Head Chef — Creative Menus in a High-Volume Kitchen

Hospitality Nation; Logan City; On-site; AUD 74,000 - 75,000; Full time

Job summary

IndianCurry Hutt Logan is seeking a talented Chef to join our team on a full-time basis. The ideal candidate will oversee the daily operations of our kitchen, including menu planning, food preparation, and ensuring high standards of food quality and presentation.

With a Certificate IV in Commercial Cookery and at least three years of experience, you will manage inventory, monitor costs, uphold food safety, and collaborate across departments to deliver exceptional dining experiences.

Qualifications

• Experience as a Chef in a high-volume restaurant or hotel.
• Certificate IV in Commercial Cookery.
• Minimum 3 years of relevant experience as a Chef.
• Strong knowledge of food safety and sanitation regulations.
• Ability to work in a fast-paced environment and multitask.
• Excellent leadership and communication skills.
• Flexible hours including weekends and holidays.

Responsibilities

• Plan and create menus aligned with standards and guest preferences.
• Oversee preparation and cooking ensuring top quality and presentation.
• Train and supervise kitchen staff following food safety guidelines.
• Manage inventory and ordering to keep kitchen well-stocked.
• Collaborate with other departments to ensure guest satisfaction.
• Stay up-to-date with industry trends and introduce new dishes.
• Maintain a clean, organized kitchen following health and safety rules.
• Monitor food costs and work within budget to maximize profitability.
• Handle customer complaints regarding food quality or service.
• Participate in recruitment and training of kitchen staff.

Skills

Leadership

Communication

Menu planning

Multi-tasking

Food safety

Creativity

Education

Certificate IV in Commercial Cookery

Job description

IndianCurry Hutt Logan is seeking a talented Chef to join our team on a full-time basis. The ideal candidate will oversee the daily operations of our kitchen, including menu planning, food preparation, and ensuring high standards of food quality and presentation.

With a Certificate IV in Commercial Cookery and at least three years of experience, you will manage inventory, monitor costs, uphold food safety, and collaborate across departments to deliver exceptional dining experiences.