Head Chef: Lead Kitchen, Menu Innovation & Team Growth

Oaks Cairns Hotel; Australia; On-site; AUD 90,000 - 120,000; 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 operations, ensuring top quality, presentation, hygiene and service for guests.

The role requires inspiring and managing the culinary team, driving menu innovation and maintaining efficient, compliant kitchen operations. The successful candidate will guide the team, manage menus, monitor costs, and uphold brand standards while fostering a positive, high-performance kitchen

Qualifications

• Cert III/IV in Commercial Cookery or equivalent.
• Proven experience as Head Chef or senior kitchen leadership in a hotel or high-volume setting.
• Strong knowledge of food prep, cooking techniques and modern cuisine trends.
• Excellent leadership and team management skills.
• Strong financial awareness including food cost control.

Responsibilities

• Lead, mentor and manage the kitchen team to high performance and standards.
• Oversee preparation and cooking of meals to high quality and presentation standards.
• Plan, develop and implement menus, including seasonal offerings.
• Monitor food costs, inventory and stock control to meet budget targets.
• Ensure WHS, HACCP and hygiene regulations compliance.
• Maintain a clean, safe kitchen environment.
• Collaborate with management on training, rostering and staff development.
• Review operations for efficiency and quality improvements.

Skills

Leadership

Communication

Team management

Food knowledge

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 operations, ensuring top quality, presentation, hygiene and service for guests.

The role requires inspiring and managing the culinary team, driving menu innovation and maintaining efficient, compliant kitchen operations. The successful candidate will guide the team, manage menus, monitor costs, and uphold brand standards while fostering a positive, high-performance kitchen