Jamie’s Cafe and Kitchen Pty Ltd
Full-Time Head Chef Wanted
We are seeking a passionate and motivated full-time Head Chef to join our dynamic
team. If you have a love for cooking, a strong work ethic, and the ability to thrive in a
team-oriented environment, we would love to hear from you. To be considered for
this role, applicants must have valid Australian work rights.
Position: Head Chef
Job type: Full-time
Salary: $85,000 p/a
Location: Waitara NSW
Qualifications & Skills:
AQF Certificate IV in Kitchen Management and Diploma of Hospitality
Management or equivalent.
Minimum of 2 years’ experience in a commercial kitchen environment
Proven ability to manage a section of the kitchen independently and efficiently.
Strong knowledge of Australian food safety and hygiene standards.
Creativity, attention to detail, and passion for high-quality food presentation.
Excellent time management and communication skills.
Duties & Responsibilities:
Lead the preparation, cooking, and presentation of a diverse range of menu
items in accordance with seasonal menus, standard recipes, and customer
requirements, while personally participating in food preparation and cooking to
maintain quality and consistency.
Lead and supervise all kitchen operations to ensure consistent preparation
and presentation of high quality food in accordance with seasonal menus,
standard recipes, and customer expectations.
Plan, coordinate, and oversee the daily activities of the kitchen team to ensure
efficient workflow and timely service during all operating hours.
Develop and update seasonal menus, create new dishes, and review recipes
to maintain quality, profitability, and customer satisfaction.
Monitor food preparation, cooking, portion control, and presentation to ensure
all dishes meet the business's quality standards.
Train, mentor, supervise, and evaluate chefs, cooks, and kitchen staff,
providing ongoing guidance to maintain high professional standards.
Ensure full compliance with food safety, hygiene, sanitation, HACCP
requirements, and workplace health and safety legislation.
Manage kitchen inventory, monitor stock levels, minimise food wastage, and
oversee the ordering, receiving, and storage of food supplies and kitchen
equipment.
Liaise with suppliers to ensure the timely procurement of quality ingredients
while maintaining effective cost control.
Monitor kitchen labour costs, food costs, and operational efficiency to achieve
budget and profitability targets.
Maintain a clean, organised, and safe kitchen environment while ensuring
compliance with company policies and industry standards.
Pay: $85,000.00 per year
Benefits:
- Employee discount
- Free food
- Salary packaging
- Visa sponsorship
Work Location: In person
