We are seeking a Chef to join our kitchen team. You will prepare high-quality breakfast and lunch dishes, contribute to menu development and support catering and functions while maintaining consistent standards of food quality, presentation and kitchen safety.

Benefits

• Annual salary of AUD $79,423–$83,000.
• Superannuation contributions on top of your annual salary.
• Salary based on qualifications and experience.

Task & responsibilities

• Plan and develop breakfast and lunch menus, including seasonal specials, with a focus on flavour, presentation and customer preferences.
• Estimate food and labour costs and ingredient requirements to support efficient kitchen operations.
• Prepare and cook menu items for dine-in service, catering, functions and takeaway orders.
• Monitor food quality throughout preparation, cooking and presentation to ensure consistent standards.
• Prepare dishes that meet vegetarian, vegan, gluten-free and dairy-free requirements, while managing allergens and preventing cross-contamination.
• Supervise cooks, apprentices and less experienced kitchen staff, delegate tasks and assist as required to maintain timely service.
• Train and guide kitchen staff in food preparation, cooking techniques, presentation and safe food handling.
• Explain, enforce and maintain food safety and hygiene requirements, ensuring a clean and organised kitchen.
• Monitor stock levels, check ingredient quality, place orders and manage storage and stock rotation to minimise food wastage.
• Collaborate with the kitchen team to coordinate preparation and service during busy periods.

Qualification & experience

• Certificate III, Certificate IV or higher in Commercial Cookery, Kitchen Management or a closely related discipline.
• A minimum of one year’s experience working in a commercial kitchen.
• Sound knowledge of food preparation, cooking techniques, menu development and presentation standards.
• Understanding of food costing, stock control and waste minimisation.
• Knowledge of workplace health and safety, food hygiene and allergen management requirements.
• Strong communication, teamwork and organisational skills.
• Ability to work independently and collaboratively in a busy kitchen while maintaining consistent quality.
• Ability to assist with training and supervising less experienced kitchen staff.
• Flexible availability to work rostered shifts, including weekends and public holidays as required.