Head Chef

Hospitality · Clare, Yorke Peninsula & Clare Valley SA, Australia · Full-Time · $80,000/yr

Clare needs a Head Chef who can take charge of a busy hospitality kitchen. An established Head Chef or a seasoned Sous Chef with real leadership experience and commercial know-how is what the employer is after.

Cooking ability alone will not be enough. You must combine food quality with team leadership, an organised kitchen, cost awareness and dependable service. There is room to contribute to menus and develop kitchen staff, while holding high standards for restaurant service and for a range of functions and events.

Only apply if your experience is genuine and can be shown, and never pay anyone who promises you a job.

Key Responsibilities

Take full responsibility for the day-to-day running of the kitchen
Prepare staff rosters based on what operations require
Order food, control stock levels and manage kitchen inventory
Track food costs and reduce wastage
Lead and supervise kitchen staff and develop their abilities
Plan and deliver menus to a high, consistent standard
Hold quality, presentation and consistency across all food services
Manage the kitchen for restaurant and breakfast services as well as catering for conferences, weddings and private functions
Apply food safety, HACCP and workplace health and safety standards at all times
Liaise with other hospitality departments to deliver service successfully
Assess kitchen processes, introduce operational improvements and support seasonal menu development and food promotions
Keep professional standards of cleanliness and organisation in the kitchen

Requirements & Eligibility

Demonstrated professional work as a Head Chef or experienced Sous Chef
Strong experience in commercial kitchens
Relevant experience in hotels, resorts, restaurants or similar hospitality environments
Demonstrated capacity to lead and manage a kitchen team
Experience in developing and rolling out menus
Practical knowledge of kitchen budgeting and food costing
Purchasing, stock control and inventory management experience
Knowledge of HACCP and of Australian food safety practices
Ability to handle several services and functions at once in a busy environment, with good organisational and time-management skills
Strong staff training and development capabilities, together with strong communication and team leadership skills
Demonstrated ability to work independently and take ownership of kitchen operations
Professional experience that appropriate employment documents can support
Able to satisfy the applicable Australian requirements for employment and sponsorship

Apply: [email protected] · WhatsApp