Head Chef

Key Responsibilities

• Culinary Execution: Design and develop French-inspired à la carte or seasonal tasting menus, maintaining classic techniques (sauté, saucier, charcuterie) alongside modern plating.
• Kitchen Leadership: Lead, train, mentor, and inspire the kitchen brigade (Sous Chefs, Chef de Parties, and apprentices) across split or continuous services.
• Operations & Cost Control: Manage food cost of goods sold (COGS), stock ordering, inventory management, and supplier relationships.
• Compliance: Ensure strict adherence to Victorian food safety standards, hygiene regulations, and kitchen OH&S compliance.

Requirements & Qualifications

• Experience: Minimum 3 to 5+ years of demonstrated leadership experience as a Head Chef or Senior Sous Chef in a high-quality, fast-paced commercial kitchen.
• Culinary Knowledge: Deep, authentic knowledge of French culinary traditions, classic mother sauces, and contemporary execution.
• Credentials: Certificate III in Commercial Cookery (or international equivalent) and a valid Victorian Food Safety Supervisor certificate.

Pay: $79,600.00 – $90,000.00 per year

Work Location: In person