Chef

You will be reporting directly to the Sous Chef and Head Chef. Cooks and Kitchen Hands will report to you.

Please do not apply if you are not able and/or willing to work weekends.

ANZSCO code: 351311 - Skill level 2

Postcode 6281

Benefits

Full time, salaried position, 38 hours/week, 5 days/week

Annual salary: $77k + superannuation

Task & responsibilities

• Executes cooking processes to perfection, balancing timing, temperature, and flavour profiles to achieve exceptional results.
• Directs the preparation and plating within their section, maintaining precision, consistency, and exceptional visual appeal in every dish.
• Instructs and mentors section staff on advanced cooking skills, efficient work practices, and the restaurant’s signature techniques.
• Enforces strict compliance with food safety, sanitation, and workplace health protocols.
• Oversees preservation and storage of specialty items, including freezing, vacuum-sealing, or other methods to maintain peak quality.
• Works closely with the Head Chef and management to design and refine seasonal menus, ensuring dishes reflect the restaurant’s culinary style and fine dining standards.
• Determines ingredient quantities and staffing requirements for each service, sources premium produce, and coordinates timely deliveries from trusted suppliers.
• Liaises with kitchen and front-of-house teams to maintain smooth service flow and address any preparation or service concerns.
• Recruits, onboards, and develops kitchen team members, fostering a culture of excellence and continuous improvement.

Qualification & experience

Qualification and Work Experience requirement: A highly relevant AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) + 3 year of full time work experience as a CHEF. If the applicant has no relevant qualification, at least six years of highly relevant work experience MAY substitute for the formal qualifications. 

Mandatory certificate: SITXFSA006 - Participate in safe food handling practices