Head Chef

Purpose of role : The Chef is responsible for assisting the Executive Chef in the overall planning, direction, and control of kitchen operations to ensure the production of high-quality food across all outlets. This includes maintaining food safety and hygiene standards, managing food costs within budget, training kitchen staff to standard operating procedures, and ensuring consistency in food quality and presentation. Currently, at Hotel Grand Chancellor, Melbourne, there is a vacancy for an experienced and skilled Chef, who can take the responsibilities and can work independently or in team. Key Responsibilities : 1. Kitchen Operations Assist the Executive Chef in coordinating, directing, and producing quality food for all outlets. Ensure an adequate supply of food at all times; estimate consumption and manage orders. Oversee daily food preparation and team assignments to maintain standards and timeliness. Ensure compliance with food handling regulations. Deputise for the Executive Chef in their absence, maintaining operational standards and communication. Ensure consistency and high quality in taste, presentation, and temperature of all dishes. Implement and monitor portion control, food storage, and leftover recycling. Support event planning, guest feedback collection, and banquet operations. 2. Menu Development Assist in the development of new menu items and standard recipes. Review and implement seasonal menus. Train kitchen and service staff before new menu launches. 3. Ordering & Stock Control Order kitchen supplies as needed within budget. Inspect food deliveries to ensure quality. Monitor food wastage and portion sizes to control food costs. 4. Health, Safety, and Hygiene Ensure compliance with HACCP and council food safety regulations. Monitor the safe and correct use of kitchen equipment. Ensure all cleaning and maintenance schedules are followed. Report equipment faults to maintenance promptly. 5. Reporting & Analysis Complete daily kitchen reports including cover numbers and guest feedback. Update communication boards with next‑day operations. Support the Executive Chef with monthly P&L analysis and ongoing action plans. Participate in menu rotation and promotional planning. 6. Communication Participate in handover meetings and F&B operations meetings. Liaise with front‑of‑house staff to ensure smooth service delivery. 7. Staff Management Prepare rosters within budget and productivity guidelines. Lead by example and provide operational support when needed. Recruit, train, coach, and mentor kitchen staff. Conduct timely performance reviews and manage issues fairly. Uphold grooming, uniform, and conduct standards. Conduct regular training sessions for chefs and kitchen hands. 8. Occupational Health and Safety Follow OH&S policies at all times. Report unsafe practices or hazards immediately. 9. Other Duties Perform other tasks aligned with skills and experience as required by management. Adhere to company policies and presentation standards at all times. Skills and Experience Demonstrated experience as a Chef or in a similar leadership kitchen role Strong leadership and team management skills Excellent communication and customer service abilities High attention to detail and organisational skills Ability to work under pressure and meet deadlines Sound knowledge of food costing, inventory control, and menu development Proficiency in Microsoft Office and inventory systems Positive, proactive attitude with a passion for food and hospitality Qualifications At least a Certificate IV in Commercial Cookery or related field At least one year of relevant work experience. Food Handler’s Certificate Proven experience leading a kitchen team Computer literacy (Microsoft Office and inventory software) Salary – $75,000 - $85,000 Plus super Only eligible and shortlisted applicants will be contacted. #J-18808-Ljbffr