Executive Chef

LEKSAR FOODS LIMITED; Tallaght; On-site; EUR 60,000 - 90,000; Full time

Job summary

ANJAPPAR CHETTINAD INDIAN REST is seeking an Executive Chef to provide strategic culinary leadership and direction, preserving the authenticity of Chettinad cuisine while guiding long-term vision and excellence across the kitchen.

The Executive Chef will work with ownership and kitchen leadership to set menus, manage budgets and food costs, mentor staff, and build strong supplier relationships to ensure premium ingredients and consistent quality across all service levels.

Qualifications

• Minimum 5 years' experience with Chettinad/South Indian cuisines and leadership.
• Proven ability to manage P&L, budgeting and food cost targets.
• Experience building high-performing culinary teams and strong leadership.

Responsibilities

• Set the overall culinary strategy and develop menus with ownership and leadership.
• Lead cost-control, budgeting, and supplier negotiations to ensure premium ingredients.

Skills

Executive leadership

Menu development

P&L management

Staff mentoring

Education

Bachelor's in Culinary Arts

Job description

ANJAPPAR CHETTINAD INDIAN REST, Unit 7, Belgard Square West, Dublin 24, D24 RD75

Application Details

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Job Description

We are seeking an Executive Chef to provide strategic culinary leadership and direction, enhancing our culinary legacy while preserving the authenticity of Chettinad cuisine. The Executive Chef will work closely with ownership and kitchen leadership to guide the long-term culinary vision of the restaurant and ensure excellence across all aspects of the kitchen operation.

Key Responsibilities

• Setting the overall culinary strategy and direction for the restaurant in close consultation with ownership and kitchen leadership; conceptualising, developing, and finalising all menus through a collaborative process with the Head Chef and Sous Chefs, balancing innovation with tradition and agreed financial targets; overseeing overall kitchen profitability, including P&L management, annual budgeting, and cost-control strategies; recruiting, mentoring, and developing the kitchen leadership team; establishing, implementing, and upholding kitchen standards, protocols, and SOPs; building and maintaining strong relationships with suppliers, negotiating contracts, and ensuring consistent sourcing of premium ingredients; representing the restaurant at media events, festivals, and promotional activities as a culinary ambassador for the brand.

Requirements

• Minimum 5 years' experience with deep mastery of Chettinad and South Indian culinary techniques, traditions, and spice profiles; proven track record in financial management, including P&L oversight, budgeting, and achievement of food cost targets; demonstrated experience building, leading, and developing high-performing culinary teams; exceptional strategic, organisational, and communication skills with a collaborative and supportive leadership style.

• Sector: accommodation and food service activities

Career Level

• Executive