Head Chef

About the Role 

As the Head Chef, you will be responsible for the overall management and performance of the kitchen, ensuring high standards of food quality, consistency, presentation, and operational efficiency. This is a hands-on leadership position requiring strong culinary expertise, team management skills, and the ability to operate successfully in a busy hospitality environment. 

You will play a key role in menu development, kitchen management, staff leadership, cost control, and maintaining compliance with food safety and workplace health and safety requirements. 

Key Duties & Responsibilities 

• Design, develop, and introduce creative seasonal menus that align with the venue’s brand, dining concept, and customer preferences. 

• Prepare, cook , create new dishes, specials, and menu improvements while maintaining consistency and quality standards. 

• Ensure menus are commercially viable while meeting customer expectations. 

• Lead, recruit, train, mentor, and develop kitchen staff to maintain a professional and high-performing team. 

• Prepare kitchen rosters, allocate duties, and manage daily kitchen operations. 

• Promote a positive team culture and resolve workplace issues professionally. 

• Provide guidance and support to chefs and kitchen staff to improve performance and skills. 

• Oversee food preparation and service to ensure all dishes meet required standards for taste, quality, portion size, and presentation. 

• Inspect and approve dishes before they leave the kitchen. 

• Maintain consistency across all menu items and ensure exceptional customer dining experiences. 

• Manage food purchasing, supplier relationships, and kitchen inventory. 

• Source quality ingredients and negotiate with suppliers to achieve value and reliability. 

• Maintain appropriate stock levels and conduct regular stocktakes. 

• Monitor product quality and minimise food wastage. 

• Monitor food costs, labour costs, and kitchen expenses to achieve financial targets. 

• Implement cost-control strategies to improve efficiency and profitability. 

• Manage portion control, reduce waste, and maintain effective kitchen budgeting. 

• Ensure all kitchen operations comply with Work Health and Safety (WHS) requirements, food safety legislation, and hygiene standards. 

• Maintain allergen management procedures and safe food handling practices. 

• Ensure kitchen cleanliness, organisation, and compliance with relevant regulations. 

Skills , Qualification & Experience Required 

• Proven experience working as a Chef in a busy hospitality environment. 

• Certificate IV in Commercial Cookery or equivalent qualification 

• Minimum 3 years of experience as a Chef in kitchen. 

• Strong leadership and team management skills. 

• Demonstrated experience in menu planning, food preparation, and kitchen operations. 

• Knowledge of food costing, stock control, and supplier management. 

• Strong understanding of food safety standards and workplace health and safety requirements. 

• Ability to work under pressure while maintaining high-quality standards. 

• Excellent organisational and communication skills.