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Head Chef

Job Title
Head Chef  

Reporting To
You will report to the Catering Supervisor.  This reporting situation may change as the organisation responds to ongoing change and business requirements.

Purpose of post

The Head Chef oversees and directs all aspects of the culinary operation. 

Main Duties
1. Controls and analyses on an on-going basis:
a. Quality levels of food production and presentation
b. Cleanliness, sanitation, hygiene
2. Responsible for the production, preparation and presentation of all food items, ensuring highest quality and portion control at all times.
3. Makes recommendations with respect to Food and Beverage promotions.
4. Together with the Catering Supervisor and Human Resources to ensure having appropriately trained and motivated Employees available as needed, together with ongoing training and development.
5. Manage all food outlets within the airport to the highest operating standards while achieving the financial budget for the overall Food GP within the Food Outlets.
6. Monitor performance of all Kitchen employees in all phases of service and job functions, ensuring that SOPs are complied with and any deficiencies rectified. 
7. Ensure that all Kitchen Employees are well presented to include uniforms and personal grooming
8. Review the expected daily passenger numbers and plan accordingly
9. To ensure that the airport’s HACCP system is being adhered to and that all employees are familiar with forms and procedures.
10. Ensure that all Kitchen Employees are familiar with all Food outlets and facilities within the airport, and to help promote these areas and any special promotions being offered from time to time.
11. To check on a daily bases food preparation, individual costs, quality, quantity inventories and portion control.
12. To inspect daily all food stores and refrigerated areas under his / her control and suggest, where necessary, correct storage methods to comply with regulations, to avoid spoilage and ensure regular turnover of food items.
13. Observe all legal requirements and follow all fire, health and safety regulations and laws governing airport operations as set out by the IAA.
14. Together with the Catering Supervisor ensure that all Kitchen Reports and activities are completed accurately and on time 
15. Determines the minimum and maximum food par stocks.
16. Assists in planning budgeted operational expenditures to provide operating supplies, services and requirements necessary to meet airport established standards.
17. Provides required tools, equipment and support to all Employees for the smooth execution of service delivery.
18. Communicates fire, emergency and health and safety procedures.
19. Performs related duties and special projects as assigned.
Position Requirements
This position requires an individual who: -
· Has good H.A.C.C.P knowledge with relevant certificates.
· Has the ability to work on own initiative and as part of a focused team.
· Is a self-motivated, self-starter who demonstrates a consistent “can do approach”.
· Is reliable, trustworthy and dedicated to maintaining high quality standards.
· Five (5) years of management experience in a Kitchen.
· Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
· Ability to provide legible written communication to a high standard.
· Familiarity with yield management and cost controls.
· Proven success with employee relations’ skills and ability to implement and maintain standards.
Closing Date for application is Friday 6th October 2017

Apply with CV to hr@irelandwestairport.com
The above list is not exhaustive and we expect to see a demonstration of the jobholder's individuality, innovativeness and use of their particular skills as appropriate.