Our clients are seeking Chefs across all levels of the kitchen brigade, including Head Chef, Sous Chef, and Chef de Partie. Role placement and classification will be matched to each candidate's experience, qualifications, and the specific operational requirements of the client venue.

Candidates with experience in one or more of the following specialisations are particularly encouraged to apply:

• Italian cuisine — handmade pasta, regional Italian technique, antipasto, risotto, and wood-fired preparation
• Grill and protein cookery — butchery, high-volume grill service, dry-aged beef, and à la carte steak service
• Fine dining — contemporary Australian or European technique, degustation menu preparation, precision plating, and premium ingredient handling
• Café and all-day dining — breakfast and brunch production, house-baked goods, and efficient volume service
• Events and functions — banquet-style production, canape preparation, and large-format service coordination

Benefits

• Competitive salary & superannuation, commensurate with experience and classification
• Permanent, full-time employment across stable and growing hospitality businesses in Melbourne and Victoria
• A professional and supportive kitchen environment with a strong team culture and clear career progression pathways
• Opportunity to work with premium, seasonal produce across quality-focused menus spanning multiple cuisine styles
• Ongoing training and professional development opportunities within each venue

Task & responsibilities

• Prepare, cook, and present dishes to the required standard for the assigned kitchen section, maintaining consistency in quality, taste, and presentation across all service periods
• Maintain full ownership of the assigned workstation ensuring it is organised, correctly stocked, clean, and service-ready at all times
• Follow established recipes, portion controls, and presentation standards consistently and accurately
• Assist with all aspects of menu preparation including mise en place, stock rotation, and ingredient preparation ahead of each service
• Ensure all food leaving the section meets the venue's quality, taste, and presentation expectations before it reaches the guest
• Monitor stock levels for the assigned section and proactively communicate shortages or ordering requirements to management
• Minimise waste through proper storage, correct labelling, and efficient use of ingredients
• Assist with the receipt, inspection, and correct storage of deliveries as required
• Adhere strictly to all food safety, hygiene, and OH&S requirements in full compliance with Victorian food safety legislation
• Maintain accurate records for food safety logs, temperature monitoring, and supplier documentation
• Supervise, mentor, and support junior kitchen staff and apprentices as applicable to level of appointment
• Contribute to seasonal menu development and dish refinement as directed by senior kitchen leadership
• Collaborate effectively with front-of-house and management to ensure seamless, guest-focused service delivery
• Perform other reasonable duties as directed by management from time to time

Qualification & experience

• Certificate III or IV in Commercial Cookery, or equivalent recognised trade qualification and experience
• Minimum 1-3 years of experience in a professional commercial kitchen environment (requirement varies by classification level)
• Demonstrated experience in a similar restaurant, café, hotel, or events kitchen setting in Australia or overseas
• Strong technical cooking skills and solid working knowledge of food safety, hygiene standards, and HACCP compliance requirements
• Experience managing a specific kitchen section — such as grill, pasta, larder, pastry, or breakfast is highly desirable
• Ability to manage a section with efficiency, accuracy, and consistency during high-volume and fast-paced service periods
• Food Safety Supervisor Certificate (Victoria), or genuine willingness to obtain prior to or upon commencement
• Excellent organisational, time-management, and communication skills, with the ability to work collaboratively in a team environment
• Previous supervisory or senior kitchen experience required for Head Chef and Sous Chef level appointments
• Flexibility to work varying shifts including early mornings, evenings, weekends, and public holidays as required by the venue