Head Chef / Senior Sous Chef
Onshore applicants only
Visa sponsorship
Hospitality · Bunbury, WA, Australia · Full-Time · $100,000 - $110,000/yr · Visa: Employer sponsored · Applicants: Onshore applicants only
Run a hotel kitchen in regional Western Australia, with the appointment made as Head Chef or Senior Sous Chef according to your experience, skills and goals. The group operates two year-round hotels, combining modern Australian pub dishes and Italian-inspired food. Initial management training and support precedes a progressive increase in kitchen responsibility.
The full-time salaried role is based on 38 ordinary hours weekly plus reasonable additional hours where applicable. The role is open to applicants already living in Australia with valid work rights. Future employer sponsorship may be considered for suitable candidates, subject to eligibility, business requirements and immigration regulations; the group currently supports more than 10 staff this way.
Use your English CV to show kitchen leadership, food costing and the teams you have developed. frame your hotel kitchen leadership record in a CV.
Key Responsibilities
- Lead daily kitchen work for efficient, consistent service and develop staff through supervision and training.
- Create a positive, productive kitchen environment and keep food quality, presentation and consistency high.
- Manage food costs, portions, stock and waste; oversee purchasing, suppliers and inventory.
- Meet food safety, hygiene and workplace health and safety requirements.
- Improve kitchen productivity, performance and profitability with hotel management.
- Take responsibility for kitchen organisation, cleanliness, equipment care and operational standards.
Requirements & Eligibility
- At least 5 years of professional commercial kitchen experience, including a previous supervisory or kitchen leadership position.
- Strong cooking ability and confidence managing busy services.
- A background in modern Australian cuisine, pub dining and/or Italian cuisine.
- Solid understanding of kitchen organisation, food costing and stock control.
- Able to lead, motivate and develop a multicultural team, with good communication and a reliable, professional approach.
- Flexibility, initiative and a real passion for hospitality.
- Formal culinary qualifications are highly regarded; strong practical experience and proven leadership are equally important.
Apply: Apply by email · WhatsApp
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