Chef

We are seeking an experienced Chef to lead daily kitchen operations, including menu planning, cost management, and ordering of supplies. The role ensures exceptional food quality by overseeing preparation and presentation at every stage. You will collaborate with Managers, Dietitians, and service teams to address production issues and meet dietary needs. Responsibilities include training staff, demonstrating techniques, enforcing hygiene and safety standards, and maintaining efficient workflow. The Chef will also prepare and cook meals and manage proper food preservation and storage practices.

Benefits

Joining our team gives you access to a supportive workplace that values your contribution and wellbeing. We offer salary packaging options to help you maximise your take‑home pay, along with generous superannuation contributions to support your long‑term financial security. Our culture celebrates achievement through structured rewards and recognition programs that highlight outstanding performance and dedication. You’ll be part of an organisation committed to professional growth, stability, and a positive team environment.

Task & responsibilities

• Menu planning and cost control — Developing balanced and appealing menus while accurately forecasting food and labour costs. This includes analysing ingredient prices, portion sizes, and seasonal availability to maintain profitability without compromising quality.
• Quality monitoring — Overseeing the preparation, cooking, and presentation of dishes at every stage to ensure consistency, flavour standards, and adherence to organisational guidelines.
• Cross‑team collaboration — Communicating effectively with Managers, Dietitians, kitchen staff, and front‑of‑house teams to resolve food preparation issues, accommodate dietary requirements, and maintain smooth service operations.
• Culinary training and demonstration — Demonstrating cooking techniques, introducing new recipes, and providing hands‑on guidance to staff to improve skill levels and ensure correct execution of procedures.
• Food preparation and cooking — Preparing, cooking, and presenting a wide range of dishes while maintaining high standards of taste, texture, and visual appeal.
• Hygiene and safety enforcement — Explaining, implementing, and enforcing strict hygiene, sanitation, and food‑safety regulations to ensure compliance with health standards and minimise risks.
• Staff selection and training — Participating in the recruitment, onboarding, and ongoing training of kitchen staff, ensuring they develop the skills and knowledge required for efficient kitchen operations.
• Food preservation and storage — Managing freezing, preserving, and proper storage of ingredients to maintain freshness, reduce waste, and ensure safe food handling practices.

Qualification & experience

• Certificate III and IV in Commercial Cookery or equivalent
• Previous experience in a commercial kitchen environment of more than one (1) year.
• Understanding of hygiene regulations
• Ability to plan menus and manage food costs
• Diploma in Hospitality Management is a must
• Experience supervising and training staff
• Ability to work efficiently in a fast‑paced setting
• Clear communication with kitchen and service teams
• Strong skills in preparing and cooking a variety of dishes