Chef
Hospitality · Millicent, Mt Gambier & Limestone Coast SA, Australia · Full-Time · Discussed at interview
Have you been leading a busy kitchen, maybe in a hotel in the Middle East or back home in the Philippines? A busy hospitality kitchen in South Australia needs an accomplished Head Chef with proven kitchen leadership experience to look after its performance and growth.
We want more than great cooking. You will need the practical leadership skills, operational know-how and professional experience to confidently take charge of the kitchen.
You will keep food standards high, develop the kitchen team, control costs and help strengthen the whole food operation. Leading by example, handling busy services and keeping standards consistent will be key to doing well in this role.
Key Responsibilities
- Run the kitchen day to day and take ownership of service delivery and the kitchen's overall performance and standards
- Lead, supervise and grow the chefs and kitchen team, and train and mentor junior staff
- Plan and coordinate prep, cooking and service
- Keep food quality, presentation and portion sizes consistent, making sure recipes, preparation methods and portion standards are always followed
- Help plan menus, specials and seasonal dishes
- Keep watch over food, labour and operating costs
- Handle stock ordering, inventory and supplier needs, using good stock-control practices to reduce waste
- Keep food safety, hygiene and cleaning standards strict
- Watch the kitchen workflow and find ways to make it more efficient, spotting operational problems and putting practical fixes in place
- Lead the team through busy, high-volume and peak services
- Work hand in hand with venue management and the wider hospitality team
- Keep the kitchen professional, well-organised and positive
Requirements & Eligibility
- Proven experience as a Head Chef, Sous Chef or senior kitchen professional
- Able to lead a commercial kitchen on your own, managing kitchen teams and delegating tasks
- Strong hands-on cooking and food preparation skills, and willing to take an active, hands-on role in the kitchen
- Good understanding of food costing, labour control, stock management and wastage
- Solid knowledge of food safety and hygiene requirements
- Experience in pubs, hotels, clubs or other high-volume hospitality venues is advantageous
- Able to keep quality and consistency up during busy services
- Strong organisation and time-management skills
- A professional approach to leading a team and developing staff
- Stays calm and works effectively under pressure
- Strong communication and people skills
- Relevant culinary qualifications and/or substantial industry experience; candidates seeking employer sponsorship may be considered if they meet the relevant requirements
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