Reporting to the Club Manager, you will be responsible for the day-to-day running of the kitchen across all trading periods — planning menus, leading service, managing costs, and mentoring your team. You will bring energy and consistency to everything that leaves the pass, from everyday bistro meals to special-event catering.

Key Responsibilities

• Plan seasonal menus and food preparation in consultation with management and the functions co-ordinator.

• Prepare and present meals to a consistently high standard, maintaining portion control and quality.

• Order food, supplies and equipment, and manage stock rotation, storage and control.

• Compile kitchen rosters and manage workflow and labour in line with trading demand and budget.

• Monitor food costs, portion control and waste to protect gross profit and maximise yield.

• Maintain the highest standards of food safety, hygiene and WHS compliance at all times.

• Train, supervise and develop apprentices, trainees and kitchen staff,



fostering a positive team culture.

• Liaise with front-of-house and management to ensure smooth service and resolve member feedback.

About You

• Trade-qualified chef (Certificate III in Commercial Cookery or equivalent).

• Proven experience as a Head Chef, Sous Chef stepping up, or senior chef in a high-volume venue — club, pub, hotel or bistro experience highly regarded.

• Strong menu planning, costing and stock-control skills, with a explicit focus on food cost and gross profit.

• Current Food Safety Supervisor certificate (or willingness to obtain).

• Sound understanding of WHS and safe food-handling practices.

• A natural leader who can train, motivate and get the best from a team.

• Reliable, organised and calm under pressure, with a genuine passion for great food and service.

📌 HEAD CHEF (Gold Coast)
🏢 Club Burleigh
📍 Gold Coast