Key Responsibilities
Plan, develop, and update seasonal menus in line with customer demand and business objectives.
Lead, supervise, and train kitchen staff to ensure efficient daily kitchen operations.
Prepare and cook high-quality meals while maintaining consistency in presentation and taste.
Monitor food quality, portion control, and presentation to maintain high standards.
Manage food ordering, stock control, and inventory to minimise waste and control costs.
Develop recipes and standard operating procedures for food preparation.
Prepare staff rosters and coordinate kitchen workflow during busy service periods.
Ensure compliance with food safety, hygiene, and workplace health and safety regulations.
Liaise with management regarding menu planning,



food costs, and kitchen performance.
Maintain a clean, organised, and well-maintained kitchen environment.

Essential Requirements
A qualification in Commercial Cookery (or a relevant field) is compulsory.
A minimum of 1 year of experience as a Head Chef is compulsory.
Solid leadership and team management skills.
Excellent knowledge of food safety and hygiene standards.
Ability to work efficiently in a quick-paced hospitality workplace.

Pay: $80,000.00 – $85,000.00 per year

Work Location: In person

📌 Head Chef – Full Time Ipswich (Australia)
🏢 Hotel Commonwealth Ipswich
📍 Australia