CHEF
Business: Spice of Life Campbelltown
Location: Campbelltown, NSW
Employment Type: Full-time, ongoing
Salary: AUD $75,000 – $85,000 per annum plus superannuation
Full Job Description
About the Business
Spice of Life Campbelltown is an established hospitality business providing a diverse range of freshly prepared dishes, with a strong focus on quality food, authentic flavours, consistent preparation, and professional customer service. The business caters to customers seeking flavourful and carefully prepared meals within a welcoming and efficient dining environment.
Operating within Campbelltown’s busy and diverse hospitality sector, Spice of Life places strong emphasis on food quality, consistency, presentation, efficient kitchen operations, food safety, and customer satisfaction. The business’s ongoing service requirements require skilled culinary professionals who can work effectively within a fast-paced commercial kitchen while maintaining consistent standards across food preparation, cooking, and presentation.
To support its ongoing kitchen operations and customer service requirements, Spice of Life Campbelltown requires a skilled and experienced Chef to contribute to food preparation and production, maintain consistent culinary standards, assist with kitchen coordination, and support the efficient delivery of restaurant services.
About the Role
The Chef is a key position responsible for preparing, cooking, and presenting dishes in accordance with Spice of Life Campbelltown’s menu, recipes, quality standards, and service requirements. The role contributes to the planning, organisation, and coordination of kitchen operations while ensuring high standards of food preparation, presentation, hygiene, and operational efficiency.
The position requires strong culinary expertise and practical knowledge of commercial kitchen operations, together with effective time management, organisation, communication, and teamwork skills. The Chef will work within a fast-paced hospitality environment and contribute to maintaining consistency, quality, and timely food production throughout daily preparation and service periods.
Key Responsibilities
- Planning menus in consultation with management and senior kitchen staff, estimating food and labour costs, and assisting with ordering food supplies.
- Monitoring the quality of dishes at all stages of preparation and presentation to ensure consistency with the business’s established food quality and presentation standards.
- Preparing and cooking a diverse range of dishes in accordance with established recipes, menu specifications, portion requirements, and presentation standards.
- Applying appropriate cooking methods, techniques, seasoning, and food preparation procedures to achieve consistent flavours, textures, quality, and presentation across menu offerings.
- Discussing food preparation, menu requirements, special requests, and service-related matters with management, kitchen staff, and front-of-house personnel.
- Demonstrating cooking techniques and providing guidance to kitchen staff regarding food preparation, cooking methods, portion control, presentation, and kitchen procedures.
- Preparing, seasoning, cooking, plating, and presenting food in accordance with menu requirements, portion standards, quality expectations, and customer requirements.
- Ensuring compliance with applicable food safety, hygiene, sanitation, and workplace health and safety requirements throughout kitchen operations.
- Supporting and supervising kitchen operations to maintain efficient workflow, food quality, consistency, and timely service, particularly during busy service periods.
- Assisting with the selection, training, supervision, and development of kitchen staff where required to support effective kitchen operations and consistent food preparation standards.
- Managing food storage, stock rotation, temperature control, preservation, and appropriate handling of ingredients to maintain freshness, food safety, and quality while minimising unnecessary wastage.
- Monitoring ingredient and stock requirements and assisting with inventory management, purchasing, and stock control to support uninterrupted kitchen operations.
- Checking the quality, freshness, and suitability of ingredients and food supplies before they are used in food preparation and cooking.
- Coordinating with other kitchen and service staff to ensure dishes are prepared, presented, and delivered efficiently and consistently during service periods.
- Maintaining clean, organised, hygienic, and safe food preparation, cooking, storage, and kitchen areas in accordance with business procedures and regulatory requirements.
- Contributing to improvements in menu preparation, kitchen workflow, food presentation, portion control, and overall operational efficiency where appropriate.
Requirements
- AQF Associate Degree, Advanced Diploma or Diploma relevant to commercial cookery, culinary operations, hospitality, or a related field; or
- At least 3 years of relevant work experience may substitute for the formal qualification.
- Demonstrated experience working as a Chef or in a comparable culinary position within a commercial restaurant, hospitality, or food service environment.
- Strong practical knowledge of food preparation, cooking techniques, ingredient handling, food presentation, food safety standards, and commercial kitchen operations.
- Ability to prepare and cook a diverse range of dishes while maintaining consistent taste, portion size, quality, and presentation.
- Ability to maintain high standards of food quality and consistency while working under pressure within a fast-paced kitchen environment.
- Strong communication, teamwork, time management, organisational, and problem-solving skills.
- Ability to follow established recipes, portion requirements, presentation standards, food safety procedures, and kitchen operational requirements.
- Ability to effectively coordinate with kitchen staff, management, and front-of-house personnel to support efficient food preparation and service delivery.
- A strong understanding of food safety, hygiene, stock rotation, temperature control, and safe food handling practices.
- Preference will be given to Australian Citizens and Permanent Residents.
Work Conditions
- Full-time, ongoing position.
- Work location: In person, Campbelltown NSW.
- Availability to work across restaurant service periods, including evenings, weekends, and public holidays as required.
- The position involves working within a busy commercial kitchen environment and requires the ability to manage competing priorities during peak service periods.
Pay: $75,000.00 – $85,000.00 per year
Work Location: In person
