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 protected 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.

· Recent 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 setting.

· 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