Description:
As Head Chef, you will be at the helm of the kitchen, driving the day-to-day operations, and ensuring our food is consistently high-quality and beautifully presented. You'll work closely with the front-of-house team to deliver a seamless dining experience and have a hands-on role in menu development, inventory control, and maintaining high standards across all aspects of kitchen operations.
Key Responsibilities:
- Menu Development: Create and update the menu with top-quality steaks, seasonal specials, and refined pub favourites.
- Kitchen Leadership: Lead and mentor the kitchen team, ensuring high standards of food prep, presentation, and safety.
- Operational Management: Oversee inventory, ordering, and stay within budget for kitchen operations.
- Quality Control: Ensure every dish meets high standards of quality before leaving the kitchen.
- Customer Interaction: Engage with customers as needed, fostering a welcoming and professional environment.
- Health & Safety: Maintain a clean, safe, and organized kitchen in compliance with regulations.
Requirements:
- Proven experience as a Head Chef, Sous Chef, or in a senior culinary role, preferably in a steakhouse or similar high-quality dining setting.
- Expertise in steak preparation and grilling, with the creativity to craft gourmet pub-style dishes.
- Strong leadership skills to manage, train, and motivate the kitchen team.
- Solid understanding of kitchen operations, inventory, and cost control.
- Passion for food, service, and a positive team atmosphere.
To apply online, please click on the apply button.
Alternatively for a confidential discussion please contact Elouise Lane on 0423 918 744 or elane@frontlinehospitality.com.au quoting the reference number above.
Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing.
www.frontlinehospitality.com.au
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