As a Chef you will be responsible for delivering top-tier culinary experiences across various sections of the kitchen. The ideal candidate will be creative, possess a deep understanding of flavor profiles, and be committed to delivering outstanding food that meets the high standards. 

Key Responsibilities 

• Menu Contribution: Collaborate with the Head Chef to execute creative seasonal menus and assist in the development of new dishes that align with the venue’s culinary standards. 
• Operational Efficiency: Maintain high standards of speed and accuracy during service to ensure smooth and cost-efficient kitchen operations. 
• Inventory Maintenance: Monitor food stock levels and assist with supply orders to ensure all necessary ingredients are available for daily service. 
• Food Preparation: Prepare and cook dishes following menu specifications and recipes, ensuring top-notch quality.  
• Skill Development: Demonstrate advanced cooking techniques and guide team members on best practices in the kitchen.   
• Food Safety Compliance: Enforce strict hygiene and food safety regulations, ensuring a clean and compliant work environment.  
• Quality Assurance: Monitor dishes throughout preparation and presentation stages to maintain consistency and excellence.  
• Waste Management: Utilize freezing and preservation techniques to manage inventory effectively and minimise waste 
• Cost Management: Accurately forecast food and labor costs to ensure smooth and cost-efficient kitchen operations.

Requirements  

• Australian Citizens and Permanent Residents encouraged to apply  
• AQF Certificate III in Commercial Cookery or equivalent qualifications including at least two to three years of on-the-job training, or AQF Certificate IV  
• Minimum 3 years of demonstrated experience in a Chef, ideally within a comparable restaurant.  
• Proven experience as a Chef, preferably in a fast-paced hotel or restaurant environment. 
• Ability to work well in a team under pressure