Head Chef

Skills/Qualification Requirements

• At least 2 years of relevant working experience
• Diploma in Hospitality
• Leadership skills to oversea kitchen team and inspire culinary excellence
• Organizational skills to efficiently manage inventory, schedules and kitchen operations
• Strong communication skills required to effectively coordinate with kitchen staff, management and suppliers

Role & Responsibilities

Designing Menu:

• Develop creative and enticing menus that cater to diverse customer preferences
• Regularly update menus to reflect seasonal ingredients and culinary trends
• collaborate with management to incorporate feedback and optimize menu offering

Ensuring Quality of Food:

• Oversee all aspects of food preparation, including cooking, presentation and portion control
• Maintain high standards of food quality and consistency in every dish served
• Conduct regular tastings and inspections to ensure adherence to recipes and standards

Ensuring Hygiene of Commercial Kitchen:

• Implement and enforce strict hygiene and sanitation protocols in compliance with health regulation
• Train kitchen staff on proper food handling, storage and cleaning procedure
• Monitor cleanliness of kitchen equipment, utensils and workstations to prevent contamination

Leading Kitchen Team:

• Recruit, train and supervise kitchen staff, including chefs, cooks and kitchen assistants
• Delegate tasks effectively and provide guidance to ensure smooth kitchen operation
• Foster a positive work environment that encourages teamwork, creativity and excellence

Managing Inventory and Cost Control:

• Monitor inventory levels and order supplies in a timely manner to maintain stock levels
• Implement cost-effective strategies to minimize food wastage and maximize profitability
• Analyze food costs and budgetary targets to optimize kitchen expense

Collaborating with Management:

• Work closely with management to develop and achieve culinary goals and objectives
• Provide input on pricing strategies, menu planning and marketing initiatives
• Communicate effectively with front-of-house staff to ensure seamless coordination between kitchen and dining areas

Upholding Customer Satisfaction:

• Interact with customers to gather feedback and address any concerns or special requests
• Strive to exceed expectations by delivering exceptional food quality and service
• Maintain a reputation for excellence and hospitality that drives repeat business and positive reviews

Ensuring Compliance with Regulations:

• Stay informed about industry regulations and standards related to food safety and hygiene
• Ensure full compliance with local health codes, safety guidelines and licensing requirements
• Keep accurate records and documentation to demonstrate compliance during inspections

Job Type: Full-time

Pay: $75,000.00 – $85,000.00 per year

Work Authorisation:

• Australia (Required)

Work Location: In person

Expected Start Date: 25/09/2025