Executive Culinary Leader
Candidates for this role will lead high-volume food service operations, overseeing catering and stock controls to ensure compliance with health and safety regulations.
They will be responsible for managing forecasting, ordering, and stock control processes, as well as championing food safety and quality. This includes attention to allergens and dietary requirements.
* Must have a Certificate III in Commercial Cookery (minimum)
* At least 3 years' experience as a Head Chef in similar environments
* Strong leadership skills with experience in training, development, and team engagement
* Expert knowledge of HACCP protocols and food safety practices
* Strong organisational skills, able to work independently and under pressure