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Head Chef / Manager
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#559804
Full Time
Job Description
Full job description
We are seeking an experienced, creative, and passionate Head Chef to lead our kitchen operations. The Head Chef will be responsible for designing menus, managing kitchen staff, ensuring food quality and safety, and maintaining high culinary standards. This role is crucial in delivering a memorable dining experience and driving the culinary vision of the establishment.
Key Responsibilities:
Oversee all kitchen operations, including food preparation, cooking, and presentation.
Design and update seasonal and innovative menus in collaboration with management.
Lead, train, and manage kitchen staff, including sous chefs, line cooks, and prep staff.
Ensure all dishes are prepared to the highest standard of quality, taste, and presentation.
Maintain compliance with food safety, hygiene, and sanitation regulations (e.g., HACCP).
Manage kitchen budgets, including food cost control, inventory management, and waste reduction.
Source quality ingredients and maintain strong relationships with suppliers.
Monitor and enforce portion control and standard recipe adherence.
Handle kitchen scheduling, staffing levels, and performance reviews.
Maintain a clean, safe, and organized kitchen environment.
Job Type: Full-time
Pay: $+5,000.00 – $105,000.00 per year
Benefits:
Employee discount
Visa sponsorship
Schedule:
Every weekend
Monday to Friday
Rotating roster
Work Location: In person
Expected Start Date: 17/05/2026
We are seeking an experienced, creative, and passionate Head Chef to lead our kitchen operations. The Head Chef will be responsible for designing menus, managing kitchen staff, ensuring food quality and safety, and maintaining high culinary standards. This role is crucial in delivering a memorable dining experience and driving the culinary vision of the establishment.
Key Responsibilities:
Oversee all kitchen operations, including food preparation, cooking, and presentation.
Design and update seasonal and innovative menus in collaboration with management.
Lead, train, and manage kitchen staff, including sous chefs, line cooks, and prep staff.
Ensure all dishes are prepared to the highest standard of quality, taste, and presentation.
Maintain compliance with food safety, hygiene, and sanitation regulations (e.g., HACCP).
Manage kitchen budgets, including food cost control, inventory management, and waste reduction.
Source quality ingredients and maintain strong relationships with suppliers.
Monitor and enforce portion control and standard recipe adherence.
Handle kitchen scheduling, staffing levels, and performance reviews.
Maintain a clean, safe, and organized kitchen environment.
Job Type: Full-time
Pay: $+5,000.00 – $105,000.00 per year
Benefits:
Employee discount
Visa sponsorship
Schedule:
Every weekend
Monday to Friday
Rotating roster
Work Location: In person
Expected Start Date: 17/05/2026
