Head Chef

LEKSAR FOODS LIMITED; Tallaght; On-site; EUR 55,000 - 75,000; Full time

Job summary

ANJAPPAR CHETTINAD INDIAN REST in Dublin is seeking an experienced Head Chef specializing in authentic South Indian Chettinad cuisine to lead day-to-day kitchen operations. You will work with the Executive Chef to execute the culinary vision and develop menus while maintaining authenticity.

The role requires hands-on leadership with a minimum of 5 years in a professional kitchen, strong communication, and a passion for delivering consistently high-quality Chettinad dishes.

Qualifications

• 5+ years professional kitchen experience with leadership responsibilities.
• Hands-on expertise in Chettinad and South Indian cuisine preferred.
• Certification/training from Chettinad or South Indian culinary establishment preferred.
• Culinary degree or diploma preferred; strong leadership and communication skills.

Responsibilities

• Develop and execute menus in collaboration with Executive Chef while upholding Chettinad standards.
• Oversee daily kitchen operations including prep, cooking, and presentation for consistency and authenticity.
• Lead, train, mentor, and schedule kitchen staff to maintain a high-performing team.
• Manage food costs through ordering, inventory control, and waste reduction in line with targets.
• Ensure hygiene, sanitation, and food safety standards are met; collaborate on specials and menu updates.

Skills

Team leadership

Menu development

South Indian cuisine

Education

Culinary degree

Job description

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

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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 experienced Head Chef specialising in authentic South Indian Chettinad cuisine to lead the day-to-day kitchen operations of the restaurant. Working closely with the Executive Chef, the Head Chef will be responsible for executing the established culinary vision with consistency and excellence, while contributing to menu development within the agreed framework and upholding the authenticity and standards of Chettinad cuisine.

Key Responsibilities: Developing and executing menus in collaboration with the Executive Chef, balancing innovation with tradition while adhering to the approved culinary direction; overseeing all daily kitchen operations, including preparation, cooking, and presentation, to ensure consistency, quality, and authenticity; leading, training, mentoring, and scheduling kitchen staff to maintain a disciplined, motivated, and high-performing kitchen team; managing food costs through effective ordering, inventory control, portion management, and waste reduction in line with agreed targets; ensuring full compliance with hygiene, sanitation, and food safety standards at all times; collaborating with management and the Executive Chef on specials, events, and periodic menu updates.

Requirements: Demonstrated expertise and hands‑on experience in Chettinad and South Indian cuisine, with strong knowledge of traditional techniques and spice profiles; minimum 5 years’ professional kitchen experience, including leadership responsibilities; certification or training from a recognised Chettinad or South Indian culinary establishment preferred; culinary degree or diploma preferred; strong leadership, organisational, and communication skills with a hands‑on, supportive management style; genuine passion for Chettinad cuisine and a commitment to delivering consistently high‑quality food.

• Sector: accommodation and food service activities

Career Level

• Not Required