Core Values
• Play as a Team: Cultivate a collaborative environment where staff support each other and contribute to a unified team effort.
• Do the Right Thing: Lead with integrity, making decisions that are ethical and customer-focused.
• Keep Adding Value: Continuously seek ways to improve kitchen operations, service quality, and customer satisfaction.
- Position Overview The Head Chef will oversee all kitchen operations of our Irish resto pub, ensuring the highest quality of food, consistency, hygiene, and presentation. This role requires strong leadership, creativity in developing Irish and international pub-style dishes, and the ability to manage a busy kitchen while controlling costs. Key Responsibilities
- Culinary & Operations
- Plan, create, and execute menus reflecting Irish pub classics with modern twists, alongside seasonal specials.
- Ensure all dishes are prepared, cooked, and presented to the highest standards.
- Monitor portion control, stock levels, and waste management. • Ensure compliance with food safety, hygiene, and HACCP standards. Team Leadership
- Lead, train, and motivate the kitchen brigade to deliver excellent service.
- Schedule and manage kitchen staff shifts efficiently.
- Foster a positive and collaborative kitchen culture. Financial Management
- Control food costs through effective stock management, supplier negotiation, and waste reduction.
- Assist management with budgeting, menu pricing, and cost analysis.
- Track daily/weekly sales versus kitchen expenses. • Quality & Standards
- Uphold consistency in taste, portion, and presentation.
- Introduce innovative dishes and seasonal menus aligned with pub trends.
- Conduct regular kitchen audits and maintain a clean, safe working environment. Requirements
- Proven experience as Head Chef (preferably in a pub, bar-restaurant, or casual dining setting).
- Strong knowledge of Irish and European pub-style cuisine.
- Excellent leadership, communication, and organizational skills.
- Ability to work under pressure in a fast-paced environment.
- Knowledge of food safety, hygiene regulations, and stock management systems.
Qualifications
• Culinary degree or equivalent professional experience.
• Minimum 5 years’ experience in a senior kitchen role.
• Personal Attributes
• Passionate about food and innovation.
• Strong attention to detail.
• Team player with a hands-on approach.
• Ability to maintain high standards consistently.
