Chef / Head Chef

As Chef / Head Chef, you will be responsible for planning, organising and directing all aspects of kitchen operations. You will lead the kitchen team, oversee food preparation and presentation, maintain quality standards, and contribute to the development of innovative menu offerings.

If you are a passionate Chef looking for an opportunity to lead a kitchen, showcase your culinary expertise and contribute to the success of an exciting new restaurant, we would love to hear from you.Sa

Benefits

Employment Type: Full-Time

Salary: $80,000.00 - $95,000.00 + super (annually)

Task & responsibilities

• Plan, organise and direct the preparation and cooking of food in accordance with established recipes and quality standards
• Develop, design and update menus, including seasonal and specialty dishes
• Estimate food and labour costs and assist in managing kitchen budgets
• Monitor food quality, portion control, presentation and consistency of all menu items
• Supervise, train and coordinate kitchen staff to ensure efficient kitchen operations
• Ensure compliance with food safety, hygiene and workplace health and safety requirements
• Manage inventory levels, stock rotation and ordering of food supplies
• Inspect and maintain kitchen equipment and ensure operational readiness
• Work closely with management to develop new menu concepts and improve operational performance
• Monitor kitchen productivity and implement procedures to improve efficiency and minimise waste
• Oversee food preparation during service periods to ensure timely delivery and customer satisfaction
• Maintain accurate records relating to food costs, stock control and kitchen operations

Qualification & experience

• Minimum 1 Year of experience as a Chef or Head Chef in a commercial kitchen environment
• Strong knowledge of food preparation, cooking techniques and menu planning
• Experience managing kitchen teams and supervising staff
• Excellent organisational and time management skills
• Ability to work effectively under pressure in a fast-paced environment
• Strong understanding of food safety and hygiene regulations
• Experience in stock control, purchasing and cost management
• Creative approach to menu development and food presentation
• Relevant culinary qualifications (Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent preferred)