The successful candidate will be responsible for supporting daily kitchen operations while maintaining high standards of food quality, presentation, and hygiene. This role suits a passionate culinary professional who enjoys working in a fast-paced environment and contributing creative ideas to menu development.

Benefits

• Competitive salary package ($75000- $85000) plus superannuation.
• Supportive and team-oriented work environment.
• Opportunity to contribute to menu creativity and kitchen innovation.
• Ongoing career development and growth opportunities.
• Stable full-time employment in a reputable hospitality venue.
• Scenic regional work location with a welcoming community atmosphere.

Task & responsibilities

• Contribute to menu preparation and assist with estimating food quantities and kitchen costs.
• Prepare and cook a wide range of dishes using established recipes and professional cooking practices.
• Ensure meals are consistently delivered with excellent taste, quality, and presentation.
• Lead, mentor, and support kitchen staff including cooks and kitchenhands.
• Provide training in food preparation techniques, safe food handling, and kitchen procedures.
• Maintain stock control and organise ordering of food supplies and kitchen inventory.
• Collaborate with management to develop seasonal dishes and improve menu offerings.
• Work closely with front-of-house staff to ensure efficient and timely customer service.
• Uphold food safety, cleanliness, and workplace health and safety standards at all times.

Qualification & experience

• 1–3 years of experience in a Chef or similar kitchen role.
• Certificate III in Commercial Cookery.
• Certificate IV in Commercial Cookery (or equivalent qualification).
• Strong understanding of kitchen operations and food preparation techniques.
• Ability to work efficiently under pressure in a busy hospitality setting.
• Excellent teamwork, communication, and organisational skills.
• Sound knowledge of food safety and hygiene regulations.