- Relevant qualification at the level of a Diploma
- At least 4 years of relevant work experience
- Leadership skills to oversee kitchen team and inspire culinary excellence
- Organizational skills to efficiently manage inventory, schedules, and kitchen operations
- Strong communication skills required to effectively coordinate with kitchen staff and management suppliers

DUTIES & RESPONSIBILITIES

Menu Planning and Development

- Plan, design and regularly review breakfast, brunch, lunch and seasonal menus that reflect customer preferences, seasonal produce and current café dining trends.
- Develop new dishes and daily specials, standardise recipes and determine appropriate portion sizes and presentation standards.
- Work closely with management to evaluate menu performance, customer feedback and food costs to optimise menu offerings and profitability.

Food Preparation and Quality Assurance

- Plan, organise and supervise the preparation and cooking of all food items to ensure consistent quality, taste and presentation.
- Monitor cooking techniques, food preparation methods and portion control to maintain established café standards across all dine-in and takeaway orders.
- Inspect dishes before service to ensure compliance with quality standards and customer expectations.

Kitchen Operations and Team Leadership

- Coordinate and supervise the day-to-day operations of the commercial kitchen to ensure efficient workflow during service periods.
- Train, mentor and supervise cooks, kitchen assistants and apprentices in food preparation techniques, kitchen procedures and food safety practices.
- Allocate duties, monitor staff performance and provide guidance to maintain productivity, consistency and high service standards.

Kitchen Hygiene and Food Safety

- Ensure the kitchen operates in accordance with all applicable food safety legislation,



HACCP principles and workplace health and safety requirements.
- Implement and monitor food handling, storage, cleaning and sanitation procedures to minimise contamination risks.
- Oversee the maintenance and cleanliness of kitchen equipment, utensils and food preparation areas.

Inventory Management and Cost Control

- Estimate food requirements, monitor stock levels and coordinate the purchasing of ingredients and kitchen supplies.
- Maintain appropriate stock rotation and storage practices while minimising food wastage through effective inventory management.
- Monitor food costs, portion control and kitchen expenditure to achieve budgetary targets and maximise profitability.

Business Collaboration and Operational Improvement

- Work collaboratively with café management to achieve operational and financial objectives.
- Contribute to menu pricing, supplier selection, seasonal promotions and product development initiatives.
- Coordinate with front-of-house staff to ensure effective service, effective communication and a positive customer experience.

Customer Service and Continuous Improvement

- Respond to customer feedback, dietary requirements and special requests where appropriate.
- Maintain consistently high standards of food quality and presentation that enhance customer satisfaction and encourage repeat patronage.
- Monitor emerging food trends and continually introduce improvements to menu offerings, kitchen operations and service efficiency.

Compliance and Record Keeping

- Ensure compliance with all relevant food safety, workplace health and safety, and licensing requirements.
- Maintain accurate records relating to food safety, temperature monitoring, cleaning schedules and stock management.
- Participate in regulatory inspections and implement corrective actions where required to ensure ongoing compliance.

#J-18808-Ljbffr

📌 Head Chef (Ku-ring-gai Council)
🏢 H & D INVESTMENT
📍 Ku-ring-gai Council