The Client MK Café Restaurant & Bar is a popular modern Australian restaurant bar that serves a wide variety of dishes from a mix of Australia, Italian, Western and Asian cuisine. They are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation. The Role The Chef is responsible for managing kitchen operations and preparing high-quality meals. This position directly contributes to the restaurant's goal of providing an exceptional dining experience to the customers. This is for a full time role with an annual salary set between $77,0000 to $80,000 depending on experience plus superannuation, and will be based in New Farm, QLD. Duties will include: Prepare, cook, and present meals for breakfast, lunch, and dinner services, ensuring high standards of food quality, taste, and presentation. Supervise the preparation and cooking of all dishes, ensuring consistency and efficiency during service times. Work with the Head Chef to innovate new menu items and adjust existing recipes as necessary. Maintain a clean, organized, and safe kitchen environment at all times. Oversee stock levels, order supplies, and ensure ingredients are fresh and available for service. Ensure kitchen equipment is properly maintained and cleaned. Assist in training and mentoring junior kitchen staff, ensuring they understand and follow kitchen protocols and safety standards. Lead by example, creating a positive and efficient work environment that fosters teamwork. Collaborate with the front-of-house team to ensure that meals are prepared according to customer specifications, including special dietary needs. Address customer concerns related to food quality in a professional manner. Requirements At least a Certificate III in Commercial Cookery (or equivalent qualification) Valid Food Safety Supervisor Certification Minimum 3 years of experience in a professional kitchen environment Minimum 3 years of proven experience to prepare and cook dishes to high standards Minimum 3 years of experience as a professional Chef At least 3 years' experience with menu planning and menu costing At least 3 years' with inventory management and food safety practices At least 3 years' experience in dietary and nutritional planning Must have at least 3 years of commercial experience in operating grill Experience and knowledge in Mediterranean cuisine is essential Strong attention to detail and a passion for high-quality food. Excellent time management and organizational skills. Strong communication and teamwork abilities. Ability to work under pressure in a fast-paced environment. Creativity and willingness to contribute to menu development. Positive attitude with a solution-focused approach. Ability to mentor and lead others with patience and clarity.