Head Chef – Hospitality Operations – Cafe and Corporate Catering

Job Overview

Position Overview

We are recruiting for a Head chef who will be driving excellence in all Back of House (BOH) operations for a local Institution, including menu development, food production, kitchen team leadership, compliance, and financial performance. Reporting to the Executive Manager – Hospitality, this role ensures the delivery of exceptional culinary experiences that reflect the organization’s values of Passion, Respect, Integrity, Dedication, and Empathy .

Working closely with the Food, Beverage & Retail Manager, the Head Chef plays a pivotal role in aligning culinary offerings with strategic business objectives, enhancing guest satisfaction, and maintaining high operational and cost-efficiency standards.

Key Responsibilities

Operational Leadership & Business Management

• Lead kitchen operations in accordance with organizational policies, procedures, and service standards.
• Monitor and manage financial performance, including food and labour costs, stock control, and other BOH expenses.
• Design and implement seasonal and specialty menus that appeal to a diverse customer base, ensuring alignment with cost control targets.
• Track and analyse sales, purchases, cost of goods sold, labour costs, and stock usage.
• Oversee procurement, inventory levels, and wastage minimization strategies.
• Support wider hospitality operations through participation in business initiatives and undertaking additional duties as directed.

Team Leadership & Employee Development

Workplace Health, Safety & Food Compliance

Qualifications, Experience & Skills

Essential

Personal Attributes