Head Chef

Company Description Hotel Sun City Palace is a modern hospitality destination that focuses on delivering a premium guest experience through attentive service, comfortable accommodations, and high-quality food and beverage offerings. Located in Sydney, NSW, the hotel serves a diverse mix of business and leisure travelers and hosts a variety of events and functions. Team members are encouraged to bring creativity and professionalism to their roles, contributing to a welcoming and efficient environment. The hotel values collaboration, reliability, and continuous improvement to maintain high standards across all departments.Role Description The Head Chef is a full-time, on-site role based at Hotel Sun City Palace in Sydney, NSW. This position oversees all kitchen operations, including planning menus, supervising food preparation, and ensuring consistent quality and presentation for all dishes. The Head Chef manages and trains kitchen staff, coordinates scheduling, and ensures compliance with food safety and hygiene regulations. Daily responsibilities include inventory management, cost control, and collaboration with hotel management to support restaurant, room service, banquets, and special events. The Head Chef also drives innovation in the culinary offering, responds to guest feedback, and maintains a clean, safe, and efficient kitchen environment.Qualifications Demonstrated experience in leading a professional kitchen, including menu planning, food preparation, and service coordination.Strong skills in kitchen staff supervision, training, and team development to maintain a respectful and productive work environment.Solid understanding of food safety, hygiene standards, and regulatory compliance in commercial kitchens.Experience with inventory control, supplier relationships, and cost management to support budget and profitability goals.Ability to design and execute high-quality menus for restaurant service, room service, banquets, and special events.Excellent organizational and time-management abilities, with capacity to perform under pressure and manage multiple service periods.Effective communication and collaboration skills to work with hotel management, front-of-house teams, and external partners.Relevant culinary qualifications or trade certificates, and prior experience as a Head Chef or Senior Sous Chef in a hotel or similar environment.Flexibility to work varied hours, including weekends, evenings, and holidays as required by hotel operations.