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- Leading, training and developing the kitchen team.
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- Maintaining consistently high standards of food quality, presentation and service.
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- Developing seasonal menus, daily specials and new dishes.
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- Managing food costs
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- Managing ordering and stock levels
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- Ensuring recipes, preparation methods and portion sizes are consistent.
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- Creating an organised, qualified and positive kitchen culture.
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- Ensuring food safety, hygiene and workplace safety standards are maintained.
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- Working closely with Front of House to deliver an exceptional customer experience.
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- Identifying opportunities to improve kitchen efficiency, profitability and performance.
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📌 Head Chef (Queensland)
🏢 CONNECT GROUP 1.0
📍 Queensland
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