Head Chef
Visa sponsorship
Hospitality · Brisbane, QLD, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
A casual dining venue in Brisbane wants a Head Chef, full time, to command the pass and shape the culture of the kitchen. You would bring a record of coping with heavy sittings, evidence of who you are and what you have studied and cooked, and a knack for guiding people to excellent plates each evening. The house values are quality, teamwork and consistency.
An eligible candidate who meets the applicable requirements could be considered for sponsorship.
Let the CV spell out which kitchens you have led, what you cook and how well you know HACCP and food safety. Build AI CV can draft it; add referees so an employer can follow up promptly.
Key Responsibilities
- Direct the kitchen's day-to-day running and keep the pace efficient in a lively casual dining room
- Teach, coach and support the kitchen team through prep and service
- Keep the standard of food high for quality, consistency and presentation, and keep an eye on portions and production
- Cook, and oversee the cooking of, dishes drawing on a variety of techniques
- Manage prep work, stock holdings, storage and orders
- See that the kitchen satisfies all food safety, hygiene and HACCP rules and remains spotless and professional
- Contribute ideas for the menu and new dishes
- Nurture a kitchen culture that is positive, accountable and high-performing
- Cover a flexible roster that takes in evenings, weekends and public holidays
Requirements & Eligibility
- Holds Certificate III or Certificate IV in Commercial Cookery, or an equivalent recognised qualification
- Relevant commercial kitchen experience of at least 3–5 years
- Earlier time as a Head Chef or senior Sous Chef, approximately 1–2 years
- Can show you lead and coordinate a professional kitchen team
- Good command of modern cooking methods and a spread of culinary styles
- Consistent results in a busy service environment
- Leadership, communication and organisational skills at a good level
- Knows food safety legislation and HACCP procedures well
- Looks the part and keeps high standards of conduct, flexible for a seven-day roster
- Can provide a current CV, contactable professional referees and dependable supporting details on identity, qualifications and relevant employment history
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