Chef

About the Role:

Milton Common is seeking a talented and experienced Chef to join our vibrant team. Located in the heart of Milton, we are a dynamic venue known for exceptional food offerings and outstanding customer experiences. As Chef, you will report to the Director and Venue Manager, overseeing all kitchen operations and driving culinary excellence across our food and functions offerings.

Benefits

Salary Range: 77,000 - 80,000 plus superannuation

Task & responsibilities

Key Responsibilities:

• Lead and manage the end-to-end kitchen operations, ensuring consistent delivery of high-quality dishes.
• Collaborate with the sous chef to create new menus and update existing offerings to delight our customers.
• Oversee budgeting, food purchasing, and inventory management to ensure cost-effective operations.
• Maintain the highest standards of hygiene and cleanliness within the kitchen and surrounding areas.
• Manage the recruitment, training, and mentoring of junior chefs and commis.
• Liaise with suppliers for food deliveries and secure the best pricing to meet budget targets.
• Work closely with venue management to align kitchen operations with Milton Common’s vision and goals.
• Prepare and cost function packages for events, including weddings and corporate functions.
• Adapt menus to meet evolving customer preferences and stay ahead of food trends.
• Ensure compliance with all health, safety, and regulatory standards.
• Foster a positive work culture within the kitchen, motivating the team and promoting operational excellence.

Qualification & experience

Skills and Experience:

• 1-2 years of proven experience as a Chef for, preferably in a high-volume venue or events-focused environment.
• Certificate IV in Commercial Cookery / Kitchen Management or equivalent qualification. 3 years of experience may be considered to substitute for formal qualifications. 
• Strong culinary skills and a passion for creating innovative and delicious dishes.
• Excellent knowledge of food safety, hygiene, and kitchen management practices.
• Demonstrated ability to lead, train, and motivate kitchen staff.
• Proficiency in budgeting, inventory management, and supplier negotiations.
• Adaptability and creativity to respond to changing customer demands and market trends.
• Effective communication and interpersonal skills.