Overview
Your KPI's - As our Head Chef your success will be dependant on your abilities to deliver:
* Leadership & Team Culture
* Set systems & ensure their compliance
* Plan for the future
* Managing your time and that of your team, including rostering in line with wage percentage targets
* Stock control - maintaining stock levels to eliminate outages & reduce wastage
* Quality control - set standards and accept nothing less for the quality of our food
* Training and development - your team is always evolving, as a leader you must always strive to "evolve" into the dream team we all want to be a part of
Essential Qualifications
* Certificate IV in Commercial Cookery
* Food Safety Supervisor Certification
Experience Required
* Minimum 3-5 years as Head Chef or Senior Sous Chef
* Proven kitchen management experience in high-demand operations 150-250 covers/day (breakfast/lunch/dinner)
* Experience in kitchen budgeting, cost control, and managing food costs within target percentages
* Experience in menu planning and development
* We have a modern Australian menu history, but a clear culinary direction will be an advantage if you can deliver a diverse enough menu to satisfy a broad range of dietary preferences.
* Must have unrestricted Australian working rights
* Night and weekend availability is a must
Application questions
Your application will include the following questions:
* Which of the following statements best describes your right to work in Australia?
* How many years' experience do you have as a Head Chef?
* Do you have experience with menu planning & costing?
* Which of the following culinary arts qualifications have you obtained?
* Do you hold a current Food Safety Supervisor certificate?
* Have you worked in a role where you were responsible for stock control?
* Do you have experience preparing work rosters?
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