Head Chef / Senior Sous Chef

This hotel group in regional Western Australia, south of Perth, is recruiting a hands-on kitchen leader for one of its two year-round venues. Reading the duties and requirements, it wants someone who runs services with confidence, watches food costs and stock closely and can develop a mixed team.

The kitchen cooks elevated modern Australian pub food and Italian-inspired dishes from fresh local produce. Depending on your background, you could join as Head Chef or Senior Sous Chef, starting with training and support from management before taking on more of the kitchen. The position is full-time and salaried at 38 ordinary hours per week, plus reasonable additional hours where applicable.

Applications are open to candidates already based in Australia who hold work rights, and future employer sponsorship may be considered for suitable people, subject to eligibility, business requirements and immigration rules; more than 10 of the group's staff are currently supported this way.

To stand out, mirror the listed duties in your CV with the menus you have written and the costing results you achieved. Tailor a head chef CV to these duties with Build AI CV.

• Running the kitchen day to day so service stays smooth and consistent
• Supervising and training kitchen staff
• Developing the team and keeping the working atmosphere positive and productive
• Protecting food quality, presentation and consistency
• Managing food costs, portion control, stock and waste
• Placing orders, managing inventory and looking after supplier relationships
• Keeping food safety, hygiene and workplace health and safety compliance on track
• Working with hotel management to improve the kitchen's performance, productivity and profitability
• Taking responsibility for organisation, cleanliness, equipment care and operational standards

• At least 5 years of professional commercial kitchen experience, including time in a supervisory or kitchen leadership position
• Strong cooking skills, with the confidence to manage busy services
• Experience in modern Australian cuisine, pub dining and/or Italian cuisine
• Clear understanding of food costing, stock control and kitchen organisation
• Capability to lead, motivate and grow a multicultural team
• Good communication skills, a professional and reliable approach, flexibility, initiative and a genuine passion for hospitality
• Formal culinary qualifications are highly regarded, though strong practical experience and proven leadership matter equally