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SANDS BISTRO is seeking an experienced Executive Chef to lead our kitchen team in Huskisson, Jervis Bay NSW.

The successful applicant will oversee daily kitchen operations, menu planning, food preparation and service while maintaining high standards of food quality, presentation, hygiene and efficiency.

The role requires a hands-on culinary professional who can lead and support the kitchen team, manage food and labour requirements, maintain quality standards and contribute to the continued success of the venue.

Benefits

Benefits

• Competitive salary
• Opportunities for career advancement
• Supportive work environment
• Training and development opportunities
• Work-life balance

Task & responsibilities

• Plan and develop menus based on customer preferences, seasonal availability, food costs and business requirements.
• Estimate food and labour requirements and assist with managing kitchen operating costs.
• Order food supplies and maintain appropriate stock levels for daily kitchen operations.
• Oversee the preparation, cooking and presentation of dishes according to menu and business standards.
• Monitor the quality of dishes at all stages of preparation, cooking and presentation.
• Inspect ingredients and finished dishes to ensure quality, freshness and presentation standards are maintained.
• Discuss food preparation and service requirements with management, chefs, cooks and front-of-house staff.
• Demonstrate advanced cooking techniques and provide guidance on food preparation and cooking procedures.
• Allocate duties and responsibilities to chefs, cooks and other kitchen staff.
• Lead, train and support kitchen staff to maintain consistent food and service standards.
• Coordinate daily kitchen workflow to ensure efficient preparation and timely food service.
• Maintain consistent portioning, plating and presentation standards.
• Monitor food usage, portion control, stock rotation and food wastage.
• Assist with recruitment, training and ongoing development of kitchen staff where required.
• Ensure kitchen equipment, utensils and work areas are properly maintained and used safely.
• Explain, implement and enforce food hygiene, food safety and workplace health and safety requirements.
• Monitor kitchen performance and identify opportunities to improve food quality, efficiency and operating procedures.
• Work closely with management on menu development, kitchen budgets and overall venue performance.

Qualification & experience

• Certificate IV in Kitchen Management or a related discipline is required.
• Minimum 1 year of relevant experience in a fast-paced and quality-driven commercial kitchen environment.
• Strong culinary, leadership and kitchen management skills.
• Passionate about cooking and delivering consistently high-quality food.
• Punctual, reliable and hard-working.
• Ability to lead a kitchen team and work effectively under pressure during busy service periods.
• Excellent communication, organisational and time management skills.
• Strong commitment to food safety, quality and teamwork.