
Executive Kitchen Manager
2 weeks ago
About the Role
Job OverviewThe Head Chef is responsible for overseeing daily kitchen operations, managing a team of trade cooks, apprentices and food services assistants.
Key Responsibilities- Coordinate food service operations to meet dietary and nutritional needs.
- Supervise and mentor kitchen staff, fostering a positive team culture.
- Ensure compliance with food safety legislation, cleaning standards and infection control guidelines.
- Manage stock, equipment maintenance and budgetary requirements.
- Oversee menu planning, catering requests and meal quality assurance.
You will also respond to feedback and complaints professionally, conduct audits and maintain accurate records. Key Selection Criteria include a Trade Certificate of Proficiency in Cooking and Food Safety Supervisor (Health), proven leadership experience, extensive experience in hospitality or healthcare catering and strong knowledge of food safety standards.
Requirements- Trade Certificate of Proficiency in Cooking and Food Safety Supervisor (Health)
- Proven leadership experience in managing performance and workplace change
- Extensive experience in hospitality or healthcare catering
- Strong knowledge of food safety standards ISO 22000 HACCP OH&S and infection control
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