Employer Name: Heytesbury PTY. LTD.

Position Title: Chef

Location: Margaret River region, South West WA

Employment Type: Full-time, permanent 

Salary: AUD76,515 – AUD90,000 p.a + superannuation payments

Position Summary

The Chef is responsible for planning, preparing, cooking and presenting high-quality food in a dining or catering establishment. The role requires strong technical cooking skills, sound knowledge of kitchen operations, food safety and hygiene standards.

Applicants at Chef de Partie, Sous Chef and Head Chef level are encouraged to apply.

Benefits

Competitive annual salary plus superannuation payments.

Opportunity to work within a well-respected and growing hospitality business while living and working in the renowned Margaret River region of South West Western Australia.

Task & responsibilities

Key Responsibilities

• Prepare, cook and present high-quality dishes in accordance with menu requirements and venue standards
• Plan and organise food preparation and cooking activities within the kitchen
• Assist with menu planning, recipe development, seasonal dish creation and food costings
• Monitor the quality of dishes at all stages of preparation and presentation
• Manage kitchen sections and perform shift duties as required
• Discuss food preparation issues with chefs, managers and kitchen staff to support smooth daily operations
• Demonstrate a range of cooking techniques
• Maintain stock control, assist with ordering food supplies and support food cost management
• Ensure compliance with food safety, hygiene and workplace health and safety requirements
• Supervise, train and guide junior kitchen staff where required
• Support the consistent delivery of high-quality food service

Essential Skills & Experience

• Strong technical skills across food preparation, cooking and presentation
• Sound understanding of food safety, hygiene and workplace health and safety standards
• Ability to work in a fast-paced, high-end kitchen environment while maintaining consistency and quality
• Ability to manage kitchen sections, organise workloads and meet service deadlines
• Strong communication skills and the ability to work effectively as part of a professional kitchen team
• Ability to work evenings, weekends and public holidays as required
• Experience in premium, quality-focused or high-volume hospitality environments is highly regarded

Qualification & experience

Qualifications

• Hold at least a relevant AQF Diploma qualification (or equivalent), or
• At least three years of relevant full-time experience may substitute for the formal qualification listed above.

Work Experience

• At least 2 years of full-time, relevant work experience where a relevant formal qualification is held; or
• At least 3 years of full-time, relevant work experience where no relevant formal qualification is held.