Key Responsibilities

- Lead, train, and mentor kitchen staff
- Build a strong, positive team culture
- Manage rosters, recruitment, and performance

Menu & Food Quality

- Develop and execute menus in collaboration with the Executive Chef
- Implement seasonal updates and specials
- Ensure consistency, presentation, and quality across all dishes
- Assist in designing function and event menus

Operations & Service

- Oversee daily kitchen operations
- Deliver efficient service in a high-volume environment
- Work closely with front-of-house to ensure seamless service
- Work under the guidance of the Executive Chef on:
- Menu direction and innovation
- Food standards and presentation
- Supplier selection and product consistency
- Implement group standards, systems, and recipes
- Provide feedback and insights from day-to-day operations
- Manage food costs, margins,



and portion control
- Handle ordering, stock rotation, and supplier relationships
- Conduct regular stocktakes and reporting

Compliance & Safety

- Ensure compliance with food safety and hygiene regulations
- Maintain WHS standards in the kitchen
- Uphold cleanliness and organisation at all times

Skills & Experience Required

- Proven experience as a Head Chef
- Minimum of 1-2 years Head Chef experience required
- Experience working with or reporting to an Executive Chef (preferred)
- Solid background in high-volume pub, bistro, or casual dining
- Minimum of 1-2 years high-volume hospitality experience required

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📌 Head Chef (Albury)
🏢 Pub Funds Investments
📍 Albury