Key responsibilities

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 prospects

About you

Minimum 5 years experience as a Head Chef/Sous chef or Executive Chef

Proven menu development and food costing results

Solid 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 (Australia)
🏢 Basin Breeze Pavilion
📍 Australia