Role Overview
Leads the kitchen by planning, managing, and developing all culinary operations. Implements kitchen strategy, budgets, food costing, and ensures best-in-class food quality, safety, consistency, and service speed. This is a Permanent full-time role requiring 39 hours of work per week.
Minimum Gross Hourly Remuneration ; 19 €
Minimum Gross Annual Remuneration : 38,532.00 €
Job Location: Bambino, 37 Stephen Street Lower,Dublin 2
Key Duties and Responsibilities
Strategic Planning & Culinary Development
-Plans, develops, and implements menu changes, seasonal rotations, slice specials, LTOs
-Design recipes and SOPs with detailed yields, cook times, and plating guides.
-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; sets monthly/weekly budgets
-Builds and maintains recipe costings at PLU level
-Plans and manages portion control, waste logs to reduce variance and improve margins.
-Implements stock control cycles: ordering calendars
-Negotiates pricing, rebates, and delivery schedules with suppliers; reviews alternatives to improve quality-to-cost ratios.
Procurement & Supplier Management
-Defines product specs and approves suppliers against quality, safety, and sustainability criteria.
-Plans purchasing based on sales forecasts and menu mix.
-Examines deliveries.
Kitchen Operations & Service Execution
-Plans, coordinates, and manages daily production: dough schedules, sauce prep, toppings, bake profiles, slicing and service speed.
-Oversees pass management and ticket flow.
-Develops and enforces mise en place lists, prep sheets, and cleaning schedules.
-Implements equipment maintenance plans and coordinates repairs to minimise downtime.
-Ensure health and safety standards
People Leadership, Training & Performance
-Supervise, organise, instruct kitchen staff and manage team.
-Build the team structure and headcount plan.
- Develop and implement training programmes.
The ideal person has:
-Experience as a Head Chef or Senior Sous Chef
-Exceptional culinary standards
-Strong leadership and organisational ability
-Solid understanding of food safety and kitchen operations
-Calm, professional and solution-focused under pressure
-Positive, driven and committed to developing others
Pay: From €38,532.00 per year
Benefits:
- Bike to work scheme
- Company events
- Employee assistance program
- Employee discount
Work Location: In person
