Head Chef
Visa sponsorship
Hospitality · Brisbane, QLD, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
A busy casual dining kitchen in Brisbane, QLD, needs a full-time Head Chef to coordinate people, preparation and service. You will take responsibility for daily operations while maintaining consistent food quality, presentation and portion control. The work combines practical cooking with team guidance and disciplined kitchen organisation.
Menu ideas, stock management and compliance with food safety and HACCP requirements also sit within the role. The flexible roster includes evenings, weekends and public holidays. Sponsorship may be available for an eligible candidate who meets the applicable requirements.
Give your English CV a clear record of kitchen leadership, culinary qualifications and food safety practice. Include contactable professional referees and use Build AI CV for your kitchen leadership application to explain your responsibilities during busy services.
Key Responsibilities
- Coordinate day-to-day kitchen activity and efficient workflow in the casual dining operation.
- Guide, train and support the kitchen team during preparation and service, building a positive culture of accountability and performance.
- Prepare and oversee dishes using varied cooking techniques, maintaining quality, presentation, consistency, portions and production standards.
- Manage food preparation, stock levels, storage and ordering.
- Ensure food safety, hygiene and HACCP compliance while keeping the kitchen clean, organised and professional.
- Contribute ideas for menus and new dishes.
- Work a flexible roster covering evenings, weekends and public holidays.
Requirements & Eligibility
- Hold Certificate III or Certificate IV in Commercial Cookery, or an equivalent recognised qualification.
- Have at least 3–5 years of relevant commercial kitchen experience.
- Have approximately 1–2 years of previous experience as a Head Chef or senior Sous Chef.
- Demonstrate the ability to lead and coordinate a professional kitchen team, with good leadership, communication and organisational skills.
- Understand modern cooking methods and a range of culinary styles, with a record of consistent results during busy service.
- Have a sound understanding of food safety legislation and HACCP procedures.
- Maintain professional presentation and high standards of conduct.
- Be flexible and available for a seven-day roster.
- Provide a current CV and contactable professional referees.
- Provide reliable supporting information for identity, qualifications and relevant employment history.
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