Head Chef: Conference & Banqueting Leader

Dalata Hotel Group; Dublin; On-site; EUR 55,000 - 75,000; Full time

Benefits offered by this job

Free employee meals

50% Off F&B in all properties

Employee room rate €60 on Dalata owned

30% Off Friends & Family rate

Extra annual leave day per year (max 5

Employee Assistance Programme

Cycle to Work/Transport Schemes

Pension access

Dalata Academy development programmes

Staff events and charity involvement

Performance-related bonus

Job summary

Dalata Hotel Group is seeking an experienced Head Chef for the Conference & Banqueting division at Clayton Hotel Burlington Road. You will own and elevate kitchen operations, shaping team culture and delivering outstanding performance across events and dining offerings.

You will lead culinary staff, drive menu strategy, manage food purchasing and budgets, and contribute to hotel strategy with a focus on quality and growth within a supportive, innovative environment.

Qualifications

• Experience as a Junior Sous or Sous Chef in hotels or similar.
• Experience in Conference and Banqueting is essential.
• Unrelenting focus on quality.
• People leadership and development experience.
• Strong communicator and comfortable contributing to hotel strategy.
• Ability to build relationships and influence across all levels of the business.

Responsibilities

• Lead kitchen operations for the Conference and Banqueting Department.
• Implement and personalise menu strategies.
• Lead and develop our culinary staff.
• Manage purchasing and delivery of food.
• Play a key role in the success of conference and events offerings.
• Manage the kitchen budget to achieve targets.

Skills

Sous Chef experience

Conference & Banqueting

Quality focus

People leadership

Strategic communicator

Relationship building

Education

Culinary arts degree (optional)

Job description

Dalata Hotel Group is seeking an experienced Head Chef for the Conference & Banqueting division at Clayton Hotel Burlington Road. You will own and elevate kitchen operations, shaping team culture and delivering outstanding performance across events and dining offerings.

You will lead culinary staff, drive menu strategy, manage food purchasing and budgets, and contribute to hotel strategy with a focus on quality and growth within a supportive, innovative environment.