Full Time
Head Chef-Remote Northern Territory (3893440)
Job Description
Head Chef-Remote Northern Territory
Head Chef-Remote Northern Territory
We are seeking an experienced Head Chef for this unique venue located in spectacular Remote Northern Territory.
The Head Chef is responsible for the coordination and management of kitchen operations and provides professional leadership and direction for kitchen staff. They must ensure that all standard recipes, food preparation, and presentation meet the Venues’ specifications and commitment to quality.
A team of approximately 20 staff, live and work onsite in this amazing off the grid location.
Commence:
Fixed Term Seasonal Role – until 03/10/2025.
Package:
- $90,000 – $95,000 pro rata Salary Neg.
- Free Meals & Accommodation
- WIFI available on-site
KEY RESPONSIBILITIES & DUTIES
- Maintain a high-quality food and kitchen standards
- Effectively manage the kitchen staff to ensure effective daily operations
- Manage the kitchen staff roster to ensure exceptional service within budget constraints
- Manage the kitchen, this includes ordering , menu writing and development , stocktake , training and any clerical work required
- Lead the development of new and exciting Menu offerings with local produce and innovative presentation whilst actively trying to minimise waste
- Adhere to, promote, and maintain high levels of Work, Health and Safety
- Actively promote and maintain a high levels of customer satisfaction
- Coordinate and manage kitchen staff training and development
- Manage the on-going development of the Food Safety Program and adherence to the FSANZ (Food Safety Standards Australia New Zealand). This includes HACCP implementation
- Manage kitchen efficiencies in regard to food costs and labour to achieve agreed annual budget
- Develop and implement a recipe index, and standard SOPs for the kitchen
- Ensure all documentation, SOPs and cleaning schedules are filled out and recorded appropriately
- Ensure the highest quality of product within cost restraints by supervising and participating in the preparation of food
- Ensure that daily prep lists are written and followed by staff and always looking forward to any work that can be done for coming days
- Ensure that all standards (as per the Food Album) of food quality, recipes and preparation are being achieved
- Supervise the preparation, cooking and logistics of the menu and ensure its timely readiness for delivery to customer
- Share expert knowledge of all the standard recipes, preparation and cooking procedures for all sections within the kitchen
- Ensure that food is stored appropriately to minimise waste and maximise quality
- Understand Standard Operating Procedures and share knowledge with staff
- Direct kitchen staffs to label all products whilst sharing knowledge of shelf-life date for all products to ensure only safe foods are used
- Control food costs by ensuring all ordering is correct and maintain accurate records of all ingredients used
- Effectively manage labour costs within budgeted parameters by ensuring yourself and staff are working at an effective pace
- Ensure that all kitchen staff have their stations fully stocked before and during meal periods as per appropriate checklist
- Keep up to date with industry trends and recommend appropriate action to be taken to maintain the competitive status of the venue and develop innovations with kitchen and sales teams for guests
- Oversees product receival ensuring the quality and freshness of merchandise is to the standards, at safe temperatures and quantities/price as per the purchase order
- Deal with all customer complaints that emanate from the food service areas in a positive and professional way with the view to ensure the customer leaves satisfied
- Implement and maintain all standards set and relevant legislation, resulting in safe, quality food products
- Take ownership for all tasks, duties and responsibilities assigned and ensure they are completed on time and to the required standard.
- Prepare reports as required to develop relevant information to improve kitchen efficiencies and management decision making
QUALIFICATIONS:
- Certificate 3 in Professional Commercial Cookery (min. required)
- 7 years previous experience working in a high-end commercial kitchen
- Previous experience leading and managing a kitchen
- First Aid and CPR
CANDIDATE REQUIREMENTS:
- Previous experience in a similar role
- Hold or be able to obtain a Food Safety Supervisor Certificate prior to commencement
- MUST have a current Driver’s License
- Own transport highly desirable
- National Police Clearance
