OverviewThe Executive Chef is responsible for leading and managing the kitchen operations of the Yacht Club Precinct.ResponsibilitiesDevelop menus and oversee meal preparation, ensuring high quality, creative and cutting-edge presentation that meets the needs of the guests or clients servedMaintain and manage inventory of kitchen supplies and equipment, including monitoring of food cost and adherence to budgetEnsure that food safety, hygiene and sanitation standards are maintained in accordance with HACCP regulationsSupervise kitchen staff, including hiring, training, and scheduling, to ensure optimal productivity and job performanceCollaborate with other departments or teams in planning events, parties, or special occasions, and provide quality food service that meets or exceeds expectationsContinuously evaluate and improve operations to achieve culinary excellence, provide excellent guest experiences, and meet business goalsQualificationsCertificate 3 and 4 in Commercial Cookery from a reputable instituteAt least 10 years of progressive experience in culinary management, with a minimum of five years at the executive chef levelStrong knowledge of food and beverage industry trends and best practicesExcellent verbal and written communication skills, ability to lead and motivate teams, and build relationships with guests, clients, and colleaguesExperience with budget management, and financial analysis, as well as knowledge of local regulations and laws on food safety, hygiene and sanitationAbility to work flexible hours, including weekends and holidays
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📌 Executive Chef
🏢 Canberra Southern Cross Club
📍 Canberra