Key Responsibilities
- Plan, develop, and update seasonal menus in line with customer demand and business objectives.
- Lead, supervise, and train kitchen staff to ensure efficient daily kitchen operations.
- Prepare and cook high-quality meals while maintaining consistency in presentation and taste.
- Monitor food quality, portion control, and presentation to maintain high standards.
- Manage food ordering, stock control, and inventory to minimise waste and control costs.
- Develop recipes and standard operating procedures for food preparation.
- Prepare staff rosters and coordinate kitchen workflow during busy service periods.
- Ensure compliance with food safety, hygiene, and workplace health and safety regulations.
- Liaise with management regarding menu planning, food costs, and kitchen performance.
- Maintain a clean, organised, and well-maintained kitchen environment.
Essential Requirements
- A qualification in Commercial Cookery (or a relevant field) is compulsory.
- A minimum of 1 year of experience as a Head Chef is compulsory.
- Strong leadership and team management skills.
- Excellent knowledge of food safety and hygiene standards.
- Ability to work efficiently in a fast-paced hospitality environment.
Pay: $80,000.00 – $85,000.00 per year
Work Location: In person
