- Menu Planning: Create, design, and cost seasonal menus or daily specials.
- Kitchen Management: Direct the kitchen brigade, schedule shifts, and oversee food preparation and service standards.
- Quality Control: Inspect and approve every dish before it leaves the pass to ensure consistency and presentation.
- Inventory &
- Cost Control:
Manage food costs, order ingredients, liaise with suppliers, and complete stock takes.
- Staff Leadership: Hire, train, mentor, and evaluate kitchen staff and apprentices.
- Compliance: Ensure adherence to food safety, hygiene, and work health and safety (WHS) regulations
Skills &
- Qualifications
- Culinary Expertise: Extensive cooking background across multiple kitchen stations with a refined palate.
- Leadership &
- Organization:
Robust capacity to manage high-pressure environments, resolve conflicts, and delegate tasks.
- Financial Acumen: Experience working within profit margins, food cost targets, and inventory budgets.
- Education &
- Training:
Typically requires a vocational qualification such as a Certificate III in Commercial Cookery (in Australia) and a certified Food Safety Supervisor certificate, alongside 5+ years of kitchen experience.