Head Chef - Kitchen Manager

The Trustee for THE PINK UNIT TRUST T/A Trade Coast Hotel; City of Brisbane; On-site; AUD 95,000 - 130,000; Full time

Benefits offered by this job

Sponsorship available

Job summary

The Trustee for THE PINK UNIT TRUST T/A Trade Coast Hotel in Pinkenba, Brisbane, is seeking an experienced Head Chef to lead the kitchen across bistro dining, bar meals and expanding events. You will mentor the kitchen team, shape menus and drive quality, consistency and strong commercial results.

You'll manage daily service and large functions—from corporate lunches to charity events—focusing on food safety, cost control and team development while delivering memorable dining experiences.

Qualifications

• Head Chef or Kitchen Manager with hotel dining and high-volume functions/banqueting.
• Ability to cost and plan menus for bistro, bar and events.
• Sponsorship available for the right candidate.
• Strong leadership, communication and team development.
• Certificate III in Commercial Cookery and Food Safety Supervisor certification are required.

Responsibilities

• Lead, mentor and develop kitchen staff, maintaining a positive kitchen culture.
• Create and cost menus for bistro, bar and events with consistent presentation.
• Plan and deliver event catering with coordination with the functions team.
• Manage purchasing, stock, costs, labour and waste within budgets.
• Maintain rigorous food safety, hygiene, allergen and WHS standards.
• Take a hands-on role during service, staying organized and calm under pressure.

Skills

Leadership

Menu costing

High-volume catering

Food safety

WHS standards

Communication

Education

Certificate III in Commercial Cookery

Food Safety Supervisor certification

Job description

The Trustee for THE PINK UNIT TRUST T/A Trade Coast Hotel - Pinkenba QLD

Lead the kitchen. Shape the menus. Deliver memorable dining and events.

About the role

Lead the kitchen at Trade Coast Hotel, shaping menus and delivering memorable dining and events. You'll lead the kitchen team across bistro dining, bar meals and an expanding functions and events operation. From daily service to large celebrations, sporting lunches and charity events, you'll deliver food that combines quality, consistency and strong commercial results.

Key responsibilities

• Lead, mentor and develop chefs and kitchen attendants, building a positive, professional kitchen culture
• Create and cost bistro, bar and event menus with delicious modern Australian food with consistent presentation
• Plan and deliver event catering, coordinating preparation, staffing and service timing with the functions team
• Manage purchasing, stock, food costs, kitchen labour and waste against agreed budgets
• Maintain rigorous food safety, hygiene, allergen and WHS standards
• Take a hands-on role in service, keeping the kitchen organised and calm under pressure

About you

• Experienced Head Chef or Kitchen Manager with a strong background in hotel dining and high-volume functions or banqueting
• Combine culinary skill with sound financial judgement and know how to deliver busy meal services alongside large events
• Sponsorship available for the right candidate
• Clear communication, a practical approach and a commitment to developing your team
• Certificate III in Commercial Cookery required
• Food Safety Supervisor certification required