Job Details

Arrow DownBack

Head Chef

  • Image for Employer
    D & Y FOOD CO. LIMITED
  • Image for Job Ref
    Ref: #JOB-2469924
  • Image for Location
    CATHERINE'S BAKERY, 16/17 Meath Street, Dublin 8, D08 A9DC
  • Image Position
    No of positions: 1
  • Image Part Time
    Paid Position
  • Image Hours per week
    39 hours per week
  • Image for Euro
    36605.00 Euro Annually
  • Image for Published
    Published On: 14 Sep 2026
  • Image for Closing
    Closing On: 12 Oct 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

Employer: D & Y FOOD CO. LIMITED
Location: Catherine's Bakery, 16/17 Meath Street, Dublin 8, Dublin, D08a9dc, Ireland
Contract: Permanent, Full-Time
Hours: 39 hours per week
Salary: €36,605 gross per annum
Hourly Rate: €18.05
Positions Available: 1

D & Y FOOD CO. LIMITED is seeking an experienced and skilled Head Chef to lead the kitchen operations of its established food-service business. The successful candidate will be responsible for food preparation, menu development, kitchen supervision, quality control, stock management and compliance with food-safety requirements.

This position is within a full-service food establishment and is not based in a fast-food outlet.

Key Responsibilities

* Lead, supervise and coordinate daily kitchen operations.
* Plan and develop menus in accordance with customer demand, seasonal availability and business requirements.
* Prepare, cook and present high-quality dishes consistently.
* Establish recipes, portion controls and presentation standards.
* Allocate duties and supervise chefs, kitchen assistants and other food-preparation staff.
* Train and support kitchen employees in cooking techniques, food safety and workplace procedures.
* Monitor food quality, taste, presentation and service times.
* Manage food purchasing, stock rotation, storage and inventory levels.
* Liaise with approved suppliers and ensure the quality and availability of ingredients.
* Monitor food costs, portion sizes and kitchen expenditure.
* Minimise food waste and support achievement of agreed cost and performance targets.
* Develop kitchen preparation schedules based on bookings, expected demand and service requirements.
* Ensure compliance with HACCP procedures, food-safety legislation and workplace health and safety standards.
* Maintain accurate food-safety, temperature, cleaning and traceability records.
* Manage allergen controls and ensure accurate allergen information is available.
* Ensure kitchen equipment and food-preparation areas are properly cleaned, maintained and used safely.
* Work closely with management and front-of-house staff to ensure efficient service and customer satisfaction.
* Assist with recruitment, training, performance management and kitchen-staff scheduling.
* Investigate customer feedback relating to food quality and implement corrective actions.
* Maintain professional standards during busy service periods.

Essential Requirements

* At least five years’ professional experience working as a chef at any level.
* Previous experience supervising or leading a commercial kitchen team.
* Strong knowledge of food preparation, cooking methods, menu planning and kitchen operations.
* Good knowledge of HACCP, food hygiene, allergen management and health and safety procedures.
* Ability to manage stock, suppliers, food costs and waste controls.
* Ability to work effectively under pressure and maintain consistent quality standards.
* Good organisational, communication and team-leadership skills.
  • Sector:

Career Level

  • Experienced [Non-Managerial]

Candidate Requirements

Essential Desirable

Hide Share Button: No

Show Center Title: No