Marcus, Tapestry Collection Hilton - Head Chef

Overview

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 expanding our portfolio and promoting tourism and hospitality across the country. We develop our people through the Andras Academy and the industry Wellbeing and Development Promise, and we are signed up to Green Tourism.

39-41 Main Street

As the Head Chef you will lead the kitchen team in curating a diverse menu featuring Pan Asian cuisine alongside local breakfast and other regional dishes. You will oversee all aspects of kitchen operations, including menu development, staff training, inventory management, and maintaining high standards of food quality and safety. Your role is pivotal in ensuring exceptional culinary experiences for guests while upholding the hotel’s reputation.

40 Hours

• Discounted Hotel Rates across thousands of hotels worldwide for employees and for family and friends
• 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
• Discount at Puregym
• Communication and advice on Health and Wellbeing
• Andras Academy – Training and Development Programmes and progression opportunities within the Andras Hotels Group
• Work for globally renowned Hotel Brands
• Reward Club Incentive Scheme
• Hotel Incentive scheme
• Employee Assistance Programme (EAP) & Wellbeing App
• Perks & Discounts – access to perks and discounts on travels, shopping and much more

• Manage day-to-day staffing needs, plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to improve team member performance
• Educate and train team members in compliance with local laws and health & safety regulations. Ensure staff are properly trained and have the tools and equipment to carry out job duties safely
• Ensure your team are properly trained on systems, security, service and quality standards
• Recommend, initiate and manage any HR actions where needed

• Prepare forecasts, reports, and budgets to support effective management decision-making
• Contribute to the annual budgeting process and establish departmental goals
• Document dish costing and sales to monitor financial performance and inform strategic decisions

• Create menu recipes and train all chefs to have consistent food quality and presentation
• During service go out in Restaurant and interact with guests
• Solicit guest feedback to enhance satisfaction and promptly address inquiries regarding dishes and kitchen services
• Assist the Food and Beverage Manager and General Manager in event planning to elevate guest experiences

• Maintain kitchen standards to deliver exceptional guest experiences and stay abreast of industry trends for innovation
• Ensure food and beverage security and minimize waste through diligent stock management
• Uphold hygiene standards and regulatory compliance for kitchen equipment and environment
• Adhere to Company and Hilton Brand sustainability initiatives

• Manage kitchen team
• Hours or work will include mornings, evenings and weekends
• Act as Duty Manager when required

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
We are an Equal Opportunities employer and welcome applications from everyone. We are happy to discuss any reasonable adjustments that candidates may need during the recruitment process. Please contact us to discuss this further.