Head Chef

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This is a key leadership position for someone who enjoys cooking, takes genuine ownership of their work and has the initiative to identify opportunities, solve problems and contribute to the long-term success of the business. Alongside managing our established daytime kitchen, the successful candidate will work closely with the business owner to develop Providence After Hours into a sustainable, regular evening dining offering.

Key Responsibilities

1. Hands-On Kitchen Operations & Leadership

• Take overall responsibility for the efficient day-to-day operation of the kitchen.
• Work actively alongside the kitchen team in food preparation, cooking and service.
• Lead, supervise, train and support an established team of cooks.
• Plan and coordinate daily preparation, staff allocation and kitchen workflow to ensure smooth service.
• Maintain consistent standards of food quality, presentation, portion control and service times.
• Ensure the kitchen is consistently clean, organised, properly stocked and adequately prepared for each service.
• Identify operational inefficiencies and implement practical improvements to kitchen systems, workflow and productivity.
• Foster a positive, professional and accountable team culture.

2. Menu Development & Food Quality

• Take responsibility for maintaining, reviewing and improving the existing breakfast, brunch and lunch menus.
• Develop new recipes, seasonal specials and commercially viable menu items.
• Maintain standardised recipes, portion sizes, presentation standards and food preparation procedures.
• Work collaboratively with the business owner on menu direction, new ideas and continuous improvement.
• Monitor customer feedback and food quality, taking proactive steps to address issues.

3. Stock Management, Ordering & Cost Control

• Take ownership of food ordering, inventory management, stock rotation and stocktake procedures.
• Maintain appropriate stock levels to meet customer demand while minimising unnecessary waste.
• Liaise directly with suppliers and sales representatives, compare pricing and negotiate competitive purchasing arrangements where appropriate.
• Monitor ingredient costs, food margins, portion control and wastage.
• Identify opportunities to improve purchasing efficiency and kitchen profitability.
• Maintain accurate purchasing, inventory and food-cost records.

4. Food Safety, Compliance & Equipment Maintenance

• Take responsibility for the kitchen's day-to-day food safety management and associated administrative records.
• Ensure food safety documentation, temperature logs, cleaning schedules, allergen records and other required records are accurately maintained.
• Ensure compliance with relevant food safety, hygiene and workplace health and safety requirements.
• Monitor kitchen equipment condition and coordinate routine and preventative maintenance.
• Identify and report equipment issues promptly, arranging appropriate maintenance within agreed authority limits before problems escalate.
• Maintain a safe, clean and well-organised working environment.

5. Kitchen Administration, Reporting & Performance

• Maintain accurate kitchen records, operational reports and relevant administrative documentation.
• Monitor kitchen performance against agreed key performance indicators, including food costs, wastage, service efficiency, food quality and preparation standards.
• Identify operational issues and develop practical solutions independently.
• Provide regular updates to the business owner regarding kitchen performance, staffing, costs and areas requiring attention.
• Take initiative in improving kitchen procedures, staff productivity and overall operational efficiency.

6. Providence After Hours – Asian-Fusion Dining

• Contribute to the ongoing development of Providence After Hours, our Asian-inspired fusion dining concept.
• Develop and refine dishes incorporating Western and East or Southeast Asian culinary techniques and flavours.
• Undertake recipe testing, menu costing, ingredient sourcing and preparation planning.
• Coordinate kitchen preparation, staffing and food service for scheduled evening dining.
• Collaborate with the owner on menu direction, operational planning and the sustainable growth of the evening concept.
• Support the introduction of regular Friday and Saturday evening dining, with the potential for additional evenings as the business develops.

7. Overall Kitchen Accountability & Business Support

• Take ownership of kitchen performance and operational standards, rather than focusing solely on individual cooking duties.
• Act as the primary point of contact for kitchen-related operational matters, suppliers and staff.
• Proactively identify, communicate and resolve problems, escalating significant matters to the owner when appropriate.
• Work closely and constructively with the business owner to implement operational improvements and support business objectives.
• Demonstrate initiative, accountability, adaptability and a genuine commitment to the continued development of Providence Café.
• Undertake other reasonable duties related to kitchen operations, hospitality services and business development as directed by management, consistent with the Head Chef position.

Qualifications & Experience

Essential

• Certificate III in Commercial Cookery or equivalent recognised culinary qualification.
• Minimum 5 years of relevant professional commercial kitchen experience.
• At least 2 years in a Head Chef, Sous Chef or comparable senior kitchen leadership position.
• Demonstrated experience in busy Australian cafés, restaurants or commercial kitchens.
• Strong practical knowledge of Western cuisine and experience preparing East or Southeast Asian dishes.
• Proven ability to supervise and train kitchen staff while actively participating in cooking and service.
• Experience in menu development, food costing, ordering, inventory management and waste reduction.
• Sound knowledge of Australian food safety standards and commercial kitchen operations.
• Strong organisational, leadership, communication and problem-solving skills.
• Ability to work independently, take initiative and manage kitchen operations with minimal day-to-day supervision.

Highly Regarded

• Certificate IV in Kitchen Management.
• Diploma of Hospitality Management.
• Additional qualifications in business or hospitality management.
• Experience in Asian-fusion menu development.
• Experience managing high-volume food service, functions or catering.
• Experience implementing kitchen performance systems and operational improvements.

Pay: $80,000.00 per year

Benefits:

• Employee discount
• Free drinks
• Free food

Application Question(s):

• Are you available to work weekends and occasional evening shifts?
• Please describe your current Australian work rights

Education:

• Diploma (Preferred)

Experience:

• Head Chef or in a comparable senior kitchen leadership: 2 years (Required)
• working in commercial kitchens: 5 years (Required)
• supervising, training and managing kitchen staff: 2 years (Required)
• preparing Asian cuisine: 2 years (Required)

Licence/Certification:

• Certificate III in Commercial Cookery (Required)

Work Authorisation:

• Australia (Required)

Work Location: In person