Cogitare Limited

Reporting to the Head Chef, the successful candidate will take responsibility for an allocated kitchen section, ensuring the consistent preparation and presentation of high-quality meals.

The position requires a hands-on chef who can work independently, maintain high standards during busy service periods and contribute positively to the overall kitchen operation.

Benefits

What Is on Offer

• Competitive annual salary of $80,000 – $90,000 plus superannuation, commensurate with qualifications and experience.
• Permanent, full-time employment.
• Opportunity to work within an established hospitality venue.
• Supportive and collaborative kitchen environment.
• Opportunity to contribute to menu development and seasonal offerings.
• A varied role incorporating bistro dining, functions and special events.

Task & responsibilities

Key Responsibilities

• Prepare, cook and present high-quality meals in accordance with established recipes, portion sizes and presentation standards.
• Independently manage an allocated kitchen section, including daily preparation, mise en place and service.
• Deliver efficient and consistent food service across bistro dining, functions and special events.
• Assist the Head Chef with menu planning, seasonal specials and kitchen operations.
• Maintain compliance with food safety, hygiene, allergen management and workplace health and safety requirements.
• Monitor stock levels, assist with ordering, check deliveries and implement appropriate stock rotation procedures.
• Minimise food waste and maintain effective portion control to support kitchen cost management.
• Provide guidance and practical support to apprentices, junior chefs and kitchen assistants.
• Coordinate effectively with other kitchen sections and front-of-house staff to ensure smooth service.
• Maintain a clean, organised and safe working environment.

Qualification & experience

Essential Requirements

• Certificate III in Commercial Cookery or an equivalent recognised qualification.
• Demonstrated experience working in a professional commercial kitchen.
• Proven ability to independently manage a kitchen section during service.
• Strong knowledge of cooking techniques, food preparation, presentation and portion control.
• Sound understanding of food safety, hygiene standards and allergen management.
• Excellent organisational, time management and communication skills.
• Ability to work efficiently under pressure while maintaining consistent food quality.
• Availability to work rostered shifts, including evenings, weekends and public holidays.

Highly Regarded

• Relevant trade qualification at Cert IV level or above. 
• 1-3 years of previous experience in a Chef de Partie position.
• Experience within a club, bistro, hotel or similarly busy hospitality environment.
• Experience catering for functions, events and large groups.
• Experience mentoring or supervising junior kitchen staff.
• Food Safety Supervisor certification.