Head Chef

Job Overview

This role is pivotal within the kitchen leadership team for an individual passionate about culinary arts, with a proactive approach to ownership, problem-solving, and contributing towards the sustainable success of the business. The Head Chef will oversee the existing daytime kitchen operations and collaborate closely with the business owner to pioneer "Providence After Hours," a new evening dining experience spotlighting Asian-fusion cuisine.

Core Responsibilities

• Ensure the smooth functioning of day-to-day kitchen activities, taking hands-on leadership and operational control.
• Actively engage in food preparation, cooking, and service alongside the kitchen team.
• Lead, mentor, and support the current culinary team in training and supervision.
• Organize daily prep schedules, staff assignments, and kitchen workflow to guarantee efficient service delivery.
• Maintain strict standards for food quality, plating, portion control, and timely service.
• Oversee kitchen cleanliness, organization, stock levels, and preparedness for each service.
• Continuously identify and implement operational enhancements to improve workflow and productivity.
• Promote a professional, motivated, and accountable team culture within the kitchen.
• Maintain and enhance current breakfast, brunch, and lunch menus with iterative improvements and seasonal additions.
• Contribute to recipe development, standardization, and maintain consistent food presentation and preparation guidelines.
• Collaborate with the owner on new menu ideas and ongoing refinement to meet customer expectations.
• Monitor customer feedback attentively and swiftly address any food quality concerns.
• Manage food ordering processes, inventory control, stock rotation, and conduct regular stocktakes effectively.
• Maintain balanced stock levels to meet demand while minimizing waste.
• Negotiate and maintain relationships with suppliers to secure competitive pricing and purchasing agreements.
• Analyze ingredient costs, food margins, and wastage to optimize kitchen profitability.
• Monitor kitchen equipment condition, facilitate maintenance schedules, and report malfunctions promptly.
• Uphold compliance with food safety, hygiene, and workplace health and safety regulations, including thorough record-keeping such as temperature logs and allergen documentation.
• Maintain detailed administrative kitchen records and reports, tracking performance against key metrics like costs, waste, service efficiency, and food quality.
• Lead the development and launch of "Providence After Hours," focusing on Asian-fusion dishes blending Western with East or Southeast Asian culinary influences.
• Guide recipe testing, menu costing, ingredient sourcing, and evening service coordination.
• Serve as the primary contact for kitchen operations, supplier communications, and staff management.
• Proactively address issues and collaborate with ownership to drive ongoing kitchen and business development.

Qualifications and Experience

• Certificate III in Commercial Cookery or an equivalent culinary qualification is essential.
• At least 5 years' experience in a professional commercial kitchen environment, including a minimum of 2 years in a senior leadership role such as Head Chef or Sous Chef.
• Proven background working in busy Australian cafés, restaurants, or commercial kitchens.
• Strong expertise in Western cuisine complemented by proficiency in East or Southeast Asian dishes.
• Demonstrated ability to lead, train, and actively work with kitchen staff during preparation and service.
• Experience with menu creation, food costing, ordering, inventory management, and waste minimization.
• Firm knowledge of Australian food safety standards and commercial kitchen practices.
• Exceptional organizational, leadership, communication, and problem-solving capabilities.
• Ability to operate independently and make decisions that uphold consistent kitchen operations with minimal supervision.

Preferred Qualifications

• Certificate IV in Kitchen Management.
• Diploma in Hospitality Management or related business qualifications.
• Experience developing Asian-fusion menus.
• Background managing high-volume food service, events, or catering.
• Track record of implementing kitchen performance metrics and improving operational efficiency.