About the Role
The Chef will be responsible for leading the kitchen team to deliver exceptional culinary experiences to our customers. This includes cooking processes, plating, and maintaining high standards of food safety and presentation.
Key Responsibilities:
* Cooking and preparing a wide variety of dishes to perfection, balancing flavors, timing, and temperature.
* Demonstrating leadership skills by directing the preparation and plating within their section, maintaining precision, consistency, and visual appeal in every dish.
* Instructing and mentoring section staff on advanced cooking techniques, efficient work practices, and restaurant signature methods.
* Enforcing compliance with food safety, sanitation, and workplace health protocols.
* Overseeing preservation and storage of specialty items, including freezing, vacuum-sealing, or other methods to maintain peak quality.
* Working closely with the Head Chef and management to design and refine seasonal menus, ensuring dishes reflect the restaurant's culinary style and fine dining standards.
* Determining ingredient quantities and staffing requirements for each service, sourcing premium produce, and coordinating timely deliveries from trusted suppliers.
* Liaising with kitchen and front-of-house teams to maintain smooth service flow and address any preparation or service concerns.
* Recruiting, onboarding, and developing kitchen team members, fostering a culture of excellence and continuous improvement.
About You
To be successful in this role, you will need:
* A highly relevant AQF Associate Degree, Advanced Diploma, or Diploma (ANZSCO Skill Level 2)
* 3 years of full-time work experience as a Chef
* May substitute formal qualifications with six years of highly relevant work experience
* A mandatory certificate: SITXFSA006 - Participate in safe food handling practices