EXECUTIVE CHEF

TEA HOUSE A2Z PTE. LTD.; Dublin; Presencial; EUR 90.000 - 130.000; Jornada completa

Descripción de la vacante

TEA HOUSE A2Z PTE. LTD. seeks an Executive Chef to lead culinary operations across multiple locations, shaping the brand's culinary direction and ensuring world-class dining experiences.

You will drive concept development, financial performance, and a high‑performing kitchen culture. You will oversee SOPs, food safety (HACCP), menu innovation, and profitability metrics while building leadership across the culinary team.

Formación

• 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 (Culinary Arts Diploma, WSQ).
• Deep understanding of food safety systems (HACCP).
• Exceptional leadership, communication, and organizational skills.

Responsabilidades

• 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; establish and enforce SOPs.
• Monitor performance metrics including food cost, wastage, and productivity.
• Take full ownership of kitchen P&L performance; optimize costs and inventory.

Conocimientos

Executive leadership

Kitchen management

Menu engineering

Financial control

Strategic thinking

Clear communication

Educación

Culinary Arts Diploma

WSQ certifications

Descripción del empleo

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.