Head Chef | Daytime Hours, Autonomy & Growth

Bertas; Sydney; On-site; AUD 85,000 - 120,000; Full time

Benefits offered by this job

Daytime hours, no nights!

Wednesday-Sunday roster

Competitive salary package

Genuine ownership and autonomy

Career growth opportunities

Job summary

Bertas in Marrickville is seeking an experienced Head Chef to lead our kitchen operations with a hands-on approach. You will oversee food preparation, ensure consistency and quality, and keep the kitchen properly staffed, stocked and organised.

You’ll work with management to improve systems, control costs, train staff and drive a positive team culture in a busy, fast-paced deli. Daytime hours, no nights, with a Wednesday-Sunday roster.

Qualifications

• Experience leading a busy kitchen as Head Chef, Sous Chef, or Kitchen Manager.
• Strong organisational skills and ability to confidently manage a busy kitchen.
• Experience training staff and holding teams accountable.
• Understanding of food costs, stock control, portioning and labour efficiency.
• Hands-on, proactive problem solving and ownership of responsibilities.

Responsibilities

• Lead and manage the kitchen team during daily service.
• Oversee food preparation, production and service to maintain quality.
• Manage stock, supplier ordering, inventory and waste.
• Monitor food costs and portion control to meet targets.
• Develop and maintain kitchen systems, procedures and prepping schedules.
• Ensure food safety, hygiene and workplace cleanliness.
• Assist with rostering and labour management.
• Improve workflow and team performance.

Skills

Leadership

Team management

Organisational skills

Problem solving

Hands-on

Tools

Kitchen management software

Job description

Bertas in Marrickville is seeking an experienced Head Chef to lead our kitchen operations with a hands-on approach. You will oversee food preparation, ensure consistency and quality, and keep the kitchen properly staffed, stocked and organised.

You’ll work with management to improve systems, control costs, train staff and drive a positive team culture in a busy, fast-paced deli. Daytime hours, no nights, with a Wednesday-Sunday roster.