Chef

The Chef at EQ Bakehouse Brindabella is responsible for planning, preparing, and cooking a variety of high quality meals and baked food items while maintaining consistent food standards. Duties include designing and updating menus, preparing ingredients, cooking and presenting dishes, monitoring food quality, managing stock and ordering supplies, ensuring compliance with food safety and hygiene regulations, supervising kitchen operations, training junior kitchen staff, and maintaining a clean and efficient work environment. The role also involves coordinating with management to meet customer expectations, minimise food wastage, and contribute to the overall success of the bakery and café operations.

Benefits

• Competitive salary package and stable full-time employment. 
• Opportunity to work in a well-established and reputable bakery and café environment. Hands-on experience in menu planning, food preparation, and kitchen management. 
• Professional development and skill enhancement in culinary techniques and food presentation. 
• Exposure to a diverse range of bakery, café, and catering operations. 
• Supportive and collaborative team environment. 
• Opportunities for career progression into senior kitchen or management roles. 
• Ongoing training in food safety, hygiene, and industry best practices. 
• Opportunity to contribute creatively to menu development and seasonal offerings. 
• Work experience that strengthens long-term career prospects within the hospitality industry.

Task & responsibilities

• Prepare, cook, and present a variety of café-style meals, breakfast dishes, lunch offerings, and specialty food items in accordance with EQ Bakehouse Brindabella's quality standards. 
• Collaborate with management and front-of-house staff to accommodate customer requirements and enhance the overall dining experience. 
• Ensure all meals and food products are prepared and served in a timely manner while maintaining the high standards expected by EQ Bakehouse Brindabella.  
• Monitor the quality, freshness, and consistency of ingredients and finished products to ensure a high standard of food presentation and taste. 
• Monitor food production costs and contribute to initiatives aimed at improving operational efficiency and reducing wastage. 
• Estimate ingredient requirements and assist with stock control, inventory management, and procurement of food supplies. 
• Coordinate daily food preparation activities to ensure efficient kitchen operations and timely service during peak trading periods. 
• Provide guidance, training, and support to kitchen assistants and junior staff to promote consistent food quality and efficient work practices. 
• Ensure all kitchen activities comply with relevant food safety legislation, workplace health and safety requirements, and company policies. 
• Maintain cleanliness and organisation of kitchen facilities, equipment, and food preparation areas at all times. 
• Assist in developing and refining menu offerings, including seasonal specials and products that align with customer preferences and business objectives. 
• Monitor kitchen equipment and report maintenance requirements to ensure operational efficiency and workplace safety. 
• Implement appropriate food storage, handling, and rotation procedures to minimise waste and maintain food safety standards. 
• Participate in the preparation of catering orders, corporate functions, and special events as required by the business. 
• Inspect incoming deliveries to verify product quality, quantity, and compliance with business specifications. 

Qualification & experience

• Relevant qualification at AQF Certificate IV level or higher in Commercial Cookery, Culinary Arts, or a closely related field. 
• Minimum two years of relevant full-time work experience as a Chef in a café, bakery, restaurant, or similar hospitality environment. 
• Demonstrated experience in preparing and presenting a wide range of breakfast, lunch, café, and bakery-related menu items. 
• Sound knowledge of food preparation techniques, kitchen operations, stock control, and menu planning. 
• Strong understanding of food safety, hygiene, and workplace health and safety requirements within a commercial kitchen setting. 
• Experience managing food quality, portion control, and minimising wastage while maintaining operational efficiency. 
• Ability to work effectively in a fast-paced hospitality environment and meet service deadlines. 
• Experience supervising, training, or mentoring kitchen staff is highly desirable. 
• Strong organisational, communication, and teamwork skills. 
• A valid Food Safety Supervisor Certificate (or willingness to obtain one) will be advantageous.