What an opportunity overlooking the water, The Central Lakes Hotel in Lakes Entrance is seeking our next leader. A qualified Chef ready to embrace a new challenge in our busy bistro. The venue is food lead and with summer tourist seasonal peaks and consistent winter trade our venue offers consistency and a secure and supportive environment. Being family owned and operated with a passion for our staff, local produce and seafood sit at the venues core. Sponsorship is an option for the right applicant and we are happy to assist with relocation to our sea side town. We look forward to providing a long term career prospect with your creative inputs in a supportive environment.

THE ROLE

Menu design and planning, including seasonal and tourism influences

Food and labour costings associated with menu planning and service delivery

Oversee and participate in the preparation and cooking of food across all sections of the kitchen

Lead and supervise the kitchen team, particularly during peak summer trade

Maintain consistency and quality of dishes at every stage of preparation and presentation

Coordinate the ordering of food supplies to align with menu requirements and seasonal availability

Demonstrate cooking techniques and guide kitchen staff on preparation methods and procedures

Select, train and mentor kitchen staff, including apprentices and junior chefs

Lead and supervise the kitchen team, particularly during peak summer trade

Liaise with ownership, senior management and waiting staff to resolve food preparation issues and ensure smooth service

Explain and enforce hygiene and food safety regulations across the kitchen

Manage food costs, stock control,



ordering and supplier relationships to minimise wastage

Contribute creative input to kitchen operations and service standards, supporting a positive and collaborative team culture

ABOUT YOU

You may be an experienced Head Chef looking for your next challenge or a Senior Sous ready for your next step. Experience in a high volume environment in casual dining and or pub with a seafood and grill focus.

REQUIRED SKILLS AND EXPERIENCE

The successful candidate will be able to demonstrate:

AQF Diploma in Hospitality Management, Commercial Cookery, or a related field (or higher)

Minimum 3 to 5 years' full-time relevant work experience as a qualified Chef

Strong technical cooking skills across all sections of a high volume kitchen

Proven experience developing seasonal menus with a focus on local produce and seafood

Sound knowledge of food safety, hygiene and OH&S; compliance

Demonstrated leadership, staff supervision and training experience

Strong cost control, stock management and supplier coordination skills

Excellent communication, time management and organisational skills

If you're ready to take the next step? Working with a passionate team we look forward to your fresh ideas and a can do attitude, in a supportive environment. The role requires an energetic person who has a passion for food and a love for local produce that leads from the front.

We are a family owned and operated business that is passionate about creating a supportive team environment that values your input and fresh ideas. We pride ourselves on a low staff turnover and developing strong relationships with our team.

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📌 HEAD CHEF – Premium Coastal Venue (Bairnsdale)
🏢 Central Lakes Hotel
📍 Bairnsdale