We are seeking experienced
Head Chef and Sous Chef
to work in Queensland's regional and coastal venues. This is a full-time position offering an opportunity to lead and inspire a dynamic kitchen whilst maintaining the highest standards of food quality, safety, and presentation. The ideal candidate must have proven experience in licensed club or hotel venues.
Key responsibilities
Lead and manage the kitchen brigade, including training, mentoring and supervising kitchen staff to ensure consistent execution of recipes and plating standards
Develop and refine menus in collaboration with management, ensuring dishes are innovative, seasonal and aligned with our culinary vision
Maintain strict food hygiene, safety and sanitation standards in compliance with health and safety regulations
Control food costs through effective inventory management, portion control and waste minimisation without compromising quality
Ensure the consistent quality and presentation of all dishes served to guests
Oversee kitchen operations during service, including managing workflow, timing and coordination of the brigade
Source premium ingredients from trusted suppliers and maintain relationships with vendors
Handle customer feedback professionally and make menu adjustments when necessary to enhance the dining experience




Maintain detailed records of recipes, food costs and kitchen operations
What we're looking for
Proven experience as a Head Chef or Senior Sous Chef in a busy, professional kitchen environment with a track record of leading successful culinary teams
Robust knowledge of food preparation techniques, culinary practices and menu planning across various cuisines
Excellent understanding of health and safety regulations, food hygiene standards and kitchen safety protocols
Demonstrated ability to manage kitchen budgets, control costs and maintain profitability whilst maintaining quality standards
Strong leadership and interpersonal skills with the ability to motivate, train and develop kitchen staff
Attention to detail and a passion for creating visually appealing, high-quality dishes
Excellent organisational and time management skills, particularly under pressure during service
Relevant qualifications or formal training in culinary arts or hospitality management
Flexibility to work evenings, weekends and public holidays as required in the hospitality industry
Current food safety certification or willingness to obtain one
Experience in menu development, costing and supplier management is preferred
#J-*****-Ljbffr

📌 Head Chef And Sous Chef (Queensland)
🏢 seek.com.au
📍 Queensland