Head Chef

3 weeks ago

City of Melbourne, Australia Event hospitality & entertainment Limited Full time

Job Location

133 Russell St, Melbourne VIC 3000, Australia

Posted

Tuesday 13 May 2025 at 2:00 pm

Position Title

Head Chef

Position Overview

The Head Chef is responsible for managing and coordinating all food production areas within the hotel, maximizing profitability, maintaining quality standards, and overseeing the daily operations of the kitchen.

Our Vision and Purpose

Vision: To be the most highly regarded hospitality, leisure, and entertainment company, outperforming our markets by being better than yesterday, every day.

Purpose: To improve each day for ourselves, our colleagues, our community, and our customers by embodying our values of empowerment, possibilities, and community.

Our Goals

- Grow revenue ahead of the market
- Transform our business

Our Values

- Empowerment: Step up and be accountable
- Possibilities: Always evolve and improve
- Community: Strong teams, better together

Key Responsibilities

1. Present a standard of food that consistently meets and exceeds guest expectations.
2. Address and resolve any issues promptly to prevent or manage complaints.
3. Ensure all foods are stored and prepared safely and hygienically.
4. Prepare the kitchen and staff for service, maintaining high standards.
5. Adhere to standard recipes and production specifications.
6. Work towards achieving budgetary targets.
7. Immediately attend to guests' culinary needs and desires.
8. Supervise and assist kitchen staff to ensure productivity and service quality.
9. Recruit, train, and evaluate kitchen team members regularly.
10. Handle disciplinary actions in collaboration with executive management.
11. Foster a positive service environment that exceeds guest and team expectations.
12. Liaise with other departments to ensure smooth operations.
13. Follow all standard recipes across outlets.
14. Monitor stock rotation and manage inventory effectively.
15. Comply with hotel policies, procedures, and safety guidelines, including OH&S.
16. Create and manage departmental staffing rosters efficiently.
17. Control departmental expenses and monitor supply consumption.
18. Stay updated with current menu trends and recipes.
19. Maintain and protect all kitchen equipment.
20. Ensure cleanliness and functionality of supplies, equipment, and work areas.
21. Maintain effective communication with other departments.
22. Stay informed about hotel policies, updates, and communicate changes to the team.
23. Report and manage incidents, injuries, and hazards proactively.
24. Represent the hotel and EVENT Hospitality & Entertainment positively as a brand ambassador.
25. Attend scheduled meetings and participate in training programs.
26. Support other departments and colleagues as needed.
27. Demonstrate passion for food procurement, preparation, cooking, and service.
28. Maintain stamina for long hours and challenging working conditions.
29. Guide, coach, and mentor junior staff while fostering a friendly kitchen environment.

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