ABOUT THE ROLE
The Head Chef / Sous Chef is responsible for overseeing all kitchen operations, including menu planning, food preparation, team leadership, and cost control. The role requires flexibility, strong leadership capability, and a proactive approach to maintaining high food and service standards.
Key responsibilities- Managing the day-to-day operation of the kitchen in line with budget and forecasts
- Planning, designing, costing, and engineering menus
- Delivering high-quality food that meets guest expectations
- Maintaining food safety, hygiene, and HACCP compliance
- Managing food costs, ordering, stock control, and monthly stocktakes
- Recruiting, training, developing, and rostering kitchen staff
- Minimising food wastage and maximising efficiency
- Working hands‑on across shifts, including solo shifts where required
- Collaborating closely with senior management
- Ensuring compliance with WHS policies and procedures
- Proven experience as a Head Chef or Sous Chef in a hotel or resort environment
- Strong leadership skills with a hands‑on management style
- A passion for delivering exceptional culinary experiences
- Solid financial and operational understanding of kitchen management
- Flexibility to work evenings, weekends, and public holidays
To be eligible for sponsorship, candidates must have a minimum of 1 year experience as a Head Chef or Sous Chef in Australia or New Zealand.
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