The Federal Hotel (ABN **************, operating under VITAM PTY LTD) is an established hospitality venue offering modern Australian dining with a strong focus on quality and fresh flavours.
We are looking for a dedicated, full-time Chef to join our fast-paced and innovative kitchen, where you can showcase your culinary skills and contribute to the creation of high-quality dishes.
Detailed Description: The Role
We are seeking a full-time Chef who brings passion, leadership, and culinary expertise to our busy kitchen.
The ideal candidate will have strong experience in producing high-quality dishes, managing kitchen operations, and contributing to menu design.
This role offers an annual salary of $75,000–$80,000 plus superannuation.
Key Responsibilities
Ensure all ingredients meet the highest standards of freshness and quality
Oversee cooking processes and manage kitchen equipment including ovens, grills, and fryers
Prepare, cook, season, and present dishes in accordance with menu standards
Lead the plating and presentation of meals, ensuring consistency and quality
Manage food storage in compliance with temperature and safety requirements
Prepare dishes to accommodate special dietary needs and requests
Participate in menu planning, recipe creation, and food cost estimation
Maintain the highest levels of kitchen hygiene, safety, and operational compliance
Ensure smooth daily kitchen operations in collaboration with the Head Chef / Management
Provide guidance, training, and support to kitchen staff
Assist with stock control, ordering, and supplier management
Requirements
Relevant qualification in commercial cookery (minimum Certificate IV in Cookery)
Minimum 2 years of experience as a Chef or Senior Cook
At least 2 years of strong grilling experience over an open flame
Excellent understanding of modern Australian pub-style cuisine and contemporary flavours
Demonstrated experience in menu development and creating innovative dishes
Strong focus on food quality, taste, and presentation
Knowledge of food safety regulations and HACCP standards
Experience supervising kitchen operations and coaching junior staff
Ability to thrive in a fast-paced, high-pressure environment
Experience with stock ordering, inventory management, and menu costing
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