Main responsibilities:
Kitchen Experience Management – Leading and supervising the kitchen team to ensure
efficient operations.
Use of Various Kitchen Equipment – Proficient in operating a wide range of kitchen tools
and machinery.
Basic Cooking Techniques – Skilled in frying, grilling, boiling, baking, and other
fundamental cooking methods.
Food Safety and Hygiene – Maintaining strict food handling procedures to prevent
contamination and ensure compliance with safety standards.
Recipe Adherence – Following standardised recipes and preparation methods precisely to
maintain consistency and quality.
Advanced Culinary Techniques – Utilising techniques such as sous vide, flambe, and
preparation of reduction sauces.
Creativity and Menu Planning – Designing innovative dishes, developing menus, and
balancing flavours and textures.
Leadership and Team Management – Training, mentoring, and delegating tasks to kitchen
staff to build an effective team.
Cost Control and Inventory Management – Managing food and labour budgets, ordering
supplies, minimising waste, and maintaining stock levels.
Plating and Presentation – Ensuring dishes are presented attractively and meet aesthetic
standards.
Problem-Solving and Adaptability – Quickly addressing kitchen challenges, adjusting
recipes, and managing stress in a high-pressure environment.
Knowledge of Nutrition and Dietary Needs – Creating dishes that accommodate dietary
restrictions, allergies, and health-conscious preferences.
Menu Costing and Supplier Coordination – Estimating food costs, setting menu prices, and
liaising with suppliers to source quality ingredients.
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 Kitchen Management or equivalent qualification required, and
Diploma of Hospitality Management
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: From $79,000.00 per year
Work Location: In person
