Senior Sous Chef — Lead Kitchen Ops & Growth

ROYAL SPICY DOSA RESTAURANT PTE. LTD.; Dublin; On-site; EUR 42,000 - 56,000; Full time

Job summary

ROYAL SPICY DOSA RESTAURANT PTE. LTD. in Ireland (Dublin) is seeking an experienced Sous Chef to support the Head Chef in managing daily kitchen operations, ensuring efficient production and maintaining high hygiene standards.

You will supervise the culinary team, coordinate food preparation and service, and help drive menu implementation, portion control, and cost-conscious operations in a fast-paced environment.

Qualifications

• Minimum 5 years of professional kitchen experience.
• Strong leadership, communication, and problem-solving abilities.

Responsibilities

• Assist Head Chef in daily kitchen operations and oversee smooth workflow.
• Supervise kitchen activities and maintain smooth service during peak times.
• Coordinate with kitchen sections to ensure timely food production.
• Ensure mise en place is completed before service.
• Monitor operations and take corrective action when required.
• Step in for Head Chef in their absence.
• Supervise food preparation and ensure recipes and standards are followed.
• Ensure consistency in taste, quality, presentation and portions.
• Check quality of ingredients and prepared dishes before service.
• Assist in menu planning and daily specials.
• Ensure proper storage, labeling and rotation of ingredients.
• Train and guide junior staff and maintain professionalism in the kitchen.
• Monitor food safety, hygiene and cleanliness to meet standards.
• Coordinate with front-of-house to ensure prompt service.
• Monitor ticket times and dispatch dishes on time.
• Support implementation of new recipes and kitchen procedures.
• Recommend improvements to kitchen workflow, cost control and efficiency.

Skills

Leadership

Communication

Problem-solving

Job description

ROYAL SPICY DOSA RESTAURANT PTE. LTD. in Ireland (Dublin) is seeking an experienced Sous Chef to support the Head Chef in managing daily kitchen operations, ensuring efficient production and maintaining high hygiene standards.

You will supervise the culinary team, coordinate food preparation and service, and help drive menu implementation, portion control, and cost-conscious operations in a fast-paced environment.