Head Chef
Visa sponsorship
Hospitality · Brisbane, QLD, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
A Brisbane casual dining kitchen wants a full-time Head Chef who can lead a team through busy services and keep every plate up to standard. Quality, teamwork and consistency are the foundations, and you would set the tone for all three.
Your week would cover running the kitchen, coaching the crew, cooking with a range of techniques, managing prep, stock and ordering and meeting HACCP rules, with a seven-day roster that includes evenings, weekends and public holidays. You will need to back up your identity, qualifications and experience with documents and referees. Sponsorship may be available for an eligible candidate who meets the applicable requirements.
Lead your CV with the kitchens you have run and your Certificate III or IV, then your HACCP knowledge. Prepare a casual dining head chef CV on Build AI CV and include referees who can be contacted quickly.
Key Responsibilities
- Lead daily kitchen operations and keep service efficient in a busy casual dining setting
- Train, coach and support the kitchen team through prep and service
- Keep food quality, consistency, presentation and portion control high
- Cook and supervise dishes using a range of techniques
- Manage prep, stock levels, storage and ordering
- Make sure the kitchen meets food safety, hygiene and HACCP requirements and stays clean and organised
- Contribute ideas for the menu and new dishes
- Build a positive, accountable kitchen culture and cover a flexible roster of evenings, weekends and public holidays
Requirements & Eligibility
- Certificate III or Certificate IV in Commercial Cookery, or an equivalent recognised qualification
- At least 3–5 years of relevant commercial kitchen experience
- Previous experience as a Head Chef or senior Sous Chef for approximately 1–2 years
- Proven ability to lead and coordinate a professional kitchen team
- Good knowledge of modern cooking methods and a range of culinary styles
- A record of consistent results in busy service
- Good leadership, communication and organisation
- Sound understanding of food safety legislation and HACCP procedures
- Professional presentation and high standards of conduct
- Flexible and open to a seven-day roster
- Can supply a current CV and contactable professional referees
- Able to provide reliable supporting information on identity, qualifications and relevant employment history
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