Head Chef

About the role

At The Atrium Hotel, Mandurah, we are seeking a talented and experienced Head Chef. As the Head Chef, you will be responsible for crafting exceptional dining experiences for our guests, overseeing all kitchen operations, and driving the strategic vision for our acclaimed restaurant. This is a full-time position based in Mandurah, WA 6210.

What you'll be doing

Principal Responsibilities:

General and specialised duties including supervision or training of other kitchen staff

Supervising other cooks and other kitchen employees of a lower grade in a single kitchen establishment Establish and maintain effective and efficient recruitment, induction and training procedures in liaison with management

Establish a consistent, reliable and cost-effective supplier base in line with preferred suppliers Implementing sound ordering and stock receiving practices

Ensuring consistent stock ordering, control and receiving practices in regard to quality, weight, timeliness and price are met

Negotiate contracts with approved suppliers as per hotel policy in conjunction and with prior approval from General Manager, providing to General Manager for final approval (Not authorised to sign

on hotel behalf)

Formulate and carry through better practices/ techniques in cooking methods

Strong focus on maintaining and training staff in Work, Health and Safety (WHS) and hygiene and HACCP standards within kitchen

Co-ordinate high levels of service within kitchen on a daily basis Lead in the development, and service of a variety of functions Coordination of multiple kitchens during service

Seasonal menu compilation in conjunction with all chefs and management including accurate and efficient recipe costing

Work within set budgets in relation to wage cost and cost of goods

Strong and effective communication methods with all kitchen team members

Direct input into the planning of rosters on a weekly basis in conjunction with General Manager Regular weekly reporting to management detailing progress, week in review, new ideas, staff development progress.

Implementation and maintenance of set procedures to create consistent practices Oversee maintenance, control and ordering of all equipment within Kitchen

Ensure staff grooming and punctuality is as per the hotel standards and expectations Deal with staff issues as they surface in a professional and timely manner

Report any capital expenditure issues as they become evident to Management Be involved in the hiring and development of apprentices through Management

Maintain sound book-keeping practices in relation to invoicing, department communication and ordering

Follow Standard Operating Procedures (SOPs) and/ or Safe Work Procedures (SWPs) for all areas of the hotel at all times

Ensure food safety package is implemented and managed accordingly

Ensure monthly food safety forms are submitted to General Manager at the end of each month

Any other duties directed by Management

Organisational Relationship:

Reporting directly to the General Manager

Working closely with all kitchen and food and beverage team members

Performance Indicators:

Performance will be measured upon the ability to consistently develop and drive a strong food delivery service department

Achievement of set key performance indicators each month including cost of goods and wage budget Consistent budgetary controls, timely and accurate reporting to Management on request Presentation and punctuality

Ability to create a cohesive work environment through positive reinforcement of expectations of the hotel in regard to service

Regular and effective training programmes/ procedures

Ensuring that all relevant industry legislation is adhered to including Hospitality Industry General Award, National Employment Standards, Fair Work Act, Food Safety standards, WHS policies and procedures and hotel policies and procedures

Extent of Authority:

Authority and expectation to use initiative in relation to all aspects of your role as outlined in the position description

Training:

To be a classified as a Qualified Chef, employee must have completed and provide evidence of an apprenticeship or must have passed the appropriate trade test (Certificate Ill Commercial Cookery-Trade in Australia)

A nationally accredited Food Supervisor and Food Handlers Course certificate is required and must be provided to the employer upon employment commencement

About us

The Atrium Hotel, Mandurah is a popular hospitality destination, renowned for its exceptional dining, accommodation, and warm, welcoming service. Nestled in the heart of Mandurah, we pride ourselves on delivering unforgettable experiences to our guests, rooted in our commitment to excellence, innovation, and community. Join our team and be part of our continued success story.

Apply now