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
Kitchen ownership is central to this Head Chef / Senior Sous Chef opening listed in Bunbury, WA. A group operating two year-round regional hotels needs a chef for one of its two kitchens. The food combines modern Australian pub dining and Italian-inspired dishes using fresh local produce.
The appointment level depends on experience, skills and career goals. Initial management guidance precedes progressively greater responsibility, including menu development and kitchen improvements. Full-time employment pays $100,000 - $110,000 per year for 38 ordinary weekly hours plus reasonable additional hours where applicable.
Applicants must be already living in Australia with valid working rights. Future employer sponsorship may be considered for suitable candidates, subject to eligibility, business requirements and immigration regulations; more than 10 staff already receive this support.
Explain kitchen leadership, menu work and cost control in your English CV. Use Build AI CV to present your kitchen management record with examples of team development.
Key Responsibilities
- Direct daily kitchen operations to deliver efficient, consistent service and high standards of food quality and presentation.
- Supervise, train and develop staff within a positive and productive working environment.
- Control food expenditure, portions, stock and waste while overseeing purchasing, inventory and supplier relationships.
- Maintain compliance with food safety, hygiene and workplace health and safety standards.
- Collaborate with hotel management on kitchen performance, productivity and profitability.
- Take responsibility for kitchen organisation, cleanliness, equipment care and operational standards.
Requirements & Eligibility
- Bring at least 5 years of professional commercial kitchen experience and previous supervisory or kitchen leadership experience.
- Cook skilfully and manage busy services confidently, with experience in modern Australian cuisine, pub dining and/or Italian cuisine.
- Understand food costing, stock control and kitchen organisation thoroughly.
- Be able to lead, motivate and develop a multicultural team.
- Communicate well, work professionally and reliably, and show flexibility, initiative and genuine enthusiasm for hospitality.
- Formal culinary qualifications are highly regarded; strong practical experience and proven leadership are equally important.
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