Inn Centre - Head Chef

Holiday Inn Belfast City Centre - Head Chef 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. 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.

As Head Chef you’ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You’ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.

• Discounted Hotel Rates across '000's 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
• 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

• 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
• Recommend or initiate any HR elated actions where needed
• Drive a great working environment for teams to thrive – connect departments to create 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

• Encourage guest feedback to improve guest satisfaction
• Answer guest questions about dishes and kitchen services
• Help the Food and Beverage Director with event planning

• You’ll make sure our dishes are always at their best - we have standards - but it’s down to you to make that room special and memorable for guests
• 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
• Ad-hoc duties – unexpected moments when we have to pull together to get a task done

• 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

• Managing the kitchen team in a 4
  * hotel with capacity to cater to more than 300 breakfast and 80 dinner covers.

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels.

Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core…