Key Responsibilities
Lead, train, and mentor kitchen staff
Build a robust, 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)
Strong 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