Job Profile: Sous Chef - Clubhouse and Hugo's Salary: €42k Responsibilities:

1. Kitchen Management:
   • Assist the Executive Chef in planning and organizing kitchen operations for both the Clubhouse and Hugo's, ensuring smooth and efficient workflow.
   • Coordinate with kitchen staff, including chefs de partie, line cooks, and prep cooks, to delegate tasks and responsibilities and maintain high standards of quality and consistency.
   • Oversee mise en place, including ingredient preparation, station setup, and equipment maintenance, to ensure readiness for service.
2. Menu Development:
   • Collaborate with the Executive Chef and management to develop menus for both the Clubhouse and Hugo's, incorporating seasonal ingredients, culinary trends, and guest preferences.
   • Contribute ideas and creativity to menu planning, suggesting new dishes, specials, and presentation techniques to enhance the dining experience at both venues.
   • Conduct tastings and evaluations of menu items, providing feedback and recommendations for improvement.
3. Food Preparation:
   • Supervise food preparation and cooking techniques to ensure dishes meet quality and presentation standards for both the Clubhouse and Hugo's.
   • Monitor cooking times, temperatures, and portion sizes to ensure food safety and optimal taste and texture.
   • Taste and adjust seasoning, flavors, and sauces as needed to achieve desired results and meet guest expectations.
4. Quality Control:
   • Conduct regular inspections of ingredients, equipment, and finished dishes to ensure they meet food safety and sanitation guidelines for both venues.
   • Assist in inventory management, including ordering ingredients, tracking stock levels, and minimizing waste to control costs and maximize profitability.
   • Ensure compliance with health and safety regulations and kitchen policies and procedures for both establishments.
5. Team Leadership:
   • Lead by example, demonstrating professionalism, culinary expertise, and teamwork to inspire and motivate kitchen staff at both the Clubhouse and Hugo's.
   • Provide guidance, feedback, and support to junior chefs and kitchen assistants, helping them develop their skills and grow in their roles.
   • Foster a positive and collaborative work environment that encourages creativity, communication, and professional growth across both kitchens.

Job Profile: Senior Chef de Partie Responsibilities:

1. Station Management:
   • Manage a specific section of the kitchen, overseeing the preparation, cooking, and presentation of dishes to ensure consistency and quality.
   • Coordinate with other chefs and kitchen staff to organize workflow, prioritize tasks, and ensure timely delivery of orders during service.
   • Train and mentor junior chefs, providing guidance, feedback, and support to help them develop their skills and knowledge.
2. Menu Development:
   • Collaborate with the sous chef or head chef to develop and refine menu items, incorporating seasonal ingredients, culinary trends, and guest preferences.
   • Contribute ideas and creativity to menu planning, suggesting new dishes, specials, and presentation techniques to enhance the dining experience.
   • Conduct tastings and evaluations of new menu items, providing feedback and recommendations for improvement.
3. Quality Control:
   • Monitor food preparation and cooking techniques to ensure dishes meet quality and presentation standards, making adjustments as needed to achieve desired results.
   • Conduct regular inspections of ingredients, equipment, and finished dishes to ensure they meet food safety and sanitation guidelines.
   • Assist in inventory management, including ordering ingredients, tracking stock levels, and minimizing waste to control costs.
4. Team Leadership:
   • Lead by example, demonstrating professionalism, culinary expertise, and teamwork to inspire and motivate kitchen staff.
   • Delegate tasks and responsibilities to junior chefs and kitchen assistants, ensuring they understand their roles and expectations.
   • Foster a positive and collaborative work environment that encourages creativity, communication, and professional growth.
5. Kitchen Operations:
   • Assist in the day-to-day operation of the kitchen, including opening and closing procedures, staffing assignments, and equipment maintenance.
   • Collaborate with the sous chef or head chef to implement kitchen policies, procedures, and standards to ensure efficient and effective operations.
   • Handle any issues or concerns that arise during service, resolving them promptly and effectively to minimize disruption and maintain guest satisfaction.

Job Profile: Chef de Partie Responsibilities:

1. Station Management:
   • Manage a specific section of the kitchen, such as sauces, meats, or desserts, ensuring all dishes are prepared according to recipes and standards.
   • Coordinate with other chefs and kitchen staff to organize workflow and ensure timely delivery of orders during service.
   • Oversee mise en place, including ingredient preparation, portioning, and stocking, to maintain efficiency and readiness during service.
2. Food Preparation:
   • Prepare and cook dishes according to established recipes, techniques, and quality standards, maintaining consistency in flavor, texture, and presentation.
   • Monitor cooking times and temperatures to ensure food safety and optimal taste and texture.
   • Taste and adjust seasoning, flavorings, and sauces as needed to achieve desired results and meet guest expectations.
3. Quality Control:
   • Conduct regular inspections of ingredients, equipment, and finished dishes to ensure they meet quality and sanitation standards.
   • Assist in inventory management, including ordering ingredients, rotating stock, and minimizing waste to control costs.
   • Collaborate with the sous chef or head chef to develop and refine recipes, menu items, and plating presentations.
4. Team Collaboration:
   • Work closely with other chefs, kitchen staff, and servers to coordinate orders, expedite service, and maintain a smooth and efficient operation.
   • Communicate effectively with team members to share information, provide support, and address any issues or concerns that arise during service.
   • Assist in training and mentoring junior cooks and kitchen assistants, sharing knowledge and techniques to help them develop their skills.
5. Cleanliness and Organization:
   • Maintain cleanliness and organization in the kitchen, including workstations, equipment, and storage areas, following food safety and sanitation guidelines.
   • Assist in deep cleaning tasks, equipment maintenance, and kitchen organization projects as needed to ensure a safe and efficient work environment.
   • Adhere to safety protocols and procedures, including proper handling of knives, hot surfaces, and hazardous materials, to prevent accidents and injuries.

Job Profile: Sous Chef Responsibilities:

1. Kitchen Leadership:
   • Assist the head chef in planning and organizing kitchen operations, including food preparation, cooking, and plating.
   • Supervise and coordinate the activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
   • Lead by example, demonstrating culinary skills, professionalism, and teamwork to inspire and motivate the team.
2. Food Preparation:
   • Participate in menu development, contributing ideas for new dishes, specials, and seasonal menus.
   • Oversee food preparation, ensuring that recipes and culinary techniques are followed accurately to maintain quality and consistency.
   • Monitor food presentation and portion sizes to ensure they meet the restaurant's standards and guest expectations.
3. Quality Control:
   • Conduct regular inspections of food storage areas, refrigerators, and equipment to ensure compliance with food safety and sanitation standards.
   • Taste and evaluate dishes to identify any issues with seasoning, flavor, or presentation, and take corrective action as needed.
   • Collaborate with the head chef to address feedback from guests and make improvements to menu offerings and kitchen operations.
4. Staff Training and Development:
   • Train and mentor kitchen staff on culinary techniques, safety procedures, and kitchen protocols to enhance skills and performance.
   • Provide constructive feedback and coaching to help staff members improve their culinary skills and meet performance expectations.
   • Foster a positive and collaborative work environment that encourages teamwork, creativity, and professional growth.
5. Kitchen Administration:
   • Assist in inventory management, including ordering ingredients, monitoring stock levels, and minimizing waste to control costs.
   • Maintain accurate records of food production, inventory, and kitchen operations, using kitchen management software or spreadsheets.
   • Collaborate with the head chef to develop and update standard operating procedures, recipes, and kitchen policies as needed.

Job Profile: Head Chef Responsibilities:

1. Menu Development:
   • Create innovative and appealing menus that showcase seasonal ingredients, culinary trends, and the restaurant's concept.
   • Design dishes that balance flavors, textures, and presentation to create memorable dining experiences.
   • Collaborate with management and culinary team to ensure menu offerings meet guest preferences and business objectives.
2. Kitchen Management:
   • Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure smooth operations and efficient workflow.
   • Delegate tasks, set priorities, and provide guidance to ensure consistency and quality in food preparation and presentation.
   • Manage inventory, including ordering ingredients, monitoring stock levels, and minimizing waste to maximize profitability.
3. Quality Control:
   • Maintain high standards of food quality, freshness, and safety through proper handling, storage, and cooking techniques.
   • Conduct regular inspections of food preparation areas and equipment to ensure compliance with health and safety regulations.
   • Taste and evaluate dishes to ensure they meet flavor profiles and presentation standards before they are served to guests.
4. Staff Training and Development:
   • Train and mentor kitchen staff on culinary techniques, recipes, and kitchen procedures to enhance skills and performance.
   • Foster a positive and collaborative work environment that encourages creativity, teamwork, and professional growth.
   • Provide feedback and coaching to help staff members improve their culinary skills and reach their full potential.
5. Budgeting and Cost Control:
   • Develop and manage kitchen budgets, including food costs, labor expenses, and overheads, to achieve financial targets.
   • Monitor food and labor costs, analyze financial reports, and implement cost-saving measures without compromising quality.
   • Negotiate with suppliers and vendors to secure favorable pricing and terms for ingredients and kitchen equipment.

Job Profile: Bar Staff Location: Galway, Kilkenny, Cork Responsibilities:

1. Beverage Preparation:
   • Mix and serve a variety of alcoholic and non-alcoholic beverages, including cocktails, beers, wines, and soft drinks.
   • Follow recipes and standard procedures to ensure consistency and quality in every drink.
   • Garnish drinks creatively and present them attractively to enhance the overall experience.
2. Customer Engagement:
   • Welcome guests with a friendly behaviour, engaging them in conversation and making them feel at home.
   • Offer recommendations on drink selections and provide information about specials or promotions.
   • Anticipate guests' needs and preferences, providing attentive service and personalized recommendations.
3. Bar Operations:
   • Maintain cleanliness and organization behind the bar, including bar tops, glassware, and equipment.
   • Monitor inventory levels and restock supplies as needed, ensuring a well-stocked bar at all times.
   • Handle cash, credit card payments, and transactions accurately and securely, using a point-of-sale system.
4. Safety and Compliance:
   • Adhere to responsible alcohol service guidelines, including checking IDs and refusing service to intoxicated patrons.
   • Ensure compliance with health and safety regulations, including proper sanitation and hygiene practices.
   • Respond promptly and effectively to any incidents or emergencies that arise in the bar area.
5. Entertainment and Atmosphere:
   • Create a vibrant and welcoming atmosphere for guests, contributing to the overall ambiance of the establishment.
   • Participate in promotional events, theme nights, and entertainment activities to enhance the guest experience.
   • Engage patrons with games, trivia, or live music performances to keep them entertained and coming back for more.

Skills and Qualifications:

Skills	Qualifications
Bartending skills	Previous experience in bartending or hospitality
Customer service skills	Knowledge of cocktails, beers, wines, and spirits
Mixology creativity	Familiarity with point-of-sale systems and cash handling
Communication	Certification in responsible alcohol service (preferred)
Adaptability	High school diploma or equivalent

Working Conditions:

• Variable hours, including evenings, weekends, and holidays, to accommodate bar service hours.
• Fast-paced environment with high levels of guest interaction and multitasking.
• Requires standing for extended periods and lifting bottles, glassware, and other bar supplies.

Job Profile: Food and Beverage Staff Location: Galway, Kilkenny, Cork Responsibilities:

1. Customer Service:
   • Greet guests warmly, escort them to their tables, and provide menus.
   • Take orders accurately and promptly, catering to guests' preferences and dietary requirements.
   • Anticipate guests' needs and provide attentive service throughout their dining experience.
2. Food and Beverage Preparation:
   • Collaborate with kitchen and bar staff to ensure orders are prepared and served correctly.
   • Plate dishes attractively and garnish beverages with flair to enhance presentation.
   • Monitor food and beverage quality and alert management to any issues or concerns.
3. Upselling and Recommending:
   • Upsell menu items, specials, and promotions to increase revenue and enhance the guest experience.
   • Make recommendations based on guests' preferences and menu offerings, guiding them to make satisfying choices.
   • Suggest wine pairings or specialty cocktails to complement guests' meals and elevate their dining experience.
4. Cleanliness and Organization:
   • Maintain cleanliness and tidiness in dining areas, including tables, chairs, and service stations.
   • Set up tables with proper tableware, glassware, and condiments before guests arrive.
   • Assist with clearing tables, resetting them for the next guests, and cleaning up after service.
5. Cash Handling and Transactions:
   • Handle cash, credit card payments, and electronic transactions accurately and securely.
   • Process orders and payments through the point-of-sale system and reconcile cash drawers at the end of shifts.
   • Provide guests with itemized bills and receipts and address any billing inquiries or discrepancies.

Skills and Qualifications:

Skills	Qualifications
Excellent communication	High school diploma or equivalent
Customer service skills	Previous experience in food and beverage service
Teamwork	Knowledge of food and beverage menus and offerings
Attention to detail	Ability to multitask in a fast-paced environment
Positive attitude	Food safety certification  preferred

Working Conditions:

• Variable hours, including evenings, weekends, and holidays, to accommodate dining service hours.
• Fast-paced environment with high levels of guest interaction and multitasking.
• Requires standing for extended periods and lifting trays, plates, and glassware.

Job Profile: Relief and Permanent Chefs in Galway Location: Galway, Kilkenny, Cork Responsibilities:

1. Food Preparation:
   • Prepare and cook a variety of dishes, following recipes and culinary techniques.
   • Ensure food quality, freshness, and presentation meet high standards.
   • Adhere to food safety and sanitation guidelines to maintain a clean and safe kitchen environment.
2. Menu Planning:
   • Collaborate with restaurant or hotel management to develop menus that appeal to guests' preferences and dietary requirements.
   • Create innovative dishes and specials to showcase local ingredients and culinary creativity.
   • Monitor food costs and portion sizes to maximize profitability without compromising quality.
3. Team Collaboration:
   • Work closely with kitchen staff to coordinate food production and ensure timely service.
   • Provide guidance and training to junior chefs and kitchen assistants.
   • Foster a positive and collaborative work environment where teamwork and creativity thrive.
4. Inventory Management:
   • Monitor inventory levels and order ingredients and supplies as needed.
   • Minimize food waste by using ingredients efficiently and repurposing leftovers when possible.
   • Conduct regular inventory audits to track usage and identify opportunities for cost savings.
5. Customer Satisfaction:
   • Interact with customers to understand their preferences and accommodate special requests or dietary restrictions.
   • Respond promptly and courteously to customer feedback and complaints, striving to exceed expectations.
   • Maintain a friendly and professional behaviour to enhance the dining experience for guests.

Skills and Qualifications:

Skills	Qualifications
Culinary creativity	Culinary degree or relevant culinary qualifications
Time management	Previous experience in a professional kitchen environment
Attention to detail	Familiarity with kitchen equipment and cooking techniques
Teamwork	Food safety certification (e.g., HACCP)
Adaptability	Strong communication skills

Working Conditions:

• Variable hours, including evenings, weekends, and holidays, depending on the demands of the restaurant or hotel.
• Fast-paced environment with high-pressure situations during peak dining hours.
• Requires standing for extended periods and lifting heavy pots, pans, and other kitchen equipment.

Job Profile: HR Manager (Hotel) Salary: (€55 - €60K) Responsibilities:

1. Recruitment and Selection:
   • Develop recruitment strategies to attract top talent for various positions within the hotel.
   • Coordinate job postings, screen resumes, and conduct interviews to identify qualified candidates.
   • Facilitate the onboarding process for new hires, including orientation, training, and paperwork.
2. Training and Development:
   • Identify training needs and develop programs to enhance employee skills and performance.
   • Coordinate training sessions on topics such as customer service, safety, and leadership development.
   • Monitor training effectiveness and adjust programs as needed to meet organizational goals.
3. Employee Relations:
   • Serve as a trusted advisor to employees, addressing concerns and resolving conflicts in a fair and timely manner.
   • Administer employee benefits, including health insurance, retirement plans, and paid time off.
   • Ensure compliance with employment laws and regulations, updating policies and procedures as needed.
4. Performance Management:
   • Implement performance appraisal systems to evaluate employee performance and provide feedback.
   • Develop performance improvement plans for underperforming employees and coach managers on performance management techniques.
   • Recognize and reward employees for their contributions and achievements.
5. HR Administration:
   • Maintain accurate employee records, including personnel files, attendance records, and performance evaluations.
   • Process payroll, manage employee benefits enrollment, and oversee HR-related paperwork.
   • Prepare reports on HR metrics, such as turnover rates, staffing levels, and training hours.

Skills and Qualifications:  

Skills	Qualifications
Strong leadership skills	Bachelor's degree in human resources, business administration, or related field
Excellent communication	Previous experience in HR management, preferably in the hospitality industry
Problem-solving abilities	Knowledge of employment laws and regulations
Strategic thinking	HR certification preferred

Job Profile: Head Receptionist (Hotel) Salary: (€31 - €34K) Responsibilities:

1. Team Leadership:
   • Supervise and motivate front desk staff to provide outstanding customer service.
   • Delegate tasks, set priorities, and ensure smooth workflow during busy periods.
   • Conduct regular meetings to communicate goals, policies, and updates to the team.
2. Guest Relations:
   • Welcome guests with warmth and sincerity, addressing their needs and preferences.
   • Handle check-ins, check-outs, and reservations promptly and accurately.
   • Resolve guest complaints and concerns with empathy and professionalism.
3. Training and Development:
   • Train new staff members on hotel procedures, customer service standards, and software systems.
   • Provide ongoing coaching and feedback to enhance performance and job satisfaction.
   • Identify training needs and coordinate training sessions to improve team skills.
4. Administrative Duties:
   • Maintain front desk operations, including scheduling, inventory management, and record-keeping.
   • Oversee cash handling procedures, reconcile daily transactions, and prepare reports as needed.
   • Collaborate with other departments to coordinate guest services and special requests.
5. Quality Assurance:
   • Monitor the quality of guest services and address any issues or deficiencies proactively.
   • Conduct regular inspections of front desk areas to ensure cleanliness, organization, and compliance with standards.
   • Implement initiatives to enhance guest satisfaction and loyalty, such as loyalty programs or personalized amenities.

Skills and Qualifications:

Skills	Qualifications
Strong leadership skills	Previous experience in hotel reception or similar role
Excellent communication	Bachelor's degree in hospitality management or related field (preferred)
Customer service skills	Proficiency in hotel management software
Problem-solving abilities	Ability to multitask and prioritize tasks effectively
Attention to detail	Knowledge of multiple languages (desirable)

Working Conditions:

• Full-time position with flexible hours, including evenings, weekends, and holidays.
• Fast-paced environment with frequent guest interactions and occasional stressful situations.
• Requires standing for extended periods and occasional lifting or bending.

Job Profile: Reception Manager (Hotel) Salary: (€34 - €37.5K) Responsibilities:

1. Guest Services:
   • Greet guests upon arrival and assist with check-ins and check-outs.
   • Handle reservations, inquiries, and special requests with professionalism and courtesy.
   • Ensure guest satisfaction by promptly addressing any issues or concerns.
2. Staff Supervision:
   • Train, schedule, and supervise front desk personnel to deliver exceptional service.
   • Conduct performance evaluations and provide constructive feedback for improvement.
   • Foster a positive work environment that promotes teamwork and accountability.
3. Administrative Duties:
   • Maintain accurate records of room inventory, guest accounts, and transactions.
   • Process payments, invoices, and cash handling in compliance with hotel policies.
   • Prepare reports on occupancy rates, revenue, and guest feedback for management review.
4. Problem Solving:
   • Handle guest complaints and resolve conflicts in a timely and professional manner.
   • Anticipate and address operational issues to prevent service disruptions.
   • Collaborate with other departments to ensure seamless guest experiences.
5. Quality Assurance:
   • Conduct regular inspections of guest rooms and public areas to ensure cleanliness and maintenance standards are met.
   • Monitor guest feedback and implement improvements to enhance service quality.
   • Stay updated on industry trends and best practices to maintain a competitive edge.

Skills and Qualifications:

Skills	Qualifications
Excellent communication	Bachelor's degree in hospitality management preferred
Customer service skills	Previous experience in hotel reception or similar role
Leadership abilities	Proficiency in hotel management software
Problem-solving skills	Strong organizational and multitasking skills
Attention to detail	Fluent in multiple languages (desirable)

Working Conditions:

• Full-time position with flexible hours, including evenings, weekends, and holidays.
• Fast-paced environment with high guest interaction and occasional stressful situations.
• Requires standing for extended periods and occasional lifting or bending.

Job Profile: Duty Manager (Hotel) Salary: (€32 - €35K) Responsibilities:

1. Guest Relations:
   • Greet guests with a smile, answer their questions, and solve any issues they may have.
   • Handle guest complaints tactfully and find solutions to make them happy.
   • Ensure guests have a comfortable and enjoyable stay.
2. Team Coordination:
   • Supervise and support the front desk staff, housekeeping, and other hotel employees.
   • Schedule shifts and tasks to ensure smooth operations.
   • Provide guidance and training to new staff members.
3. Facility Management:
   • Oversee the cleanliness and maintenance of the hotel premises.
   • Coordinate with maintenance staff for repairs and improvements.
   • Ensure all facilities, such as elevators, HVAC systems, and public areas, are in working order.
4. Safety and Security:
   • Implement safety protocols to protect guests and employees.
   • Monitor CCTV cameras and respond promptly to any security concerns.
   • Conduct regular inspections to identify and address potential safety hazards.
5. Administrative Tasks:
   • Handle check-ins, check-outs, and reservations efficiently.
   • Maintain accurate records of guest information and transactions.
   • Prepare reports on occupancy rates, revenue, and other relevant data.
6. Emergency Response:
   • Act swiftly and calmly in emergencies, such as fires, medical incidents, or severe weather.
   • Coordinate with emergency services and assist guests in evacuations if necessary.

Skills and Qualifications:

Skills	Qualifications
Excellent communication	High school diploma or equivalent
Leadership abilities	Previous experience in hospitality preferred
Problem-solving skills	Customer service training
Organization	Knowledge of hotel management software
Flexibility	First aid and CPR certification

POSITION: HEAD CHEF ( Private nursing home ) 8.30 to 5.30pm The ideal candidate will have a minimum of 2 years’ experience working as a chef in a similar organisation and has a full understanding of EHO, HACCP and The Health Act 2007 Regulations as they effect the catering department. PURPOSE OF POSITION: • To promote through high standards of work, an environment that focuses on and manages the nutritional requirements of the nursing home. • To ensure that everything we do reflects the privacy, dignity and respect of our residents and underpins all the basic values that contribute to an excellent quality of life. • To ensure that all areas of the kitchen & associated store rooms are kept in a safe and fit for purpose manner. • To ensure full compliance with the company internal audit and the Inspection team. • To maintain the kitchen areas in excellent condition on a year-round basis. • To maintain the dining areas on a year-round basis in a condition that allows them to serve as an amenity for our residents. • To liaise with all suppliers and providers and to ensure good value and service and quality of goods. • To be responsible for managing the kitchen budget and ensuring the highest quality of food stuffs is obtained for our Residents. • To participate in Resident feedback meetings to further Resident involvement in their home. • To promote healthy food options for Residents and staff. • To manage and prepare all modified dietary needs for our Residents in a thoughtful and attractive way to ensure accepted by Residents. RESPONSIBLE TO: Person in Charge & RPR PRINCIPAL DUTIES AND RESPONSIBILITIES: • To plan, prepare and cook meals as directed by the PIC in accordance with the needs and requirements of the residents. • To promote an environment that focuses on and manages the nutritional needs of the residents as well as providing food that delights the residents and meets their expectations. • To ensure the catering department meets all the various regulatory obligations and our own standards and policies. • To maintain the catering department and all its associated areas, in a pristine and hygienic manner and to ensure a tidy, warm, inviting and beautifully set dining room such as to enhance the dining experience for all residents including those not eating in the main dining rooms. • To manage the kitchen staff in a reasonable and respectful manner to ensure that all the necessary tasks of the department are met in a timely and efficient way. • To address errors and / or poor practice within the department in a timely manner – striving always to maintain and develop professional skills and work outcomes. • To ensure excellence in the presentation of food to enhance the dining experience as well as to promote excellent health and nutrition. • To ensure a well-stocked kitchen while being economic with resources so as to provide excellent quality food while staying within the agreed budgets. • To ensure that a ‘home-like’ environment and atmosphere is maintained where the resident is seen as the central figure in all decision making, ensuring that their right to individuality, privacy, dignity, independence and choice is maintained at all times. • To participate in announced/unannounced visits from the management team and HIQA Inspectors, HSA, environment health, fire authority. Key Competencies Quality Service • Adopts a Person-Centred approach and supports residents with dignity, care, and respect. • Understands, demonstrates, and respects the rights of all residents and families. • Checks all work thoroughly to ensure it is completed to a high standard and learns from mistakes. • Always complies with organisational policies and procedures. Pre-empts the needs of the resident whilst always respecting their independence and right to choose. Initiative & Innovation • Generates new ideas that have a positive impact on residents and the service. • Shows enthusiasm for trying new or alternative ways of working. • Explores a range of options and trying new ideas whilst keeping an open mind. • Demonstrates a proactive, motivated, can-do attitude. Team & Collaborative Working • Contributes consistently and positively to team activities. • Is accepting of diverse values and beliefs. • Willing to help others, take on different tasks/roles accordingly to meet the needs of the team. • Expresses view and opinions in a professional manner and in the appropriate environment (i.e., team meetings) • Is responsive to the needs of team members and demonstrates empathy. • Balances listening to other ideas with sharing own thoughts. • Cognisant of the impact of behaviour to others. • Has the knowledge to identify and personally manage own workplace disagreements at an early stage and know when to seek support from Management. Communication & Interpersonal Skills • Communicates openly and honestly. • Shows tact and sensitivity when dealing with delicate or sensitive issues. • Demonstrates patience when dealing with others. • Draws on a variety of communication methods to fit the situation or persons cognitive/hearing abilities. • Communicates effectively in English language, written and spoken, as appropriate to the job requirements. • Demonstrates positive body language. Problem Solving & Decision Making • Makes timely, intuitive decisions to achieve successful outcome. • Identifies and uses appropriate sources of information when making decisions. • Demonstrates common sense when dealing with everyday issues that arise. • Knows when to ask for help and guidance from Management or colleagues This job description is intended to give the post holder an appreciation of the role envisaged for the Head Chef and the range of duties. Given the nature of the work involved, it must be stressed that maximum flexibility is required to work in the nursing home environment e.g., changes in duty/rotation of shifts etc. It does not attempt to detail every activity. Specific tasks and objectives will be agreed with the post holder periodically by the Person in Charge Please sign to confirm that you understand this role and that you accept it as described.

We're hiring for full-time positions at a 5-star hotel:

• Senior Pastry Sous Chef: 40k salary

• Junior Sous Chef: 41k salary

• Senior Chef de Partie: 34k salary

• Demi Chef: 14-15ph wage

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