Executive Head Chef

The Killarney Plaza Hotel is seeking an exceptional Executive Head Chef to lead and inspire the culinary team across multiple kitchens in our prestigious four-star property. The successful candidate will bring unparalleled creativity, a passion for excellence, and a proven ability to foster talent and innovation within a collaborative environment. The Killarney Plaza Hotel has 198 bedrooms and a banqueting suite, The Tanyard Restaurant and Café Du Parc. Key ResponsibilitiesCulinary Leadership and CreativityDevelop and execute innovative menus that reflect the hotel’s brand and cater to diverse guest preferences.Monitor global culinary trends and introduce creative concepts that elevate the dining experience.Oversee menu engineering to balance creativity with cost efficiency.Team Development and ManagementLead, mentor, and inspire a diverse team of chefs and kitchen staff to achieve culinary excellence.Identify and nurture talent through training, performance reviews, and growth opportunities.Create a culture of collaboration, respect, and continuous improvement.Operational ExcellenceOversee operations of multiple kitchens, ensuring smooth workflows, adherence to health and safety standards, and consistent quality.Develop and manage budgets, including food costs, labour expenses, and kitchen supplies.Monitor systems for inventory control, waste reduction, and sustainability.Guest ExperienceEngage with guests to understand their preferences and ensure exceptional dining experiences.Maintain high standards of presentation, flavour, and service constituency in every dish.Collaboration with ManagementWork closely with the General Manager and senior and Food & Beverage team to align culinary operations with the hotel’s overall vision and goals.Participate in marketing efforts, including menu promotions, special events, and collaborations. QualificationsProven experience as an Executive Chef or similar leadership role in a four-star or higher hospitality environment.Strong background in leading multiple kitchen operations, including fine dining, casual dining, and banquet services.Expertise in menu creation, food costing, and kitchen management.Demonstrated ability to mentor and develop high-performing teams.A track record of fostering innovation and adapting to industry trends.Culinary degree or equivalent professional training.Exceptional communication, organizational, and leadership skills.Commitment to sustainability and best practices in food production. Key CompetenciesCreativity: Ability to innovate and craft memorable culinary experiences.Leadership: Inspires and motivates teams to achieve shared goals.Operational Acumen: Strong understanding of kitchen operations, budgeting, and cost control.Guest Focus: Dedicated to delivering exceptional service and guest satisfaction.Adaptability: Thrives in a dynamic environment, handling multiple priorities with grace.