Head Chef — Lead Kitchen, Menu Innovation & Team Growth

RS Singh brothers Pty Ltd; Central Coast; On-site; AUD 60,000 - 80,000; Full time

Job summary

RS Singh brothers Pty Ltd in Tuggerah invites an experienced Chef to take ownership of the kitchen, lead menu execution, supervise staff and drive quality and financial performance. This full-time role offers 38 hours per week and a supportive team in a Rashays Restaurant franchise setting.

You will collaborate with management to balance creativity, consistency and profitability, develop menus with seasonal produce, monitor costs, ensure food safety, and participate in events and workshops while

Qualifications

• Certificate IV in Commercial Cookery and Diploma of Hospitality (three years of experience can be used in place of the qualification).
• A minimum of 1 year of work experience in a relevant role.
• Strong leadership skills, with the ability to manage and motivate a team.
• A deep understanding of various cooking methods, ingredients, equipment and procedures.
• Exceptional communication and interpersonal skills.

Responsibilities

• Create and update menus with seasonal produce.
• Collaborate with management on events and promotions.
• Prepare and cook dishes to high standards of quality and presentation.
• Monitor portion sizes and consistency.
• Lead and train kitchen staff on safety and hygiene.
• Manage kitchen inventory and monitor food costs.
• Maintain strict food safety and hygiene standards.
• Respond to customer feedback.
• Stay informed about culinary trends and participate in events.

Skills

Leadership

Communication

Interpersonal skills

Education

Certificate IV in Commercial Cookery

Diploma of Hospitality

Job description

RS Singh brothers Pty Ltd in Tuggerah invites an experienced Chef to take ownership of the kitchen, lead menu execution, supervise staff and drive quality and financial performance. This full-time role offers 38 hours per week and a supportive team in a Rashays Restaurant franchise setting.

You will collaborate with management to balance creativity, consistency and profitability, develop menus with seasonal produce, monitor costs, ensure food safety, and participate in events and workshops while