Head Chef / Senior Sous Chef
Onshore applicants only
Visa sponsorship
Hospitality · Bunbury, WA, Australia · Full-Time · $100,000 - $110,000/yr · Visa: Employer sponsored · Applicants: Onshore applicants only
A hospitality group in regional Western Australia, south of Perth, runs two established hotels that stay open all year. It needs an experienced Head Chef or Senior Sous Chef to be responsible for one of its two kitchens. The cooking mixes modern Australian pub dining at a higher level with Italian influences and fresh local ingredients.
Management settles the exact title, Head Chef or Senior Sous Chef, once it has looked at experience, skills and career goals. Support and training come first, then more responsibility, with a genuine say in menu development and kitchen improvements. The role is salaried and full-time at 38 ordinary hours a week, plus reasonable extra hours as required.
Only people already living in Australia with valid working rights should apply. Employer sponsorship in the future may be considered for suitable candidates, if they meet eligibility, business and immigration requirements. The group already has more than 10 staff on visas it supports.
Kitchen leaders are judged on results. Put the volumes you have handled, your costing and stock control work and your leadership record on the CV. Draft it with Build AI CV before you apply.
Key Responsibilities
- Direct the kitchen's daily work for efficient, steady service
- Coach, supervise and develop kitchen staff in a positive, productive atmosphere
- Maintain top food quality, presentation and consistency, and manage food costs, portions, stock levels and waste
- Look after ordering, supplier relationships and inventory
- Ensure food safety, hygiene and workplace health and safety standards are followed, and take ownership of kitchen organisation, cleanliness, equipment care and operating standards
- Partner with hotel management on kitchen performance, productivity and profitability
Requirements & Eligibility
- At least 5 years of hands-on professional experience in commercial kitchens
- Previous experience in supervision or kitchen leadership
- Strong cooking skills and confident handling of busy services
- Experience of modern Australian cuisine, pub dining and/or Italian cuisine
- Solid understanding of food costing, stock control and kitchen organisation, with the ability to lead, motivate and develop a multicultural team
- Good communication, professionalism and reliability, together with flexibility, initiative and genuine passion for hospitality
- Formal culinary qualifications are highly regarded; strong practical experience and proven leadership are just as important
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