Head Chef

The Last Supper Catering; Melbourne; On-site; AUD 90,000 - 120,000; Full time

Job summary

The Last Supper Catering in Melbourne is seeking a Head Chef to share leadership of the kitchen. You’ll lead the team, design menus across diverse cuisines, and manage ordering and stock while delivering for the music industry. This role values collaboration, calm handling of pressure, and strong organizational skills.

You’ll work with a tight-knit team, enjoy varied menus, and support catering for artists, crews and production teams. Weekend work and early starts are common.

Qualifications

• Minimum 6 years head chef experience.
• Food Safety Supervisor certificate, or willingness to obtain one.
• Full working rights in Australia.
• Ability to lead calmly under pressure and plan menus.

Responsibilities

• Lead, train and support kitchen staff.
• Plan and cook menus across a wide range of cuisines and dietary requirements.
• Manage ordering, stock rotation and inventory.
• Uphold food safety and allergen standards.
• Keep the kitchen calm and on track when the pressure is on.

Skills

Head chef experience

Menu design

Stock control

People management

Under pressure

Early starts

Food safety

Working rights AU

Education

Food Safety Supervisor certificate

Job description

We're looking for a Head Chef to share the lead role in our music industry based catering company. You'll manage staff, ordering and stock rotation while cooking across a wide range of cuisines and dietary needs. The role suits a calm and organised personality.

About us

We’re a catering company working exclusively in the music industry, cooking for artists, crews and production teams. We’re a tight-knit team that takes pride in good food, good organisation and looking after each other.

The role

This is a shared Head Chef position. You’ll lead the kitchen alongside our existing leadership, working together on menus, service and the team. It suits someone who’s confident in their craft and values collaboration over ego.

What you’ll do

• Lead, train and support kitchen staff
• Plan and cook menus across a wide range of cuisines and dietary requirements
• Manage ordering, stock rotation and inventory to keep quality high and waste low
• Uphold food safety and allergen standards
• Keep the kitchen calm and on track when the pressure is on

What you’ll bring

• Confidence in menu design, broad knowledge of multiple cuisines and understanding of dietary needs.
• Minimum 6 years head chef experience
• Strong ordering, stock control and people-management skills
• A level head under pressure
• Comfort with early starts
• Food Safety Supervisor certificate, or willingness to get one
• Full working rights in Australia

Your schedule

This isn’t a Monday to Friday role, and weekend work is part of it. In return, you’ll know about 90% of your working days a month in advance, so you can plan your life outside work.

• Christmas, New Year and most of January off
• Variety in menus and cuisines, with room to bring your ideas