Chef

We are looking for an energetic and passionate Chef to join our wonderful environment up the West CoastThe Chef will be the face of the kitchen.

Requirements

• Qualifications / Certificates in Cheffing, Food Training or similar
• Previous chef / food training is a must
• Conference / banqueting experience
• Previous experience running a kitchen as a Head Chef / Kitchen Manager / Exec Chef
• Experience running a busy pass
• Experience in recipes
• Experience in costings on various systems eg: Materials control, Clubmaster, Micros etc
• Ability to interact professionally with guests and staff.
• Hands on approach, not a stand back leader
• A leader, problem solver, thinking outside of the box
• Excellent planning and organising skills
• Drivers licence and own vehicle
• Strong Computer skills with Excel
• Well groomed and presentable

Responsibilities

• Oversee daily kitchen operations across all estate outlets (clubhouse restaurant, halfway house, function/banqueting kitchen, bar snacks, etc.)
• Plan and update menus seasonally, balancing member preferences, food cost, and local ingredient availability
• Manage food and labour costs against budget; monitor GP% and portion control
• Order stock, manage supplier relationships, and control inventory to minimise waste
• Ensure consistent food quality, plating standards, and service timing across all outlets
• Supervise, train, and roster kitchen staff (sous chefs, line cooks, kitchen porters)
• Maintain HACCP/food safety compliance, hygiene standards, and kitchen health & safety
• Plan and execute catering for golf days, tournaments, member events, weddings, and functions
• Liaise with F&B manager/GM on member feedback, special dietary requests, and event briefs
• Manage kitchen equipment maintenance and report on repairs/replacements needed
• Recruit and develop kitchen team; conduct performance reviews
• Handle daily/weekly stock takes and reconcile with POS/sales data
• Ensure compliance with relevant labour and food safety legislation
• Training and development of staff

#J-18808-Ljbffr