Head Chef

Placed Australia; City of Melbourne; On-site; AUD 75,000 - 90,000; Full time

Job summary

Placed.au is seeking a full-time Head Chef for our client in Hughesdale, Victoria. You will lead kitchen operations, develop menus, manage staff, and ensure high-quality food production in a dynamic hospitality environment.

Responsibilities include budgeting, menu design, staff recruitment and training, assigning tasks, supervising dish preparation, and upholding health and food safety standards to maintain brand quality.

Qualifications

• Certificate IV in Commercial Cookery or 3+ years in lieu.
• Strong cost control, budgeting and inventory skills.
• Advanced culinary techniques and leadership.
• Knowledge of food safety and OH&S regulations.

Responsibilities

• Develop and monitor kitchen budgets to ensure cost-efficiency.
• Design and update menus reflecting seasonal ingredients, customer preferences, and profitability.
• Oversee recruitment, training, and development of kitchen staff.
• Assign daily tasks to kitchen staff to ensure smooth operations.
• Supervise preparation and presentation of dishes to meet standards.
• Enforce health, hygiene, and food safety regulations.

Skills

Budgeting

Cost control

Inventory management

Leadership

Communication

Team management

Food safety

Health regulations

Seasonal cuisine

Education

Certificate IV in Commercial Cookery

3+ years experience in kitchen

Job description

Job Type: Permanent position | Full time position

Job Description

Placed.au is looking for a full-time Head Chef for our client in Hughesdale, Victoria. This role is responsible for leading kitchen operations, developing menus, managing staff, and ensuring high-quality food production in a dynamic hospitality environment. Job Description

• Develop and monitor kitchen budgets, taking into account labour, ingredients, and equipment costs to ensure cost-efficiency without compromising quality.
• Design and update menus that reflect seasonal ingredients, customer preferences, and profitability goals.
• Oversee the recruitment, training, and professional development of kitchen staff to maintain a high-performance team.
• Assign daily responsibilities and tasks to kitchen staff ensuring smooth kitchen operations.
• Supervise the preparation and final presentation of all dishes to ensure they meet brand and quality standards.
• Apply and teach advanced culinary techniques to support a high-quality, innovative menu offering.
• Inspect ingredients and completed dishes regularly to ensure they meet strict quality and consistency standards.
• Enforce rigorous adherence to health, hygiene, and food safety regulations in all kitchen processes.

Qualifications / Attributes

• Must hold a Certificate IV in Commercial Cookery or higher, or at least 3 years of relevant work experience in lieu of the qualification.
• Strong understanding of kitchen budgeting, cost control, and inventory management.
• Advanced culinary training and hands-on experience in a variety of cooking techniques.
• Exceptional leadership, communication, and team management skills.
• Thorough knowledge of food safety and occupational health regulations.
• Creativity and passion for seasonal, quality-driven cuisine.

Salary Range $75,000 – $90,000 per annum excluding superannuation.