Magherabuoy Hotel - Head Chef in Coleraine

About Us

Andras Hotels is Northern Ireland’s largest hotel group with nine hotels in Belfast, Coleraine and Portrush, two apartment complexes, a Café Bar and a Health Club and Spa. We are rapidly expanding our portfolio and we are dedicated to promoting tourism and hospitality across the country. We develop our people through our Andras Academy, the industry Wellbeing and Development Promise, and we are proud to be signed up to Green Tourism.

What is the Job

This is a crucial role within a dynamic and fast‑paced environment. The Head Chef is responsible for preparing and presenting food dishes to deliver an excellent guest and member experience while consistently contributing to departmental targets. You’ll also ensure quality, kitchen maintenance, and inventory functions are kept to our high standards – to make sure your kitchen is always running smoothly.

What We Offer

• Health Care Cash Plan
• Diamond membership of Kingsbridge Hospital Group
• Enhanced Pension Scheme
• Enhanced Maternity Pay
• Enhanced Paternity Pay
• Cycle to work
• Recruit a friend scheme
• Employee Appreciation and Social Events
• Employee of the Month Award
• £20 for completion of FLOW training
• Increased Annual leave with service
• Discount at Bodyscape – Employee rate and family and friend rate
• Cyrospa discount rate at Bodyscape
• Communication and advice on Health and Wellbeing
• Andras Academy – Training and Development Programs and progression opportunities within the Andras Hotels Group
• Work for globally renowned Hotel Brands
• Reward Club Incentive Scheme
• Hotel Incentive scheme
• Discount at PureGym

Responsibilities

• Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers.
• Develop your team and improve their performance through coaching and feedback and create performance and development goals for colleagues – recognise good performance.
• Induction, health and safety, security, technical and behavioural staff training.
• Recommend or initiate any HR related actions where needed.
• Drive a great working environment for teams to thrive – connect departments to create a sense of one team.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests.
• Awareness of guest satisfaction scores and the measures put in place to meet department quality targets and objectives.
• Encourage guest feedback to improve guest satisfaction.
• Answer guest questions about dishes and kitchen services.
• Manage and maintain HACCP.
• Meet all health and hygiene requirements.
• Health and Safety management – comply with company procedures and Safety Risk Audits.
• Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen.
• Make sure food and drinks are secure and stored safely – always keep stock replenished to minimise waste.
• Ensure that all kitchen equipment and environment are hygienic and working properly.
• Always follow governmental regulations and company policies and procedures.
• Complete forecasts, plans, and departmental production reports for management.
• Help prepare the hotel’s annual budget and the setting of departmental goals.
• Maintain costing and documentation of all dishes prepared and sold from the kitchen.
• Contribute to kitchen revenue through effective food cost control.
• Responsible for the purchase of goods, ensuring that they meet the required standards.
• Ensure that stock rotation is carried out correctly and documented on a daily basis and taken accurately.
• Ensure that stock levels are accurate at the end of every month.
• Hours of work will include mornings, evenings and weekends. Will include assisting other departments wherever necessary and maintaining good working relationships.

Essential Qualifications

• 2 years’ experience as a Senior Chef de Partie in a restaurant or hotel setting.
• Experience of leading and developing others within a kitchen environment.
• Food Hygiene Certificate.

Desirable Qualifications

• Experience within the Hospitality Industry as a Chef.
• Advanced Food Hygiene Certificate.
• NVQ Level 3 Food Preparation and Cooking.