K.A. Ponder Pty Ltd trading as Black Hill Hotel is seeking an experienced and qualified Chef to join its kitchen team on a full-time basis.

The Chef will be responsible for planning, organising and coordinating food preparation and cooking. The role will involve preparing a diverse range of menu items while maintaining consistent standards of food quality, presentation and service.

The Chef will also contribute to menu planning and specials, monitor food and kitchen supplies, coordinate kitchen activities during service, provide guidance to other kitchen staff and ensure food preparation and kitchen operations comply with applicable food safety and hygiene requirements.

The successful applicant will have a minimum of two years' relevant experience as a Chef in a commercial hospitality environment and be capable of independently performing skilled culinary duties in a busy commercial kitchen.

Benefits

• Full-time permanent employment with an established Ballarat hospitality business
• Competitive salary of $75,000 – $85,000 per annum plus superannuation, based on skills and experience
• Opportunity to work within a family-owned and operated hotel
• Opportunity to work across a diverse bistro and contemporary pub-style menu
• Exposure to regular food specials, functions and special events
• Opportunity to contribute to menu planning and development
• Supportive and collaborative kitchen and hospitality environment
• Opportunity to further develop professional culinary skills in a busy commercial kitchen

Task & responsibilities

• Plan, organise and coordinate food preparation and cooking for the hotel's bistro menu, regular services, specials and functions.
• Prepare and cook a diverse range of bistro dishes, including steaks and grilled meats, chicken, schnitzels, parmas, seafood, pasta, risotto, burgers, pizzas, salads and other menu items.
• Assist with menu planning and development of daily, seasonal and promotional specials in consultation with management.
• Monitor food quality, portioning, consistency and presentation to ensure dishes meet established menu and service standards.
• Estimate food requirements, monitor ingredient usage and assist with ordering and maintaining appropriate kitchen supplies.
• Coordinate kitchen activities and food preparation with other kitchen staff during busy lunch and dinner services.
• Provide guidance and demonstrate appropriate cooking techniques and food preparation procedures to other kitchen staff where required.
• Assist with the preparation and coordination of food for functions, group bookings, celebrations and special events.
• Monitor food costs, stock usage and wastage and implement appropriate preparation and storage practices to support efficient kitchen operations.
• Ensure food preparation and kitchen operations comply with applicable food safety, hygiene, sanitation and workplace health and safety requirements.

Qualification & experience

• Minimum 2 years' relevant experience as a Chef in a commercial kitchen, hotel, restaurant or bistro environment.
• Minimum of Certificate IV in Commercial Cookery or an equivalent culinary qualification.
• Demonstrated ability to plan, organise and coordinate food preparation and cooking in a commercial hospitality environment.
• Demonstrated experience preparing and cooking a diverse range of bistro and pub-style meals.
• Demonstrated experience with grill cooking, steaks, chicken, schnitzels, parmas, seafood, pasta, risotto, burgers and pizza.
• Experience contributing to menu planning, specials and food production requirements.
• Knowledge of food quality, presentation, portion control, stock management and food wastage.
• Sound knowledge of commercial cooking techniques and food safety requirements.
• Ability to coordinate kitchen activities and maintain consistent standards during busy service periods.
• Ability to provide guidance and training to other kitchen staff.
• Strong organisational, communication and teamwork skills.
• Reliable, professional and committed approach to hospitality.