Lake Karrinyup Country Club (Inc) is seeking a passionate and talented Chef to join our hospitality team and help deliver high quality dining experiences for members and guests. Chef  is ideal for a skilled cook who is enthusiastic about menu development, kitchen leadership and producing consistently great food.

As Chef, you will support kitchen operations across club dining outlets, events and special functions, working collaboratively with front-of-house teams to exceed expectations.

Benefits

• Competitive salary based on experience and qualifications
• Stable, full-time role within a prestigious private hospitality environment
• Opportunity to work with a supportive, professional team
• Career progression and professional development support
• Exposure to special events, functions and diverse culinary challenges
• Member and staff facilities privileges
• Safe, structured workplace with strong operational standards

Task & responsibilities

• Prepare, cook and present high-quality meals in line with Lake Karrinyup standards
• Support menu planning and development — including seasonal dishes and special functions
• Maintain excellent food presentation, consistency and quality control
• Ensure kitchen hygiene, cleanliness and food safety compliance at all times
• Coordinate kitchen workflow during service to meet timing and quality expectations
• Supervise and mentor junior kitchen staff, fostering a positive, professional team
• Monitor stock levels, assist with ordering and minimise food waste
• Maintain compliance with food handling, WHS and club operational procedures
• Collaborate with event teams for weddings, tournaments and member functions
• Contribute to continuous improvement in kitchen processes and guest satisfaction

Qualification & experience

• Certificate IV in Commercial Cookery and Diploma in hospitality management (or equivalent trade qualification)
• Minimum 1 year experience as a Chef or in a senior cook role
• Strong knowledge of commercial kitchen operations and food safety standards
• Proven ability to lead kitchen teams and manage service pressure
• Creativity and flair in menu creation and presentation techniques
• Excellent time management, organisation and communication skills
• Understanding of stock control and basic costing principles
• Experience in club, hotel or fine-dining environments desirable