The Lodge Jamberoo Management Pty Ltd ATF The Trustee for the Lodge Jamberoo Management Trust

Position: Head Chef

Direct Reporting to: Executive Chef/General Manager

Location: Jamberoo, NSW Australia

Job Type: Full Time | 38 hours/week

Salary Range: 77K to 95K AUD The Lodge Jamberoo is a boutique country resort nestled in the scenic hills of Jamberoo, New South Wales, offering a unique blend of relaxed accommodation and premium event experiences. Set on expansive riverfront grounds surrounded by pine forests and rainforest, the property features stylish hotel rooms, an on-site restaurant, and a range of leisure facilities. Renowned for its all-inclusive weddings and events, The Lodge provides a picturesque destination for memorable getaways, celebrations, and retreats.

General Role And Responsibilities

- Schedule staff effectively to maintain labour cost below 25% monthly.

- Oversee day to day kitchen operations across all venues.

- Oversee inventory and ordering for Lulus restaurant and catering while maintaining food cost below 28%.

- Ensure smooth coordination between kitchen and service.

- Uphold company standards, policy, values and brand identity.

- Create standardized recipes, portion sizes, quality expectations and monitor to ensure they are followed.

- Monitor staff performance and provide feedback, coaching, and develop trainings.

- Foster a culture of teamwork, discipline, and professionalism in the kitchen.

- Maintain high culinary standards across all kitchen sections.

- Work with suppliers to make sure we get the best ingredients for the best price.

- Monitor food preparation to minimize errors and waste.

- Contribute creative ideas for menu innovation and presentation with Executive chef.

- Monitor ordering, receiving, and storing ingredients and supplies.

- Monitor stock levels, minimize wastage, and ensure cost-effective production.

- Monitor FIFO (First In, First Out) principles and proper stock rotation are followed.

- Enforce strict hygiene, food safety,



and sanitation standards (HACCP or local guidelines).

- Conduct regular inspections of kitchen stations, equipment, and storage areas.

- Ensure all staff adhere to personal hygiene and safety protocols.

- Address maintenance or safety issues promptly.

- Ensure and plan trainings for junior chefs in cooking techniques, plating standards, and kitchen procedures.

- Ensure the staff are using the equipment correctly and monitor the equipment to avoid misuse and theft.

- Ensure cross-training to ensure staff flexibility and coverage.

- Participate in recruitment and onboarding of new kitchen employees.

- Promote continuous learning and skill development within the team.

- Communicate effectively with the Executive Chef, service staff, and management.

- Ensure accurate and timely relay of menu changes, event requirements, and special requests.

- Ensure the vans are well maintained; log books, report.

- Communication & Reporting

- Conduct regular communication/briefings with kitchen and venue teams.

- Provide management with daily or weekly reports covering:

- Production

- Staffing

- Food cost

- Wastage

- Stock

- Deliveries

- Events

- Food safety

- Equipment issues

- Customer/venue complaints

- Escalate operational problems immediately.

- Maintain accurate production, dispatch and delivery documentation.

- Communicate menu changes, cancellations, additional orders and special requirements promptly.

Catering Event Management

- Review event function sheets and catering requirements in advance.

- Prepare detailed production plans for each event.

- Calculate quantities and manpower requirements.

- Coordinate food preparation, packing,



transportation and service requirements.

- Ensure special dietary, allergy and VIP requirements are clearly identified.

- Coordinate with event managers, venue managers and service staff.

- Conduct final checks before food leaves the kitchen.

- Ensure event food arrives on time and in the required condition.

- Monitor food quality and presentation during major events.

- Review event performance afterwards and identify improvements for future functions.

Quality Control

- Conduct final quality checks before food is dispatched.

- Ensure correct taste, seasoning, texture, temperature, portion size and presentation.

- Ensure food leaving the kitchen meets company standards.

- Investigate complaints and quality issues from any of the five venues.

- Implement corrective action where standards are not met.

- Maintain consistency regardless of which venue is receiving the food.

- Food Safety & HACCP

- Ensure strict compliance with HACCP and applicable food safety regulations.

- Maintain appropriate cooking, cooling, holding and transportation temperatures.

- Ensure correct labelling, dating and storage of prepared food.

- Prevent cross-contamination during production, packing and transportation.

- Ensure allergen information is correctly communicated and controlled.

- Conduct regular hygiene inspections of the central kitchen and venue kitchens.

- Ensure cleaning schedules are followed.

- Monitor personal hygiene standards of all kitchen and catering staff.

- Immediately address food safety risks and report reliable incidents to management.

- Maintain accurate temperature, cleaning, delivery and food safety records.

Overall responsibility for the planning, production, quality, food safety, staffing, cost control, packing, dispatch, transportation and timely delivery of catering food and related supplies to all five venues, ensuring consistent culinary standards and efficient operations across all locations.

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