Head Chef

Start Date: Immediate Start – 20th October

Pay: Dependent on experience

Event: Floriade

You will be responsible for:

Leading the kitchen team by example

Hiring, inducting, training, and developing kitchen staff

Creating weekly rosters

Building and maintaining strong supplier relationships

Designing menus and managing food costs

Ordering and managing stock to minimise waste

Collaborating openly with owners and management

Maintaining Workplace Health & Safety standards

Ensuring the kitchen meets all NSW Food Safety objectives

Overseeing prep to deliver smooth, efficient service

· This role will require you to have:

Proven experience in a high-volume restaurant

Event catering experience

NSW Food Safety Supervisor certificate

Certificate IV in Commercial Cookery (minimum)

Own licence and transport preferred

Chefs (all levels), KP’s, Sandwich Hands

Start Date: Monday 8th – 20th October

Pay: Dependent on experience

Event: Floriade

Working as part of a fast-paced, professional kitchen team

Assisting in food preparation, cooking, and planning to a high standard

Following direction from senior chefs and supporting smooth kitchen operations

Maintaining a clean and organised work area at all times

Following safe food handling procedures and NSW Food Safety objectives

Assisting with stock rotation, storage, and minimising waste

Collaborating positively with the whole team to ensure efficient service

For senior chef roles – leading the team by example, contributing to menu planning, ordering, and training junior staff

This role will require you to have:

Experience working in a high-volume kitchen (restaurant, catering, or events)

Ability to work well under pressure and as part of a team

Good time management and attention to detail

Knowledge of food safety and hygiene standards (NSW Food Safety Supervisor certificate required for senior chef roles)

Relevant qualifications for chef positions (minimum Certificate IV in Commercial Cookery for qualified chef roles)