Head Chef

The Butchers Block; Richmond; In loco; AUD 90.000 - 100.000; Tempo pieno

Vantaggi offerti da questo lavoro

Career progression

Professional development

Support from Group Executive Chef

Descrizione del lavoro

The Royal Richmond Hotel is seeking an experienced Head Chef to lead the kitchen's day-to-day operations in Richmond, NSW. You will oversee a high-performing team, develop exciting menus, and work closely with the Group Executive Chef to deliver quality menus, specials and promotions that appeal to customers and drive business performance.

With at least 5 years in a senior chef role, you will drive kitchen KPIs, manage food costs and foster a culture of excellence.

Competenze

• Minimum 5 years' experience in a senior chef role (Head Chef or Sous Chef ready for next step).
• Strong leadership with ability to motivate and retain a high-performing team.
• Proven experience in menu development, costing and food cost management.
• Solid understanding of kitchen financials, KPIs and commercial performance.
• Ability to work with senior management and Group Executive Chef.
• Excellent organisational, communication and problem-solving skills.

Mansioni

• Lead, manage and develop the kitchen team to achieve high standards.
• Create and implement commercially viable menus reflecting the venue offering.
• Collaborate with the Group Executive Chef on seasonal specials, promotions and new menu initiatives.
• Maintain excellent food quality, presentation, consistency and kitchen standards.
• Manage food costs, labour costs, stock control and wastage to meet KPIs and financial targets.
• Foster a positive, accountable, high-performance kitchen culture.
• Ensure compliance with food safety, WHS and all operational requirements.
• Drive efficiency, productivity and continuous improvement across kitchen operations.

Conoscenze

Leadership & team development

Menu development & costing

Food cost management

KPIs & business performance

Staff training & mentoring

Descrizione del lavoro

As Head Chef, you will take ownership of the kitchen's day-to-day operations, lead and develop a high-performing team, and work closely with the Group Executive Chef to deliver quality menus, specials and promotions that appeal to our customers and drive business performance.

Key responsibilities

• Lead, manage and develop the kitchen team to achieve consistently high standards.
• Create and implement exciting, commercially viable menus that reflect the venue's offering.
• Work collaboratively with the Group Executive Chef on seasonal specials, promotions and new menu initiatives.
• Maintain excellent food quality, presentation, consistency and kitchen standards.
• Manage food costs, labour costs, stock control and wastage to meet business KPIs and financial targets.
• Foster a positive, accountable and high-performance kitchen culture.
• Ensure compliance with food safety, workplace health and safety, and all relevant operational requirements.
• Drive efficiency, productivity and continuous improvement across kitchen operations.

About you

• A minimum of 5 years' experience in a senior chef role, ideally as a Head Chef or Sous Chef ready to take the next step.
• Strong leadership skills with the ability to motivate, develop and retain a high-performing team.
• Proven experience in menu development, costing and food cost management.
• A strong understanding of kitchen financials, KPIs and commercial performance.
• The ability to work collaboratively with senior management and the Group Executive Chef.
• Excellent organisational, communication and problem-solving skills.
• A passion for quality food, consistency and delivering an exceptional customer experience.
• A hands‑on approach and the ability to thrive in a busy, fast-paced hospitality environment.

About us

• The Royal Richmond Hotel is a growing hospitality group looking for a driven and experienced Head Chef to lead our kitchen team, develop exciting menus and maintain high standards across all aspects of kitchen operations.
• Competitive salary of $90,000 - $100,000 per annum.
• The opportunity to be part of a growing hospitality group.
• Support and collaboration from an experienced Group Executive Chef.
• Opportunities to contribute ideas, develop menus and influence business performance.
• Career progression and ongoing professional development.
• The opportunity to build your own team and establish a strong kitchen culture.