Head Chef and Sous Chef

Fat Boyz Bicton

(Terra Mare Pty Ltd)

Bicton WA 6157

Head Chef and Sous Chef

Full Time Roles

Salary

$78,000 - $95,000 – Depending on experience

Summary

These are full-time positions based at Fat Boyz Bicton. Applicants must be reliable, well organised and able to work effectively in a fast-paced kitchen environment. The roles require flexibility to work across a rotating roster, including evenings, weekends and public holidays. Candidates must demonstrate a strong commitment to food quality, consistency, hygiene and workplace safety.

Duties and Responsibilities

• Plan, prepare and cook high-quality dishes in accordance with the restaurant’s menu and standards.
• Manage daily kitchen operations and coordinate food preparation during service.
• Supervise, train and support chefs, cooks and kitchen staff.
• Assist with menu planning, recipe development, portion control and food presentation.
• Monitor food quality, consistency and presentation before dishes are served.
• Manage stock levels, ordering, receiving and storage of ingredients.
• Minimise food waste and assist with controlling food and labour costs.
• Maintain kitchen cleanliness and ensure compliance with food safety, hygiene and workplace health and safety requirements.
• Ensure equipment is used safely and report maintenance issues.
• Work closely with restaurant management and front-of-house staff to provide efficient service.
• Assist with staff rostering and allocation of kitchen duties.
• Perform the responsibilities of the Head Chef or Sous Chef position as required.

Qualification and Experience

• Relevant commercial cookery qualification, preferably a Certificate III or Certificate IV in Commercial Cookery or an equivalent qualification.
• At least two years of relevant post-qualification experience in a commercial kitchen.
• Previous experience as a Head Chef, Sous Chef or in a comparable senior kitchen position.
• Strong knowledge of food preparation, cooking techniques, kitchen operations and food safety requirements.
• Demonstrated ability to supervise and train kitchen staff.
• Ability to manage a busy service, prioritise tasks and work effectively under pressure.
• Good communication, leadership and organisational skills.
• Experience with stock control, ordering, cost management and waste reduction.
• Availability to work evenings, weekends and public holidays as required.

How to apply:

Applications open on 15 October 2026 and close on 14 November 2026.

Please send your CV to [email protected]. Please include the job role title in your email.