Set and lead the venue's culinary vision, standards and identity across all services
Develop, cost and launch seasonal menus, signature dishes and recent service concepts
Lead, recruit and develop the kitchen brigades.
Build kitchen systems and standards: recipe specs, prep guides, plating standards and training programs
Own the kitchen P&L;: food cost, labour cost, wastage and budget targets
Build supplier relationships, negotiate pricing, and source quality local and seasonal produce
Ensure full compliance with food safety, HACCP, hygiene and WHS requirements
Partner with the Director and front-of-house on guest experience, events and venue growth
Design and deliver special events, set menus and functions at scale
Report regularly to the Director on kitchen performance, costs and opportunities
About you
Minimum 5 years experience as a Head Chef/Sous chef or Executive Chef
Proven menu development and food costing results
Strong commercial skills:
budgeting, P&L; management and supplier negotiation
Experience building and leading teams and implementing kitchen systems
Current food safety certification and thorough HACCP knowledge
Availability for weekends, evenings and peak periods
A strong culinary point of view and a passion for quality produce
About us
Basin Breeze Pavilion is ambitious waterfront venue with a vision to be the south coast's best restaurant , we are known for fresh ingredients , quality produce and polished service across breakfast, brunch with amazing views , relaxing vibes and planning to open soon for dinner service. we are happy to provide accomodation and sponsorship for the right candidate.
Benefits
- we are happy to provide accomodation and sponsorship for the right candidate.
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📌 Chefs ( Head Chef ) - St George Basin , South Coast- Nsw (Saint Georges Basin)
🏢 Basin Breeze Pavilion
📍 Saint Georges Basin
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