Head Chef
Hospitality · Clare, Yorke Peninsula & Clare Valley SA, Australia · Full-Time · $80,000/yr
Who this suits: an established Head Chef, or a Sous Chef with solid experience, ready to run a busy hospitality kitchen in South Australia's Clare region.
What matters most: cooking talent is only part of it. The employer needs someone who can show practical skill, leadership experience and commercial sense, and who can combine food quality, team leadership, an organised kitchen, cost awareness and dependable service.
Where you add value: shaping menus, developing the kitchen crew and keeping standards high for restaurant service as well as a range of functions and events.
Applicants from Pakistan should have employment letters ready to back up each chef role listed on their English CV.
Key Responsibilities
- Kitchen command: carry overall responsibility for day-to-day operations and keep the kitchen professional, clean and organised
- Team: lead, supervise and grow kitchen staff, and draw up rosters to suit operational needs
- Menus: plan and deliver dishes to a consistently high standard, and help with seasonal menus and food promotions
- Consistency: hold quality and presentation steady across every food service
- Services: coordinate the kitchen for breakfast and restaurant trade
- Functions: manage catering for conferences, weddings and private events
- Purchasing and stock: oversee buying, stock levels and inventory, and watch food costs and wastage
- Compliance: uphold food safety, HACCP and workplace health and safety standards
- Teamwork: liaise with other hospitality departments so service runs successfully
- Improvement: review kitchen processes and bring in better ways of working
Requirements & Eligibility
- Demonstrated professional background as a Head Chef or experienced Sous Chef
- Commercial kitchens: strong experience
- Hotels, resorts, restaurants or similar hospitality venues: relevant experience
- Kitchen team leadership: demonstrated ability to lead and manage, backed by strong staff training and development capability
- Menus: experience creating and implementing them
- Food costing and kitchen budgeting: practical knowledge
- Purchasing, stock control and inventory management: hands-on experience
- Knowledge of HACCP and Australian food safety practices
- Able to juggle multiple services and functions in a busy setting
- Good organisational and time-management skills, with strong communication and team leadership
- Demonstrated ability to work independently and own kitchen operations
- Employment documentation that can support your professional experience
- Able to satisfy applicable Australian employment and sponsorship requirements
Apply: jobs@jobsabroad.pk · WhatsApp