Head Chef – Sponsorship Available

LOOKING FOR HEAD CHEF! (SPONSORSHIP AVAILABLE)

Our client, a hotel in Bridgetown, Western Australia, is located in a serene country town celebrated for its stunning countryside, warm hospitality, and rustic charm. Nestled in the heart of the Blackwood River Region, Bridgetown is renowned for its exceptional local produce, from fine wines and dairy products to fresh meats, seasonal fruits, and vegetables. The hotel is dedicated to providing the best customer experience by proudly showcasing this outstanding local produce.

They are currently seeking an experienced and passionate Head Chef to lead their talented kitchen team.

Location: Bridgetown, Western Australia

Salary: Start from AUD 73.150 per year

Benefit: Superannuation & other competitive remuneration package

Deadline: 9 October 2024

List of responsibilities:

• Adhere strictly to food safety standards, Occupational Health and Safety (OHS) regulations, and take pride in maintaining the kitchen’s cleanliness and hygiene. 
• Guide and mentor junior kitchen staff, promoting a collaborative and positive working environment.

• Ensure strict adherence to health and hygiene standards, maintaining a clean and organised kitchen.
• Support food purchasing, inventory management, and cost control efforts, including effective wastage management.
• Effectively supervising and guiding kitchen staff while collaborating seamlessly with the broader restaurant team.
• Excel at creating high-quality dishes that highlight local ingredients and consistently meet customer expectations
• Oversee and manage the kitchen team as directed by the chef/owners, ensuring efficient and seamless operations.
• Planning and developing innovative à la carte menus and specials, managing food quantities and requirements, and preparing diverse types of cuisine.
• Catering for tour groups and events, providing high-quality buffet options.
• Working closely with management, you are dedicated to upholding the highest standards and quality in both the kitchen and the restaurant.
• Ensure all aspects of food purchasing, including specifications and stock control, are closely monitored and managed daily.

Qualifications: 

• Completion of a Certificate IV in Commercial Cookery or an equivalent
• Minimum 3 years’ experience performing the role as a head chef and managing a kitchen team.
• Sound knowledge of HACCP food safety and hygiene procedures
• Proven leadership and team management experience, with the ability to train, mentor, and inspire kitchen staff.
• Have experience in pre-opening team will be an advantage.