Executive Culinary Director

The Head Chef will oversee daily kitchen operations, maintaining high culinary standards. Ensure quality food preparation and presentation that meets dietary needs.

• Manage staff rosters, inventory ordering, stock control, and uphold strict food safety compliance.
• Lead, mentor, and train your kitchen team to build a motivated, skilled, and cohesive crew.
• Deliver seamless service that guarantees every guest enjoys an outstanding dining experience.

To be successful in this role, you will need:

• Previous Head Chef experience and cooking in a similar environment.
• Formal trade qualifications in commercial cooking or equivalent experience.
• Proven experience in electronic purchase ordering and cost management.
• Proven ability to work within a team and autonomously.

• Accommodation and meals provided.
• 14 days on/ 7 days off.
• Supportive management and a collaborative kitchen team.

This role may require heavy lifting (up to 20kg), kneeling, squatting, and working with chemicals and machinery.