Job Description

3 Little Pigs Restaurant, Café & Wine Bar is seeking a skilled and passionate Chef to join our team. The ideal candidate will have experience in preparing high-quality dishes, menu planning, and maintaining kitchen efficiency while ensuring food safety and hygiene standards. This role requires creativity, strong organizational skills, and the ability to work in a fast-paced environment.

Work Location: In-person, Gisborne, Victoria 3437

Benefits

Annual salary of $80,000 plus Superannuation. 

38 hours per week. Full-time. 

Task & responsibilities

Key Responsibilities

The ideal candidate will be responsible for the following duties, including but not limited to:

• Demonstrate in-depth knowledge of all menu items and recipes.
• Plan, organize, and oversee food preparation and cooking to maintain high standards.
• Ensure food quality, presentation, and cooking techniques meet established standards.
• Monitor dish quality at all stages of preparation and apply professional culinary techniques.
• Accurately estimate food and labour costs while managing inventory and ordering supplies.
• Minimize waste while maximizing food revenue and efficiency.
• Maintain cleanliness and sanitation of all cooking equipment and workstations.
• Foster a positive and collaborative working environment within the kitchen team.
• Complete daily, weekly, and monthly kitchen reports in a timely and accurate manner.
• Assess product quality and ensure consistent delivery of high standards.
• Report maintenance issues and ensure all kitchen equipment is in safe working order.
• Coordinate food production based on delivery schedules, shelf life, and storage capacity.
• Maintain thorough knowledge of 3 Little Pigs’ menu and ingredient sourcing.
• Follow kitchen opening and closing procedures efficiently.
• Lead and manage kitchen staff, ensuring smooth daily operations.
• Adhere to all operational policies, procedures, and food safety regulations.
• Ensure a clean, safe, and hygienic work environment in compliance with OH&S guidelines.
• Follow all security, fire safety, and workplace health regulations.

Qualification & experience

Qualifications and Skills

• A formal qualification in Commercial Cookery, Culinary Arts, or a related field (minimum Certificate IV or Diploma level).
• At least 3 years of professional experience in a similar role.
• Trade Recognition or relevant industry certification (preferred).
• Strong knowledge of food safety regulations, kitchen operations, and industry best practices.
• Proficiency in commercial kitchen equipment and modern cooking techniques.
• Excellent culinary skills with a strong focus on quality and presentation.
• Strong communication and leadership abilities to effectively manage kitchen staff and collaborate with stakeholders.