Head Chef

This is a leadership role requiring creativity, precision, and strong team management. Apply today and experience working in a thriving environment with a growth culture and competitive pay!

• Develop and monitor kitchen budgets, taking into account labour, ingredients, and equipment costs to ensure cost-efficiency without compromising quality.
• Design and update menus that reflect seasonal ingredients, customer preferences, and profitability goals.
• Oversee the recruitment, training, and professional development of Chefs and kitchen staff to maintain a high-performance team.
• Assign daily responsibilities and tasks to Chefs and Cooks, ensuring smooth kitchen operations.
• Supervise the preparation and final presentation of all dishes to ensure they meet brand and quality standards.
• Apply and teach advanced culinary techniques to support a high-quality, innovative menu offering.
• Inspect ingredients and completed dishes regularly to ensure they meet strict quality and consistency standards.
• Enforce rigorous adherence to health, hygiene, and food safety regulations in all kitchen processes.

• Must hold a Certificate IV in Commercial Cookery or higher degree, or 3 years of relevant experience in lieu of qualification.
• Must have at least 1 year of experience.
• Strong understanding of kitchen budgeting, cost control, and inventory management
• Advanced culinary training and hands-on experience in a variety of cooking techniques
• Exceptional leadership, communication, and team management skills
• Thorough knowledge of food safety and occupational health regulations
• Creativity and passion for seasonal, quality-driven cuisine

Salary Range: $70,000 - $80,000 p.a. excluding superannuation.