- Menu Planning: Design seasonal menus, create new recipes, and price dishes to meet financial targets.
- Kitchen Management: Supervise the brigade, write staff rotas, handle hiring and training, and delegate daily prep tasks.
- Quality & Safety: Inspect all plates before service and enforce health, safety, and hygiene standards.
- Inventory & Stock: Order ingredients, negotiate with suppliers, and manage monthly stock counts.
Key Skills & Requirements
- Experience: At least 5 years of skilled kitchen experience, often working up through roles like sous chef or chef de partie.
- Education: Formal training or a vocational qualification such as a Certificate III in Commercial Cookery, plus a certified Food Safety Supervisor qualification.
- Leadership: Strong communication, time management, and resilience under high-pressure service conditions.
Pay: $65,000.00 – $72,000.00 per year
Work Location: In person
📌 Cafe Head Chef (Ivanhoe)
🏢 Extracted Ivanhoe
📍 Ivanhoe
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