cheif chef

AL-TASNEEM RESTAURANT PTE. LTD.; Dublin; On-site; EUR 60,000 - 85,000; Full time

Job summary

AL-TASNEEM RESTAURANT PTE. LTD. seeks an experienced Chief Chef/Head Chef to lead our kitchen operations in Dublin. You will drive culinary innovation, oversee daily management, and ensure top-tier food quality and presentation.

You will develop menus, standardize recipes, manage inventory and food costs, and uphold strict hygiene standards across all stations. Strong leadership and vendor negotiation are essential to long-term operational success.

Qualifications

• Strong leadership with ability to manage kitchen teams
• Proven track record in developing and standardizing menus
• Experience controlling food costs and waste reduction
• Excellent knowledge of food safety, sanitation, and kitchen safety standards
• Negotiation with suppliers and oversight of vendor relationships

Responsibilities

• Oversee daily kitchen management and staff scheduling to ensure smooth service
• Conceptualize and standardize authentic recipes and daily specials for consistent quality
• Manage inventory, food costing, procurement, and supplier relations to hit gross margin targets
• Audit and enforce compliance with food safety and sanitation standards across all prep and cook areas
• Partner with suppliers to source high-quality ingredients and negotiate pricing for efficiency

Skills

Kitchen leadership

Menu development

Cost control

Hygiene & QA

Vendor management

Job description

We are looking for an experienced and visionary.

Chief Chef / Head Chef

to lead our kitchen operations, drive culinary innovation, and uphold superior standards of food quality, kitchen efficiency, and hygiene.

Kitchen Leadership & Operations:

Oversee daily kitchen management, manage shift schedules, coordinate kitchen staff, and ensure seamless service execution during peak operational hours.

Menu Development & Recipe Standards:

Conceptualize, refine, and standardized authentic recipes, daily specials, and menu offerings to deliver high culinary consistency and appealing presentation.

Inventory & cost control:

Manage kitchen inventory, food costing, raw material procurement, supplier management, and waste reduction strategies to meet gross margin targets.

Hygiene & Quality Assurance:

Strictly enforce and audit compliance with Singapore Food Agency (SFA) food safety, sanitation, and kitchen safety standards across all prep and cooking stations.

Vendor & Supply Chain Management:

Partner with ingredient suppliers to source high-quality, fresh produce and negotiate competitive pricing for long-term operational efficiency.