CBL HOTEL MANAGEMENT PTY LTD is looking for a qualified and experienced Full-time Head Chef to join our team.
Salary Range – $75,000 - $85,000 per annum (plus superannuation) Business Location – Trevallyn, TAS **** Responsibilities Plan and develop menus in consultation with management, considering customer demand, seasonal ingredients, food costs and kitchen capacity.
Develop, test and standardise recipes, preparation methods, portion sizes and presentation standards.
Prepare and cook a range of made-to-order breakfast and lunch meals in accordance with established recipes and quality standards.
Check ingredients and completed meals for quality, freshness, taste, temperature, portion size and presentation.
Coordinate food preparation and manage multiple orders during busy service periods.
Oversee daily kitchen operations and food production across both business locations.
Supervise chefs, cooks and kitchen hands, allocate duties and coordinate kitchen workflow.
Plan kitchen staffing requirements and prepare or recommend staff rosters according to trading demand and approved labour budgets.
Train, mentor and assess kitchen staff in cooking methods, food presentation, hygiene and safe work practices.
Prepare kitchen operating budgets and forecasts in consultation with management.
Estimate food and labour requirements and monitor food costs, labour costs and cost variances.
Implement cost-control measures to maintain kitchen efficiency and profitability without compromising food quality.
Monitor staff productivity, service times, overtime and labour usage against approved budgets.
Assess supplier products and pricing and recommend suitable suppliers to management.
Order food supplies,



inspect deliveries and ensure appropriate storage, labelling, temperature control and stock rotation.
Monitor stock levels, conduct or supervise stocktakes and control ingredient usage, portion sizes and food wastage.
Maintain records relating to menus, recipes, stock, purchasing, budgets, food costs, labour costs and wastage.
Implement and enforce food safety, hygiene, sanitation, temperature control and workplace health and safety procedures.
Monitor the safe use, cleaning and routine maintenance of kitchen equipment and report faults or maintenance requirements.
Respond to reasonable dietary requirements and customer feedback and make appropriate adjustments to food preparation and menus.
Coordinate with management and front-of-house staff to resolve food preparation, timing, quality and service issues.
Monitor kitchen performance, food cost percentages, labour usage and other operational indicators.
Report to management on staffing, budgets, suppliers, stock, equipment, food quality and overall kitchen performance.
Skills and Qualifications AQF Certificate III, Certificate IV, Diploma, or higher qualification in Commercial Cookery or a related hospitality field.
Relevant full-time Chef experience (or equivalent).
Solid knowledge of food preparation techniques, kitchen operations, and food safety standards.
Ability to operate commercial kitchen equipment safely and efficiently.
Excellent organisational and time management skills.
Ability to work on a full-time basis, including weekends and public holidays as required.
Please include a current resume and supporting documents to your application Three current referees would be required.
Email your CV to **********************

📌 Full-Time Head Chef (Launceston)
🏢 CBL Hotel Management
📍 Launceston