Head Chef (Full Time)

Head Chef (Full Time)

Tequila N Tacos (The Trustee for Grills of Caribbean Unit Trust)

Port Noarlunga, SA, 5167

$75000 - 85000 per annum (plus Superannuation)

About the Role

Tequila N Tacos is seeking an experienced and motivated Head Chef to lead the kitchen operations of our vibrant Mexican-inspired restaurant in Port Noarlunga, SA. This full-time role is suited to a passionate culinary professional with strong leadership and commercial cooking skills who can maintain high food standards in a fast-paced hospitality environment. The successful candidate will oversee all back-of-house operations, including menu development, food preparation, kitchen compliance, stock control, staff supervision, and daily service coordination while ensuring consistency, presentation, efficiency, and customer satisfaction. The role also involves mentoring junior staff, maintaining workplace health and safety standards, and contributing to the continued growth and reputation of the restaurant through creativity, organisation, and professional kitchen management.

Job Responsibilities

1. Planning, preparing, and supervising the cooking and presentation of authentic Mexican-inspired meals in accordance with restaurant standards.

2. Designing seasonal menus, specials, and new food offerings while considering customer preferences, food trends, and profitability.

3. Managing food preparation processes to ensure consistency, portion control, taste, and presentation across all dishes served.

4. Monitoring kitchen operations during service periods to ensure timely preparation and delivery of meals in a high-volume environment.

5. Estimating food and labour costs, managing kitchen budgets, and implementing cost-control strategies to maximise profitability.

6. Ordering, receiving, and managing stock supplies while maintaining appropriate inventory levels, stock rotation, and minimising food wastage.

7. Inspecting food ingredients and finished dishes to ensure freshness, quality, and compliance with food safety and hygiene standards.

8. Supervising, rostering, mentoring, and training kitchen staff, apprentices, and junior chefs to maintain a productive and efficient team environment.

9. Demonstrating advanced cooking techniques and providing guidance on food preparation methods, kitchen procedures, and presentation standards.

10. Ensuring compliance with workplace health and safety regulations, sanitation requirements, and safe food handling procedures at all times.

11. Coordinating with front-of-house staff and management to ensure smooth communication, efficient service, and customer satisfaction during operations.

12. Managing kitchen equipment maintenance, cleanliness, and operational functionality to support uninterrupted daily service.

13. Assisting with recruitment, onboarding, performance management, customer dietary requirements, and identifying opportunities to improve kitchen efficiency and workflow.

What you must have:

1.Minimum Certificate IV in Commercial Cookery or equivalent qualification.

2.Minimum 2 years of full-time relevant experience working as a Chef or Head Chef in a commercial kitchen environment.

3.Strong knowledge of commercial kitchen operations, food preparation techniques, and menu planning.

4.Proven ability to lead, supervise, and train kitchen staff in a fast-paced hospitality environment.

5.Sound understanding of food safety, hygiene, WHS requirements, and stock control procedures.

6.Ability to manage kitchen operations efficiently while maintaining high food quality and presentation standards.

7.Experience in cost control, rostering, ordering stock, and minimising food wastage.

8.Strong communication, organisational, and time-management skills.

9.Ability to work under pressure and coordinate service during busy periods.

If you are a passionate and experienced culinary professional looking to take the next step in your hospitality career, we would love to hear from you. Apply now!