Lead Head Chef - Open & Build a New Kitchen Team

Hoopla Kitchen & Bar Bayswater pty ltd; Melbourne; Presencial; AUD 90 000 - 120 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Support from Group Executive Chef

Opportunity to shape a new kitchen and

Resumo da oferta

Hoopla Kitchen & Bar Bayswater pty ltd is seeking a Head Chef to open and establish a new kitchen in Bayswater. You will lead daily kitchen operations, ensure top-notch service, and drive a culture of teamwork and excellence across the team.

You will mentor staff, maintain food quality and safety, and collaborate with the Group Executive Chef and Venue Manager to implement standardised systems for the venue. Weekend rosters and Australian work rights are required.

Qualificações

• Proven experience as Head Chef or strong Sous Chef ready to step up.
• Availability to work weekends with a rotating roster across all seven days.
• Full Australian working rights.

Responsabilidades

• Support the opening and establishment of the new kitchen.
• Lead kitchen preparation, daily operations and service.
• Train, mentor and nurture your team, monitor performance and create a positive, supportive working environment
• Build a culture of teamwork, respect, accountability and pride
• Maintain consistent food quality, presentation and portion control
• Manage ordering, stock rotation, food costs and wastage
• Plan efficient rosters and manage kitchen labor
• Maintain high standards of cleanliness and food safety
• Work with the Group Executive Chef and Venue Manager to implement systems and group standards

Conhecimentos

Leadership

Team training & mentoring

Communication under pressure

Reliability

Food safety awareness

Descrição da oferta de emprego

Hoopla Kitchen & Bar Bayswater pty ltd is seeking a Head Chef to open and establish a new kitchen in Bayswater. You will lead daily kitchen operations, ensure top-notch service, and drive a culture of teamwork and excellence across the team.

You will mentor staff, maintain food quality and safety, and collaborate with the Group Executive Chef and Venue Manager to implement standardised systems for the venue. Weekend rosters and Australian work rights are required.