Chef

B110 Restaurant & Bar is seeking a motivated and qualified Chef to join their team and deliver high-quality meals using fresh, locally sourced ingredients. The role involves managing all aspects of kitchen operations, including meal preparation across service periods, maintaining consistency and quality, overseeing stock and cost control, and supporting menu development. The Chef will also be responsible for supervising and training kitchen staff, ensuring food safety compliance, and working closely with management to ensure smooth service. Applicants should hold a Certificate IV in Cookery (or equivalent), have at least one year of relevant experience, and possess strong leadership, communication, and team collaboration skills. If you are passionate about food and have a keen eye for detail, we want to hear from you!

Benefits

• Supportive Team Environment – Work in a collaborative kitchen that values teamwork and respect.
• Career Growth Opportunities – Be part of a growing business with chances to expand your skills and take on leadership roles.
• Creative Input – Opportunity to contribute to seasonal menu development and showcase your culinary creativity.
• Work-Life Balance – Structured roster and efficient kitchen systems to support a healthy work-life balance.
• Job Security – Stable, ongoing employment in a well-established venue with a strong local reputation.
  Training & Development – Ongoing learning opportunities to help you grow professionally and refine your skills.

Task & responsibilities

• Plan, prepare, and cook meals for all service periods including, lunch and dinner.
• Maintain consistent quality in taste, presentation, and portion sizes across all dishes.
• Supervise food preparation from start to finish, ensuring high standards at each stage.
• Manage stock levels, assist with ordering, and apply cost-control practices to reduce waste.
• Oversee daily kitchen operations, including prep work, service, and end-of-day clean-up.
• Contribute to menu planning with ideas for seasonal updates and use of fresh, local ingredients.
• Assist with staff rosters and support team performance and efficiency in the kitchen.
• Train, guide, and supervise junior kitchen staff in cooking techniques and kitchen procedures.
• Maintain a clean, organised kitchen and ensure full compliance with food safety and hygiene standards.
• Work closely with management and front-of-house staff to ensure smooth service and timely food delivery.

Qualification & experience

• Certificate IV in Commercial Cookery or an equivalent qualification.
• Minimum of 1 year of full-time experience as a Chef in a similar environment.
• Strong background in managing kitchen operations and leading teams during busy service periods.
• High attention to detail, particularly in food presentation and ensuring consistent quality.
• Proven leadership skills, with experience supervising and mentoring kitchen staff.
• Excellent verbal and written communication skills.
• Ability to develop and maintain positive relationships with suppliers, team members, and key stakeholders.