Head Chef

Role Overview

The Astor Hotel is seeking an experienced and driven Head Chef to lead our kitchen operations. This role is responsible for delivering high-quality food, managing kitchen staff, maintaining cost control, and ensuring smooth service across a high-volume bistro and function environment.

The Head Chef will work in collaboration with the Executive Chef to align menus, maintain brand standards, and drive continuous improvement in food quality and operations.

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Key Responsibilities

Kitchen Leadership

• Lead, train, and mentor kitchen staff

• Build a strong, positive team culture

• Manage rosters, recruitment, and performance

Menu & Food Quality

• Develop and execute menus in collaboration with the Executive Chef

• Implement seasonal updates and specials

• Ensure consistency, presentation, and quality across all dishes

• Assist in designing function and event menus

Operations & Service

• Oversee daily kitchen operations

• Deliver efficient service in a high-volume environment

• Work closely with front-of-house to ensure seamless service

Executive Chef Collaboration

• Work under the guidance of the Executive Chef on:

  • Menu direction and innovation

  • Food standards and presentation

  • Supplier selection and product consistency

• Implement group standards, systems, and recipes

• Provide feedback and insights from day-to-day operations

Cost Control & Inventory

• Manage food costs, margins, and portion control

• Handle ordering, stock rotation, and supplier relationships

• Conduct regular stocktakes and reporting

Compliance & Safety

• Ensure compliance with food safety and hygiene regulations

• Maintain WHS standards in the kitchen

• Uphold cleanliness and organisation at all times

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Skills & Experience Required

• Proven experience as a Head Chef or strong Sous Chef ready to step up

• Minimum of 1-2 years Head Chef experience required

• Experience working with or reporting to an Executive Chef (preferred)

• Strong background in high-volume pub, bistro, or casual dining

• Minimum of 1-2 years high-volume hospitality experience required

• Excellent leadership and team management skills

• Strong understanding of cost control and kitchen financials

• Ability to follow systems while contributing ideas

• Australian citizenship required

Preferred Qualifications

• Commercial Cookery qualification (Cert III/IV or higher)

• NSW Food Safety Supervisor Certificate