In-Demand Gelato ice cream Jobs in Burleigh Heads, Qld

Chef
MEMENTO BURLEIGH —Burleigh Heads QLD
- $79,499 a year
- Weekend availability
- Cooking
- In-person
- Kitchen
Quick Apply
8d

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Chef
MEMENTO BURLEIGH —Burleigh Heads QLD
Qualifications:* Certificate IV in Commercial Cookery or equivalent qualification required. An Advanced Diploma in Hospitality Management and/or a Bachelor-…
$79,499 a year
Quick Apply
8d
Chef de Partie
Padre Brewing Co —Miami QLD
Relevant commercial cookery qualification, such as Certficate III or IV in Commercial Cookery, or an equivalent qualification. We are looking for someone who:
From $80,000 a year
Quick Apply
13d

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Chef

MEMENTO BURLEIGH
Burleigh Heads QLD

Quick Apply

Job Details

Permanent | Full-time
$79,499 a year
8 days ago

Qualifications

Nutrition
Certificate IV
Produce
Cooking
Culinary Arts
Hospitality Management
Food preparation
Food safety
Advanced diploma
Kitchen experience

Full Job Description

Position: Chef
Job type: Permanent full-time
Location: Shop2/16 Esplanade Burleigh Heads, QLD 4220
Salary: $79,499 per year plus superannuation
Start date: As soon as possible

Main responsibilities:

Kitchen Section Management – Leading and supervising the pastry section and its team to ensure efficient day-to-day operations within the wider kitchen brigade.
Use of Various Kitchen Equipment – Proficient in operating a wide range of kitchen tools and machinery, including planetary mixers, dough sheeters, tempering machines, blast chillers, deck and convection ovens, and ice cream/gelato churners.
Basic Cooking and Pastry Techniques – Skilled in baking, boiling, frying, grilling and other fundamental methods, as well as core pastry techniques such as creaming, whisking, folding, laminating, proving and blind baking.
Food Safety and Hygiene – Maintaining strict food handling, storage and temperature control procedures to prevent contamination and ensure compliance with HACCP and Food Standards Code requirements.
Recipe Adherence – Following standardised recipes and precise weight-based measurements, ratios and preparation methods to maintain consistency and quality across all pastry items.
Advanced Culinary and Patisserie Techniques – Utilising advanced techniques such as sugar work, chocolate tempering, mousses and entremets, sous vide, flambé, and preparation of coulis, ganache and reduction-based dessert sauces.
Creativity and Menu Planning – Designing innovative desserts and pastry items, developing dessert menus, and balancing flavours, sweetness, acidity and textures.
Leadership and Team Management – Training, mentoring and delegating tasks to commis chefs, apprentices and pastry staff to build an effective section team.
Cost Control and Inventory Management – Managing food and labour budgets, ordering supplies, minimising waste through yield control, and maintaining stock levels of dry goods, dairy, chocolate and seasonal fruit.
Plating and Presentation – Ensuring desserts and pastry items are finished, decorated and presented attractively to meet the venue's aesthetic standards.
Problem-Solving and Adaptability – Quickly addressing kitchen challenges, adjusting recipes and formulations for humidity, temperature and ingredient variation, and managing stress during high-volume service.
Knowledge of Nutrition and Dietary Needs – Creating dishes that accommodate dietary restrictions, allergies and health-conscious preferences, including gluten-free, dairy-free, vegan and reduced-sugar alternatives.
Menu Costing and Supplier Coordination – Estimating food costs, setting menu prices, and liaising with suppliers to source quality ingredients such as couverture chocolate, seasonal produce and specialty dairy.

Other requirements are:

Work Eligibility: Applicants must have full working rights in Australia. Australian citizens and permanent residents are encouraged to apply.

Qualifications: Certificate IV in Commercial Cookery or equivalent qualification required. An Advanced Diploma in Hospitality Management and/or a Bachelor-level qualification in Culinary Management or a related field will be highly regarded.

Previous experience: At least 3 years of relevant work experience as a Chef in a commercial kitchen is required.

Language: Conversant in English.

Additional skills:

Strong knowledge of kitchen operations, food preparation, and cooking techniques
Ability to supervise staff and work effectively in a fast-paced kitchen environment
Good understanding of food safety, hygiene, and stock control practices
Ability to work flexible hours, including weekends and public holidays

Pay: $79,499.00 per year

Work Location: In person

Quick Apply

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gelato ice cream jobs in burleigh heads, qld

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