Head Chef

  • Plan seasonal event and a la carte menus
  • Execute menus for breakfast, lunch, dinner dining service alongside weddings and event of up to 160 guests.
  • Work closely with a small kitchen team with another chef. With 2 chefs we would aim to open 4 days.
  • Stock control
  • Flexibility in delivering menus that cater to a range of dietary requirements
  • Genuine passion for all things food and for the hospitality industry
  • Exited by menu development and in tune with industry trends
  • Highly organsied and efficient
  • Previous experience in a high-end dining environment
  • Experience with weddings and event preferable but not essential
  • Allergen and dietary focused with a passion for sustainably sourced ingredients
  • Competitive salary
  • Staff fun days
  • Accommodation available if you want to commute from Melbourne
  • 4-day week