Chef (3 Position)

As a Chef you will be responsible for delivering top-tier culinary experiences across various sections of the kitchen. The ideal candidate will be creative, possess a deep understanding of flavor profiles, and be committed to delivering outstanding food that meets the high standards.

Key Responsibilities

• Menu Innovation and Strategy: Lead the creative design of seasonal menus and develop signature dishes in alignment with management’s vision to enhance the venue’s culinary reputation and guest experience.
• Cost Management: Accurately forecast food and labor costs to ensure smooth and cost-efficient kitchen operations.
•  Inventory Oversight: Manage food supply orders and maintain inventory levels to meet operational needs. 
• Food Preparation: Prepare and cook dishes following menu specifications and recipes, ensuring top-notch quality. 
• Quality Assurance: Monitor dishes throughout preparation and presentation stages to maintain consistency and excellence. 
• Team Coordination: Communicate effectively with Managers, Dietitians, kitchen, and waitstaff to address any service or food preparation concerns. 
• Skill Development: Demonstrate advanced cooking techniques and guide team members on best practices in the kitchen. 
• Food Safety Compliance: Enforce strict hygiene and food safety regulations, ensuring a clean and compliant work environment. 
• Staff Training: Lead the training and development of kitchen staff, fostering growth and ensuring a high standard of competence. 
• Waste Management: Utilize freezing and preservation techniques to manage inventory effectively and minimise waste

Requirements 

• Australian Citizens and Permanent Residents encouraged to apply 
• AQF Certificate III in Commercial Cookery or equivalent qualifications including at least two to three years of on-the-job training, or AQF Certificate IV 
• Minimum 2-3 years of demonstrated experience in a Chef, ideally within a comparable restaurant. 
• Proven experience as a Chef, preferably in a fast-paced hotel or restaurant environment.
• Ability to work well in a team under pressure.