ABOUT THE ROLE
The Head Chef / Sous Chef is responsible for overseeing all kitchen operations, including menu planning, food preparation, team leadership, and cost control. The role requires flexibility, strong leadership capability, and a proactive approach to maintaining high food and service standards.
Key responsibilities
* Managing the day-to-day operation of the kitchen in line with budget and forecasts
* Planning, designing, costing, and engineering menus
* Delivering high-quality food that meets guest expectations
* Maintaining food safety, hygiene, and HACCP compliance
* Managing food costs, ordering, stock control, and monthly stocktakes
* Recruiting, training, developing, and rostering kitchen staff
* Minimising food wastage and maximising efficiency
* Working hands‑on across shifts, including solo shifts where required
* Collaborating closely with senior management
* Ensuring compliance with WHS policies and procedures
To be successful in this role, you will bring
* Proven experience as a Head Chef or Sous Chef in a hotel or resort environment
* Strong leadership skills with a hands‑on management style
* A passion for delivering exceptional culinary experiences
* Solid financial and operational understanding of kitchen management
* Flexibility to work evenings, weekends, and public holidays
Sponsorship is available for the right candidate
To be eligible for sponsorship, candidates must have a minimum of 1 year experience as a Head Chef or Sous Chef in Australia or New Zealand.
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