As a Chef at Dosa Hut Melton, you will play a key role in maintaining high culinary standards while supporting daily kitchen operations. You will work closely with management and kitchen staff to ensure smooth food preparation, quality service, and an outstanding dining experience for customers. This role is ideal for someone who is creative, organised, and passionate about delivering authentic and flavourful cuisine in a fast-paced hospitality environment.

Benefits

• Competitive salary package. ($75000-$85000 plus superannuation).
• Friendly and supportive team environment.
• Opportunity for career growth and skill development.
• Work with an established and recognised hospitality brand.
• Creative and energetic workplace culture.
• Exposure to diverse cuisine and professional kitchen operations.
• Stable full-time employment opportunity.

Task & responsibilities

• Support the development of menus while calculating ingredient requirements and overall food preparation costs.
• Prepare, season, and cook a variety of dishes in line with restaurant standards and culinary expertise.
• Maintain high standards of food quality, flavour, consistency, and visual presentation.
• Guide, supervise, and mentor kitchen staff including Cooks and Kitchenhands on preparation methods and hygiene practices.
• Oversee kitchen inventory, stock rotation, and purchasing of ingredients and supplies to ensure smooth daily operations.
• Work collaboratively with management to create innovative menu items and refine current offerings.
• Communicate effectively with front-of-house staff to ensure timely service and customer satisfaction.
• Ensure the kitchen operates in accordance with food safety, sanitation, and workplace health regulations.
• Monitor kitchen workflow and contribute to maintaining an efficient and organised work environment.
• Assist in maintaining cleanliness and proper maintenance of kitchen equipment and workstations.

Qualification & experience

• Certificate III in Commercial Cookery and Certificate IV in Kitchen Management (or equivalent qualification) required.
• Passion for delivering high-quality food and exceptional customer experiences.
• 1–3 years of experience working as a Chef or in a similar role within a commercial kitchen.
• Strong understanding of food preparation techniques, kitchen operations, and stock management.
• Ability to work efficiently in a fast-paced hospitality environment.
• Sound knowledge of food safety, hygiene, and workplace health standards.
• Excellent communication, teamwork, and organisational skills.