Head Chef

Employer Sponsored Jobs; Western Australia; On-site; AUD 90,000 - 120,000; Full time

Job summary

A riverside café in Perth with a busy breakfast and lunch trade needs an experienced Head Chef to take ownership of its kitchen. The employer is looking for a Senior Chef or Kitchen Lead who can step in, direct the team and keep every plate consistent in quality and presentation.

Because the café closes after lunch, the roster involves daytime hours with no night work, although weekends are essential. Sponsorship may be available to an exceptional candidate, subject to visa requirements and

Qualifications

• Background as a chef.
• Comfortable taking charge of and leading a team.
• Can hold standards in a busy kitchen environment.
• Essential: available to work on weekends.

Responsibilities

• Take charge of the kitchen team and support them during busy service.
• Oversee recipe costing, food costs and menu margins.
• Reduce food wastage and keep portion control tight.
• Organise ordering, stock rotation and preparation.
• Uphold food safety and cleanliness across the daily kitchen operation.

Skills

Leadership

Costing & margins

Food safety

Team management

Job description

A riverside café in Perth with a busy breakfast and lunch trade needs an experienced Head Chef to take ownership of its kitchen. The employer is looking for a Senior Chef or Kitchen Lead who can step in, direct the team and keep every plate consistent in quality and presentation.

Because the café closes after lunch, the roster involves daytime hours with no night work, although being available at weekends is an essential part of the job. The employer has indicated that sponsorship may be available to an exceptional candidate, subject to performance, experience, suitability and the visa requirements that apply.

The person they want also understands the business side of a kitchen: costing recipes, protecting margins, limiting waste and managing stock.

Employers hiring a kitchen lead read the CV for evidence of leadership and cost control, so show both clearly.

• Take charge of the kitchen team and support them during busy service
• Oversee recipe costing, food costs and menu margins
• Reduce food wastage and keep portion control tight
• Organise ordering, stock rotation and preparation
• Uphold food safety and cleanliness across the daily kitchen operation

• Background as a chef
• Comfortable taking charge of and leading a team
• Can hold standards in a busy kitchen environment
• Essential: available to work on weekends