Full-time Head Chef

CBL HOTEL MANAGEMENT PTY LTD is looking for a qualified and experienced Full-time Head Chef to join our team.

Salary Range – $75,000 - $85,000 per annum (plus superannuation)

Business Location – Trevallyn, TAS 7250

Responsibilities

• Plan and develop menus in consultation with management, considering customer demand, seasonal ingredients, food costs and kitchen capacity.
• Develop, test and standardise recipes, preparation methods, portion sizes and presentation standards.
• Prepare and cook a range of made-to-order breakfast and lunch meals in accordance with established recipes and quality standards.
• Check ingredients and completed meals for quality, freshness, taste, temperature, portion size and presentation.
• Coordinate food preparation and manage multiple orders during busy service periods.
• Oversee daily kitchen operations and food production across both business locations.
• Supervise chefs, cooks and kitchen hands, allocate duties and coordinate kitchen workflow.
• Plan kitchen staffing requirements and prepare or recommend staff rosters according to trading demand and approved labour budgets.
• Train, mentor and assess kitchen staff in cooking methods, food presentation, hygiene and safe work practices.
• Prepare kitchen operating budgets and forecasts in consultation with management.
• Estimate food and labour requirements and monitor food costs, labour costs and cost variances.
• Implement cost-control measures to maintain kitchen efficiency and profitability without compromising food quality.
• Monitor staff productivity, service times, overtime and labour usage against approved budgets.
• Assess supplier products and pricing and recommend suitable suppliers to management.
• Order food supplies, inspect deliveries and ensure appropriate storage, labelling, temperature control and stock rotation.
• Monitor stock levels, conduct or supervise stocktakes and control ingredient usage, portion sizes and food wastage.
• Maintain records relating to menus, recipes, stock, purchasing, budgets, food costs, labour costs and wastage.
• Implement and enforce food safety, hygiene, sanitation, temperature control and workplace health and safety procedures.
• Monitor the safe use, cleaning and routine maintenance of kitchen equipment and report faults or maintenance requirements.
• Respond to reasonable dietary requirements and customer feedback and make appropriate adjustments to food preparation and menus.
• Coordinate with management and front-of-house staff to resolve food preparation, timing, quality and service issues.
• Monitor kitchen performance, food cost percentages, labour usage and other operational indicators.
• Report to management on staffing, budgets, suppliers, stock, equipment, food quality and overall kitchen performance.

Skills and Qualifications

• AQF Certificate III, Certificate IV, Diploma, or higher qualification in Commercial Cookery or a related hospitality field.
• Relevant full-time Chef experience (or equivalent).
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Ability to operate commercial kitchen equipment safely and efficiently.
• Excellent organisational and time management skills.
• Ability to work on a full-time basis, including weekends and public holidays as required.

Please include a current resume and supporting documents to your application

• Three current referees would be required. Email your CV to **********************