Head Chef

Recruitment Innovations; Sydney; Sur place; AUD 95 000 - 110 000; Plein temps

Résumé du poste

Recruitment Innovations in Coogee NSW is seeking an experienced Head Chef to lead and manage a busy kitchen. You will oversee mise-en-place, stock control, and service quality, while training staff and maintaining safety and cleanliness standards.

The role includes deputising for the Head Chef as required and ensuring dishes are prepared to menu guidelines with correct presentation and portions. Salary ranges from 95,000 to 110,000 AUD per year for a full-time position.

Qualifications

• Must have 3 years’ experience as a Chef.
• Diploma in Commercial Cookery or related Qualification.
• OH&S awareness.
• Food Handling and RSA certificates required.

Responsabilités

• Mise-en-place preparation and freshness.
• Ensuring that all stocks are kept under optimum conditions.
• Cooking and service of food according to the restaurant’s quality and service standards.
• Training of kitchen staff as directed by Chef-in-charge.
• Safety and cleanliness of all kitchen and food storage areas.
• Ensuring high levels of kitchen team performance.
• Contributing to creating a harmonious environment amongst all staff within the restaurant.
• To deputise in the Head Chef’s absence and take charge of the kitchen when directed to do so.
• Prepare and cook high quality food according to menu guidelines and recipes.
• Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.
• Ensuring that all mise-en-place is always freshly prepared and on time.
• Supervising members of the kitchen team who are responsible to you.
• Ensuring that junior chefs and trainees receive the right training and optimum guidance.
• Helping to create good communication between floor and kitchen staff and within the kitchen.
• Receiving and safe storage of food.
• Assisting with regular stock takes.
• Receiving, recording and accounting for supplies and deliveries.
• Maintaining restaurant cost control systems as they affect your area of responsibilities.
• Following correct hygienic food handling practices.
• Following the restaurant’s regular cleaning and waste disposal practices.
• Optimising the use of restaurant resources: food, energy, labour, water.
• Using safe work practices and supporting others to use them.
• Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.

Connaissances

3 years’ experience as a Chef

OH&S awareness

Food Handling

RSA certificate

Formation

Diploma in Commercial Cookery or related Qualification

Description du poste

Job Type: Permanent position | Full time position

Job Description

Little Jack Horner is currently recruiting for experienced and a qualified Head Chef for their venue at Coogee NSW 2034. The successful candidate will need to:

• Mise-en-place preparation and freshness.
• Ensuring that all stocks are kept under optimum conditions.
• Cooking and service of food according to the restaurant’s quality and service standards.
• Training of kitchen staff as directed by Chef-in-charge.
• Safety and cleanliness of all kitchen and food storage areas.
• Ensuring high levels of kitchen team performance.
• Contributing to creating a harmonious environment amongst all staff within the restaurant
• To deputise in the Head Chef’s absence and take charge of the kitchen when directed to do so.
• Prepare and cook high quality food according to menu guidelines and recipes.
• Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.
• Ensuring that all mise-en-place is always freshly prepared and on time.
• Supervising members of the kitchen team who are responsible to you.
• Ensuring that junior chefs and trainees receive the right training and optimum guidance.
• Helping to create good communication between floor and kitchen staff and within the kitchen.
• Receiving and safe storage of food.
• Assisting with regular stock takes.
• Receiving, recording and accounting for supplies and deliveries.
• Maintaining restaurant cost control systems as they affect your area of responsibilities.
• Following correct hygienic food handling practices.
• Following the restaurant’s regular cleaning and waste disposal practices.
• Optimising the use of restaurant resources: food, energy, labour, water.
• Using safe work practices and supporting others to use them.
• Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.

Maintain kitchen equipment and plant in good condition.

• Participating in team meetings.
• Attending training courses and seminars as and when required.
• Carrying out other duties typically expected of the position as required from time to time.

Skills & Attributes:

• Must have 3 years’ experience as a Chef
• Diploma in Commercial Cookery or related Qualification
• OH&S awareness
• Food Handling and RSA certificates required

Salary range inclusive of Superannuation is $95,000 – $110,000pa commensurate with experience Full-time Positions available Applications open on 3rd November 2026 and closes on 3rd December 2026.