We are looking for an experienced and motivated Chef who can oversee kitchen operations, maintain high food quality standards, and deliver exceptional dining experiences. The successful candidate will play a key role in menu planning, food preparation, kitchen management, and ensuring compliance with food safety regulations.

Benefits

• Competitive salary package of $75,000 – $85,000 plus superannuation per annum.
• Opportunity to work with a supportive and professional team.
• Career growth and development opportunities.
• Exposure to a diverse and dynamic culinary environment.
• Stable full-time employment with a growing business.
• Opportunity to contribute creative ideas for menu development and kitchen operations.
• Positive workplace culture that values teamwork, respect, and excellence.

Task & responsibilities

• Plan, coordinate, and supervise the preparation and cooking of a variety of dishes.
• Develop and update menus in line with customer preferences, seasonal ingredients, and business requirements.
• Estimate food, ingredient, and labour costs to support efficient kitchen operations.
• Order, monitor, and manage food supplies and inventory levels.
• Ensure consistent quality, taste, and presentation of dishes throughout all stages of preparation and service.
• Liaise with management, kitchen staff, and front-of-house teams regarding menu planning, food preparation, and service requirements.
• Demonstrate culinary techniques and provide guidance to kitchen staff on cooking methods and best practices.
• Prepare, cook, and present meals to a high professional standard.
• Implement and maintain food safety, sanitation, and workplace health and safety standards.
• Monitor kitchen operations to ensure compliance with hygiene regulations and company policies.
• Assist with the recruitment, training, and mentoring of kitchen staff when required.
• Manage food storage procedures, including refrigeration, freezing, and preservation techniques to minimise waste and maintain quality.
• Contribute to continuous improvement initiatives within the kitchen and support efficient workflow management.

Qualification & experience

• Minimum 1–3 years of relevant experience as a Chef.
• Relevant culinary qualification completed (Certificate IV in Kitchen Management, Diploma of Hospitality Management, or equivalent qualification).
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Understanding of food safety and hygiene standards.
• Ability to work efficiently in a fast-paced environment.
• Excellent organisational, communication, and teamwork skills.
• Passion for delivering high-quality food and customer satisfaction.