Head Chef | Lead Multi-Outlet Culinary Team

Recrute; Sydney; On-site; AUD 110,000 - 140,000; Full time

Benefits offered by this job

Lunch on shift

Coffee discounts

Supplier discounts

Internal training opportunities

Job summary

Catering HQ is seeking a talented Head Chef to join our kitchen at Lynwood Country Club. The role offers growth across restaurant and events service and the chance to develop your culinary career within our expanding group.

The ideal candidate will have 2–3 years in a head chef or senior kitchen leadership role, with strong leadership, culinary skills and a focus on quality, cost control and menu development. This on-site position includes opportunities for professional training.

Qualifications

• 2–3 years’ experience in a Head Chef or senior kitchen leadership role.
• Ability to lead and mentor kitchen staff.
• Strong cooking, plating and presentation skills.
• Experience with menu planning and developing dishes.
• Knowledge of food safety, hygiene and WHS.
• Flexible with hours and comfortable in a busy, high-volume service.

Responsibilities

• Display excellent prep, cooking and plating skills.
• Contribute to menu planning and stay on top of food trends.
• Maintain quality and consistency of dishes.
• Lead kitchen operations and manage daily functions.
• Oversee large service numbers and maintain high service standards.
• Provide leadership and mentoring to the kitchen team.
• Ensure food safety, hygiene and WHS compliance.
• Communicate effectively and respond to feedback.
• Oversee inventory and control food costs.

Skills

Leadership

Menu planning

Food safety

Team management

Creativity

Flexibility

Job description

Catering HQ is seeking a talented Head Chef to join our kitchen at Lynwood Country Club. The role offers growth across restaurant and events service and the chance to develop your culinary career within our expanding group.

The ideal candidate will have 2–3 years in a head chef or senior kitchen leadership role, with strong leadership, culinary skills and a focus on quality, cost control and menu development. This on-site position includes opportunities for professional training.