Chef
Visa sponsorship
Hospitality · Mount Gambier, SA, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Taking responsibility for an entire kitchen is the focus of this Chef position in Mount Gambier, South Australia. This is a head chef brief for an experienced kitchen leader who can direct service, develop colleagues and keep operational performance under control.
Alongside hands-on cooking, you will coordinate preparation, contribute to menus and manage ordering, stock and costs. The kitchen needs steady leadership during peak periods and practical solutions when workflow problems arise. Candidates seeking employer sponsorship may be considered where they meet the relevant requirements.
Prepare an English CV that demonstrates the scope of your kitchen leadership. Explain your responsibility for food costing, staff development and busy services, and include relevant culinary qualifications or substantial industry experience. Set out your head chef responsibilities with Build AI CV.
Key Responsibilities
- Run daily kitchen operations, coordinating preparation, cooking and service, including high-volume and peak periods.
- Lead and supervise chefs and kitchen staff, delegating work and training and mentoring junior colleagues.
- Ensure recipes and preparation methods are followed consistently to maintain food quality, presentation and portions.
- Contribute to menu planning, specials and seasonal dishes.
- Monitor food, labour and operating costs and manage ordering, inventory and supplier requirements.
- Apply stock-control practices that reduce wastage.
- Maintain strict hygiene, cleaning and food safety standards throughout kitchen operations.
- Review workflow, identify operational issues and implement practical improvements to efficiency.
- Cooperate with venue management and the wider hospitality team while sustaining a structured, professional and positive kitchen.
Requirements & Eligibility
- Bring experience as a Head Chef, Sous Chef or senior kitchen professional, with the ability to lead a commercial kitchen independently.
- Combine strong hands-on cooking and preparation skills with experience managing kitchen teams and delegating work.
- Understand food costing, labour control, stock management and wastage, and have strong knowledge of food safety and hygiene requirements.
- Experience in a pub, hotel, club or high-volume hospitality setting is advantageous.
- Maintain consistent quality during busy services and remain calm and effective under pressure.
- Demonstrate strong organisation and time management and a professional approach to leading and developing staff.
- Communicate effectively with strong interpersonal skills and willingness to work actively and hands-on in the kitchen.
- Have relevant culinary qualifications and/or substantial industry experience.
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