Business Overview
Our industry partner, Bungalow Ventures PTY LTD trading as The Bungalow Petersham, is an all day dining destination located in the heart of Petersham. The venue offers great coffee, delicious food, and vibrant evenings in a welcoming and contemporary space. By day the Bungalow provides a relaxed café atmosphere, and by night it transforms into a lively restaurant and bar. Whether guests join for a morning coffee, a leisurely brunch, or dinner and drinks with friends, The Bungalow Petersham is the perfect place to gather, unwind, and connect.
Position Overview
We are seeking a Skilled and Experienced Head Chef to join our team on a full‐time basis. This role is essential in supporting kitchen operations, maintaining culinary excellence, ensuring compliance with food safety and hygiene standards, and delivering high‐quality dishes that reflect the Bungalow Petersham's commitment to innovation, consistency, and exceptional hospitality standards.
Salary Range
$80,000 – $110,000 AUD
Location
340 Stanmore Rd, Petersham NSW 2049, Australia
Key Responsibilities
* Prepare, cook, and present a diverse range of contemporary food offerings in accordance with The Bungalow Petersham's recipes, culinary standards, and service expectations across varying dining periods and venue experiences.
* Ensure all dishes consistently meet high standards of quality, flavour, presentation, and portion control, reflecting the venue's commitment to refined hospitality and memorable guest experiences.
* Contribute to menu planning, seasonal menu development, and culinary innovation by introducing creative dishes, contemporary food concepts, and high‐quality ingredients aligned with the venue's evolving dining identity.
* Maintain strict compliance with food safety, sanitation, hygiene, and workplace health and safety requirements, including adherence to HACCP principles, safe food handling procedures, and kitchen cleanliness standards.
* Monitor inventory levels, assist with purchasing and stock control processes, and ensure the correct storage, rotation, and handling of food products to minimise wastage, optimise freshness, and support effective cost management.
Requirements
* Minimum of 1–3 years of relevant work experience as a Chef or in a similar role within a commercial kitchen.
* Strong knowledge of food preparation techniques, cooking methods, and kitchen operations.
* Ability to work efficiently in a fast‐paced environment and manage multiple tasks during service.
* Proven attention to detail with a commitment to maintaining high food quality and presentation standards.
* Ability to work effectively as part of a team and support overall kitchen operations.
* Ability to guide and support junior kitchen staff.
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