Description
non-conformance
hseq management
food production
client relations
team communication
kitchen operations
An Executive Head Chef who can lead, organize, and control all aspects of the kitchen operation, produce meals within budgetary guidelines and to comply with the client, company, and statutory regulations.
- Manage non-conformances and complaints and record centrally.
- Attend meetings, courses and training sessions as may be necessary from time to time
- Cascade relevant HSEQ information to your direct reports and front-line employees.
- Ensure the production of food is to the highest quality and service standards using current trends in cooking techniques and new commodities
- Implement any on the job training required to improve the operation
- Support the implementation, operation and continuous improvement of our HSEQ Management Systems at site level.
- Effectively communicate with all the team on a regular basis, including daily preservice briefings and weekly management team meetings.
- Actively build good client relationships and maintain the profitability of the contract
- Relieve and assist in other areas within the unit or other establishments.
- Complete tasks in accordance with company HSEQ procedures and work instructions.
Requirements
ms office
food safety
iso
culinary
executive chef
team leadership
Experienced in leading a kitchen operation in similar role (senior chef)
Minimum 2 years’ experience as Executive or Head Chef
Culinary Training, Previous catering experience, proven track record.
A culinary professional with a passion for food, strong health and safety mindset, strategic planning capabilities, strong financial acumen and an ability to lead and develop a large team, are all essential for this role.
ISS are looking for an experienced Executive Head Chef to lead our culinary team at a catering site in South Dublin. The successful candidate will be responsible for all aspects of the workplace dining programme at a large client facility that is home to circa 1200 employees. This role will require a strong culinary professional with the ability to lead the team through a period of growth at this constantly evolving client site.
- Experience in multi-location catering sites and menu and allergen management systems is plus
- Financially astute and understand the cost and income streams in the kitchen
- Proficient in MS Package: Word, Excel, Outlook, etc
- Have a working knowledge of Food Safety regulation and standards
- Comfortable in managing and developing a team
- Read, understand and work in accordance with the company’s HSEQ Policies.
- Understand how ISO fits into daily business operations.
- Food focused and up to date with the market and new trends
Benefits
Great food experiences make people happy and healthy. At ISS our approach to Managing our clients catering and hospitality services is to understand their needs and aspiration and create a bespoke offer that delivers a destination that provides exceptional food and beverages in a warm relaxing and inviting setting, the complete Dining Experience
Pay: €50,000.00 - €60,000.00 per year
Total Hours Per Week: 40 hours, Predominantly Monday-Friday (7 am -3 pm) Day time but some flexibility is required based on business needs
- Growth opportunities within the company
- Free meals
- On the Job training and educational assistance provided
- On-site parking
- Excellent rate of pay
- Bike to work scheme
- Christmas Bonus
- Company Uniforms
- Inclusive and diverse working environment
- Onsite Gym access
Training + Development
Information not given or found
