Head Chef: Lead Innovative Hotel Kitchen & Team

Oaks Hotels, Resorts & Suites; Cairns Regional; On-site; AUD 90,000 - 130,000; Full time

Benefits offered by this job

Career Growth

Exclusive Hotel Deals

Global Perks

Retail Rewards

Experiences

Banking and Insurance

Generous Leave

Wellness Boost

Job summary

Oaks Cairns Hotel is seeking an experienced Head Chef to lead our kitchen team on a full-time basis. You will oversee all kitchen operations, drive menu innovation, and uphold the highest standards of food quality, hygiene, and service for guests.

The successful candidate will inspire and manage culinary staff, maintain budgetary targets, and collaborate with management on training, rostering and strategic objectives.

Qualifications

• Certificate III or IV in Commercial Cookery or equivalent.
• Proven experience as Head Chef or senior kitchen leader in hotel/high-volume environment.
• Strong leadership, communication and team management skills.
• Financial awareness including food cost control and inventory management.

Responsibilities

• Lead, mentor and manage the kitchen team to ensure high performance and adherence to standards.
• Oversee preparation and cooking of meals to consistently high quality and presentation.
• Plan, develop and implement menus, including seasonal offerings, in line with guest expectations and brand standards.
• Monitor food costs, inventory and stock control to maintain budgetary targets.
• Ensure full compliance with WHS, HACCP and all hygiene regulations.
• Maintain a clean, organised, and safe kitchen environment.
• Collaborate with management to support operational objectives, including training, rostering and staff development.
• Continuously review kitchen operations to identify opportunities for efficiency and quality improvement.

Skills

Leadership

Team Management

Menu Development

Food Safety

Cost Control

Education

Certificate III/IV in Commercial Cookery

Job description

Oaks Cairns Hotel is seeking an experienced Head Chef to lead our kitchen team on a full-time basis. You will oversee all kitchen operations, drive menu innovation, and uphold the highest standards of food quality, hygiene, and service for guests.

The successful candidate will inspire and manage culinary staff, maintain budgetary targets, and collaborate with management on training, rostering and strategic objectives.