Responsibilities
* Kitchen Experience Management – Leading and supervising the kitchen team to ensure productive operations.
* Use of Various Kitchen Equipment – Proficient in operating a wide range of kitchen tools and machinery.
* Basic Cooking Techniques – Skilled in frying, grilling, boiling, baking, and other fundamental cooking methods.
* Food Safety and Hygiene – Maintaining strict food handling procedures to prevent contamination and ensure compliance with safety standards.
* Recipe Adherence – Following standardised recipes and preparation methods precisely to maintain consistency and quality.
* Advanced Culinary Techniques – Utilising techniques such as sous vide, flambe, and preparation of reduction sauces.
* Creativity and Menu Planning – Designing cutting‐edge dishes, developing menus, and balancing flavours and textures.
* Leadership and Team Management – Training, mentoring, and delegating tasks to kitchen staff to build an effective team.
* Cost Control and Inventory Management – Managing food and labour budgets, ordering supplies, minimising waste, and maintaining stock levels.
* Plating and Presentation – Ensuring dishes are presented attractively and meet aesthetic standards.
* Problem‐Solving and Adaptability – Quickly addressing kitchen challenges, adjusting recipes, and managing stress in a high‐pressure environment.
* Knowledge of Nutrition and Dietary Needs – Creating dishes that accommodate dietary restrictions, allergies, and health‐conscious preferences.
* Menu Costing and Supplier Coordination – Estimating food costs, setting menu prices, and liaising with suppliers to source quality ingredients.
Requirements
* Work Eligibility – Applicants must have full working rights in Australia. Australian citizens and permanent residents are encouraged to apply.
* Qualifications – CertificateIV in Commercial Cookery or equivalent qualification required.
* Previous experience – At least2years of relevant work experience as a Chef in a commercial kitchen is required.
* Language – Conversant in English.
* Additional skills –
o Strong knowledge of kitchen operations, food preparation, and cooking techniques
o Ability to supervise staff and work effectively in a fast‐paced kitchen environment
o Good understanding of food safety, hygiene, and stock control practices
o Ability to work versatile schedule, including weekends and public holidays
Salary
$76,515.00 per year
Benefits
* Employee discount
* Professional development assistance
* Salary packaging
Location
In person
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