The Chef is responsible for preparing and cooking high-quality meals for the club’s dining services, functions, and events. This role ensures consistent food quality, presentation, and timely service in a fast-paced club environment. The Chef will work collaboratively with the kitchen team to maintain efficient operations, uphold food safety standards, and support overall customer satisfaction.

Benefits

• Competitive salary package based on experience
• Opportunities for career growth and promotion within the kitchen team
• Supportive and collaborative working environment
• On-the-job training and skill development
• Superannuation and other statutory benefits in accordance with employment laws

Task & responsibilities

• Plan seasonal à-la-carte, tapas, and tasting menus while estimating food and labour costs in line with budget targets
• Prepare and cook meals according to club menus, recipes, and quality standards, ensuring timely service during peak periods and events
• Monitor the quality of dishes throughout all stages of preparation and presentation, maintaining high standards of food quality, presentation, and portion control
• Coordinate with the Head Chef, management, kitchen staff, and front-of-house staff to ensure efficient kitchen operations and smooth service delivery
• Assist with menu updates, daily specials, stock control, ordering, storage, and inventory rotation using FIFO procedures
• Demonstrate cooking techniques and provide guidance to chefs, cooks, apprentices, trainees, and junior kitchen staff
• Ensure compliance with food safety standards, HACCP guidelines, workplace health and safety requirements, and hygiene regulations
• Maintain cleanliness and organisation of kitchen areas while minimising food waste and supporting cost-effective kitchen operations
• Assist with the training, supervision, and development of junior kitchen staff when required
• Freeze and preserve food items when necessary

Qualification & experience

• Formal qualification at AQF Associate Degree, Advanced Diploma, or Diploma level (ANZSCO Skill Level 2)
• Minimum 12 months of relevant full-time experience (or equivalent part-time) 
• Demonstrated experience working in high-standard catering and high-quality food services environments
• Proven experience with vegan, organic, and vegetarian, as well as high quality a-la-carte menu preparation and service
• Strong team player with excellent communication skills
• Long-term commitment to the role
• Knowledge of food safety and hygiene regulations
• Ability to work in a fast-paced environment