As Head Chef, you will take ownership of the kitchen's day-to-day operations, lead and develop a high-performing team, and work closely with the Group Executive Chef to deliver quality menus, specials and promotions that appeal to our customers and drive business performance.
Key responsibilities
- Lead, manage and develop the kitchen team to achieve consistently high standards.
- Create and implement exciting, commercially viable menus that reflect the venue's offering.
- Work collaboratively with the Group Executive Chef on seasonal specials, promotions and new menu initiatives.
- Maintain excellent food quality, presentation, consistency and kitchen standards.
- Manage food costs, labour costs, stock control and wastage to meet business KPIs and financial targets.
- Foster a positive, accountable and high-performance kitchen culture.
- Ensure compliance with food safety, workplace health and safety, and all relevant operational requirements.
- Drive efficiency, productivity and continuous improvement across kitchen operations.
About you
- A minimum of 5 years' experience in a senior chef role, ideally as a Head Chef or Sous Chef ready to take the next step.
- Strong leadership skills with the ability to motivate, develop and retain a high-performing team.
- Proven experience in menu development, costing and food cost management.
- A strong understanding of kitchen financials, KPIs and commercial performance.
- The ability to work collaboratively with senior management and the Group Executive Chef.
- Excellent organisational, communication and problem-solving skills.
- A passion for quality food, consistency and delivering an exceptional customer experience.
- A hands‑on approach and the ability to thrive in a busy, fast-paced hospitality environment.
About us
- The Royal Richmond Hotel is a growing hospitality group looking for a driven and experienced Head Chef to lead our kitchen team, develop exciting menus and maintain high standards across all aspects of kitchen operations.
- Competitive salary of $90,000 - $100,000 per annum.
- The opportunity to be part of a growing hospitality group.
- Support and collaboration from an experienced Group Executive Chef.
- Opportunities to contribute ideas, develop menus and influence business performance.
- Career progression and ongoing professional development.
- The opportunity to build your own team and establish a strong kitchen culture.
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