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Head Chef

  • Image for Employer
    BAMBINO STEPHEN LIMITED
  • Image for Job Ref
    Ref: #JOB-2437348
  • Image for Location
    BAMBINO, 37 Stephen St Lwr, Dublin 2, D02 T862
  • Image Position
    No of positions: 1
  • Image Part Time
    Paid Position
  • Image Hours per week
    39 hours per week
  • Image for Euro
    38500.00 Euro Annually
  • Image for Published
    Published On: 06 Mar 2026
  • Image for Closing
    Closing On: 03 Apr 2026

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. 


Head Chef  at Bambino leads the kitchen by planning, managing, and developing all culinary operations. Implements kitchen strategy, owns budgets and food costing, manages the culinary team, and ensures best-in-class food quality, safety, consistency, and service speed. Collaborates with the General Manager and directs the Sous Chef to execute daily service, while driving continuous improvement, controlling costs, and delivering margin and guest satisfaction targets.

Key Duties and Responsibilities
Strategic Planning & Culinary Development
Plans, develops, and implements a roadmap (menu changes, seasonal rotations, slice specials, LTOs).
Designs and standardises recipes and SOPs with detailed yields, cook times, and plating guides; updates documentation after trials.
 Conducts menu engineering: analyses popularity vs. profitability, plans price points, and repositions items to maximise GP.
 Leads tastings and R&D sessions; sets innovation targets and approves final recipes before onboarding the team.
Financial Management, Budgeting & Food Costing
Owns kitchen P&L lines (COGS, waste, labour, smallwares); sets monthly/weekly budgets and monitors variances.
Builds and maintains recipe costings at PLU level; calculates theoretical vs. actual food cost and implements corrective actions.
  Plans and manages portion control, yield tests, trim utilisation, and waste logs to reduce variance and improve margins.
Implements stock control cycles: ordering calendars, par levels, first-in/first-out rotations, and month-end counts; reconciles stock to sales.
 Negotiates pricing, rebates, and delivery schedules with suppliers; reviews alternatives to improve quality-to-cost ratios.
Procurement & Supplier Management
 Defines product specs (flour, tomatoes, cheese, meats, veg) and approves suppliers against quality, safety, and sustainability criteria.
Plans purchasing based on sales forecasts and menu mix; manages requisitions and authorises purchase orders.
Examines deliveries and escalates non-conformance (temperature, weight, quality); implements supplier scorecards.
  • Sector:

Career Level

  • Experienced [Non-Managerial]

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