Head Chef - Breakfast & Brunch Menu Innovator

Dover Rosebay Pty Ltd; Sydney; On-site; AUD 72,000 - 88,000; Full time

Job summary

Dover Cafe in Rose Bay, Sydney, seeks an experienced Chef to lead its kitchen full-time. You will own breakfast, brunch and lunch menus, from recipe development and costing through to daily preparation, cooking and plating.

You will supervise a kitchen team of three and work with management on seasonal specials to keep customers returning. The role emphasizes flavour, consistency, food safety and efficient service during busy mornings and middays.

Qualifications

• Minimum two years’ experience as a chef in a commercial café or restaurant kitchen.
• Sound knowledge of HACCP-based food safety systems, allergen management, temperature monitoring and kitchen sanitation.
• Ability to lead, train and coordinate a small kitchen team and keep service moving during busy periods.

Responsibilities

• Plan, develop and regularly update breakfast, brunch and lunch menus with seasonal ingredients and specials.
• Prepare, cook and present dishes to a consistent standard across breakfast, brunch and lunch.
• Develop recipes, set portion sizes and presentation standards to ensure quality.
• Monitor ingredient quality and correct variations before serving customers.
• Estimate food requirements, calculate costs and assist with menu pricing.
• Order ingredients, inspect deliveries, rotate stock and minimise waste.
• Supervise and coordinate kitchen team during preparation and service.
• Train kitchen staff in cooking techniques, food presentation and safe handling.
• Ensure compliance with food safety regulations and HACCP principles.
• Maintain kitchen equipment and storage in line with health and safety.

Skills

Leadership

Communication

Calm under pressure

Team coordination

Education

Certificate IV in Kitchen Management (or Commercial Cookery)

Diploma of Hospitality Management

Job description

Dover Cafe in Rose Bay, Sydney, seeks an experienced Chef to lead its kitchen full-time. You will own breakfast, brunch and lunch menus, from recipe development and costing through to daily preparation, cooking and plating.

You will supervise a kitchen team of three and work with management on seasonal specials to keep customers returning. The role emphasizes flavour, consistency, food safety and efficient service during busy mornings and middays.