Job Description

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

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Menu Planning and Development

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

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

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

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- Ensure the kitchen operates in accordance with all applicable food safety legislation, HACCP principles and workplace health and safety requirements.
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- Implement and monitor food handling, storage, cleaning and sanitation procedures to minimise contamination risks.
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- Oversee the maintenance and cleanliness of kitchen equipment, utensils and food preparation areas.
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Inventory Management and Cost Control

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

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

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

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- Ensure compliance with all relevant food safety, workplace health and safety, and licensing requirements.
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- Maintain accurate records relating to food safety, temperature monitoring, cleaning schedules and stock management.
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- Participate in regulatory inspections and implement corrective actions where required to ensure ongoing compliance.
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📌 Head Chef (Ku-ring-gai Council)
🏢 H & D INVESTMENT
📍 Ku-ring-gai Council