Chef

Job Overview

Savoury Dining & Bar in North Strathfield is looking for a full-time Chef who can run a busy kitchen, keep food standards high, and lead a small team. You will plan menus, cook our signature dishes, and make sure every plate that leaves the pass is first-class.

Key Responsibilities

• Plan menus and specials that suit our modern Australian style and the season.
• Cook and plate dishes to the same high standard every service.
• Check taste, portion size, and presentation before food goes out.
• Order and check supplies, keep stock at the right level, and watch food costs.
• Lead, train, and roster kitchen staff so the team works smoothly.
• Set and follow food-safety rules; keep the kitchen spotless and equipment safe.
• Keep simple records for stock, cleaning, and temperature checks.

Qualifications & Skills

• At least 2 years’ work in a professional kitchen (preferred).
• Trade qualification in Commercial Cookery or similar.
• Good knowledge of food-safety laws (NSW Food Authority).
• Strong planning, time-management, and team-leading skills.
• Creative approach to menu design and problem-solving.
• Able to work evenings, weekends, and public holidays as rostered.

Benefits

• Competitive salary in line with your experience.
• Free staff meals during shifts.
• Supportive team culture and clear promotion path.
• Chance to shape menus and showcase your ideas.

Task & responsibilities

• Plan seasonal menus and daily specials
• Work out food and labour costs to stay on budget
• Prepare, cook and plate dishes to set standards
• Check taste, portion size and presentation before service
• Order, receive and store food and kitchen supplies
• Track stock levels and cut waste
• Lead, roster, train and supervise kitchen staff
• Keep kitchen and equipment clean and safe at all times
• Record temperatures, cleaning logs and other kitchen paperwork
• Coordinate with front-of-house so meals leave the pass on time

Qualification & experience

• At least 2 years’ work in a professional kitchen (preferred).
• Trade qualification in Commercial Cookery or similar.
• Good knowledge of food-safety laws (NSW Food Authority).
• Strong planning, time-management, and team-leading skills.
• Creative approach to menu design and problem-solving.
• Able to work evenings, weekends, and public holidays as rostered.