Employer: GS Fresh Foods Limited Trading As: Smoke N Spice Place of Work: Unit C3, Block C, Bettystown Town Centre, Triton Road, Co. Meath, A92 YW2K Company Address: MACE Black Bull, Dublin Road, Drogheda, A92 EPH2 Employment Type: Full-time, Permanent Working Hours: 39 hours per week Annual Salary: €36,605 Weekly Salary: €703.94 Hourly Rate: €18.05 Job DescriptionGS Fresh Foods Limited, trading as Smoke N Spice, is seeking an experienced and motivated Head Chef to lead its kitchen team at Unit C3, Block C, Bettystown Town Centre, Triton Road, Co. Meath, A92 YW2K.The successful candidate will be responsible for overseeing daily kitchen operations, planning menus, supervising kitchen staff, maintaining food quality and ensuring that all dishes are prepared and served to a consistently high standard. The Head Chef will also manage stock, control food costs and ensure compliance with food safety, hygiene and health and safety regulations.Key Duties and Responsibilities Oversee and manage the day-to-day operations of the kitchen. Plan menus, develop recipes and maintain consistent food quality and presentation. Prepare, cook and oversee the preparation of dishes to a high standard. Supervise, coordinate and train kitchen staff, including assigning duties and organising work schedules. Monitor portion control, food quality and consistency across all dishes. Manage stock levels, food ordering, storage and stock rotation. Monitor food costs, control wastage and ensure efficient use of ingredients. Ensure compliance with food safety, hygiene and health and safety procedures. Maintain a clean, organised and safe kitchen environment. Coordinate kitchen activities with front-of-house staff to ensure efficient service. Monitor kitchen performance and address operational issues promptly. Ensure that dishes are prepared and served within appropriate timeframes, particularly during busy service periods. Requirements 3–5 years' experience in a professional kitchen, including relevant supervisory or kitchen management experience. Previous experience as a Head Chef, Sous Chef or in a similar senior kitchen role is an advantage. Experience in Indian, Asian, Nepalese, Thai or other restaurant cooking is desirable. A relevant qualification in Culinary Arts, Hospitality or Food Preparation is preferred. Strong knowledge of food preparation, cooking techniques, menu planning and presentation. Good understanding of food safety, hygiene and kitchen health and safety standards. Experience in stock management, food costing, portion control and waste reduction. Strong leadership, staff supervision and team management skills. Excellent organisational, communication and time-management skills. Ability to work under pressure and maintain high standards of food quality and service.