Head Chef

Salary: $95,000 – $110,000 + 12% Superannuation

Location: Artarmon, NSW

Employment Type: Full-time (38 hours per week)

Flavours Catering + Events is seeking an experienced and qualified Head Chef to join our team in a full-time, ongoing position. This role is based in our Artarmon production kitchen and supports both high-volume catering production and premium event delivery.

Overview of Role

The Head Chef is responsible for overseeing the day-to-day kitchen operations, ensuring the consistent delivery of high-quality food across all catering orders and events. Reporting to the Culinary Director, this role plays a key leadership function within the kitchen, managing a team of Sous Chefs, Chef de Parties, commis chefs, cooks, catering assistants and apprentices.

This position requires a highly organised and experienced culinary professional with strong leadership capability, operational expertise, and a commitment to food quality, safety, and efficiency.

Key Responsibilities

Kitchen Operations and Food Preparation

1. Plan, organise, and oversee the preparation and cooking of food across all production and event requirements
2. Ensure all dishes are prepared and presented to a consistent and high standard
3. Monitor portion control, presentation, and food quality to maintain company standards
4. Operate and supervise the use of kitchen equipment safely and efficiently

Supervision and Team Leadership

1. Supervise and coordinate the activities of kitchen staff including Sous Chefs, Chef de Parties, cooks, catering assistants and apprentices
2. Allocate tasks and manage workflow to ensure timely production and service
3. Provide training, guidance, and support to kitchen staff to maintain performance and skill development
4. Lead and maintain a professional and productive kitchen environment

Menu Execution and Development

1. Execute menus in line with company standards and client requirements
2. Work with the Culinary Director on menu planning, development, and seasonal updates
3. Contribute to the development of new menu items and catering concepts
4. Ensure dietary requirements and special requests are accurately delivered

Inventory and Cost Control

1. Monitor and maintain stock levels of food supplies and kitchen consumables
2. Assist with ordering and stock rotation to minimise waste and ensure product quality
3. Contribute to cost control initiatives including portion management and waste reduction

Quality Assurance and Food Safety

1. Ensure compliance with all food safety regulations, HACCP standards, and workplace health and safety requirements
2. Monitor hygiene and sanitation practices across all kitchen operations
3. Inspect deliveries for quality and accuracy and ensure correct storage of all food items

Event and Service Delivery

1. Coordinate kitchen operations for off-site catering and events as required
2. Work collaboratively with operations and event teams to ensure smooth execution
3. Adapt to operational changes and event requirements as needed

Minimum Requirements

1. Relevant Certificate IV in Commercial Cookery or equivalent qualification
2. Minimum 2 years of relevant work experience as a Head Chef or Senior Sous Chef
3. Demonstrated experience in a high-volume catering or hospitality environment
4. Strong leadership and supervisory experience
5. Sound knowledge of food safety standards and kitchen operations
6. Ability to organise and prioritise tasks in a fast-paced environment
7. Effective communication skills
8. Ability to work a flexible roster including weekends, evenings, and public holidays

About Flavours Catering + Events

Flavours Catering + Events is a well-established Sydney-based catering company specialising in corporate and private events. We operate a large-scale production kitchen in Artarmon and deliver a diverse range of catering services across Sydney.

How to Apply

Please submit your resume to:

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