EXECUTIVE CHEF

ROYAL SPICY DOSA RESTAURANT PTE. LTD.; Dublin; On-site; EUR 120,000 - 180,000; Full time

Benefits offered by this job

Competitive salary

Incentive-based performance

Career growth opportunities

Job summary

ROYAL SPICY DOSA RESTAURANT PTE. LTD. in Ireland invites an Executive Chef to lead multi-site culinary operations, elevate brand standards, and drive innovation across all outlets.

You will shape concepts, manage kitchen P&L, enforce HACCP, develop leaders, and ensure world-class dining experiences while fostering a high‑performance culture.

This leadership role offers strategic influence, competitive compensation with incentives, and growth opportunities within a rapidly expanding brand.

Qualifications

• Proven experience as an Executive Chef or Senior Culinary Leader in multi‑outlet or high‑volume operations.
• Strong expertise in kitchen management, menu engineering, and financial control.
• Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].
• Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).
• Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.

Responsibilities

• Define and execute the overall culinary vision and standards across all outlets.
• Develop signature menus, concepts, and culinary identities aligned with brand positioning.
• Ensure consistency in taste, presentation, and quality across all locations.
• Lead innovation in menu design, incorporating global trends and customer insights.
• Oversee kitchen operations across multiple outlets or business units.
• Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.
• Monitor performance metrics including food cost, wastage, and productivity.
• Conduct regular site visits, audits, and operational reviews.
• Take full ownership of kitchen P&L performance.
• Optimize food costing, supplier negotiations, and inventory management.
• Implement cost‑control strategies without compromising quality.
• Analyze sales data and adjust menu offerings to maximize profitability.
• Recruit, train, and develop Head Chefs and kitchen leadership teams.
• Build a strong leadership pipeline within the culinary division.
• Set performance standards and conduct regular evaluations.
• Foster a culture of discipline, creativity, and continuous improvement.
• Ensure full compliance with food safety standards including HACCP.
• Maintain the highest hygiene, safety, and operational standards across all kitchens.
• Implement regular audits and corrective action plans.
• Collaborate with senior management on expansion plans and new outlet launches.
• Lead menu strategy for new concepts, seasonal campaigns, and special events.
• Analyze market trends, competitor activity, and customer preferences.
• Drive innovation to maintain competitive advantage in the F&B industry.

Skills

Leadership

Kitchen management

Menu engineering

Financial control

HACCP / food safety

Brand direction

Strategic planning

Team development

Operational excellence

Education

Culinary Arts Diploma

WSQ certifications

Tools

Kitchen management software

Job description

Job Overview

We are seeking a highly accomplished and visionary Executive Chef to lead and oversee our entire culinary operations across multiple locations. This role is strategic and leadership-driven, requiring a professional who can elevate brand standards, drive innovation, and ensure operational excellence at scale.

The ideal candidate will be responsible for culinary direction, concept development, financial performance, and building a high‑performing kitchen culture that delivers consistent, world‑class dining experiences.

Key Responsibilities

Culinary Leadership & Brand Direction

• Define and execute the overall culinary vision and standards across all outlets.

• Develop signature menus, concepts, and culinary identities aligned with brand positioning.

• Ensure consistency in taste, presentation, and quality across all locations.

• Lead innovation in menu design, incorporating global trends and customer insights.

Multi-Unit Operations Management

• Oversee kitchen operations across multiple outlets or business units.

• Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.

• Monitor performance metrics including food cost, wastage, and productivity.

• Conduct regular site visits, audits, and operational reviews.

Financial & Cost Control

• Take full ownership of kitchen P&L performance.

• Optimize food costing, supplier negotiations, and inventory management.

• Implement cost‑control strategies without compromising quality.

• Analyze sales data and adjust menu offerings to maximize profitability.

Team Development & Leadership

• Recruit, train, and develop Head Chefs and kitchen leadership teams.

• Build a strong leadership pipeline within the culinary division.

• Set performance standards and conduct regular evaluations.

• Foster a culture of discipline, creativity, and continuous improvement.

Quality Assurance & Compliance

• Ensure full compliance with food safety standards including Hazard Analysis Critical Control Point (HACCP).

• Maintain the highest hygiene, safety, and operational standards across all kitchens.

• Implement regular audits and corrective action plans.

Strategic Planning & Business Growth

• Collaborate with senior management on expansion plans and new outlet launches.

• Lead menu strategy for new concepts, seasonal campaigns, and special events.

• Analyze market trends, competitor activity, and customer preferences.

• Drive innovation to maintain competitive advantage in the F&B industry.

Requirements

• Proven experience as an Executive Chef or Senior Culinary Leader in multi‑outlet or high‑volume operations.

• Strong expertise in kitchen management, menu engineering, and financial control.

• Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].

• Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).

• Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.

• Exceptional leadership, communication, and organizational skills.

• Strong business acumen with the ability to manage budgets and drive profitability.

• Ability to thrive in a fast‑paced, multi‑location environment.

Why Join Us

• Leadership role with strategic influence across the organization.

• Opportunity to shape and grow a strong culinary brand.

• Competitive salary with performance‑based incentives.

• Career growth within a rapidly expanding organization.

• Work with a dynamic and innovative leadership team.

Additional Information

• Working Hours: Flexible, including weekends and public holidays.

• Work Environment: High‑level leadership role overseeing multiple fast‑paced kitchen operations and flagship projects.