Description
The Executive Chef will own the day-to-day operation of all kitchen sections at Rydges Kalgoorlie, including food quality, recipes, food safety, hygiene, equipment, staffing, cost control, stock rotation, guest service, and kitchen leadership. The role requires proven experience in a multi-outlet hotel, resort, or high-volume F&B environment, a commercial cookery qualification or equivalent, current food safety certification, and the ability to manage a diverse kitchen brigade under pressure. It is a full-time permanent opportunity with hotel and entertainment perks.
