Andrik Pty Ltd t/as Peacock Inn Hotel is a well-established hospitality venue located in the heart of Northcote, Victoria. Known for its welcoming atmosphere and diverse dining experience, the hotel offers a selection of classic pub favourites, French bistro-inspired meals, tapas and seasonal specials, alongside vegetarian, vegan and gluten-free options.
With its dining areas, sports lounge, beer garden and function spaces, Peacock Inn Hotel caters to a wide range of guests, from casual diners to private functions and group celebrations.
We are currently seeking a skilled and enthusiastic Chef to join our kitchen team on a full-time basis. The successful candidate will contribute to delivering quality meals, maintaining kitchen standards and supporting the smooth operation of our busy hospitality venue.
Benefits
- Competitive annual salary of $79,000 to $85,000 plus superannuation.
- Full-time employment in an established Northcote hospitality venue.
- Opportunity to work with a diverse menu featuring pub classics, bistro-style cuisine and seasonal offerings.
- Supportive and collaborative working environment.
- Opportunities to further develop culinary skills and professional experience.
Task & responsibilities
- Develop and update menu selections in consultation with management, incorporating seasonal ingredients, customer preferences and daily specials.
- Assess ingredient requirements, monitor food expenditure and coordinate stock purchases to support efficient kitchen operations.
- Prepare and cook a variety of dishes, including traditional pub meals, French bistro-inspired selections, tapas and meals catering to different dietary requirements.
- Maintain consistent standards of flavour, portion sizes and presentation by checking dishes throughout preparation and before service.
- Coordinate with kitchen staff and front-of-house employees to ensure meals are prepared accurately and served within appropriate timeframes.
- Guide junior kitchen staff in cooking methods, food preparation techniques, recipe execution and presentation standards.
- Monitor ingredient freshness, stock rotation and storage conditions to minimise wastage and maintain food quality.
- Ensure food handling, kitchen sanitation and workplace safety practices comply with applicable food safety requirements.
- Assist with organising kitchen duties, managing preparation schedules and maintaining efficient service during busy dining periods and functions.
- Contribute to the training and development of kitchen team members to maintain consistent cooking standards and operational efficiency.
Qualification & experience
- A minimum of 1 year of relevant work experience in a professional commercial kitchen.
- Relevant qualifications in Commercial Cookery, Hospitality or a closely related discipline.
- Experience preparing a variety of dishes, preferably in a pub, hotel, bistro or similar dining establishment.
- Sound knowledge of cooking techniques, menu preparation, food safety and kitchen hygiene.
- Ability to maintain consistent food quality and presentation during busy service periods.
- Strong organisational, communication and teamwork skills.
- Ability to work independently while contributing effectively to a kitchen team.
- Flexibility to work across a rotating roster, including evenings, weekends and public holidays.
