Head Chef

Title: Head Chef
Responsibilities:
1. Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
2. Develop menus, taking into account seasonal availability, dietary restrictions, and customer preferences.
3. Lead and manage kitchen staff, including hiring, training, and scheduling.
4. Ensure compliance with food safety and sanitation regulations.
5. Monitor inventory levels and order supplies as needed.
6. Maintain high standards of quality, consistency, and taste in all dishes.
7. Collaborate with management to set budgetary goals and control costs.
8. Handle customer inquiries and special requests, ensuring exceptional service.
9. Stay current with industry trends and culinary techniques.
10. Foster a positive and collaborative work environment within the kitchen team.
Qualifications:
1. Proven experience as a chef in a high-volume kitchen.
2. Strong leadership and management skills.
3. Excellent culinary skills and creativity.
4. Knowledge of food safety regulations and best practices.
5. Ability to work under pressure and in a fast-paced environment.
6. Effective communication and interpersonal skills.
7. Flexibility to work evenings, weekends, and holidays as needed.
8. Culinary degree or equivalent experience preferred.
The head chef plays a crucial role in the success of a restaurant, ensuring the quality of food and service while managing kitchen operations efficiently.
Job Type: Full-time
Pay: $70,500.00 – $80,000.00 per year
Benefits:
Employee discount Free drinks Free food Visa sponsorship Schedule:
Afternoon shift Evening shift Public holidays Rotating roster Shift work Experience:
Kitchen: 2 years (Required) Work Authorisation:
Australia (Required) Work Location: In person

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