We seek a chef who will be responsible for planning, preparing, and overseeing the cooking of high-quality meals in accordance with menu specifications, food safety standards, and organisational requirements. This role involves both hands-on food preparation and supervisory responsibilities, ensuring the kitchen operates efficiently, safely, and to the highest standards of culinary excellence. 

Benefits

Working as a Chef offers a dynamic and rewarding career path with opportunities to express creativity through food while building a globally recognised skill set in high demand across hospitality, tourism, and corporate sectors. The role provides strong prospects for career advancement — from Sous Chef to Head Chef and beyond — along with the personal satisfaction of delivering memorable dining experiences and contributing to team and community wellbeing.

Task & responsibilities

1.  Menu Planning and Cost Management

• Develops and plans menus in line with seasonal availability, customer preferences, and organisational standards.
• Estimates food and labour costs to support budget management and cost-effective kitchen operations.
• Sources, evaluates, and orders food supplies from approved vendors, ensuring quality, quantity, and timely delivery.

2.  Quality Assurance and Food Standards

• Oversees and monitors the quality of dishes at every stage of preparation, cooking, and presentation to ensure consistency and excellence.
• Conducts regular checks on ingredients, portion sizes, and plating standards to maintain the integrity of menu offerings.
• Identifies quality issues promptly and implements corrective measures to uphold culinary standards.

3.  Communication and Collaboration

• Liaises with Restaurant Managers, Dietitians, and other relevant stakeholders to discuss food preparation requirements, dietary needs, and menu adjustments.
• Coordinates effectively with kitchen and front-of-house waiting staff to ensure smooth and timely service delivery.
• Participates in team briefings, menu planning meetings, and operational reviews as required.

4.  Training, Mentoring, and Demonstration

• Demonstrates cooking techniques, methods, and presentation standards to kitchen staff to build team capability.
• Provides ongoing guidance and advice to junior staff on cooking procedures, recipe adherence, and kitchen best practices.
• Supports the onboarding, selection, and skills development of kitchen personnel as directed by management.

5.  Food Preparation and Cooking

• Prepares, cooks, and presents a diverse range of dishes to the required standard, including entrees, mains, and desserts.
• Manages cooking times, temperatures, and methods to ensure food safety and optimal flavour outcomes.
• Adapts recipes to accommodate dietary requirements, allergen restrictions, and special guest requests where applicable.

6.  Food Safety and Hygiene Compliance

• Enforces and upholds all relevant food safety regulations, workplace hygiene standards, and organisational health and safety policies.
• Educates and reminds kitchen staff of their obligations under applicable food handling and hygiene legislation.
• Maintains a clean, organised, and compliant kitchen environment at all times.

7.  Food Preservation and Storage (as required)

• Freezes, preserves, and stores food items in accordance with food safety guidelines to minimise wastage and ensure product integrity.
• Monitors and manages stock rotation, expiry dates, and appropriate storage conditions for all kitchen produce.

Qualification & experience

• Certificate III in commercial cookery and Cert IV in Kitchen Management is required
• Diploma of Hospitality Management is essential
• Demonstrated experience as a Chef in a commercial kitchen environment
• Sound knowledge of Australian food safety standards and relevant workplace health and safety legislation.
• Strong organisational, communication, and team leadership skills.
• Ability to work effectively in a high-pressure, fast-paced kitchen environment.