Head Chef
Visa sponsorship
Hospitality · Cairns, QLD, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Set the culinary direction and take responsibility for daily kitchen results as Head Chef in Cairns, QLD. This premium kitchen needs leadership that connects seasonal menu development with dependable execution during high-volume service. Modern Japanese techniques and Asian-inspired flavours inform the cooking, alongside close attention to taste and presentation.
You will develop the kitchen team, manage food costs and stock, and improve the systems supporting preparation and service. Sponsorship is available to the right candidate following successful completion of probation. Professional experience must be supported by appropriate documentation.
Make your English CV specific about menus you developed, kitchen teams you supervised and food costs you managed. Show your kitchen leadership through Build AI CV.
Key Responsibilities
- Direct daily kitchen activity and take accountability for overall kitchen performance.
- Coach and develop the cooking team, fostering a positive working environment with clear accountability.
- Design and introduce modern seasonal menus, incorporating Japanese techniques and Asian-inspired flavours where appropriate.
- Organise preparation and service for high-volume trade, ensuring consistent taste, food quality and presentation on every plate.
- Manage kitchen budgets, food costs and stock levels, including purchasing and supplier relationships.
- Maintain food hygiene, safety and workplace compliance throughout kitchen operations.
- Identify and implement improvements to kitchen systems and operating efficiency.
Requirements & Eligibility
- Demonstrate a successful background as a Head Chef or Senior Sous Chef in a modern, high-end or premium kitchen.
- Experience with Japanese, Asian or fusion cuisine is highly desirable.
- Provide strong evidence of kitchen leadership and staff supervision, with effective communication and team development skills.
- Bring experience creating menus and seasonal food concepts.
- Understand food safety and hygiene thoroughly, with experience controlling stock, food costs and kitchen operations.
- Maintain effective performance through busy service, with close attention to detail and presentation.
- Professional experience must be backed by appropriate employment and experience documentation.
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