Professional Indian Cuisine - Head Chef

Company Details Confidential; Dublin; On-site; EUR 40,000 - 60,000; Full time

Job summary

A growing takeaway/casual dining business in Dublin seeks a skilled Head Chef to lead kitchen operations, prepare authentic North and South Indian dishes, and ensure high culinary standards. Candidates should have 3-5 years of experience in Indian cuisine and strong leadership skills. The role offers a competitive salary and opportunities for creativity and growth in a supportive work environment.

Benefits

Competitive salary

Opportunities for growth

Creative freedom

Qualifications

• Minimum 3 to 5 years’ experience in Indian cuisine.
• Proven expertise in Indian culinary techniques.
• Demonstrated ability to manage a busy kitchen.

Responsibilities

• Preparing a variety of North and South Indian dishes.
• Leading kitchen operations and managing workflow.
• Ensuring food quality, hygiene, and health standards.

Skills

Culinary techniques

Leadership

Communication

Teamwork

Flexibility

Education

Formal culinary qualification

Job description

GRILL TOWN, Unit 105C, Dillon House, Porters Road, Dublin 15, D15 YKV2

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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 a growing takeaway / casual-dining Indian cuisine business in Dublin, specialising in authentic North and South Indian dishes. We are seeking a skilled and passionate Head Chef to lead our kitchen team, raise culinary standards, innovate menu development and deliver consistent authenticity and quality.

Responsibilities

• Preparing and cooking a wide range of North Indian and South Indian dishes (including biryanis, tandoori items, gravies, curries) to consistent, high standards of flavour, presentation and authenticity.
• Leading kitchen operations: food preparation, cooking, plating, managing workflow, ensuring efficiency and timing.
• Ensuring food quality, hygiene, cleanliness and health & safety standards are maintained at all times (in line with Irish food safety regulations).
• Supervising, training and mentoring junior kitchen staff in traditional Indian cooking techniques and ensuring compliance with recipes and standards.
• Collaborating with the business owner/management to develop and innovate menu items based on customer preferences, seasonal ingredients and business growth.

Required Qualifications, Skills & Experience

• Minimum 3 to 5 years’ professional experience working in Indian cuisine (with demonstrable experience in both North Indian and South Indian dishes) – including biryanis, tandoori items and a variety of gravies/curries.
• Proven expertise in Indian culinary techniques and authentic flavour profiles.
• Demonstrated ability to manage a busy kitchen environment, retain quality under time-pressure, maintain consistency and manage multiple tasks.
• Strong leadership, communication and teamwork skills; ability to train and supervise junior staff.
• Flexibility to work evenings, weekends and holidays as required in the hospitality trade.
• Prior experience working in a takeaway or fast‑paced kitchen environment is an advantage.
• Formal culinary qualification is desirable (but not mandatory, given relevant experience).
• A strong personal passion for culinary arts and continuous improvement mindset.

Offer / Benefits

• Competitive salary.
• Opportunity to grow with a rapidly-expanding business focused on Indian cuisine in Dublin.
• Creative freedom to contribute to menu development and business growth.
• A supportive, energetic and inclusive work environment.

Sector

• Accommodation and food service activities

Career Level

• Experienced [Non-Managerial]