An established hospitality operation in the region is looking for an experienced, hands-on Head Chef to take ownership of kitchen management, service execution, and team leadership. Working across a structured 5-day Wednesday to Sunday roster, you will drive kitchen efficiency, maintain strict food safety standards, manage cost control, and deliver consistent, high-quality dishes in a fast-paced workplace.

Key responsibilities

Oversee day-to-day service, food preparation, and pass execution

Manage stock levels, food costs, supplier ordering, and portion control

Lead, train, and mentor junior kitchen staff and casual team members

Ensure strict adherence to food safety, HACCP, and kitchen hygiene standards

Control kitchen labor and maintain roster efficiency

About you





Trade Qualification (Certificate III/IV in Commercial Cookery or equivalent)

Minimum 4+ years of experience as a Head Chef or Senior Sous Chef in a high-volume kitchen

Proven leadership capabilities and strong pass management skills

Solid understanding of COGS, stock management, and kitchen profitability

Reliable, punctual, and strong work ethic under peak service pressure

Competitive Salary Package: $80,000 base + 12% Superannuation

Set 5-day roster (Wednesday to Sunday) with consecutive days off (Monday/Tuesday)

Supportive ownership providing structured systems and clear operational goals

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📌 Head chef (Melbourne)
🏢 Fat chef Mernda
📍 Melbourne