The Head Chef at Frida Mexicana is responsible for leading kitchen operations, maintaining food quality and consistency, managing kitchen staff, and ensuring compliance with food safety, cost control, and operational standards. The role requires strong leadership, organisation, and the ability to perform in a high-volume restaurant environment.
Key Responsibilities
Kitchen Operations & Food Quality
* Plan, prepare, and execute menu items to Frida Mexicana standards
* Ensure consistency in taste, presentation, and portion control
* Oversee daily kitchen service, including busy lunch and dinner periods
* Manage prep lists, stock rotation, and food storage
* Maintain high standards of cleanliness and organisation at all times
Staff Leadership & Training
* Lead, supervise, and motivate kitchen staff
* Train new staff in recipes, procedures, and kitchen standards
* Allocate duties and manage daily kitchen rosters
* Monitor staff performance and provide guidance and feedback
* Ensure effective communication between BOH and FOH teams
Food Safety & Compliance
Ensure compliance with Food Act, local council regulations, and HACCP principles
* Maintain food safety records, temperature logs, and cleaning schedules
* Ensure all staff follow hygiene and safety procedures
* Prepare for and cooperate with health inspections
Stock Control & Cost Management
* Manage food ordering, receiving, and stocktaking
* Minimise waste and control food costs
* Monitor portion control and food margins
* Liaise with suppliers and report shortages or quality issues
Menu Development & Improvement
* Assist with menu updates, specials, and seasonal items
* Maintain accurate recipe documentation and costing
* Support the owner with menu engineering and profitability analysis
Equipment & Maintenance
* Ensure correct use and care of kitchen equipment
* Report maintenance issues promptly
* Ensure kitchen equipment is shut down and secured after service
Skills & Experience Required
* Proven experience as a Head Chef or Senior Sous Chef in a high-volume restaurant
* Strong leadership and people management skills
* Good understanding of food costing and kitchen budgeting
* Sound knowledge of food safety and hygiene standards
* Ability to work weekends, public holidays, and flexible hours
* Calm and organised under pressure
Key Performance Expectations
* Consistent food quality and service standards
* Efficient kitchen operations with minimal wastage
* Positive team culture and staff retention
* Compliance with all food safety and workplace requirements
* Strong coordination with FOH and management
Authority & Decision Making
* Authority over kitchen operations and BOH staff during service
* Input into menu changes, supplier selection, and staff training
* Responsibility to escalate operational issues to the Director promptly
Job Type: Full-time
Pay: $75,000.00 – $85,000.00 per year
Benefits:
* Employee discount
* Salary packaging
Work Location: In person