Head chef

Fat chef Mernda pty ltd; City of Melbourne; On-site; AUD 72,000 - 88,000; Full time

Job summary

Fat chef Mernda pty ltd in Victoria is seeking an experienced Head Chef to take ownership of kitchen management, service execution, and team leadership. You will drive efficiency across a structured 5-day roster from Wednesday to Sunday, ensuring menus are executed to a high standard in a fast-paced setting.

The role requires Trade Qualification in Commercial Cookery, 4+ years in a high-volume kitchen, strong leadership, and solid understanding of COGS, stock management, and profitability.

Qualifications

• Trade Qualification (Cert III/IV in Commercial Cookery or equivalent)
• Minimum 4+ years as Head Chef or Senior Sous Chef in a high-volume kitchen
• Proven leadership capabilities and strong pass management skills
• Strong understanding of COGS, stock management, and kitchen profitability
• Reliable, punctual and able to perform under peak service pressure

Responsibilities

• Oversee day-to-day service, food preparation, and pass execution
• Manage stock levels, food costs, supplier ordering, and portion control
• Lead, train, and mentor junior kitchen staff and casual team members
• Ensure strict adherence to food safety, HACCP, and kitchen hygiene standards
• Control kitchen labor and maintain roster efficiency

Skills

Leadership

Pass management

Stock management

Cost control

Food safety HACCP

Team leadership

Mentoring

Reliability

Education

Trade Qualification: Cert III/IV in Commercial Cookery

Job description

An established hospitality operation in the region is looking for an experienced, hands-on Head Chef to take ownership of kitchen management, service execution, and team leadership. Working across a structured 5-day Wednesday to Sunday roster, you will drive kitchen efficiency, maintain strict food safety standards, manage cost control, and deliver consistent, high-quality dishes in a fast-paced environment.

Key responsibilities

Oversee day-to-day service, food preparation, and pass execution

Manage stock levels, food costs, supplier ordering, and portion control

Lead, train, and mentor junior kitchen staff and casual team members

Ensure strict adherence to food safety, HACCP, and kitchen hygiene standards

Control kitchen labor and maintain roster efficiency

About you

Trade Qualification (Certificate III/IV in Commercial Cookery or equivalent)

Minimum 4+ years of experience as a Head Chef or Senior Sous Chef in a high-volume kitchen

Proven leadership capabilities and strong pass management skills

Solid understanding of COGS, stock management, and kitchen profitability

Reliable, punctual, and strong work ethic under peak service pressure

Competitive Salary Package: $80,000 base + 12% Superannuation

Set 5-day roster (Wednesday to Sunday) with consecutive days off (Monday/Tuesday)

Supportive ownership providing structured systems and clear operational goals