About the Business:
Our client, Hecho En Mexico South Fremantle, operates a well-regarded Mexican restaurant venue located at 390 South Terrace, Fremantle South, Western Australia 6162. Known for its welcoming atmosphere and commitment to culinary excellence, the establishment offers a memorable dining experience that highlights bold flavours, seasonal ingredients, and a strong connection to quality service. With a loyal customer base and a reputation for consistency, it is a popular destination for both locals and visitors.
About the Role:
The business is currently seeking an experienced full-time Chef to lead and support daily kitchen operations. The role offers a competitive salary of $75,000 to $85,000 per annum plus superannuation, commensurate with experience. This is an exciting opportunity for a motivated Chef to take on a hands-on leadership role where creativity, initiative, and precision are highly valued. You will play a key part in menu development, kitchen efficiency, and mentoring junior staff, all while delivering dishes that align with the venue’s high standards and strong customer expectations.
Key Responsibilities:
· Plan and design menus in accordance with seasonal ingredients and customer preferences, including Mexican cuisine.
· Estimate food and labour costs and manage the procurement of supplies.
· Monitor the quality and presentation of Mexican dishes throughout all stages of preparation and service.
· Discuss food preparation methods and requirements with management, service staff, and dietary advisors.
· Demonstrate advanced Mexican cooking techniques and provide direction on kitchen procedures.
· Prepare and cook high-quality Mexican meals to meet both house standards and dietary needs.
· Ensure compliance with hygiene and food safety regulations across all kitchen operations.
· Select, train, and supervise junior kitchen staff to uphold consistent standards.
· Oversee proper food preservation, including freezing and storing ingredients.
· Assist in kitchen rostering and workflow coordination.
· Manage inventory levels, conduct stocktakes, and maintain supplier relationships.
Skills and Experience Required:
· Certificate III and Certificate IV in Commercial Cookery.
· Diploma of Hospitality Management.
· Minimum 1 year of experience working in Australia as a professional Chef.
Note: Australian Citizens and Permanent Residents are preferred.
Pay: $75,000.00 – $85,000.00 per year
Work Location: In person
