The Tea Rooms 1892 (La Creperie Saint – German Pty Ltd (The Trustee for the Mount Buffalo Trust)), located in Melbourne’s historic Block Arcade, is seeking a qualified and experienced Chef (Australian PR/Citizen preferred) for a full-time (min 38 hrs/week), permanent role. The Chef will work closely with both the savoury and pastry teams to ensure consistency across all dishes and will actively participate in maintaining a clean, safe, and organized kitchen environment in compliance with HACCP regulations.

Benefits

Work in a heritage-listed, iconic location in Melbourne’s Block Arcade – one of Australia’s most beautiful and historic dining settings.
Be part of a passionate and professional team that values collaboration, creativity, and continuous improvement in culinary standards.
Consistent, structured work schedule, primarily day shifts with no late-night hours, supporting work-life balance.
Competitive salary package, aligned with market standards and reflective of your skills and experience.
Opportunities for skill development, including mentorship from experienced chefs and exposure to a wide range of high tea and savoury dishes.
Stable, long-term employment in a growing and financially stable business with a strong reputation for quality and service.
Employee discounts and meal benefits, plus the chance to work with premium, locally-sourced ingredients.
Positive and inclusive workplace culture, where every team member’s contribution is valued and recognized.

Task & responsibilities

Monitor the preparation of dishes by kitchen staff to maintain our standard quality.
Prepare special menu items and dietary food items
Develop and manage budgets for the savory and other dishes by optimizing resources.
Manage the day-to-day operations of the kitchen, including staff scheduling, inventory management, and ordering supplies.
Lead the development and revision of regular and special menu items
Train and demonstrate cooking techniques to other kitchen staff
Estimate food purchasing requirements and budget for designated kitchen operations, considering seasonal variations.
Implement strategies to minimize food costs, waste, and theft, maximizing efficiency and profitability.
Collaborating with head chefs, pastry chefs, and team members to ensure smooth coordination of service.
Ensure strict adherence to food preparation, health, and safety procedures along with proper documentation.
Ensure compliance with relevant legislation, including HACCP requirements and company policies.

Qualification & experience

Certificate III or IV in Commercial Cookery and Diploma of Hospitality, or a related field (essential).
Minimum 2 to 3 years' experience in a commercial kitchen or fast-paced restaurant/café environment.
Experience preparing breakfast, brunch, lunch, and high tea-style menu items (preferred).
Strong knowledge of Australian food hygiene, handling, and safety standards.
Competency in a wide range of cooking techniques, including grilling, sautéing, baking, and plating.
Familiarity with dietary and allergen considerations (e.g., gluten-free, vegetarian).
Ability to follow recipes with accuracy and consistency.
Sound understanding of portion control and food presentation aesthetics.
Punctual, reliable, and able to work under pressure in a high-demand service setting.
Strong teamwork and communication skills.
Flexible and willing to work weekends, public holidays, and rotating shifts.
Eagerness to learn and adapt to evolving menu requirements.
Professional appearance and adherence to kitchen etiquette.
Positive attitude with a passion for quality food and customer satisfaction.
Knowledge of or interest in high tea service is an advantage.
References from previous employers may be requested.