Catering Head Chef

Fresh Catering and Events is an expanding catering business / production kitchen that incorporates supply to cafes, corporate catering, events and meals for distribution within its repertoire.

We are looking to employ an experienced Sous Chef or Head Chef that can take on the role of harnessing our building business kitchen team. As the business owner IO'll be quite frank about what we need:

A passion for serving people. As simple as that sounds it has to be the fundamental number one, cannot go past, all time greatest factor. Our hospitality group is built on this fact, its not a 'one-liner' thats rolled out - its real and we are real about it.

A passion for fine food, with experience enough to know that the basics will always be the basics and need equal and every bit as important attendance. Restaurant experience at a high level grounds the basics to a fundamental rhythm, nothing can be moved without them. And elevation of any fresh food item can only come from the grounded-ness.

A passion for leading and training. A business like ours evolves, it has some headache moments when things don't quite gel and it also has some super expansive moments that rely on everyone up-skilling and adapting to what is being called for - this means supporting the team to stay sharp, involved and ready to move to whats needed next.

You will support the ongoing development of our business and continue to offer a level of quality and responsiveness to our clients that is unmatched. Hospitality is, at its core, about service to people. Food and beverage play an essential supporting role of course, but without the love of people working in the industry what would there really be. We understand this vital equation and make it our responsibility to keep this front and centre. Working closely with the business founder to further the development and refinement of the fundamental structure.

TO BECOME AN INTEGRAL PART IN OUR TEAM

In detailing the realities of expanding a business and developing people as a number one priority – it shapes the requisite particulars of a chef that can work within our team and make a significant contribution.

This is a long-term career move that will support the shaping of our business moving forward but will also very much shape you. As the above highlights, we need practical experience and the important skills of day-to-day hands on kitchen work. However, of equal importance, is the ability to be open and ‘on the ready’ for whatever is next. Have a clear, steady and mature approach to organisation, detail and be able to hold all when there is a moment of pressure.

Communication is not a term we take lightly, communication verbally and written is an essential part of our business. Emails, phone calls and in-app messaging are always clear, professional and holding. Being commercially viable is an important factor – our jobs rely on it. Having experience with running a food business and the daily pressures of competing costs, time constraints and client requirements mean we must be on point and front footing. 

Strength in leadership, is decisive, firm and fun. Experience in mentoring teams to beyond their perceived potential is key. This role contributes directly to the success of our multi-faceted business. 

CORE RESPONSIBILITIES 

We are seeking someone that understands the requirement for a hands-on approach to leadership, leading by example and being a significant role model to the team in order for each person to develop and grow their capacity and skills whilst also realising that the quality in the work completed has an impact on what is next. 

Building a team in this current climate means training people with limited skillsets, casual workforce with a blend of skilled professionals is essential to keep costs in alignment. Being able to manage everyone equally is an essential component.

Many state that collaboration is key, we work on living that particular marker – there are no lone rangers. High performance and expanding a person’s capacity is built by inspiration and dedicated and committed movement to training, mentoring and confirming. 

Moving like things need to be complete yesterday is part of the deal. We do not languish on decisions we complete, move on and attend to the next and the next.

OPERATIONAL EXCELLENCE 

Our kitchen space is vast and is kept exceptionally clean. There is no room for anything but order and cleanliness. 

Overseeing production kitchen operations means every facet of the business is considered when making any decision. High levels of consistent, quality product along with portion control is vital as is precision with direction with the team to build on efficiencies and compliances mastered.

MENU DEVELOPMENT

Our philosophy is straight forward, we are in the business of making great food that can support everyone. Gluten and dairy free, vegan, vegetarian are all elements we consider standard requirements in this day and age to ensure every person can enjoy a breakfast or a takeaway lunch from a café, in a board meeting or at home with family. 

Seasonality and quality ingredients are never not important elements in developing high quality menu items. 

COST & SUPPLIER MANAGEMENT

Management of labour and food costs are essential to maximise profitability whilst never shortcutting the quality of our work or product.

Stocktaking across different sites is a never ending work in progress and this is because there is a lot of movement. Effective care and management of stock is not purely a counting exercise it is an important element of supplier management and ensuring cost control is paramount. Keeping up to date with inventory is required - we are moving to a new program for stock oversight that would need your buy-in on.

COMPLIANCE & ADMINISTRATION

As industry becomes increasingly regulated the compliance with food safety, hygiene and health regulations. 

Managing staff well-being and ensuring the care of our team is of paramount importance along with rostering effectively, operational reporting and meetings are attended to in order to keep the business on track and accountable. 

RESPONSIBILITIES

• purchasing and production for multiple venues

• production and delivery of off-site events & fresh at home meals

• management of supply runs / venue deliveries / catering deliveries

• recruitment, training and supervision of production chefs and casual hands

• management of wage costs, productivity and expenses

• management of receiving, purchasing, storage and stock control 

• management of occupational health and safety policies and procedures

REQUIREMENTS

Full working rights in Australia (Full Time).

Relevant culinary qualifications, evidence of extensive kitchen experience and reliable references.

Reliable and timely commute to Osborne Park, WA.

Please send an application cover letter and current resume. 

Early submissions are encouraged, as we will schedule interviews for suitable candidates as applications are received. Only qualified, suitable candidates will be contacted for an interview.