This is a key leadership position for someone who enjoys cooking, takes genuine ownership of their work and has the initiative to identify opportunities, solve problems and contribute to the long-term success of the business. Alongside managing our established daytime kitchen, the successful candidate will work closely with the business owner to develop Providence After Hours into a sustainable, regular evening dining offering.

Key Responsibilities

1. Hands-On Kitchen Operations & Leadership

- Take overall responsibility for the efficient day-to-day operation of the kitchen.
- Work actively alongside the kitchen team in food preparation, cooking and service.
- Lead, supervise, train and support an established team of cooks.
- Plan and coordinate daily preparation, staff allocation and kitchen workflow to ensure smooth service.
- Maintain consistent standards of food quality, presentation, portion control and service times.
- Ensure the kitchen is consistently clean, organised, properly stocked and adequately prepared for each service.
- Identify operational inefficiencies and implement practical improvements to kitchen systems, workflow and productivity.
- Foster a positive, qualified and accountable team culture.

2. Menu Development & Food Quality

- Take responsibility for maintaining, reviewing and improving the existing breakfast, brunch and lunch menus.
- Develop new recipes, seasonal specials and commercially viable menu items.
- Maintain standardised recipes, portion sizes, presentation standards and food preparation procedures.
- Work collaboratively with the business owner on menu direction, new ideas and continuous improvement.
- Monitor customer feedback and food quality,



taking proactive steps to address issues.

3. Stock Management, Ordering & Cost Control

- Take ownership of food ordering, inventory management, stock rotation and stocktake procedures.
- Maintain appropriate stock levels to meet customer demand while minimising unnecessary waste.
- Liaise directly with suppliers and sales representatives, compare pricing and negotiate competitive purchasing arrangements where appropriate.
- Monitor ingredient costs, food margins, portion control and wastage.
- Identify opportunities to improve purchasing efficiency and kitchen profitability.
- Maintain accurate purchasing, inventory and food-cost records.

4. Food Safety, Compliance & Equipment Maintenance

- Take responsibility for the kitchen's day-to-day food safety management and associated administrative records.
- Ensure food safety documentation, temperature logs, cleaning schedules, allergen records and other required records are accurately maintained.
- Ensure compliance with relevant food safety, hygiene and workplace health and safety requirements.
- Monitor kitchen equipment condition and coordinate routine and preventative maintenance.
- Identify and report equipment issues promptly, arranging appropriate maintenance within agreed authority limits before problems escalates.
- Maintain a safe,



clean and well-organised working environment.

5. Kitchen Administration, Reporting & Performance

- Maintain accurate kitchen records, operational reports and relevant administrative documentation.
- Monitor kitchen performance against agreed key performance indicators, including food costs, wastage, service efficiency, food quality and preparation standards.
- Identify operational issues and develop practical solutions independently.
- Provide regular updates to the business owner regarding kitchen performance, staffing, costs and areas requiring attention.
- Take initiative in improving kitchen procedures, staff productivity and overall operational efficiency.

6. Providence After Hours – Asian-Fusion Dining

- Contribute to the ongoing development of Providence After Hours, our Asian-inspired fusion dining concept.
- Develop and refine dishes incorporating Western and East or Southeast Asian culinary techniques and flavours.
- Undertake recipe testing, menu costing, ingredient sourcing and preparation planning.
- Coordinate kitchen preparation, staffing and food service for scheduled evening dining.
- Collaborate with the owner on menu direction, operational planning and the sustainable growth of the evening concept.
- Support the introduction of regular Friday and Saturday evening dining, with the potential for additional evenings as the business develops.

7. Overall Kitchen Accountability & Business Support

- Take ownership of kitchen performance and operational standards, rather than focusing solely on individual cooking duties.
- Act as the primary point of contact for kitchen-rel

📌 Head Chef (Hobart)
🏢 Providence Cafe + Bar
📍 Hobart