Head Chef

About the role

Head Chef position responsible for preparing and cooking a diverse range of dishes from starters to desserts, ensuring consistency and excellence. The role involves overseeing daily kitchen operations, maintaining efficiency and organisation, and ensuring a clean, hygienic, and safe kitchen environment in compliance with food safety regulations.

Key responsibilities

• Prepare and cook a diverse range of dishes from starters to desserts, ensuring consistency and excellence

• Adhere to dietary restrictions and allergen protocols with precision

• Manage stock ordering, rotation, and inventory control to minimise waste

• Source and ensure the highest quality of ingredients

• Oversee daily kitchen operations, maintaining efficiency and organisation

• Collaborate with the Executive Chef to develop new recipes and stay ahead of industry trends

• Work within budgetary guidelines set by the Venue Manager

• Train and mentor junior kitchen staff as needed

• Maintain strict portion control and presentation standards

• Ensure a clean, hygienic, and safe kitchen environment in compliance with food safety regulations

About you

• Diploma of Hospitality Management, Cert III & IV in Commercial Cookery required

• Minimum two (2) years' experience as a Chef in a commercial kitchen

• Excellent knife skills

• Modern and classical cooking techniques

• Advanced knowledge of the culinary arts

• Expert multitasking ability

• Great leadership and interpersonal skills

• Hard work ethic in a high-pressure environment

• Able to work weekends and evenings, available 7 days