TCAC Pty Ltd has built a reputation as one of Perth's elite food brands. We’re focused on local produce, hand-crafted food, house made condiments and local beers. We achieve quality food through simplicity, attention to detail, and fresh, local ingredients.
We are looking for a Head Chef to lead our kitchen operations, reporting to the Operations Manager to undertake the following:
* Expand our current menu and brand to incorporate unique and exciting dishes across breakfast, lunch, dinner, functions and catering services.
* Design exceptional stand-alone items, seasonal menus and alternative offerings to the current menu that are true to our brand (eg: vegan, seafood etc).
* Financial management, including revenue generation, COGS and labour costings and controls.
* Create KPI reports to measure the performance of kitchen sections across multiple restaurants.
* Ability to maintain our strong positive work culture, fostering a collaborative and supportive work environment.
* Oversee the recruitment and selection of culinary staff.
* Provide leadership, support and direction to all culinary staff.
* Oversee the training and placement of current staff to facilitate new roles within the expanded menu offering.
* Manage kitchen inventory efficiently, including ordering, and freezing and preserving food to minimise waste, and control food costs while adhering to budgets.
* Maintain the highest standards of food quality, consistency and hygiene throughout the kitchen.
* Conduct regular audits to ensure compliance with our own internal standards and WHS regulations.
* Build and maintain strong relationships with local suppliers to source fresh, high-quality ingredients for the kitchen.
* Oversee the preparation, cooking and presentation of all dishes.
* Develop strong communication processes to communicate all kitchen and food matters with key staff across service and prep in different roles.
* Head the preparing and cooking of all food, including creating procedures on cooking food.
The ideal candidates will be able to demonstrate:
* Suitable trade qualifications and a minimum 3 years' experience in menu development, costings and gross profit management.
* Excellent existing supplier relationships and negotiating skills.
* Full knowledge of the WA WHS Act and Regulations, and recent updates to the Food Act and Regulations.
* Outstanding communication and time management skills.
* Strong creativity in menu development in line with our brand ethos.
* Experience in recruitment, training and management of culinary staff.
* The ability to work a flexible roster to meet the needs of the business, including weekends, public holidays and night.
The ideal candidate will have:
* Full work rights in Australia.
* RSA (Responsible Service of Alcohol) and Approved Managers card.
* Food Safety Supervisor training or equivalent as per the AQF.
Desirable but not essential:
* Experience in running a Silver Service operation.
* Experience working with pairing wines with food.
What we offer:
We offer a very rewarding hospitality career, and we invest in training and other professional development opportunities for our staff.
We believe in a healthy work / life balance and are willing to help you achieve yours through our rostering process.
Free staff meals are an added bonus.