About

Placed.au is looking for a full-time Head Chef for our client in Brunswick, Victoria. As a valued senior member of the kitchen team, you will be responsible for overseeing all aspects of kitchen operations, delivering consistently high-quality cuisine, and leading a professional kitchen team in a fast-paced hospitality environment.

Job Description:

• Plan and develop recipes and menus in consultation with the restaurant owners, considering factors such as seasonal availability of
ingredients, the number of patrons at booked events, portion sizes, and customer demand.

• Provide costings of new menu items while maintaining budgetary targets.

• Execute the production of ramen components including dashi (fish stock), tare (soy seasoning), flavour oils (including infused chicken fat
and herb oil, spiced Japanese chilli oil), and long-cooked chicken soup with salt control and miso seasoning.

• Balance all ramen components to achieve a rounded umami flavour profile.

• Supervise alkaline noodle production, working with different flours and alkalising salts (kansui).

• Prepare, cook, and immaculately present food for regular service, customer orders, and special events.

• Control and direct food preparation processes and all related kitchen activities.

• Supervise and coordinate the activities of kitchen staff.

• Maintain kitchen budgetary targets and control food costs.

• Check the quantity and quality of received products to ensure items meet order specifications and quality standards.

• Monitor and maintain stock levels to reduce wastage.

• Inspect equipment, work areas, and general supplies to ensure compliance with established health and safety standards.

• Monitor and enforce sanitation practices to ensure employees follow hygiene standards and regulations.

• Determine production schedules and staffing requirements to ensure timely delivery of services.

• Be fully responsible for hiring, managing, rostering, and training kitchen staff.

• Meet with sales representatives to negotiate prices and order supplies.

• Discuss with the director any equipment purchases and required repairs.

• Ensure smooth and consistent operation of the kitchen at all times.

Qualifications/Attributes:

• Must hold a Diploma in Commercial Cookery,
OR at least three (3) years of relevant work experience in lieu of the formal qualification.

• Must possess at least one (1) year of relevant work experience as a Head Chef or in a senior chef role.

• Demonstrated experience in Japanese cuisine, particularly ramen preparation and broth development.

• Strong leadership, staff management, and training capabilities.

• Excellent communication skills for liaising with staff, management, and suppliers.

• Strong understanding of food safety, hygiene, and workplace health and safety requirements.

• Ability to manage kitchen operations, budgets, and inventory effectively in a high-volume environment.

Salary Range:

$75,000 – $90,000 p.a. excluding superannuation