Chef/Head Chef

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Our Client in Batemans Bay requires the services of an experienced Chef/Head Chef.

Position Overview:

The Chef will play a crucial role in preparing high-quality dishes, managing kitchen staff, and ensuring the kitchen operates efficiently. The ideal candidate will bring expertise in culinary arts, creativity in menu development, and a commitment to maintaining the highest standards of food safety and hygiene.

The Head Chef will lead kitchen operations, overseeing the preparation of high-quality dishes while managing and mentoring the kitchen team. The ideal candidate will demonstrate advanced culinary expertise, creativity in menu design, and a strong commitment to food safety, hygiene, and operational efficiency.

Benefits

• Competitive salary and opportunities for performance-based bonuses.
• Career development and growth opportunities.
• Access to health and wellness benefits.
• Employee discounts on meals and company products/services (if applicable).
• Flexible working hours and a supportive work environment.
• Paid time off and sick leave.
• Work in a collaborative and dynamic team.
• Opportunity to showcase your creativity and culinary skills.

Task & responsibilities

Chef

• Prepare and cook meals to a high standard as per the restaurant menu and special customer requests.
• Assist in the planning and development of menus, ensuring a variety of culinary offerings and adherence to budgetary constraints.
• Supervise and coordinate activities of cooks and other kitchen staff to ensure a high level of food and service quality.
• Monitor food stock and place orders as needed, ensuring the kitchen is well-equipped and stock levels are maintained.
• Ensure compliance with food hygiene and safety standards, including proper storage and handling of food, cleanliness of the kitchen, and maintenance of equipment.
• Train and mentor kitchen staff, promoting a culture of learning and excellence.
• Stay updated on current culinary trends and techniques and incorporate innovative ideas into menu offerings.
• Manage kitchen operations efficiently, optimizing food cost and minimizing waste.
• Handle customer feedback with professionalism and make necessary adjustments to meet customer satisfaction.

Head Chef

• Prepare and cook meals to a consistently high standard, following the restaurant menu and accommodating special dietary or customer requests.
• Lead the planning and development of menus, ensuring variety, quality, seasonal relevance, and adherence to food cost and budgetary considerations.
• Supervise and coordinate the activities of kitchen staff, maintaining efficiency, consistency, and a high standard of food presentation and service.
• Monitor inventory levels, manage stock rotation, and place orders to ensure the kitchen is fully equipped with necessary ingredients and supplies.
• Ensure full compliance with food safety and hygiene regulations, including correct storage, kitchen cleanliness, and proper maintenance of all equipment.
• Train, mentor, and motivate kitchen team members, fostering a supportive and professional working environment.
• Keep abreast of modern culinary trends and techniques and introduce innovative dishes and improvements to the menu.
• Oversee daily kitchen operations, control food costs, reduce waste, and implement systems for greater efficiency.
• Address and resolve customer feedback promptly and professionally, maintaining the restaurant’s reputation for high-quality food and service.

Qualification & experience

Chef

• Certificate IV in Commercial Cookery or equivalent culinary qualification.
• Proven experience as a Chef with a strong background in menu planning, food preparation, and kitchen management.
• Comprehensive knowledge of food safety standards and regulations.
• Strong leadership skills, with the ability to train and motivate a team
• Excellent time management and organizational abilities.
• Creative culinary skills with a passion for food and cooking.
• Ability to work under pressure in a fast-paced kitchen environment.
• Excellent communication and interpersonal skills.

Head Chef

• Certificate IV in Commercial Cookery or equivalent
• Diploma or higher-level qualification in Hospitality Management (desirable)
• Proven experience in a senior chef or supervisory role
• Demonstrated ability to manage kitchen operations and lead a team
• Proven experience in menu design, stock management, and cost control