Position Title: Chef
Employment Type: Full-Time
Employer: EON Restaurant Pty Ltd
Location: Brisbane, Queensland
Reports To: Restaurant Director / General Manager
Salary: $80,000 – $90,000 per annum plus Superannuation
Position Summary
The Chef is responsible for planning, organising, directing and supervising the preparation and cooking of food within the restaurant. The position requires responsibility for menu development, food quality control, kitchen operations, staff supervision and compliance with food safety regulations.
Key Duties and Responsibilities
Menu Planning and Development
- Plan, design and develop seasonal menus and special dishes.
- Create new recipes and food concepts aligned with business objectives.
- Review menu performance and implement improvements where required.
Food Preparation and Quality Control
- Prepare and cook food to established recipes and quality standards.
- Monitor food quality, taste, presentation and portion control.
- Ensure consistency across all menu items.
Kitchen Operations
- Coordinate daily kitchen operations and service periods.
- Ensure efficient workflow within the kitchen.
- Monitor productivity and operational performance.
Cost Control and Inventory Management
- Estimate food and labour costs.
- Monitor food costs and kitchen expenditure.
- Order food supplies and kitchen inventory.
- Maintain stock levels and minimise wastage.
Staff Supervision and Training
- Supervise kitchen staff and apprentices.
- Train employees in food preparation techniques and workplace procedures.
- Assist in staff scheduling and performance management.
Food Safety and Compliance
- Ensure compliance with Food Safety Standards Australia New Zealand.
- Maintain hygiene and sanitation standards.
- Ensure compliance with Workplace Health and Safety requirements.
- Participate in food safety audits and inspections.
General Responsibilities
- Maintain a clean and organised kitchen environment.
- Collaborate with management to improve operational efficiency.
- Support business growth and customer satisfaction objectives.
Qualifications and Experience
Essential Requirements:
- Certificate IV in Kitchen Management, Diploma of Hospitality Management, or equivalent qualification.
- Minimum three years of relevant full-time experience as a Chef.
- Demonstrated experience in menu planning and kitchen management.
- Strong understanding of food safety and hygiene regulations.
- Proven ability to supervise and train staff.
Skills and Competencies
- Leadership and team management skills.
- Strong organisational abilities.
- Excellent communication skills.
- Time management and multitasking capabilities.
- Ability to work under pressure in a fast-paced environment.
Work Hours
- Full-time position.
- Minimum 38 hours per week.
- Availability to work weekends, evenings and public holidays as required.
Performance Expectations
- Maintain high food quality standards.
- Ensure compliance with all food safety requirements.
- Contribute to profitability through effective cost management.
- Support a positive and productive workplace culture.
Pay: $80,000.00 – $90,000.00 per year
Benefits:
Work Location: In person
