We are looking for a passionate and experienced Head Chef to lead our kitchen team and take ownership of our culinary operations, with a strong focus on functions, events, group bookings and high-quality dining experiences.
This role is ideal for a chef who is confident managing both day-to-day kitchen operations and larger-scale event catering, including weddings, corporate events, celebrations, set menus, canapés, buffets and group dining.
As our Head Chef, you will:
Lead and manage the kitchen team, ensuring smooth, organised and efficient service across functions, events and regular trading.
Design and develop seasonal menus for functions, events, breakfast, lunch and group bookings, using fresh, high-quality ingredients.
Plan and execute event menus, including canapés, shared menus, buffets, grazing stations and plated or set-menu options.
Oversee food preparation, timing and presentation to ensure consistency, quality and reliability across small and large events.
Work closely with management and the events team to deliver seamless food service for weddings, private functions, corporate events and group bookings.
Control kitchen costs, including stock management, supplier relationships, portion control, menu costing and waste reduction.
Ensure the kitchen is well-prepared for upcoming events, with strong systems around prep lists, ordering, staffing and service flow.
Maintain high standards of food safety, hygiene, workplace safety and compliance.
Train, mentor and motivate kitchen staff, creating a positive, professional and productive kitchen culture.
What We’re Looking For:
Proven experience as a Head Chef, Senior Sous Chef or Functions Chef in a busy hospitality or events-focused venue.
Strong experience delivering functions, weddings, corporate events, group dining or high-volume catering.
Excellent leadership, communication and team management skills.
Strong organisational skills, with the ability to plan ahead and manage multiple events, menus and prep schedules.
Creativity in menu development, with a practical understanding of what works for functions and large groups.
Ability to manage budgets, control food costs, reduce waste and improve kitchen efficiency.
Strong knowledge of food safety, hygiene standards and compliance requirements.
A calm, professional approach under pressure and a commitment to delivering exceptional guest experiences.
This is a hands-on leadership role suited to a chef who can bring structure, creativity and consistency to a functions-focused kitchen
Job Type: Full-time
Pay: $70,000.00 – $110,000.00 per year
Work Authorisation:
Work Location: In person
