Key responsibilities and duties include but are not limited to:

- Prepare and cook a diverse range of dishes from starters to desserts, ensuring consistency and excellence.
- Adhere to dietary restrictions and allergen protocols with precision.
- Manage stock ordering, rotation, and inventory control to minimise waste.
- Source and ensure the highest quality of ingredients.
- Oversee daily kitchen operations, maintaining efficiency and organisation.
- Collaborate with the Executive Chef to develop new recipes and stay ahead of industry trends.
- Work within budgetary guidelines set by the Restaurant Manager.
- Train and mentor junior kitchen staff as needed.
- Maintain strict portion control and presentation standards.
- Ensure a clean, hygienic, and safe kitchen environment in compliance with food safety regulations.
- Uphold workplace health and safety standards at all times.

Qualifications and skills required for the role: · Diploma of Hospitality Management,



Cert III & IV in Commercial Cookery is required.

· Minimum two (2) years’ experience as a Chef, in a commercial kitchen.

· Excellent knife skills.

· Modern and classical cooking techniques.

· Advanced knowledge of the culinary arts.

· New ideas and innovation are also welcome as the head chef will be encouraged to share and put forward recommendations to improve sales and productivity.

· Expert multitasking ability.

· Be well presented, well groomed.

· Great leadership and interpersonal skills.

· Hard work ethic in a high-pressure environment.

· Be able to work weekends and evenings, be available 7 days.

Job Type: Full time

Pay: $80,000.00 – $85,000.00 per year

Work Authorisation

- Australia (Required)

Work Location: In person

📌 Head Chef (Newborough)
🏢 Newborough Hotel
📍 Newborough