head chef

Jamies cafe and kitchen; Sydney; On-site; AUD 90,000 - 110,000; Full time

Job summary

Jamies cafe and kitchen is seeking a hands-on Lead Kitchen Manager to direct all kitchen operations, lead cooking, and ensure seasonal menus are executed to the highest standard.

You will develop menus, train staff, monitor safety, control costs, and maintain exceptional presentation and quality across all dishes in a fast-paced cafe environment, ensuring guest satisfaction. This role requires strong time management and teamwork to deliver consistent results.

Qualifications

• AQF Certificate IV in Kitchen Management or Diploma of Hospitality Management (or equivalent).
• Minimum of 2 years' experience in a commercial kitchen environment.
• Proven ability to manage a section of the kitchen independently and efficiently.
• Strong knowledge of Australian food safety and hygiene standards.
• Creativity, attention to detail, and passion for high-quality food presentation.
• Excellent time management and communication skills.

Responsibilities

• Plan, coordinate, and oversee the daily activities of the kitchen team to ensure efficient workflow and timely service during all operating hours.
• Develop and update seasonal menus, create new dishes, and review recipes to maintain quality, profitability, and customer satisfaction.
• Monitor food preparation, cooking, portion control, and presentation to ensure all dishes meet quality standards.
• Train, mentor, supervise, and evaluate chefs, cooks, and kitchen staff, providing ongoing guidance to maintain high professional standards.
• Ensure full compliance with food safety, hygiene, sanitation, HACCP requirements, and workplace health and safety legislation.
• Manage kitchen inventory, monitor stock levels, minimise food wastage, and oversee the ordering, receiving, and storage of food supplies and kitchen equipment.
• Liaise with suppliers to ensure the timely procurement of quality ingredients while maintaining effective cost control.
• Monitor kitchen labour costs, food costs, and operational efficiency to achieve budget and profitability targets.
• Maintain a clean, organised, and safe kitchen environment while ensuring compliance with company policies and industry standards.

Job description

Lead the preparation, cooking, and presentation of a diverse range of menu items in accordance with seasonal menus, standard recipes, and customer requirements, while personally participating in food preparation and cooking to maintain quality and consistency. Lead and supervise all kitchen operations to ensure consistent preparation and presentation of high quality food in accordance with seasonal menus, standard recipes, and customer expectations.

Key responsibilities

Plan, coordinate, and oversee the daily activities of the kitchen team to ensure efficient workflow and timely service during all operating hours

Develop and update seasonal menus, create new dishes, and review recipes to maintain quality, profitability, and customer satisfaction

Monitor food preparation, cooking, portion control, and presentation to ensure all dishes meet the business's quality standards

Train, mentor, supervise, and evaluate chefs, cooks, and kitchen staff, providing ongoing guidance to maintain high professional standards

Ensure full compliance with food safety, hygiene, sanitation, HACCP requirements, and workplace health and safety legislation

Manage kitchen inventory, monitor stock levels, minimise food wastage, and oversee the ordering, receiving, and storage of food supplies and kitchen equipment

Liaise with suppliers to ensure the timely procurement of quality ingredients while maintaining effective cost control

Monitor kitchen labour costs, food costs, and operational efficiency to achieve budget and profitability targets

Maintain a clean, organised, and safe kitchen environment while ensuring compliance with company policies and industry standards

About you

AQF Certificate IV in Kitchen Management and Diploma of Hospitality Management or equivalent

Minimum of 2 years' experience in a commercial kitchen environment

Proven ability to manage a section of the kitchen independently and efficiently

Strong knowledge of Australian food safety and hygiene standards

Creativity, attention to detail, and passion for high-quality food presentation

Excellent time management and communication skills