Kin Cafe is hiring a Full time Head Chef role in Lane Cove, NSW. Apply now to be part of our team. Job summary: Flexible hours available 2-3 years of relevant work experience required for this role Work visa will be provided for this role Expected salary: $75,000 - $85,000 per year Kin Cafe is hiring a Full time hours Head Chef role in Lane Cove, NSW. Apply now to be part of our team. Requirements for this role: 2-3 years of relevant work experience required for this role Expected salary: $75000 - $85000 per year Full time hours Looking for candidates who are available to work: Tue: Morning, Afternoon Wed: Morning, Afternoon Thu: Morning, Afternoon Fri: Morning, Afternoon Sat: Morning, Afternoon Work pass will be provided for this role This role is an urgent hire Skills/Qualification Requirements At least 2 years of relevant working experience Diploma in Hospitality Leadership skills to oversea kitchen team and inspire culinary excellence Organizational skills to efficiently manage inventory, schedules and kitchen operations Strong communication skills required to effectively coordinate with kitchen staff, management and suppliers Role & Responsibilities Designing Menu: Develop creative and enticing menus that cater to diverse customer preferences Regularly update menus to reflect seasonal ingredients and culinary trends collaborate with management to incorporate feedback and optimize menu offering Ensuring Quality of Food: Oversee all aspects of food preparation, including cooking, presentation and portion control Maintain high standards of food quality and consistency in every dish served Conduct regular tastings and inspections to ensure adherence to recipes and standards Ensuring Hygiene of Commercial Kitchen: Implement and enforce strict hygiene and sanitation protocols in compliance with health regulation Train kitchen staff on proper food handling, storage and cleaning procedure Monitor cleanliness of kitchen equipment, utensils and workstations to prevent contamination Leading Kitchen Team: Recruit, train and supervise kitchen staff, including chefs, cooks and kitchen assistants Delegate tasks effectively and provide guidance to ensure smooth kitchen operation Foster a positive work environment that encourages teamwork, creativity and excellence Managing Inventory and Cost Control: Monitor inventory levels and order supplies in a timely manner to maintain stock levels Implement cost-effective strategies to minimize food wastage and maximize profitability Analyze food costs and budgetary targets to optimize kitchen expense Collaborating with Management: Work closely with management to develop and achieve culinary goals and objectives Provide input on pricing strategies, menu planning and marketing initiatives Communicate effectively with front-of-house staff to ensure seamless coordination between kitchen and dining areas Upholding Customer Satisfaction: Interact with customers to gather feedback and address any concerns or special requests Strive to exceed expectations by delivering exceptional food quality and service Maintain a reputation for excellence and hospitality that drives repeat business and positive reviews Ensuring Compliance with Regulations: Stay informed about industry regulations and standards related to food safety and hygiene Ensure full compliance with local health codes, safety guidelines and licensing requirements Keep accurate records and documentation to demonstrate compliance during inspections
