Job Overview
The role of Executive Head Chef involves overseeing all aspects of kitchen operations, ensuring the highest standards of food quality and presentation are maintained. This includes managing stock control, budgets, rostering, mentoring, and training staff to meet contract requirements.
Duties and Responsibilities
* Lead a team of chefs in providing a buffet-style service for breakfast, crib, and dinner;
* Maintain accurate records of stock levels, monitor inventory, and manage budgets to ensure efficient use of resources;
* Roster staff effectively, prioritizing employee well-being and work-life balance;
* Mentor and train staff to enhance their skills and knowledge, promoting career development within the organization;
* Collaborate with other departments to achieve business objectives and maintain a high standard of customer service;
* Evaluate and improve kitchen operations continuously, identifying areas for improvement and implementing changes as necessary;
* Manage day-to-day operations, taking ownership of site activities during designated periods;
Requirements and Qualifications
* Proven leadership experience as a Senior Chef or Catering Manager;
* A minimum of Cert III Commercial Cookery qualification;
* Ability to pass a pre-employment medical examination and drug screening;
* Strong understanding of allergen management and food safety protocols;
* Excellent communication and interpersonal skills, with the ability to lead and mentor teams effectively;
* Proficiency in computer software and systems relevant to the role;
* Strong stakeholder engagement and relationship-building skills;
Benefits Package
* Salary packaging options to increase take-home pay;
* Access to exclusive retail discounts;
* Paid parental leave entitlements;
* Ongoing training and professional development opportunities;