Lead Chef: Breakfast & Seasonal Menu Innovator

SHIRE HUB PTY LTD; Sydney; On-site; AUD 71,000 - 87,000; Full time

Benefits offered by this job

Superannuation

Job summary

Steaming Mug, a community café in Alfords Point, NSW, is seeking an experienced Head Chef to lead the kitchen, oversee food preparation and maintain high standards. You will guide staff, develop menu concepts and seasonal specials while ensuring efficient daily operations.

The role requires a Certificate IV in Kitchen Management or related qualifications, 1–2 years in a professional kitchen, and the ability to manage costs and allergen practices. Early mornings and weekends may be required.

Qualifications

• Certificate IV in Kitchen Management or related qualification.
• 1–2 years in a professional kitchen with leadership experience.
• Experience preparing breakfast, brunch and lunch in a fast-paced café.
• Ability to plan menus, cost recipes, manage stock and reduce waste.
• Strong food safety, hygiene and allergen management knowledge.
• Strong leadership, communication and time management.
• Willingness to work early mornings and weekends.

Responsibilities

• Develop and refine all-day breakfast and lunch menus with the owner.
• Prepare and present menu items to high quality standards.
• Lead daily kitchen operations during peak periods.
• Monitor ingredient quality from sourcing to plating.
• Train and supervise kitchen staff in cooking methods and procedures.
• Manage food orders, supplier relationships, stock rotation and inventory.
• Monitor recipe costing and labour requirements.
• Maintain food safety and cleaning standards.
• Coordinate with front-of-house for service and menu adjustments.
• Maintain an organized, safe and well-equipped kitchen.

Skills

Leadership

Communication

Organisation

Time management

Food safety

Menu planning

Cost control

Education

Certificate IV in Kitchen Management

Commercial Cookery

Job description

Steaming Mug, a community café in Alfords Point, NSW, is seeking an experienced Head Chef to lead the kitchen, oversee food preparation and maintain high standards. You will guide staff, develop menu concepts and seasonal specials while ensuring efficient daily operations.

The role requires a Certificate IV in Kitchen Management or related qualifications, 1–2 years in a professional kitchen, and the ability to manage costs and allergen practices. Early mornings and weekends may be required.