Experienced head chef with eventing background WLB!!
Limited weekend and late night shifts Relocate to regional NSW The Head Chef is responsible for overseeing daily kitchen operations for the Food & Beverage Businesses.
Responsibilities include supervising and managing food preparation and presentation, menu creation and implementation, monitoring the quality of products and performance of staff while providing training, inventory and stock take, and assisting with supervision front of house operations.
76hrs per fortnight with roster of: Monday to Friday 7am to 3pm Weekends 10-15 times per year Late nights Monday - Friday (to 9pm) 25-30 times per year Provide exceptional customer service at all times, attending to all customers/stakeholders in a friendly and efficient manner.
In collaboration with Events, Food, & Beverage Manager, design and deliver dynamic menus for all food venues as well as events and catering Control and direct the food preparation process in line with the high quality standards, including approving dishes before they leave the kitchen- consistent in presentation, portion size and quality.
Utilise organisational and time management skills to refresh current kitchen operations and deliver a "well-oiled machine" which effectively manages ordering, inventory/stock control, food hygiene and on-site/offsite event and catering production.
Must have: Relevant tertiary qualifications (Cert III in Commercial Cookery) and a minimum of 3 years' experience as a Head Chef in a restaurant, café, and events.A proven track record of organising successful events.
Proven commitment to delivering excellent customer service and effectively managing stakeholder expectations.
Demonstrated experience in leading a team, planning, preparing, and serving food for large functions and events, including managing systems, procedures, and controls.
Demonstrated success in creative menu planning, design, and costing with evidence of up-to-date culinary trend knowledge.
Proven organisational skills including the ability to assess priority of tasks, manage workload and meet multiple (or conflicting) deadlines, optimising kitchen processes and resources available.
Strong financial acumen with proven kitchen budget and food inventory management skills.
Knowledge and experience in complying with legislative obligations (Safe Food Handling standards, Liquor Accord, OLGR) and awareness of food allergies and diverse menu requests.
To apply online, please click on the apply button.
Alternatively for a confidential discussion please contact Elouise Lane on 0423 918 744 or ****** quoting the reference number above.
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number: 210290_174469653441228 Profession:Hospitality & TourismChefs/CooksCompany: Frontline RecruitmentDate posted: 15th Apr, 2025