The Chef will be responsible for preparing, cooking and presenting a broad range of dishes in accordance with Eureka Bistro's established menu, recipes and quality standards. The position requires strong knowledge of commercial kitchen operations and the ability to prepare Italian and bistro-style dishes, including pizza, pasta, risotto, meat, seafood, sauces, vegetables and other menu items.

The Chef will also contribute to menu planning, food preparation, stock and inventory control, food safety compliance, portion and cost control, and the supervision and training of other kitchen staff. The successful candidate will be expected to maintain consistency in food quality and presentation while ensuring that meals are prepared efficiently during busy restaurant service periods. 

Benefits

• Full-time position with minimum 38 hours per week
• $82,000 salary + superannuation
• Opportunity to work in an established Italian restaurant in Daylesford
• Supportive and professional working environment
• Opportunity to contribute to menu development
• Develop culinary skills and experience in a professional kitchen
• Ongoing career development opportunities

Task & responsibilities

• Planning, preparing, cooking and presenting a range of Italian and contemporary bistro-style dishes in accordance with the restaurant’s menu, recipes and quality standards.
• Preparing a variety of menu items from scratch, including fresh pizza, pasta, risotto, sauces, meat, seafood, vegetables and starters, using fresh ingredients and appropriate commercial cooking techniques.
• Planning menus and assisting with the development of new dishes and seasonal menu offerings in consultation with management.
• Monitoring the quality, taste, portion size and presentation of dishes to ensure consistent standards.
• Checking the quality and freshness of ingredients and ensuring appropriate storage, labelling and stock rotation.
• Estimating food requirements, monitoring stock levels and assisting with the ordering of ingredients and kitchen supplies.
• Maintaining appropriate portion control and managing food preparation practices to minimise wastage and control food costs.
• Coordinating food preparation and cooking activities during busy service periods to ensure meals are prepared accurately and efficiently.
• Regulating cooking equipment and monitoring cooking temperatures to ensure food is prepared safely and to the required standard.
• Accommodating customer dietary requirements, allergies and reasonable special requests in coordination with front-of-house staff.
• Supervising and providing guidance and training to cooks, kitchen hands and junior kitchen staff where required.
• Ensuring compliance with food safety, hygiene and workplace health and safety requirements.
• Maintaining the kitchen, food preparation areas, equipment and storage areas in a clean, safe and organised condition.
• Working closely with management, kitchen staff and the front-of-house team to support efficient day-to-day restaurant operations. 

Qualification & experience

The successful candidate will ideally possess:

• Minimum diploma and above relevant qualification in Commercial Cookery or an equivalent culinary qualification.
• Relevant experience working as a Chef for at least one year in a commercial restaurant or similar hospitality environment.
• Demonstrated experience preparing and cooking a variety of dishes in a busy commercial kitchen.
• Knowledge and experience in Italian cuisine, including pizza, pasta, sauces, risotto and other Italian-style dishes, will be highly regarded.
• Sound knowledge of food preparation, cooking techniques, food presentation, portion control and food safety requirements.
• Ability to maintain consistent food quality and presentation during busy service periods.
• Good organisational, communication and time-management skills.
• Ability to work effectively both independently and as part of a kitchen team.
• Experience in stock control, ordering, minimising food wastage and assisting with the supervision of junior kitchen staff.