Head Chef / Chef de cuisineJob DescriptionEstablishmentFrench Residence in IrelandRoleHead ChefDurationPermanent contract starting from Monday the 5th of January 2026Main dutiesWorking closely with the House Manager (who is responsible for the French Residence, events and service) and in close collaboration with the Ambassador, he/she is responsible for the following tasks:Prepare dishes including desserts and canapés (finger food) for all events organised at the Residence (breakfasts, lunches, cocktail parties, dinners and all types of receptions for 2 to 100 people) for the Ambassador/Embassy's guests.Apply culinary techniques and oversee preparation (quality, taste, presentation).Propose varied menus that meet the standard of quality and prestige required for official meals and events.Adapt menus to guests' dietary requirements (exclusion of certain foods or ingredients, vegetarian or gluten-free diets, etc.) and tailor them to each season.Adapt menus to the budget available for each event.Purchase food and ensure the kitchen is supplied, monitor and manage stocks, in conjunction with the House Manager.Seek out new suppliers to ensure product quality and competitive prices.Integrate the objectives of short supply chains and more environmentally friendly practices, whether in terms of food choices, menus or kitchen organisation.Carry out quantitative and qualitative checks on goods.Ensure waste sorting and the implementation of a cooking oil recycling system to support the recycling, collection and management of waste produced in the kitchen.Comply with health and safety standards (handling of food products and specific equipment) and ensure that hygiene guidelines are applied in strict compliance with allergen regulations.Ensure the daily maintenance of the kitchen, facilities, equipment and utensils.Keep track of kitchen equipment and supplies inventories.Contribute to the design and maintenance of an on-site vegetable garden, if applicable.Skills and qualities:Desirable training and/or professional experienceCatering qualification in culinary arts and / or pastryProven experience (5 to 6 years in traditional or gourmet restaurants serving French or fusion cuisine)Knowledge/mastery of French cuisineProficiency in pastry makingFood and wine pairingHACCP (Hazard Analysis and Critical Control Point) training certificateLanguage skillsFrench: good working levelAnd/or English: professional working levelPersonal qualities:Exemplary discretion and strict adherence to confidentiality rulesTeam spiritAbility to work independentlyKnowledge of hygiene rules and standardsOrganisational skills, in terms of time and space managementAdaptability, responsiveness and creativityFlexibility to deal with last-minute changesAbility to solve problems under pressureFull commitment to working hoursHighly versatileTerms and ConditionsContractProbationary period: 6 monthsWorking hours: 36 hours per week.Flexible hours – evening work and, less frequently, weekend work2.5 days of paid leave per month + public holidaysThis position does not confer any diplomatic or consular status or privileges.Gross monthly salary€3,453 per monthPlace of workFrench Residence in Ireland, 53 Ailesbury Road, Dublin 4Tax detailsNo withholding tax - Income tax return filed by the agent in France or Ireland depending on their nationality (existence of a bilateral agreement).Residence requirementsAt the time of application you must be legally resident in Ireland and have a PPS number.Deadline for applications:Applications must include a cover letter accompanied by a detailed CV with any relevant references, to be sent by email to before Friday the 3rd of October 2025 before midnightVersion française de la fiche de poste : Job Type: Full-timePay: €3,453.00 per monthWork Location: In personReference ID: Candidature poste chef de cuisine / Head Chef ApplicationExpected start date: 05/01/2026