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.