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 new 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 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 solid 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. Advantages
we are happy to provide accomodation and sponsorship for the right candidate.

📌 Chefs Head Chef St George Basin , South Coast Nsw Saint Georges Basin (Australia)
🏢 Basin Breeze Pavilion
📍 Australia