We are seeking a highly skilled and creative Chef to join the leadership team in our fast-paced, full commercial kitchen.
This is a senior role focused on menu planning, quality control, and supervising a team of cooks.
You will be responsible for our complex menu of authentic Asian dishes made from raw ingredients.
Key Responsibilities: Plan and design menus, including seasonal specials, estimating food and labour costs in consultation with management.
Monitor the quality of all dishes at all stages of preparation and presentation, ensuring consistency and excellence.
Supervise, demonstrate techniques, and provide guidance on cooking procedures to a team of Cooks and apprentices.
Prepare and cook complex dishes from raw ingredients, particularly our signature BBQ, wok-tossed specialties, and proprietary sauces.
Oversee the ordering of all food supplies, manage stock rotation, and control food costs.
Select, train, and develop kitchen staff, fostering a professional team environment.
Explain and enforce all HACCP hygiene regulations and WHS practices, ensuring the kitchen is clean and compliant.
Manage kitchen operations, including section rostering and workflow, to ensure efficient service during peak periods.
Requirements: Proven experience (minimum 1-3 years) as a Chef (e.g., Sous Chef, Chef de Partie) in a busy, full-service restaurant.
A Diploma of Hospitality or relevant vocational qualifications in Commercial Cookery.
(Extensive, long-term industry experience may be considered in lieu of formal qualifications).
Demonstrated leadership skills and specific experience in menu planning and cost control.