Pay: From A$76,****** per year Job description: Key Responsibilities Menu Planning: Create, design, and cost seasonal menus or daily specials.
Kitchen Management: Direct the kitchen brigade, schedule shifts, and oversee food preparation and service standards.
Quality Control: Inspect and approve every dish before it leaves the pass to ensure consistency and presentation.
Inventory Cost Control: Manage food costs, order ingredients, liaise with suppliers, and complete stock takes.
Staff Leadership: Hire, train, mentor, and evaluate kitchen staff and apprentices.
Compliance: Ensure adherence to food safety, hygiene, and work health and safety (WHS) regulations Skills Qualifications Culinary Expertise: Extensive cooking background across multiple kitchen stations with a refined palate.




Leadership Organization: Strong capacity to manage high-pressure environments, resolve conflicts, and delegate tasks.
Financial Acumen: Experience working within profit margins, food cost targets, and inventory budgets.
Education Training: Typically requires a vocational qualification such as a Certificate III in Commercial Cookery (in Australia) and a certified Food Safety Supervisor certificate, alongside 5+ years of kitchen experience.
Job Types: Full time, Casual Work Authorisation: Australia (Preferred) Work Location: In person

📌 Chef (Western Australia)
🏢 International Catering & Accommodation Services
📍 Western Australia