Chef De Cuisine

The Chef de Cuisine is an operationally focused leader responsible for menu evolution, dish execution, and maintaining high kitchen standards across the group’s four restaurant locations. Rostered dynamically across all four venues, the role assists the Head Chef in daily operations, manages all kitchen team members, and ensures the efficient, profitable, and safe delivery of exceptional food. Core Duties & Responsibilities Operational Leadership & Kitchen Management Cross-Venue Presence: Execute shifts across all four group restaurants to monitor service pacing, maintain operational consistency, and enforce set service times.

Team Management & Culture: Lead, motivate, and direct all kitchen staff to foster a fun, progressive, energetic, and disciplined work environment with high morale.

Safety & Compliance: Enforce strict adherence to food safety, hygiene, and Occupational Health & Safety (OH&S) standards across all locations.

Systems & Administration: Oversee operational systems, enforce the invoice procedure and Goods Received SOP, and streamline task management for cohesive communication during management briefings.

Quality Assurance Consistency: Conduct monthly BOH audits, and regular spot checks to ensure recipes & SOPs are being followed.

Supply Chain: Carry out supplier audits and review ingredients on a regular basis to maximise quality and value for money of key suppliers.

Monitoring Feedback: Review monthly guest feedback reports & mystery diner scores and address and recurring or food-focussed feedback when necessary.

Menu Development & Culinary Innovation Seasonal Evolution: Execute regular quarterly menu changes (updating ~10% of the menu) to keep offerings fresh, seasonal, and appealing through structured R&D.

Collaboration & Input: Solicit and integrate kitchen staff ideas and feedback into menu concepts and operational workflows.

Supplier & Produce Research: Conduct ongoing R&D with suppliers and produce vendors to optimize quality and seasonal availability.

Financial Management & Inventory Food Cost Control: Maintain a strict 25% Food Cost Percentage target across all venues.

Costing & Data Entry: Perform thorough menu costing and maintain complete data entry in company food cost (FC) spreadsheets.

Stock Control: Manage inventory and stock control systems effectively to minimize waste and close discrepancies between gross and net profit.

Learning, Development & Retention Training Execution: Implement structured training schedules to ensure all staff can prepare and present menu items to standard with absolute role clarity.

Turnover Reduction: Monitor staff turnover rates, conduct formal exit interviews when departures occur, and address systemic issues to improve retention.

Key Performance Indicators (KPIs) & Targets Guest Satisfaction: Achieve and maintain >4.5 satisfaction ratings and positive food quality feedback across all four venues.

Brand Menu Launch: Execute the successful launch of one major new menu per brand, per year (supported by quarterly seasonal updates).

Average Spend per Head: Drive consistent growth in average spend per head on food across the group.

Financial Target: Achieve and maintain budgeted food cost target at each venue.