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
