About us Established in 1987, DCOH (formerly known as Halikos Group) is a locally owned and operated construction, development, operations and hospitality company. Under the banner of Thyme Hospitality, DCOH owns and operates a portfolio of hotels and venues. The portfolio includes Novotel Darwin CBD, The Smith Hotel and the Frontier Hotel along with the associated restaurants and bars at these locations.
Forming part of the fabric of Darwin and the Northern Territory, DCOH is committed to supporting the local community through strong buy local policy, longstanding partnerships, relationships and sponsorships with local community enterprises and an employ-local first ethos.
Join the team and be part of our common goal to contribute to the growth and prosperity of our community through excellence, leadership and integrity.
About the role This role oversees the overall management of the kitchen for one or multiple outlets. The Head Chef leads the kitchen team to ensure efficient operations, maintain high standards, achieve profitability, and uphold the outlet's reputation in the industry.
This role presents an exciting opportunity for a Sous Chef ready to elevate their career and embrace a leadership position with broader prospects.
Requirements Key Responsibilities Culinary Excellence Ensure high-quality preparation and presentation of all menu items, meeting guest expectations and property standards. Lead seasonal a-la-carte menu design, banquet menu creation, and implementation of daily/weekly specials. Stay updated with industry trends, leveraging them to enhance menus and operations. Train the kitchen team on product knowledge, efficient cooking techniques, and cuisine standards. Team Leadership Foster a collaborative and respectful kitchen environment, promoting open communication during and outside service periods. Recruit, train, and mentor team members, building a motivated and high-performing kitchen team. Conduct regular team briefings to align on standards, updates, and feedback. Operational Efficiency Oversee daily mise-en-place preparation and stock control to ensure seamless service. Manage equipment care, maintaining cleanliness and prolonging lifespan. Minimise waste and optimise resource usage while ensuring consistent quality. Financial Management Achieve profit targets through effective menu costing, food cost control, and inventory management. Support budgeting and forecasting efforts in collaboration with the management team. Maintain accurate records of purchases, invoices, and stock levels. Guest Experience Actively engage with guests when appropriate to ensure satisfaction and gather feedback. Lead by example, embodying the principles of hospitality to inspire the team and elevate guest interactions. Health, Safety, and Compliance Adhere to food safety regulations, maintaining hygiene and cleanliness throughout the kitchen. Promote workplace health and safety by implementing best practices and addressing risks promptly. Ensure team members are equipped to perform their duties safely and effectively. Skills and Qualifications Certificate III in Commercial Cookery (minimum qualification) and proven experience as a Head Chef, leading high-performing teams. Strong menu development skills, creating innovative dishes with local and seasonal influences, and keeping up with culinary trends. Expertise in managing food and labour costs, budgeting, stock control, and procurement to meet financial targets. Skilled in mentoring, training, and developing kitchen teams, with experience in rostering, task delegation, and performance coaching. Confident communicator with strong interpersonal and negotiation skills at all business levels. Ability to multitask, manage time efficiently, and adapt in a fast-paced environment, driven by innovation and guest satisfaction. In-depth knowledge of food safety regulations and hotel kitchen operations. Committed to embodying and promoting Accor's Heartist culture and values.
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