Chef

The Chef will be responsible for planning, preparing, cooking, and presenting high-quality meals while maintaining food safety, quality assurance, and kitchen efficiency standards. The successful candidate will work closely with management and kitchen staff to ensure consistent food quality, menu execution, and exceptional customer satisfaction.

This role requires strong culinary skills, creativity, leadership capabilities, and the ability to perform effectively in a fast-paced hospitality environment.

Benefits

• Competitive salary package
• Full-time permanent position
• Opportunity to work in a well-established hospitality venue
• Career development and progression opportunities
• Supportive and collaborative kitchen environment
• Exposure to smokehouse, grill, and contemporary Australian cuisine
• Staff meals and employee benefits
• Stable employment with a growing hospitality business
• Opportunity to contribute to menu development and innovation

Task & responsibilities

• Plan and prepare menus in consultation with management.
• Design and develop new menu items, specials, and seasonal offerings.
• Prepare, cook, and present food to a consistently high standard.
• Monitor food quality, portion control, and presentation standards.
• Supervise food preparation and cooking processes across kitchen operations.
• Estimate food and labour costs and assist with budget management.
• Order, receive, and manage stock, ingredients, and kitchen supplies.
• Monitor inventory levels and minimise food wastage.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Train, supervise, and mentor kitchen staff and apprentices.
• Coordinate kitchen operations during service periods to ensure timely meal delivery.
• Maintain kitchen equipment and ensure a clean and safe working environment.
• Assist in developing operational procedures to improve kitchen efficiency.
• Ensure compliance with workplace health and safety requirements.
• Contribute to maintaining the venue's reputation for quality dining and customer satisfaction.

Qualification & experience

Essential

•  Certificate IV in Commercial Cookery and Diploma in Hospitality Management or a closely related field.
• Minimum 1 years of relevant full-time work experience as a Chef may substitute for formal qualifications where applicable.
• Demonstrated experience working in commercial kitchens, restaurants, hotels, pubs, or hospitality venues.
• Strong knowledge of food preparation techniques, menu planning, and kitchen operations.
• Sound understanding of food safety regulations and HACCP principles.
• Ability to work efficiently under pressure in a fast-paced environment.
• Excellent communication, teamwork, and organisational skills.

Desirable

• Experience with smokehouse cooking, barbecue techniques, grill operations, and modern Australian cuisine.
• Experience in menu development and cost control.
• Previous experience supervising kitchen staff.
• Current Food Safety Supervisor certification.