Mildura RSL is seeking an experienced and motivated Chef to join the kitchen team at the Wirraway Bistro on a full-time basis. The successful candidate will prepare and cook a diverse range of lunch and dinner dishes using fresh ingredients, including grilled meats, steaks, chicken, schnitzels, parmigiana, seafood, pasta, risotto, salads, vegetables and sauces. The role will also involve maintaining consistent food quality and presentation, assisting with menu preparation and daily specials, and supporting efficient kitchen operations. This position is suited to a qualified and experienced Chef who takes pride in food preparation and presentation, enjoys working in a busy commercial bistro environment and is committed to providing quality meals and service to members and guests

Benefits

• Competitive salary package based on qualifications and experience
• Full-time permanent position offering long-term employment stability
• Opportunity to work within an established and community-focused organisation
• Supportive and collaborative kitchen and hospitality team
• Opportunity to work in a busy commercial bistro environment
• Exposure to a diverse range of traditional and contemporary bistro dishes
• Opportunity to contribute to daily specials and menu preparation
• Opportunity to assist with functions and other hospitality events
• Professional development and opportunities to further develop culinary skills
• Welcoming workplace environment focused on food quality, teamwork and customer service

Task & responsibilities

• Plan, prepare and cook a variety of lunch and dinner dishes in accordance with established recipes and business standards
• Prepare and cook grilled meats, steaks, chicken, schnitzels, parmigiana and other meat-based dishes
• Prepare and cook seafood and other seafood-based menu items
• Prepare pasta, risotto, burgers, salads, vegetables and other menu components
• Prepare sauces, dressings, marinades, garnishes and other components required for menu items
• Assist with the preparation of daily specials and seasonal menu offerings in consultation with management
• Monitor food quality, portion sizes, presentation and consistency across all dishes
• Coordinate food preparation and kitchen activities during lunch and dinner service
• Ensure meals are prepared and served within appropriate quality and service standards
• Inspect food supplies and ingredients to ensure freshness, quality and suitability for use
• Monitor stock levels and assist with ordering, receiving and storing food supplies
• Maintain appropriate stock rotation, storage and portion control procedures
• Minimise food wastage through effective preparation, storage, stock rotation and portion control
• Train, guide and assist other kitchen staff with food preparation, cooking techniques and kitchen procedures where required
• Ensure compliance with food safety, hygiene, sanitation and workplace health and safety requirements
• Operate and maintain commercial kitchen equipment safely and efficiently
• Maintain a clean, organised and hygienic kitchen throughout food preparation and service
• Work collaboratively with front-of-house staff to ensure smooth and efficient food service
• Assist with catering, functions and special events where required
• Assist management with maintaining consistent food standards and implementing improvements to kitchen operations

Qualification & experience

• Minimum 1 year of experience as a Chef in a commercial kitchen environment
• Minimum Certificate IV in Commercial Cookery, or equivalent qualification
• Demonstrated experience in preparing and cooking a broad range of meals
• Experience preparing and cooking meat, seafood, pasta, risotto, salads and other menu items
• Sound knowledge of food preparation techniques, cooking methods and commercial kitchen operations
• Experience with menu preparation, daily specials and food presentation
• Knowledge of food costing, stock control and portion management is highly desirable
• Sound understanding of food safety, hygiene and sanitation requirements
• Ability to work efficiently and maintain consistent standards during busy service periods
• Strong organisational, communication and teamwork skills
• Ability to maintain high standards of food quality, presentation and consistency
• Reliable, professional and committed approach to hospitality and customer service