Are you an excellent leader? Are you passionate about team building and team training? This may be the job for you!

With strong potential for growth and career progression within the business, we pride ourselves on continuously evolving and improving. We maintain a conscious commitment to delivering exceptional sustainability outcomes, customer service, and food quality, while also bringing an exciting new-to-market development that will help shape the future of our business and customer experience.

We provide a diverse wealth of industry experience and accreditation. Our team is comprised of passionate hospitality professionals who are all trained to deliver exceptional service, while creating that buzz and atmosphere across our venue and this is your opportunity to join us!

We are in the business of 'MAKING IT HAPPEN'. This is our company philosophy and we will do what it takes to achieve the desired outcome. You need to carry this mindset to fit into the existing culture.

The HEAD CHEF is responsible for overseeing the kitchen operations and ensuring the delivery of high-quality food and dining experiences. This position involves a range of responsibilities and tasks, including:

LEADERSHIP - Leading and managing the kitchen team to maintain high standards of food preparation, cooking, and presentation, along with fostering a cohesive team to enhance individual skills

CAPACITY - Have the ability to product 120 main meals per hour





DELIVERY - Utilise time management skills to deliver meals within 25 minutes from time the order is placed.

CONSISTENCY - Produce meals in coherence with our food quality standards and expectations as outlined by the venue.

PRESENTATION - Meet and exceed our meal presentation standards.

ORDERING - Work with our suppliers to adhere to budgetary constraints while maintaining high levels of food quality and customer satisfaction

INVENTORY MANAGEMENT - Monitoring inventory levels and collaborating with suppliers to ensure the availability of fresh and high-quality ingredients

FOOD SAFETY - Implementing food safety standards and hygiene practices to maintain a clean, organized, and safe kitchen setting

COLLABORATION - Collaborating with other departments, such as front-of-house staff, to coordinate seamless service delivery

ROSTERING - Develop and manage staff rosters to ensure appropriate kitchen coverage, operational efficiency, and adherence to labour budgets while maintaining service standards.

SPECIALS DEVELOPMENT - Create and implement innovative weekly and seasonal specials that align with customer preferences, market trends, and venue objectives while maintaining profitability and food quality standards.

The HEAD CHEF plays a pivotal role in upholding the culinary reputation of our Hotel while contributing to its overall success.

📌 HEAD CHEF - LEADING MORNINGTON PENINSULA HOTEL
🏢 Important Company of the Sector
📍 Mornington