Head Chef

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Application Details

Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

1. 3411254882813;-6.26359796524048;BAMBINO , 37 Stephen St Lwr , Dublin 2 , D02 T862

Role Overview

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.

1. Plans, develops, and implements a roadmap (menu changes, seasonal rotations, slice specials, LTOs).
2. Designs and standardises recipes and SOPs with detailed yields, cook times, and plating guides; updates documentation after trials.
3. Conducts menu engineering: analyses popularity vs. profitability, plans price points, and repositions items to maximise GP.
4. Leads tastings and R&D sessions; sets innovation targets and approves final recipes before onboarding the team.

1. Owns kitchen P&L lines (COGS, waste, labour, smallwares); sets monthly/weekly budgets and monitors variances.
2. Builds and maintains recipe costings at PLU level; calculates theoretical vs. actual food cost and implements corrective actions.
3. Plans and manages portion control, yield tests, trim utilisation, and waste logs to reduce variance and improve margins.
4. Implements stock control cycles: ordering calendars, par levels, first-in/first-out rotations, and month-end counts; reconciles stock to sales.
5. Negotiates pricing, rebates, and delivery schedules with suppliers; reviews alternatives to improve quality-to-cost ratios.

1. Defines product specs (flour, tomatoes, cheese, meats, veg) and approves suppliers against quality, safety, and sustainability criteria.
2. Plans purchasing based on sales forecasts and menu mix; manages requisitions and authorises purchase orders.
3. Examines deliveries and escalates non-conformance (temperature, weight, quality); implements supplier scorecards.

1. Plans, coordinates, and manages daily production: dough schedules, sauce prep, toppings, bake profiles, slicing and service speed.
2. Oversees pass management and ticket flow; implements expo standards to maintain timing, temperature, and presentation.
3. Develops and enforces mise en place lists, prep sheets, and cleaning schedules; monitors completion and adjusts workloads.
4. Implements equipment maintenance plans (ovens, mixers, refrigeration) and coordinates repairs to minimise downtime.

1. Builds the team structure and headcount plan; recruits, selects, and onboards kitchen staff with clear role definitions.
2. Develops and implements training programmes (HACCP, allergen control, oven management, dough handling, knife skills).

• Sector:

• Managerial