Position: Chef
Employment Type: Full‑time (38 hours per week)
Location: Wollongong, NSW 2527 Australia
Reporting to: Restaurant Manager/ Company Director
Core Purpose of the Role
To plan, organise, prepare, and cook food in a commercial kitchen while supervising kitchen operations and ensuring compliance with Australian food safety standards.
Key Duties & Responsibilities
- Plan and develop menus according to restaurant style, dietary requirements, seasonal availability, and cost considerations.
- Determine food portions, ingredients, and required supplies for daily and weekly service.
- Prepare, season, and cook food using a variety of methods (grilling, frying, roasting, steaming, sautéing, baking).
- Monitor quality of dishes at all stages of preparation and presentation.
- Supervise and coordinate kitchen staff, including cooks, kitchen hands, and apprentices.
- Ensure compliance with food safety regulations, including HACCP and local council requirements.
- Maintain stock levels, order supplies, and manage inventory to minimise wastage.
- Train and mentor junior kitchen staff in cooking techniques, hygiene practices, and safe equipment use.
- Inspect kitchen equipment and work areas to ensure cleanliness and operational efficiency.
- Manage workflow during service, ensuring timely preparation and delivery of meals.
- Collaborate with management on menu pricing, cost control, and kitchen budgeting.
- Adapt recipes and techniques to meet customer preferences and special dietary needs.
- Ensure safe operation of commercial kitchen equipment, including ovens, grills, fryers, mixers, and knives.
Required Skills & Competencies
- Strong knowledge of commercial cooking techniques and food preparation.
- Ability to manage multiple tasks in a fast‑paced kitchen environment.
- Leadership and team supervision skills.
- Understanding of Australian food safety standards and hygiene regulations.
- Menu planning and costing skills.
- Ability to maintain consistency and high quality in food production.
- Effective communication and problem‑solving abilities.
Qualifications
- Certificate IV in Commercial Cookery
- Overseas qualifications equivalent to AQF standards may be accepted depending on skills assessment authority (TRA, VETASSESS).
Experience Requirements
- At least 5 years of full‑time experience in a commercial kitchen as a Chef.
- Evidence of supervisory Chef responsibilities is important
Work Environment
- Fast‑paced commercial kitchen
- Requires standing for long periods
- Shift work, weekends, and public holidays may be required
Job Types: Full-time, Permanent
Pay: $80,000.00 per year
Benefits:
- Employee discount
- Free food
Work Location: In person
