Head Chef - Catering & Events

Flavours Catering & Events is a gold license caterer that has fueled greater Sydney with delicious catering since 2004. 

Family-owned and operated we pride ourselves on providing delicious and approachable food that suits our clients specific needs.  Our extensive menus suit a wide range of clients, events and budgets including fully staffed service or drop-off catering.

From intimate gatherings to large-scale celebrations, our versatile menus are designed to suit simple morning teas, executive boardroom lunches, multi-day conferences, BBQs, buffets, and elegant cocktail events.

We are currently seeking a talented and experienced Head Chef to lead our culinary team based in Artarmon.

The ideal candidate for this role is a highly motivated professional with a solid background in production or corporate kitchen management. A candidate who can showcase exceptional people management abilities and who has the ability to work collaboratively with cross-functional teams and thrive in a fast-paced, deadline-driven environment.

Overview of Role:

As the Head Chef at Flavours Catering + Events, you will be the visionary leader of our culinary team, responsible for driving the creative direction, quality, and profitability of our catering operations. This pivotal role requires a dynamic and experienced culinary professional with a passion for innovation, a commitment to excellence, and the ability to inspire and mentor a team of talented chefs and kitchen staff. Encompassing culinary expertise, leadership skills, business acumen, and a passion for hospitality.

Joining our team as the Head Chef at Flavours Catering + Events offers an exciting opportunity to showcase your culinary talent, drive culinary innovation, and lead a dynamic team in delivering extraordinary dining experiences for our clients.  Adaptability, creativity, and a commitment to excellence are essential traits for success in this dynamic and rewarding role.

List of Duties:

• Develop and execute a culinary vision that aligns with the company's brand identity, client expectations, and industry trends.
• Collaborate with the team to create bespoke menus tailored to individual client needs and event themes.
• Stay abreast of emerging food trends, seasonal ingredients, and culinary techniques, integrating innovative concepts into menu development to maintain a competitive edge in the market.
• Lead by example in the kitchen, demonstrating exceptional culinary skill, professionalism, and a commitment to quality in all aspects of food preparation, presentation, and service.
• Oversee food preparation, cooking, and presentation, maintaining consistency and adherence to food safety standards and regulations.
• Manage inventory, purchasing, and budgeting to optimize food costs and minimize waste while maintaining quality standards.
• Train and mentor kitchen staff, fostering a positive and collaborative work environment focused on skill development and growth.
• Collaborate closely with event planners, sales team members, and other departments to ensure seamless coordination and execution of catering events.
• Negotiate vendor contracts, pricing agreements, and supplier relationships to secure favorable terms and maximize value.
• Develop and manage food & kitchen wage cost budgets and identify opportunities for cost savings and revenue growth.

Key requirements:

• Proven experience as a Head Chef or Executive Chef in a high-volume catering or hospitality environment. 
• Strong organisational and multitasking abilities, with a keen attention to detail and the ability to thrive in a fast-paced, deadline-driven environment.
• Understanding the business from end to end.
• Balancing hands-on work on the kitchen floor along with team management and admin tasks.
• Advanced time management skills and a proactive organiser.
• Strong leadership and management skills, with a proven track record in nurturing and driving team performance.  The ability to inspire, motivate, and mentor a diverse team of culinary professionals to achieve collective goals and exceed performance targets.
• Exceptional creativity & culinary flair, with a demonstrated ability to develop and execute innovative menus that delight clients and elevate the overall dining experience.
• Excellent communication, negotiation, and interpersonal skills, with the ability to build rapport with clients, colleagues, and stakeholders at all levels of the company.
• We are a technology driven business who value structure, process, and efficiency in a calm and efficient working environment.
• Computer skills will be highly regarded.  Software packages include Microsoft office suite, cooking the books, Monday.com & Caterease.
• Experience in high volume batch cooking using bratt pans and rational steam icombo pro ovens.
• The ideal candidate for this role is a highly motivated professional with a solid background in production or corporate kitchen management. A candidate who can showcase exceptional people management abilities and has a results-oriented approach. 
• Valid NSW drivers license & ability to drive company vans
• Full unrestricted working rights
• Availability & willingness to work the occasional evening or weekend event is required.   We believe strongly in work life balance but also need flexibility to go with business demand.  Don't worry though you get paid for all the hours you work.