We are looking for a permanent chef working full-time.
Duties and responsibilities include but are not limited to the following:
- Prepare, season, and cook a diverse range of restaurant-quality dishes, including gourmet and traditional pizzas, fresh pasta, risotto, chargrilled steaks, ribs, chicken, seafood, and Parma dishes.
- Prepare and cook various meat products, including beef, lamb, chicken, and pork, using grilling, roasting, baking, pan-frying, and oven-cooking techniques.
- Prepare, marinate, and portion meats, poultry, and seafood while maintaining consistent quality and presentation.
- Prepare fresh house-made sauces, including tomato-based, cream, mushroom, garlic, butter chicken, and other signature sauces, according to established recipes.
- Prepare pizza dough, fresh toppings, and fillings, ensuring consistency across traditional and gourmet menu offerings.
- Develop daily specials and contribute to seasonal menu improvements.
- Monitor food quality, portion control, and presentation standards.
- Examining food and contents to ensure the quality of dishes.
- Working as a part of a busy team.
- Collaborating closely with other staff, supervising junior staff.
- Storing food items in temperature-controlled facilities.
- May have to meet special dietary requirements when requested by clients.
- Contribution in planning menus and food-estimate requirements.
- Collaborate with our team to prepare and serve high-quality pizzas and other dishes.
- Stay updated on culinary trends to bring fresh ideas to our menu.
- Work efficiently and effectively in a small, busy kitchen.
- Maintain high standards of cleanliness, safety, and food quality.
- Monitor and manage food orders to ensure stocks are maintained and ready for service.
- May be responsible for supervising, managing, and training kitchen staff—dependent on experience and skill level.
- Display comfort and confidence interacting with customers, providing exceptional customer service and representing the business with professionalism.
- Maintain high standards of food safety, hygiene, and sanitation in accordance with HACCP requirements.
- Monitor stock levels, rotate inventory, minimize wastage, and assist with ordering supplies.
Essential Requirements:
AQF Certificate IV in Commercial Cookery or equivalent qualification.
At least 1 year of relevant qualification experience as a chef
Demonstrated experience preparing a wide variety of restaurant dishes, including sauces and meat-based meals.
Strong knowledge of commercial kitchen operations and food safety standards.
Ability to work efficiently in a fast-paced kitchen environment, including evenings, weekends, and public holidays.
Pay: $79,500.00 – $80,000.00 per year
Work Location: In person
