Chef

Hospitality · Millicent, Mt Gambier & Limestone Coast SA, Australia · Full-Time · $80,000/yr

Head Chef required for a busy hospitality kitchen in South Australia. This is a leadership role: you will be responsible for the kitchen's performance and development.

Strong cooking alone will not be enough. The employer wants practical leadership skills, operational knowledge and the professional experience to take charge of a kitchen with confidence.

Your main areas: food standards, team development, cost control and strengthening the overall food operation. Success depends on leading by example, managing busy services and keeping standards consistent. Apply only if your experience genuinely matches what is described here.

Key Responsibilities

Enforce strict food safety, hygiene and cleaning standards
Track food, labour and operational costs
Manage stock ordering, inventory and what suppliers need to deliver
Put effective wastage reduction and stock-control practices in place
Own daily kitchen operations and the delivery of service
Lead, supervise and develop chefs and kitchen staff
Coach and mentor junior kitchen staff
Organise preparation, cooking and service requirements
Hold firm standards for food quality, presentation and portion control, and check that recipes, preparation methods and portion standards are followed
Contribute to menu planning, specials and seasonal food development
Review kitchen workflow to lift efficiency, identify operational issues and fix them with practical solutions
Take the lead during high-volume and peak service periods
Work with venue management and the wider hospitality team, keeping the kitchen professional, structured and positive
Answer for the overall performance and standards of the kitchen

Requirements & Eligibility

Relevant culinary qualifications and/or substantial industry experience
Candidates seeking employer sponsorship may be considered where they meet the relevant requirements
A demonstrated background as a Head Chef, Sous Chef or senior kitchen professional
Proven ability to run a commercial kitchen independently
Experience managing kitchen teams and handing out responsibilities
Strong practical cooking and food preparation skills, and readiness to play an active, hands-on part in the kitchen
Knowledge of food costing, labour control, stock management and wastage
Sound grasp of food safety and hygiene requirements
Experience within pubs, hotels, clubs or high-volume hospitality environments is advantageous
Ability to hold quality and consistency through busy services while staying calm and effective under pressure
Strong organisation and time management
A professional attitude to leading the team and developing staff
Good communication and interpersonal skills

Apply: [email protected] · WhatsApp