CHEF

PS Foods Pty Ltd is seeking a visionary and experienced Chef to lead our culinary operations. As

the most senior member of the kitchen, you will be responsible for the creative direction of the

menu, the financial performance of the kitchen department, and the mentorship of the entire

culinary team. The successful candidate will ensure impeccable food quality, operational

efficiency, and strict adherence to safety and hygiene standards.

Key Responsibilities

1. Culinary Leadership & Menu Engineering

 Strategic Menu Planning: Design and implement innovative menus, including seasonal

updates and daily specials, ensuring all recipes are costed accurately to meet profit margins.

 Recipe Development: Experiment with new techniques and ingredients to maintain a

competitive edge, documenting precise standard operating procedures (SOPs) for the team.

 Dietary Management: Oversight of all allergen protocols and recipe modifications to

accommodate complex customer dietary requirements (e.g., vegan, coeliac, dairy-free).

2. Kitchen Operations & Team Management

 Staff Supervision: Directly manage, delegate, and coordinate tasks among Cooks, Kitchen

Hands, and apprentices to ensure seamless service.

 Mentorship: Provide advanced training and professional development to subordinate staff

to maintain high skill levels within the kitchen.

 Communication: Lead briefings with front-of-house (FOH) staff regarding daily specials,

ingredient origins, and menu changes to ensure a cohesive guest experience.

3. Financial & Supply Chain Management

 Cost Control: Estimate and manage food and labour costs in line with business targets;

perform regular audits of kitchen expenditure.

 Inventory Oversight: Monitor food stock levels, manage relationships with suppliers, and

place orders to ensure optimal inventory turnover and minimal waste.

 Quality Control: Rigorously check the freshness and quality of all incoming ingredients,

rejecting any items that do not meet PS Foods’ premium standards.

4. Compliance & Safety

 WHS & Hygiene: Enforce full compliance with local health, hygiene, and safety regulations,

maintaining a "gold standard" kitchen environment.

 Reporting: Monitor kitchen equipment and facilities, reporting maintenance needs to

management and ensuring all food safety logs are meticulously maintained.

Skills & Requirements

 Qualifications: Certificate IV in Kitchen Management (or equivalent Australian qualification).

 Experience: Minimum 1-year experience in a Chef Position

 Strong knowledge of food preparation, presentation, and kitchen operations.

 Ability to work efficiently in a fast-paced environment.

 Excellent teamwork and communication skills.

 Strong attention to detail and commitment to food quality and safety.

 Knowledge of food safety standards and workplace health and safety regulations.