Head Chef – Menu Innovator & Kitchen Leader (Pub)

Pathivara Mata Recruitment Services; Junee; On-site; AUD 79,000 - 90,000; Full time

Benefits offered by this job

Superannuation

Job summary

Pathivara Mata Recruitment Services – Junee NSW is seeking a qualified Chef for a full-time role at the Commercial Hotel Junee. 38 hours per week, offering $79,000–$90,000 per year plus Super.

Plan menus, manage stock, and lead kitchen staff to deliver high-quality dishes in a busy hospitality environment. Requirements include Certificate IV in Commercial Cookery or Diploma in Hospitality Management and a minimum of 2 years of full-time chef experience.

Qualifications

• Certificate IV in Commercial Cookery or Diploma in Hospitality Management or equivalent qualification.
• Minimum of 2 years of full-time chef experience.

Responsibilities

• Plan menus and develop dishes in line with customer preferences and business needs.
• Estimate food and labour costs, assist with kitchen budgeting, and order supplies.
• Inspect deliveries, manage stock, storage, and preservation of food products.
• Prepare, season, and cook a variety of meals to recipe and quality standards.
• Monitor quality and presentation during prep and service.
• Discuss menu and kitchen operations with management and staff.
• Demonstrate techniques and guide kitchen staff in procedures.
• Supervise and train kitchen staff, including apprentices.
• Ensure compliance with food safety, hygiene and sanitation regulations.

Skills

Food safety

Hygiene

Kitchen operations

Menu planning

Staff supervision

Overtime ready

Education

Certificate IV in Commercial Cookery / Diploma in Hospitality Management

Job description

Pathivara Mata Recruitment Services – Junee NSW is seeking a qualified Chef for a full-time role at the Commercial Hotel Junee. 38 hours per week, offering $79,000–$90,000 per year plus Super.

Plan menus, manage stock, and lead kitchen staff to deliver high-quality dishes in a busy hospitality environment. Requirements include Certificate IV in Commercial Cookery or Diploma in Hospitality Management and a minimum of 2 years of full-time chef experience.