Head Chef

About the role

As Head Chef, you will take ownership of the kitchen's day-to-day operations, lead and develop a high-performing team, and work closely with the Group Executive Chef to deliver quality menus, specials and promotions that appeal to our customers and drive business performance.

Key responsibilities

• Lead, manage and develop the kitchen team to achieve consistently high standards.
• Create and implement exciting, commercially viable menus that reflect the venue's offering.
• Work collaboratively with the Group Executive Chef on seasonal specials, promotions and new menu initiatives.
• Maintain excellent food quality, presentation, consistency and kitchen standards.
• Manage food costs, labour costs, stock control and wastage to meet business KPIs and financial targets.
• Foster a positive, accountable and high-performance kitchen culture.
• Ensure compliance with food safety, workplace health and safety, and all relevant operational requirements.
• Drive efficiency, productivity and continuous improvement across kitchen operations.

About you

• A minimum of 5 years' experience in a senior chef role, ideally as a Head Chef or Sous Chef ready to take the next step.
• Strong leadership skills with the ability to motivate, develop and retain a high-performing team.
• Proven experience in menu development, costing and food cost management.
• A strong understanding of kitchen financials, KPIs and commercial performance.
• The ability to work collaboratively with senior management and the Group Executive Chef.
• Excellent organisational, communication and problem-solving skills.
• A passion for quality food, consistency and delivering an exceptional customer experience.
• A hands-on approach and the ability to thrive in a busy, fast-paced hospitality environment.

About us

The Royal Richmond Hotel is a growing hospitality group looking for a driven and experienced Head Chef to lead our kitchen team, develop exciting menus and maintain high standards across all aspects of kitchen operations.

Benefits

• Competitive salary of $90,000 – $100,000 per annum.
• The opportunity to be part of a growing hospitality group.
• Support and collaboration from an experienced Group Executive Chef.
• Opportunities to contribute ideas, develop menus and influence business performance.
• Career progression and ongoing professional development.
• The opportunity to build your own team and establish a strong kitchen culture.