Executive Chef - Multi-Unit Brand & Innovation Lead

TEA HOUSE A2Z PTE. LTD.; Dublin; On-site; EUR 90,000 - 130,000; Full time

Job summary

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.

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

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; 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.

Skills

Executive leadership

Kitchen management

Menu engineering

Financial control

Strategic thinking

Clear communication

Education

Culinary Arts Diploma

WSQ certifications

Job description

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.