As the Head Chef, you will be responsible for managing all kitchen operations, leading the culinary team, and ensuring the highest standards of food quality, presentation, and safety.

Key Responsibilities

Plan, design, and develop creative menus for the café.
Calculate food costs and liaise with suppliers to maintain quality and budget efficiency.
Supervise daily kitchen operations and manage kitchen staff.
Oversee all aspects of food preparation, cooking, and cleaning.
Delegate tasks effectively and resolve operational issues as they arise.
Ensure full compliance with hygiene, health, and safety regulations.
Work closely with ownership to ensure smooth day-to-day operations.
Maintain ingredient quality and freshness to uphold café standards.
Please note: this list is not exhaustive. Additional duties may be assigned as required.

Skills and Attributes

Strong leadership and team management skills
Creativity and a passion for food innovation
Ability to perform under pressure
Excellent communication and interpersonal skills
Solid understanding of professional kitchen operations
Proficiency in food preparation and plating techniques
Deep knowledge of ingredients, flavour balance, and presentation
Business acumen and organisational skills
Discipline, dedication, and attention to detail
Proven experience with Asian cuisine

Qualifications and Experience

Formal training in culinary arts, covering cooking techniques, food preparation, menu development, and business operations.
Minimum qualification: Certificate IV in Commercial Cookery or Kitchen Management.
At least 1 year of full-time experience in a commercial kitchen is required.

If you are a motivated chef who values creativity, quality, and leadership, we would love to hear from you.

Cisne

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