HEAD CHEF

Job Summary

Lead and oversee all aspects of food preparation and kitchen operations to ensure high-quality dishes, compliance with safety standards, and efficient inventory management. Collaborate with management to develop diverse menus and maintain excellent hygiene

Responsibilities

• Direct and control the food preparation process to ensure consistent quality and timely delivery of dishes
• Review, approve, and refine dishes before service to maintain high culinary standards
• Manage and collaborate with chefs at all levels to foster teamwork and skill development
• Develop and create menu items and recipes that offer variety and meet quality expectations
• Assess food inventory needs, manage stock levels, and coordinate ordering to optimize kitchen supply
• Ensure the kitchen complies with all sanitary and food safety regulations to maintain a safe environment
• Able to work on his/her feet and think like a problem solver
• Must be able to work weekends and public holidays, day and evening on a rotational roster
• This is a hands on position and may require independent work in a busy environment