Mandurah Country Club is hiring a Full time Chef role in Halls Head, WA. Apply now to be part of our team.
Requirements for this role:
- Flexible hours available
- More than 4 years of relevant work experience required for this role
Position Title : Chef
Location: 16 Marsh Place, Halls Head WA 6210
Salary: $80,000 per annum plus 12% superannuation
Employment type: Full-time, ongoing (38 hours per week)
Reports To: Food and Beverage Manager
About Us
Mandurah Country Club is a premier hospitality and events destination in the heart of Halls Head. Renowned for its exceptional dining, picturesque setting, and first‑class service, the Club hosts a variety of functions, events, and à la carte dining experiences. We are seeking an experienced and passionate Head Chef to lead our kitchen team and deliver outstanding culinary experiences for our members and guests.
General Description
Design and deliver exceptional menus for weddings, corporate functions, and exclusive events at Mandurah Country Club. Lead and coordinate all aspects of catering operations — from staff scheduling and kitchen management to food preparation and service — ensuring seamless execution and an outstanding guest experience. Proven hospitality experience, solid leadership, and excellent organisational skills are essential to uphold the Club’s high standards and distinguished reputation.
Ultimately, you will ensure the efficient operation of our catering facilities and contribute to expanding the Club’s reputation and clientele.
Key Responsibilities
- Lead and manage the kitchen team to deliver consistently high‑quality dishes aligned with Mandurah Country Club’s standards.
- Design and implement seasonal menus that balance creativity, customer appeal, and profitability.
- Oversee daily kitchen operations, including food preparation, cooking, and plating.
- Plan and coordinate menus for a variety of services including à la carte dining, grab‑and‑go offerings, and catered functions of up to 200 guests.
- Monitor and manage food costs, inventory, ordering, and supplier relationships.
- Ensure strict compliance with food safety, hygiene, and health regulations.
- Schedule and manage staff rosters while training, mentoring, and leading kitchen and service personnel.
- Work closely with the Food & Beverage Manager and senior management team to deliver successful events and private functions.
- Gather and analyse customer feedback to continually enhance the dining experience.
- Report on expenses, labour costs, and key performance metrics as required.
Requirements
- Work experience as a Chef, specifically
- Functions up to 200 people
- A la Carte Dining
- Grab and Go Food
- Understanding of food hygiene.
- Hands‑on experience with creating menus from scratch.
- Excellent organizational and time‑management skills.
- Customer service attitude.
- Ability to remain calm and make quick decisions under stressful circumstances.
- Flexibility to work during weekends and holidays.
- Certification in hospitality or culinary management is a plus.
- Build a cohesive team culture within food & beverage teams.
- Work closely with Bar Manager and Functions Manager to host member and private functions.
Key Performance Indicators
- Meet Food Cost Percentages as per annual budget – (Total Food Cost ÷ Total Food Sales) × 100.
- Meet Labour Cost Percentage as per annual budget – (Total Kitchen Staff Wages ÷ Total Revenue) × 100.
- Present weekly report on labour costs versus revenue.
- Effective rostering and job scheduling through the use of good communication and organisational skills.
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