Core Responsibilities
Menu Planning: Design seasonal menus, create current 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 qualified 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: Solid 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 (Australia)
🏢 Extracted Ivanhoe
📍 Australia