Head Chef

Newborough Hotel; Newborough; On-site; AUD 85,000 - 120,000; Full time

Job summary

Newborough Hotel in Victoria, Australia, seeks a Head Chef to lead a diverse kitchen, ensuring consistency, quality, and a safe, hygienic workspace from starters to desserts.

You will guide a team, develop menus with the Executive Chef, manage stock and budgets, and uphold high presentation standards across seven days of operation.

Qualifications

• Diploma of Hospitality Management and Cert III/IV in Commercial Cookery are required.
• Minimum of 1 year of experience as a chef in a commercial kitchen.
• Proficient in modern and classical cooking techniques.
• Strong culinary knowledge and presentation.
• Excellent multitasking and leadership abilities.
• Willing to work weekends and evenings; availability 7 days.

Responsibilities

• Prepare and cook a diverse range of dishes from starters to desserts.
• Adhere to dietary restrictions and allergen protocols with precision.
• Manage stock ordering, rotation, and inventory control to minimise waste.
• Source and ensure the highest quality of ingredients.
• Oversee daily kitchen operations, maintaining efficiency and organisation.
• Collaborate with the Executive Chef to develop new recipes and stay ahead of industry trends.
• Work within budgetary guidelines set by the Venue Manager.
• Train and mentor junior kitchen staff as needed.
• Maintain strict portion control and presentation standards.
• Ensure a clean, hygienic, and safe kitchen environment in compliance with food safety regulations.

Skills

Leadership

Multitasking

Culinary Expertise

High-Pressure Work

Interpersonal Skills

Attention to Hygiene

Education

Diploma of Hospitality Management

Cert III in Commercial Cookery

Cert IV in Commercial Cookery

Job description

Head Chef position responsible for preparing and cooking a diverse range of dishes from starters to desserts, ensuring consistency and excellence. The role involves overseeing daily kitchen operations, maintaining efficiency and organisation, and ensuring a clean, hygienic, and safe kitchen environment in compliance with food safety regulations.

Key responsibilities

Prepare and cook a diverse range of dishes from starters to desserts, ensuring consistency and excellence

Adhere to dietary restrictions and allergen protocols with precision

Manage stock ordering, rotation, and inventory control to minimise waste

Source and ensure the highest quality of ingredients

Oversee daily kitchen operations, maintaining efficiency and organisation

Collaborate with the Executive Chef to develop new recipes and stay ahead of industry trends

Work within budgetary guidelines set by the Venue Manager

Train and mentor junior kitchen staff as needed

Maintain strict portion control and presentation standards

Ensure a clean, hygienic, and safe kitchen environment in compliance with food safety regulations

About you

Diploma of Hospitality Management, Cert III & IV in Commercial Cookery required

Minimum one (1) years' experience as a Chef in a commercial kitchen

Modern and classical cooking techniques

Advanced knowledge of the culinary arts

Expert multitasking ability

Great leadership and interpersonal skills

Hard work ethic in a high-pressure environment

Able to work weekends and evenings, available 7 days