for the A La Carte menu, petit fours, pastries, cakes and fresh bread, including sourdoughs. We are looking for an enthusiastic chef with good pastry experience, up to date with modern cooking techniques, a flexible “can do” attitude and a real passion for
The Job Role Sous Chef to assist with the running of a 60-cover fine dining restaurant within a recently renovated hotel looking for Michelin stars. To support the head chef in leading a team of 10 chefs within a brand-new kitchen. Deputising for the highly talented head chef while he is away from the kitchen The Company An Amazing property in a beautiful setting A privately-owned Hotel with a kitchen lead by a head chef of the highest quality. World renowned for exceptional food & service. The Requirements A strong individual with an exceptional hotel and/or restaurant background. To have worked at Sous Chef level at a minimum of 3AA Rosette standard but ideally within a Michelin star kitchen A Self-starter with a passion for great food who knows what it takes to achieve excellence. A minimum of 6 years within good quality kitchens. Enthusiasm and willingness to progress your career under an established yet likeable head chef. The Package €45’000 per annum Uniform provided Meals on duty The Location Western Ireland Live in accommodation is available (T
Action Recruitment have an exciting vacancy for an experienced Exec Chef for a large luxury resort outside of Dublin with large volumes in C & B and multiple outlets. This resort is very well know within the locality and draws alot of residential business from Dublin. Managing a team in excess of 20 chefs you will be creative, dynamic and have a focused on standards and training. For more details email or call Noel on +353 87 2145990.
Action Recruitment are seeking applications for the position of Assistant Food & Beverage Manager for our client, a 4-star and a 5-star Hotel in Dublin. We are looking for someone who is a very strong supervisor/junior DM with an F&B background, who is ambitious and looking to eventually become a HOD. This role would ultimately be viewed as a route into the F&B Manager role in the future. The ideal candidate will also have Opera experience. If finding out more about this opportunity sounds exciting, please email Karolina for more information.
This modern, progressive hotel company are currently looking for a strong and proven Head or Executive Chef to assist the company Executive Chef Director in developing systems and structure for the growing portfolio. As Area Executive Chef you will be required to be field based & assist in inducting new Head Chefs to the business, teaching company brand standards, opening new properties, & implementing consistent food standards across your area. Reporting into the Executive Chef Director you will be targeted on KPI's and budgets with a big focus on staff retention and training. You will be asked to contribute to menu development and supplier relationships across the group & be ready to support your kitchens at all times. For this role you must have worked in modern, UK based restaurant and hotel kitchens to at least Head Chef level. You must be able to embrace travelling as part of your role, & be prepared for a couple nights a week away from home as part of your role. Along with a competitive package and bonus potential this is a fantastic role for an ambitious Head or Executive Chef to take the next step in their career. With the company continuing to grow and move forward there is plenty of scope for career progression
Executive Head Chef - Iconic Venue Executive Head Chef salary up to £70k plus bonus We are recruiting a Executive Chef for this exciting and creative operation located in one of the most iconic and recognizable venues in London. Aimed at top end of the market, this trend-setting project is looking for an experienced and passionate Executive Head Chef to overview multiple kitchen operations - encompassing both a fine dining Restaurant and an extremely busy events schedule. As well as devising new menus for the Kitchens the Executive Head Chef will oversee the H&S related matters within the Kitchen and manage a large team of Chefs. We are looking for a natural team leader who will recruit, train, develop, and retain the brigade. The ideal Executive Head chef will have a quality Restaurant background and also a track record a handling multiple outlets concurrently. Providing an all day dining experience, we need a Head Chef who is hands-on and highly creative. Applicants must be enthusiastic, professional, and passionate, with exceptional culinary skills and management experience. You will be looking to join a quality driven operation and be looking to grow your name and r
Experienced Chef required to join a Bar & Bistro on the South East coast of SPAIN. Based near Quesada, 30 minutes south of Alicante this stunning high quality bar bistro which is opening in February 2018 is seeking the talents of an experienced Chef to oversee its kitchen. You will be creating fine cuisine with a strong focus on using the freshest seasonal produce and the finest cuts of meat available. As Chef, you will be heavily involved in planning and designing new menus and you will be responsible for maintaining the hygiene and safety standards in the kitchen. This is an excellent opportunity to take your culinary expertise to this great destination and make your mark in this new venture. Qualifications and experience at this level are required and in return you will be offered a competitive salary, a bonus scheme and accommodation.
Working for an established hotel spa resort, you will be using local and fresh produce for 50 covers during the week and around 80 covers at the weekends. You will be responsible for staffing levels and rotas, food costs and menu planning. Working alongside the General Manager to ensure the smooth running of both restaurants. Responsible for two head chefs, supporting and managing both kitchens. You will be working closely with the F&B Manager but not responsible for them. There are around 18 chefs across 2 kitchens, and 7 kitchen porters. One of the restaurants is a 2 rosette restaurant and the spa restaurant is a healthy eating restaurant, incorporating a bar, café, conference, banqueting, and in-room dining etc. Hours – 45 per week Salary – up to £70K
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. What will I be doing? As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards: Lead of the kitchen brigade and ensure ongoing development of Team Members Identify an effective approach to succession planning Create menus that meet and exceed customers' needs and conform to brand standards Ensure the consistent production of high quality food through all hotel food outlets Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members Manage department operations, including budgeting, forecasting, resource planning, and waste management Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from
Haselbury Mill, near Crewkerne in south Somerset, is now acknowledged as the most successful hospitality venue in the south west. 13 Acres of glorious riverside gardens, three quality restaurants, a rustic pub and a magnificent medieval style tithe barn function facility, which hosts approximately 200 functions a year (weddings, anniversaries, birthdays, charity balls) has ensured this venue has grown massively in profile during the nineteen year tenure of the current, highly committed freehold owners. They are eager to both consolidate and expand, wishing to appoint an industry leading Executive Head Chef. He/She will be expected to: Galvanise the existing kitchen brigade of six, well nurtured chefs into a dynamic team helping them to move up to the next stage of development. Exercise strict budgeting control of all purchasing, wastage and controllable labour costs. Maintain and improve all compliance aspects to ensure we continue and expand our excellent relationship with EHO, local authority. Improve and develop our offering, working with local suppliers creating an individualized dining experience with provenance, In return we offer a package in the region of £50,000 per annum, plus substantial performance related bonus. Accommodation is available. Please apply via email with a covering letter, for the attention of Ashley Preece.
Executive Chef - Hotel and European Brasserie - Kent £75k Plus Package Executive Chef- up to 70k Basic salary plus tronc, bonus and company package-Temp accommodation offered There is a high speed rail link into Kent from St Pancras Station that takes 40mins so you don't necessarily need to relocate!! Our client is seeking a stable Executive head chef with current LONDON experience working in quality, high profile and acclaimed European style brasseries. This is a “hands on” position focusing on the food and delivery for the new concept and will suit an Exec or head chef who has previous new openings experience to develop the menu and launch the restaurant working with an existing team of around 15 chefs and based within a stunning hotel They are investing heavily over the next few years and require an Executive chef who can deliver a quality brasserie menu to 2AA rosette standards serving around 100 covers per service Some independent 5 star hotel experience would also be an advantage and able to command the kitchen and communicate to the company stakeholders You must also have full working knowledge of kitchen financials, menu writing and development, Haccp and Cos
As a chef de Partie you will be assisting the head chef and sous chef in all aspects of a busy kitchen working in all sections. This is a great opportunity for a talented and ambitious chef to be part of one of the most popular dining establishments in Bermuda. We use fresh foods and are committed to giving our valuable guests a great dining experience. It is a fast paced kitchen, and demand for professionalism is high. Our success hinges on having strong team players who are motivated and have a passion for cooking. Other requirements include: Nvq 1 & 2 in professional cookery. At least five years experience in a professional kitchen Must be trained in and adhere to strict hygiene practices throughout the kitchen at all times Experience in high volume catering essential. Provide a police certificate indicating a clean record Must be able to travel freely to and from Bermuda with or without a travel visa. Position is for one year and will begin in January/February 2018 Minimum of two work references. Swizzle inn is always striving for excellence. If you feel you have what it takes to be part of a great and increasingly successful team in a renowned local pub in Beautiful Bermuda
Executive Chef - 5* Resort in the Caribbean We currently have a fabulous 5* Resort in the Caribbean looking for an Executive Chef to join their team. Part of a large Resort Group. Fabulous resorts! • Executive Chef • Salary - Approx. – USD $70,000.00 - USD$75,000.00 per year • Housing Allowance – $1500 USD per month • Plus gratuity share • 2 year contract • Flights paid by the company • Assistance with work permit • Start date asap • Taxed at a local rate Experience Required: • 3 – 5 years experience in a 4* / 5* Hotel / Resort or 4* / 5* Cruise Ship as an Executive Chef • You will need to have experience in high level Food Operations – 4* / 5*, high volume operations ie. Cruise ship operations / Resorts etc. • Overseas resort experience in remote tropical climates / resorts • Must have strong management and leadership skills Experience in managing large Kitchen teams and Multi Outlets is required If this really great opportunity is for you and you match the requested work history and background for the role, Please send me your up to date and professional CV. Kindly ensure it has all of your contact details clearly listed with the correct telephone numbers on too! I am here to help should you have any questions and I look forward to supporting your application. Best regards,