Head Chef: Conference & Banqueting Leader + Growth

Dalata Hotel Group plc; Leinster; On-site; EUR 60,000 - 85,000; Full time

Benefits offered by this job

Free employee meals on duty

50% Off F&B in all properties

Employee rate on rooms for all Dalata

30% Off Friends & Family rate

Extra annual leave day for every year

Employee Assistance Programme

Cycle to Work Scheme/Transport Schemes

Pension access

Dalata Academy development

Staff appreciation & team events

Performance-related bonus plan

Job summary

Dalata Hotel Group plc seeks a Head Chef for the Conference & Banqueting team to own kitchen operations, drive menu strategy, and lead a talented culinary team. You will oversee purchasing, event support, and budget targets to deliver exceptional hospitality experiences.

You bring experience as a Sous or Junior Sous Chef in hotels, with a focus on quality and team development, and you will contribute to the overall hotel strategy with strong leadership and communication skills.

Qualifications

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

Responsibilities

• Lead kitchen operations for the Conference and Banqueting Department.
• Implement and individualise menu strategies.
• Lead and develop our skilled and ambitious culinary staff.
• Manage the purchasing & delivery of food.
• Play an important role in the success of our conference and events offering.
• Manage the kitchen budget to achieve set targets.

Skills

People leadership

Communication

Team development

Strategic thinking

Stakeholder management

Education

Culinary arts qualification

Job description

Dalata Hotel Group plc seeks a Head Chef for the Conference & Banqueting team to own kitchen operations, drive menu strategy, and lead a talented culinary team. You will oversee purchasing, event support, and budget targets to deliver exceptional hospitality experiences.

You bring experience as a Sous or Junior Sous Chef in hotels, with a focus on quality and team development, and you will contribute to the overall hotel strategy with strong leadership and communication skills.