Cafe Head Chef

Core Responsibilities

• Menu Planning: Design seasonal menus, create new recipes, and price dishes to meet financial targets.
• Kitchen Management: Supervise the brigade, write staff rotas, handle hiring and training, and delegate daily prep tasks.
• Quality & Safety: Inspect all plates before service and enforce health, safety, and hygiene standards.
• Inventory & Stock: Order ingredients, negotiate with suppliers, and manage monthly stock counts.

Key Skills & Requirements

• Experience: At least 5 years of professional kitchen experience, often working up through roles like sous chef or chef de partie.
• Education: Formal training or a vocational qualification such as a Certificate III in Commercial Cookery, plus a certified Food Safety Supervisor qualification.
• Leadership: Strong communication, time management, and resilience under high-pressure service conditions.

Pay: $65,000.00 – $72,000.00 per year

Work Location: In person