Overview
Hanmaru restaurant, based in Laurieton NSW is an authentic Korean and Japanese restaurant, and they have a vacancy for a skilled Head Chef who can uplift the dining experience for customers. We are looking for someone who will have the skill, innovation, and dedication to thrive in this role.
Responsibilities
- Lead, manage, motivate, and train the kitchen and hospitality team, including rostering.
- Create functions and new menus in accordance with trends and availability of seasonal ingredients.
- Ensure high levels of safety and professionalism in the execution of kitchen-based culinary standards.
- Manage the cost of goods, labour and expense targets within the financial parameters of the management.
- Report monthly to the procurement team on activities relating to stock, inventory, purchasing and supplies.
- Adhere to all Health and Safety standards, policies, and procedures and comply with relevant legislation affecting food hygiene and cleanliness standards.
- Deliver high standards of food production and presentation, including managing live cooking stations.
- Suggest innovations and commercially viable ideas, such as seasonal menus for a limited time to prevent product obsolescence.
- Check the freshness of food and raw materials when accepting deliveries.
- Plan menus, develop recipes, determine serving sizes and quality of meals, and plan presentation.
- Supervise and coordinate activities of cooks and other food preparation workers.
- Manage and maintain kitchen equipment and work areas for cleanliness and functionality.
- Ensure compliance with Work Health and Safety Act 2011 (NSW) and report incidences accurately and promptly.
- Maintain positive customer relations and address service concerns in a timely manner.
- Prepare food to meet customer health requirements (e.g., vegan, gluten-free).
Qualifications
- Certificate III and IV in Commercial Cookery, Diploma/Advanced Diploma of Hospitality or higher-level qualification.
- At least five years of Western and Asian cuisine experience in a similar role.
- Australian Citizenship/Permanent Residency or valid working rights in Australia.
- Food Safety Supervisor and RSA (willing to obtain if not held).
Key Behaviours & Skills
- At least 5 years of work experience with various recipes, plating styles, ambience and presentation.
- Skills in food preparation such as fish filleting and meat/poultry cutting to specification, with proper storage.
- Familiar with Western and Asian cooking methods and techniques.
- Organised planner of menu development focused on different items.
- Knowledge of continental spices and cooking tools.
- Ability to adjust food to taste and dietary requirements.
- Thrives under pressure in a high-volume kitchen.
- High standard of personal hygiene.
Licenses & Certifications
- Certificate III in Commercial Cookery
- Certificate IV in Commercial Cookery
- Diploma in Hospitality or higher qualification
- Diploma/Advanced Diploma of Hospitality or higher
- Food Safety Supervisor Certification
- RSA (Responsible Service of Alcohol) certification
Market context
Market average based on all Head Chef jobs in North Coast NSW
Base pay range: $70k – $100k (varies by experience and qualifications)
#J-18808-Ljbffr
📌 Head Chef
🏢 Seoul St. T/A Hanmaru
📍 Australia