Chef de Cuisine, MCG
Core
Lead kitchen operations for high-volume premium dining at a major sporting venue, delivering exceptional quality and presentation to diverse crowds.
Role type
Senior IC Chef de Cuisine
Builds
High-volume food service for sporting events and functions
Domain
Hospitality / Sports Venue
Required skills
High-volume kitchen management, team leadership and mentorship, menu development, stock management, cost control, food safety compliance, business technology proficiency
Preferred skills
Commercial acumen, hands-on training capability
Responsibilities
Oversee daily kitchen operations, develop innovative menu concepts, manage department budgets and food costs, manage staff performance and labour costs, uphold food safety and HACCP standards
Seniority
Senior, hands-on IC
