Mike Hayes Email & Phone Number

Nationwide

Chefhire.ie is a chef owned and operated catering business covering the island of Ireland.We are a team of highly skilled professionals, with senior management experience bothinternationally, and in some of Ireland’s finest hotels and Michelin restaurants.Our aim is to provide you, the customer, with professional, thorough, and seamlesssolutions to your.

Luxury 5* property with 68 bedrooms located in Killarney National Park.Awarded first AA rosette in May 2012Writing and costing a la carte, du jour, bar and banqueting menus.Recruitment, training and development of a kitchen brigade of 18Sourcing local suppliersImplementing new operating procedures to improve food product and hygiene standards Delivering.

Killarney Co. Kerry

Modern 123 bedroom 4* deluxe hotel situated in the tourist town of Killarney. Hotel has been recognised as the leading 4* hotel in the country. High volume business with equal split between a la carte, bar food and banqueting.Responsibilities include:Writing and costing of all menus including: casual dining a la carte, bar food, banqueting, breakfast.

Newly Relocated 120 Seat restaurant serving contemporary French and Italian influenced food.Responsibilities include:Writing and costing of all menu itemsSourcing of all ingredientsDesigning and Implementing HACCP systemsLeading a team of 5 chefsEnsuring all set goals and targets are achievedRostering of all kitchen staffDay to day running of kitchen.

Newly opened 100 seat restaurant, serving classic American steakhouse dishes, catering for up to 160 covers per night.Additional 100 seat bar and private function room, catering for an all day bar menu, as well as private parties.Responsibilities include:Writing and costing of all menu itemsSourcing of all ingredientsDesigning and Implementing HACCP.

Michelin Star Award winning 39 bedroom boutique hotel set in the tranquil village of Ardmore.Working under Executive Chef Martijn Kajuiter, I was introduced to various new cooking techniques. The hotel consisted of a 50 seat dining room, with a 20 seat private dining room, and an all-day bar food operation.

Award-winning 70-seater fine dining restaurant serving modern Irish cuisine for up to 100 covers per night Responsibilities included:writing and design of menus with a view to obtaining the best possible ingredients at the best price thus maximising profit marginsrecruitment and training of all kitchen staffimplementation of HACCP systems, stock control.

Responsible for cooking of dishes in all sections in a busy 400-seater brasserie style restaurant I worked under the head chef and sous chefs to achieve best results in food production, stock control and staff training I was directly responsibly for the training of all junior chefs in the kitchen

Responsible for the day to day running of fish, meat and starter sections on a rotating basis and group menus for the 140 seater restaurant Training of junior chefs working on the section

I was responsible for cooking of dishes on all menus including breakfast, afternoon tea, lunch, dinner and group menus. AA Three Rosettes and four Red Stars RAC Gold RibbonMichelin recommended; Working stage in Restaurant Zafferano, Knightsbridge, London 2008Working stage in Plateau Restaurant, Canary Wharf, London 2008

Bridgestone Guide Award

Culinary

Education record