At a Glance
- Tasks: Lead the Bar Bouni Kitchen, managing daily operations and developing innovative dishes.
- Company: Join Tommy Collins Group, a top employer in the hospitality industry.
- Benefits: Competitive salary, inclusive culture, and opportunities for professional growth.
- Other info: Dynamic environment with a commitment to excellence and team development.
- Why this job: Make your mark in a vibrant kitchen focused on local and sustainable produce.
- Qualifications: Must have culinary experience, leadership skills, and relevant certifications.
The predicted salary is between 49500 - 60500 $ per year.
The Head Chef is responsible for the smooth management and development of the Bar Bouni Kitchen, based at Southbank. Reporting to the Executive Chef, you will assist in managing the daily operations of the Kitchen, ensuring all relevant costs and food quality are controlled within the established targets. You are primarily responsible for the day to day kitchen operations, including Staffing, Stock Control and Credit Repair. Under the direction of the Executive Chef, you will manage your time, and the time of the team around you, in the kitchen and maintain or establish processes and skills training in the kitchen, to guarantee the highest quality, consistency and guest satisfaction. In collaboration with the Manager, you will motivate and provide guidance, working with them to develop, trial test, and implement contemporary, innovative dishes, with a focus on Local | Seasonal | Sustainable produce & delivery.
Key responsibilities:
- Continuously action and uphold the TCG Values: HUMILITY | HUNGER | SMARTS
- Ensure all kitchen rosters are aligned with current budget targets, and recommend any adjustments to reflect business activity
- Mentor, train and develop Production / Venue / Job Chefs on techniques and cooking procedures, food safety regulations and workplace health and safety
- Ensure all new kitchen staff are properly onboarded; offering assistance where required; escalating to the Executive Chef any issues you cannot resolve
- Manage ordering and stock control of ingredients ensuring best price, quality, seasonality, and sustainability to achieve food costs within budget
- Assist with regular maintenance checks on Kitchen equipment, ensuring maintenance issues are documented and actioned accordingly
- Ensure transparent, positive communication between kitchen and FOH teams
- Ensure all SOPs, BOH checklists, Standard Recipes, and food presentation protocols are updated, trained, and monitored for consistency in the kitchen
- Ensure compliance with all nutrition, dietary requirements, hygiene and food safety regulations
- Ensure all food production is completed in the required time frame to the specifications outlined in briefings & internal orders
About you:
- Certificate IV in Hospitality (Commercial Cookery)
- Food Safety Supervisor Certificate
- First Aid Certificate with CPR
- 3+ years' experience as a Senior Sous Chef / Head Chef in the hospitality industry
- Experience leading kitchen teams
- Strong experience with all food safety regulations
- Experience in menu creation, costing, and recipe development
- Experience in managing and meeting budget requirements
- Experience in recruitment, training, and mentorship
- Strong leadership and motivational skills including the ability to build strong relationships with team members, suppliers, and guests
About us:
Tommy Collins Group is committed to our people, product and culture of inclusion and excellence. We operate multiple venues and are an employer of choice in the hospitality industry.
Head Chef in Melbourne employer: Tommy Collins Group
Tommy Collins Group offers a dynamic work environment where creativity and innovation are encouraged, particularly in the culinary arts. Employees have the opportunity to work with local, seasonal, and sustainable produce, fostering a commitment to quality and guest satisfaction. The company promotes professional development through skills training and collaboration with experienced chefs.
