HEAD CHEF – FULL TIME

Occupation: Head Chef
Location: Torquay VIC 3228
Salary: AU$90,000 per annum plus superannuation
Employment Type: Full-time, 38 hours per week
Hours: Monday–Friday: 6:00am–4:00pm; Saturday–Sunday: 7:00am–5:00pm

Job Published: 3 October 2026
Applications Close: 4 November 2026

PRIVACY AND EQUAL OPPORTUNITY

Business details have been removed for privacy.

The Business is an equal opportunity employer and welcomes applications from suitably qualified candidates regardless of age, gender, race, cultural background, disability or other protected characteristics.

ABOUT THE BUSINESS

The Business is a daytime dining and functions venue situated on the Esplanade in Torquay, overlooking the beachfront. It provides breakfast, lunch, afternoon dining and drinks, together with catering and function services for private and special events.

The venue focuses on elevated yet relaxed coastal dining, with a menu and service offering suited to both local and visiting customers. Its functions operations include canapé-style dining, sharing plates and tailored food packages for events of varying sizes.

ABOUT THE ROLE

The Head Chef will lead the kitchen operations across the venue's daytime dining and functions activities. The role is responsible for menu development, food preparation and presentation, kitchen coordination, stock and purchasing, food quality, staff supervision and compliance with food safety and workplace requirements.

The position requires a hands-on chef capable of maintaining consistent food standards across daily service while coordinating kitchen operations for functions and larger events.

KEY RESPONSIBILITIES:

KITCHEN LEADERSHIP AND SERVICE:

Lead and coordinate daily kitchen operations across breakfast, lunch and afternoon service.
Supervise kitchen staff and allocate duties to maintain efficient service.
Coordinate food preparation, cooking and plating to ensure consistent quality and presentation.
Monitor kitchen workflow and adjust operations to meet service requirements.
Maintain high standards of cleanliness, organisation and professional kitchen practice.

MENU AND FOOD DEVELOPMENT:

Develop and refine menus suitable for the venue's daytime dining concept.
Plan seasonal dishes and menu items having regard to product availability, quality and cost.
Develop canapé, sharing-plate and function menus suited to different event requirements.
Maintain consistent recipes, portion control and presentation standards.
Respond to customer and operational requirements while maintaining the venue's food standards.

FUNCTIONS AND EVENT CATERING:

Plan kitchen requirements for private functions and special events.
Coordinate preparation and production of canapé-style and sharing-plate menus.
Organise kitchen workflow and staffing requirements for larger functions.
Ensure food is prepared and presented consistently throughout event service.
Coordinate timing between kitchen preparation and front-of-house service.

STOCK, PURCHASING AND COST CONTROL:

Monitor food stock levels and determine purchasing requirements.
Liaise with suppliers regarding product availability, quality and deliveries.
Conduct stock rotation and minimise food wastage.
Monitor portion control and food costs in accordance with operational budgets.
Maintain appropriate records relating to stock, purchasing and kitchen operations.

FOOD SAFETY AND COMPLIANCE:

Ensure food preparation, storage and handling comply with applicable food safety requirements.
Maintain appropriate temperature control, hygiene and sanitation standards.
Ensure kitchen equipment is operated safely and maintained appropriately.
Implement workplace health and safety procedures within the kitchen.
Maintain required kitchen records and support compliance with relevant regulatory requirements.

MANDATORY REQUIREMENTS:

AQF Advanced Diploma or Diploma in Hospitality qualifications, Commercial Cookery or a closely related discipline.
Minimum three (3) years of relevant experience in a professional commercial kitchen environment.
Demonstrated experience in kitchen supervision and coordinating service.
Experience with menu planning, food preparation, stock control and supplier coordination.
Experience preparing food for functions, events or high-volume service is preferred.
Strong knowledge of food safety and workplace health and safety requirements.
Ability to work across the venue's operating hours, including weekends.

TRAINING AND DEVELOPMENT

On-the-job skills development and training will be available to support the successful candidate in the Business's menu, function catering, kitchen systems and operational procedures.

KEY COMPETENCIES:

Strong commercial cooking and kitchen management skills.
Ability to lead and coordinate kitchen staff effectively.
Menu planning and food development capability.
Strong organisation and time management.
Sound stock, purchasing and cost-control skills.
Commitment to food quality, presentation and consistency.
Strong food safety and workplace safety awareness.
Ability to perform effectively in a busy service and functions environment.

HOW TO APPLY:

Please submit a one-page CV outlining your relevant experience, qualifications and availability.

Australian Paralegal Services Pty Ltd

Chef

About the Job