Head Chef: Menu Mastery & Kitchen Leadership

Labour Support Group; Albury City; On-site; AUD 80,000 - 85,000; Full time

Job summary

The Client Public House Albury in Albury, NSW is seeking an experienced Chef for a full-time role with a salary of AUD 80,000–85,000 plus superannuation. The position is based in Albury, NSW.

Responsibilities include menu costing, planning, diverse cookery methods, timing, quality control, dietary considerations, and inventory. Lead the kitchen team and ensure hygiene and consistency across all dishes.

Qualifications

• Certificate 3 or 4 in commercial cookery is required.
• Minimum 1 year of experience as a Chef.
• At least 1 year of grill experience.
• Menu planning experience.
• Dietary and nutritional planning experience.
• Ability to create new recipes and design menus within budget.
• Knowledge of modern Australian cuisine.
• Experience with dietary requirements (vegan, gluten-free).
• Experience with portion control, ordering and stock control.
• Good instruction-following, time management and attention to detail.
• Food safety and hygiene standards knowledge.
• Excellent communication and teamwork.
• Weekend availability.

Responsibilities

• Costing menu items including food and labour costs.
• Plan, estimate food and commodities for menus.
• Work with various cookery methods to produce menu items.
• Schedule food preparation and timing.
• Ensure quality and consistency of all dishes.
• Taste and improve all food produced.
• Follow guidelines for herbs, spices and timing.
• Prepare orders meeting dietary requirements.
• Resolve kitchen issues and act on feedback.
• Maintain kitchen cleanliness and equipment.

Skills

Kitchen skills

Time management

Teamwork

Food safety

Education

Certificate 3 or 4 in commercial cookery

Job description

The Client Public House Albury in Albury, NSW is seeking an experienced Chef for a full-time role with a salary of AUD 80,000–85,000 plus superannuation. The position is based in Albury, NSW.

Responsibilities include menu costing, planning, diverse cookery methods, timing, quality control, dietary considerations, and inventory. Lead the kitchen team and ensure hygiene and consistency across all dishes.