Head Chef

About Us

Belt and Road Wholesale Limited, trading as Pho Vietnamese Street Food, is a restaurant based in Dublin specialising in Asian cuisine, with a focus on Vietnamese dishes. We aim to provide high-quality food and an authentic dining experience. We are currently recruiting 1 Head Chef to join our kitchen team.

• Lead and manage all kitchen operations, ensuring the consistent preparation, cooking, and presentation of high-quality Vietnamese and Asian dishes.
• Develop, implement, and maintain company recipes, food quality standards, and portion controls to ensure consistency and profitability.
• Oversee and enforce all food safety, HACCP, hygiene, and health & safety procedures in compliance with Irish legislation.
• Manage kitchen staff, including recruitment, training, scheduling, performance management, and ongoing development of the culinary team.
• Plan, design, and regularly update menus, introducing innovative Vietnamese and Asian dishes while maintaining authenticity and commercial viability.
• Monitor food costs, labour costs, stock levels, and kitchen budgets to achieve operational and financial targets.
• Oversee purchasing, supplier relationships, inventory management, stock rotation, and the correct storage of all food and kitchen supplies.
• Ensure efficient kitchen workflow and coordinate closely with front-of-house teams to deliver exceptional customer service during all service periods.
• Maintain high standards of cleanliness, organisation, and equipment maintenance throughout the kitchen.
• Lead by example, fostering a positive, professional, and collaborative working environment.

• Minimum 5 years’ relevant full-time experience in a professional kitchen, including at least 2 years in a Head Chef, Sous Chef, or senior kitchen leadership role.
• Extensive knowledge of Asian cuisine, cooking techniques, ingredients, and traditional preparation methods.
• Demonstrated experience in menu development, food costing, kitchen management, and staff supervision.
• Strong leadership, communication, and team management skills.
• Comprehensive knowledge of HACCP procedures, food safety regulations, and health & safety requirements.
• Excellent organisational and time-management skills, with the ability to perform effectively under pressure in a high-volume kitchen environment.
• Strong knife skills and advanced culinary techniques, including wok cooking, grilling, soup preparation, and sauce development.
• Experience managing inventory, supplier relationships, and kitchen budgets.
• Flexibility to work varied shifts, including evenings, weekends, and public holidays.
• Relevant culinary qualifications or professional chef training are desirable.