About this role
HEAD CHEF Employer: D & Y FOOD CO. LIMITED Location: Catherine's Bakery, 16/17 Meath Street, Dublin 8, Dublin, D08a9dc, Ireland Contract: Permanent, Full-Time Hours: 39 hours per week Salary: €36,605 gross per annum Hourly Rate: €18.05 Positions Available: 1 D & Y FOOD CO. LIMITED is seeking an experienced and skilled Head Chef to lead the kitchen operations of its established food-service business. The successful candidate will be responsible for food preparation, menu development, kitchen supervision, quality control, stock management and compliance with food-safety requirements. This position is within a full-service food establishment and is not based in a fast-food outlet. Key Responsibilities * Lead, supervise and coordinate daily kitchen operations. * Plan and develop menus in accordance with customer demand, seasonal availability and business requirements. * Prepare, cook and present high-quality dishes consistently. * Establish recipes, portion controls and presentation standards. * Allocate duties and supervise chefs, kitchen assistants and other food-preparation staff. * Train and support kitchen employees in cooking techniques, food safety and workplace procedures. * Monitor food quality, taste, presentation and service times. * Manage food purchasing, stock rotation, storage and inventory levels. * Liaise with approved suppliers and ensure the quality and availability of ingredients. * Monitor food costs, portion sizes and kitchen expenditure. * Minimise food waste and support achievement of agreed cost and performance targets. * Develop kitchen preparation schedules based on bookings, expected demand and service requirements. * Ensure compliance with HACCP procedures, food-safety legislation and workplace health and safety standards. * Maintain accurate food-safety, temperature, cleaning and traceability records. * Manage allergen controls and ensure accurate allergen information is available. * Ensure kitchen equipment and food-preparation areas are properly cleaned, maintained and used safely. * Work closely with management and front-of-house staff to ensure efficient service and customer satisfaction. * Assist with recruitment, training, performance management and kitchen-staff scheduling. * Investigate customer feedback relating to food quality and implement corrective actions. * Maintain professional standards during busy service periods. Essential Requirements * At least five years’ professional experience working as a chef at any level. * Previous experience supervising or leading a commercial kitchen team. * Strong knowledge of food preparation, cooking methods, menu planning and kitchen operations. * Good knowledge of HACCP, food hygiene, allergen management and health and safety procedures. * Ability to manage stock, suppliers, food costs and waste controls. * Ability to work effectively under pressure and maintain consistent quality standards. * Good organisational, communication and team-leadership skills.