An exciting opportunity has arisen to head up our venue in the heart of Fremantle, wood fired cooking, open kitchen, exquisite fit out, top notch ingredients, beautifully designed kitchen and supportive team. If this sounds like good then get in touch. Now Recruiting: Head Chef Working Hours: 38 hours per week, 5 days (lunch & dinner only) Key Responsibilities: Menu Design & Development: Craft, develop, cost, and manage a contemporary and innovative menu. Stock Control & Ordering: Oversee inventory management and procurement to ensure optimal kitchen operation. Team Leadership: Inspire and motivate the kitchen team to deliver outstanding culinary creations. KPI Management: Monitor and manage key performance indicators to achieve operational excellence. BOH Operations: Organize and manage daily back-of-house activities efficiently. Health & Safety: Maintain and enforce strict health, food, and safety standards. Staff Training: Supervise and train kitchen staff, fostering a culture of continuous learning and improvement. What We're Looking For: Experience: 2-3 years as a Head Chef or Senior Sous Chef in a similar high-end environment. Business Acumen: Strong understanding of business operations, KPI-driven, and results-focused. Communication Skills: Excellent interpersonal, communication, and reporting abilities. Creativity: Passionate about food trends, fresh produce, and innovative culinary techniques. Energy & Passion: An enthusiastic and dedicated chef ready for an exciting career move. Supportive Management: Work with a friendly and supportive management team. Professional Development: Collaborate with our group Executive Chef, who is committed to staff training and development. Exclusive Discounts: Enjoy discounts at our various Group venues. Staff Events: Participate in regular staff events and gatherings. Growth Opportunities: Access to extensive training, development, and career advancement within the group. #J-18808-Ljbffr