Head Chef

D & Y FOOD CO. LIMITED; Dublin; On-site; EUR 33,000 - 40,000; Full time

Job summary

D & Y FOOD CO. LIMITED, based at Catherine's Bakery, Dublin, seeks an experienced Head Chef to lead the kitchen and ensure consistently high-quality dishes. The role focuses on menu development, stock control and compliance with food-safety standards in a full-service establishment.

Ideal candidates have at least five years in professional kitchens, strong leadership, and a comprehensive understanding of HACCP and allergen management to maintain top-quality service in a busy setting.

Qualifications

• Five years’ professional experience as a chef across kitchen roles.
• Experience supervising or leading a commercial kitchen team.
• Strong knowledge of HACCP, food hygiene, allergen management and health and safety procedures.

Responsibilities

• Lead, supervise and coordinate daily kitchen operations.
• Plan and develop menus in line with demand and seasonality.
• Prepare, cook and present high-quality dishes consistently.
• Establish recipes, portion controls and presentation standards.
• Allocate duties and supervise kitchen staff.
• Train and support kitchen staff in cooking techniques and safety.

Skills

Catering

Communications

Collaboration

Decision Making

Manual Handling

Education

Level 3 (incl Junior Cert)

Job description

CATHERINE'S BAKERY, 16/17 Meath Street, Dublin 8, D08 A9DC

Job Description

HEAD CHEFEmployer: D & Y FOOD CO. LIMITEDLocation: Catherine's Bakery, 16/17 Meath Street, Dublin 8, Dublin, D08a9dc, IrelandContract: Permanent, Full-TimeHours: 39 hours per weekSalary: €36,605 gross per annumHourly Rate: €18.05Positions Available: 1D & Y FOOD CO. LIMITED is seeking an experienced and skilled Head Chef to lead the kitchen operations of its established food-service business. The successful candidate will be responsible for food preparation, menu development, kitchen supervision, quality control, stock management and compliance with food-safety requirements. This position is within a full-service food establishment and is not based in a fast-food outlet.

Key Responsibilities

• Lead, supervise and coordinate daily kitchen operations.
• Plan and develop menus in accordance with customer demand, seasonal availability and business requirements.
• Prepare, cook and present high-quality dishes consistently.
• Establish recipes, portion controls and presentation standards.
• Allocate duties and supervise chefs, kitchen assistants and other food-preparation staff.
• Train and support kitchen employees in cooking techniques, food safety and workplace procedures.
• Monitor food quality, taste, presentation and service times.
• Manage food purchasing, stock rotation, storage and inventory levels.
• Liaise with approved suppliers and ensure the quality and availability of ingredients.
• Monitor food costs, portion sizes and kitchen expenditure.
• Minimise food waste and support achievement of agreed cost and performance targets.
• Develop kitchen preparation schedules based on bookings, expected demand and service requirements.
• Ensure compliance with HACCP procedures, food-safety legislation and workplace health and safety standards.
• Maintain accurate food-safety, temperature, cleaning and traceability records.
• Manage allergen controls and ensure accurate allergen information is available.
• Ensure kitchen equipment and food-preparation areas are properly cleaned, maintained and used safely.
• Work closely with management and front-of-house staff to ensure efficient service and customer satisfaction.
• Assist with recruitment, training, performance management and kitchen-staff scheduling.
• Investigate customer feedback relating to food quality and implement corrective actions.
• Maintain professional standards during busy service periods.

Essential Requirements

• At least five years’ professional experience working as a chef at any level.
• Previous experience supervising or leading a commercial kitchen team.
• Strong knowledge of food preparation, cooking methods, menu planning and kitchen operations.
• Good knowledge of HACCP, food hygiene, allergen management and health and safety procedures.
• Ability to manage stock, suppliers, food costs and waste controls.
• Ability to work effectively under pressure and maintain consistent quality standards.
• Good organisational, communication and team-leadership skills.

• Sector: accommodation and food service activities

Career Level

• Experienced [Non-Managerial]

Candidate Requirements

Essential

• Minimum Experienced Required (Years): 5
• Minimum Qualification: Level 3 (incl Junior Cert)

Desirable

• Ability Skills: Catering, Communications
• Competency Skills: Collaboration, Decision Making
• Competency Skills: Manual Handling
• Specialising In: cooking and managing