The Head Chef is responsible for the smooth management and development of the Bar Bouni Kitchen, based at Southbank. Reporting to the Executive Chef, you will assist in managing the daily operations of the Kitchen, ensuring all relevant costs and food quality are controlled within the established targets. You are primarily responsible for the day to day kitchen operations, including Staffing, Stock Control and Credit Repair. Under the direction of the Executive Chef, you will manage your time, and the time of the team around you, in the kitchen and maintain or establish processes and skills training in the kitchen, to guarantee the highest quality, consistency and guest satisfaction. In collaboration with the Manager, you will motivate and provide guidance, working with them to develop, trial test, and implement contemporary, innovative dishes, with a focus on Local | Seasonal | Sustainable produce & delivery.

Key responsibilities

Continuously action and uphold the TCG Values: HUMILITY | HUNGER | SMARTS

Ensure all kitchen rosters are aligned with current budget targets, and recommend any adjustments to reflect business activity

Mentor, train and develop Production / Venue / Job Chefs on techniques and cooking procedures, food safety regulations and workplace health and safety

Ensure all new kitchen staff are properly onboarded; offering assistance where required; escalating to the Executive Chef any issues you cannot resolve

Manage ordering and stock control of ingredients ensuring best price, quality, seasonality, and sustainability to achieve food costs within budget

Assist with regular maintenance checks on Kitchen equipment,



ensuring maintenance issues are documented and actioned accordingly

Ensure transparent, positive communication between kitchen and FOH teams

Ensure all SOPs, BOH checklists, Standard Recipes, and food presentation protocols are updated, trained, and monitored for consistency in the kitchen

Ensure compliance with all nutrition, dietary requirements, hygiene and food safety regulations

Ensure all food production is completed in the required time frame to the specifications outlined in briefings & internal orders

About you

Certificate IV in Hospitality (Commercial Cookery)

Food Safety Supervisor Certificate

First Aid Certificate with CPR

3+ years' experience as a Senior Sous Chef / Head Chef in the hospitality industry

Experience leading kitchen teams

Strong experience with all food safety regulations

Experience in menu creation, costing, and recipe development

Experience in managing and meeting budget requirements

Experience in recruitment, training, and mentorship

Strong leadership and motivational skills including the ability to build robust relationships with team members, suppliers, and guests

About us

Tommy Collins Group is committed to our people, product and culture of inclusion and excellence. We operate multiple venues and are an employer of choice in the hospitality industry.

Your application will include the following questions:

- How many years' experience do you have in a Culinary Role?
- Which of the following statements best describes your right to work in Australia?
- How many years' experience do you have as a Head Chef?

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📌 Head Chef (Melbourne)
🏢 Tommy Collins Group
📍 Melbourne