Chef
- Lead and manage kitchen operations to ensure high-quality dish preparation.
- Train and supervise kitchen staff while maintaining food safety and hygiene standards.
- Collaborate with management to design menu items and control kitchen costs.
Chef (Full Time)
LITTLE LAMB BURPENGARY
P4/175 Station Road, Burpengary, QLD, 4505
$80000 – 90000 per annum (plus Superannuation)
About the role:
Little Lamb, operating under DHOAT PTY Ltd, is a reputable and fast-growing restaurant located in Burpengary, Queensland. The restaurant is widely recognized for its exceptional Mediterranean and Spanish-inspired cuisine, alongside modern Australian breakfast options, all crafted with a strong emphasis on quality, freshness, and locally sourced ingredients.
The purpose of this position is to lead and manage kitchen operations, ensuring the preparation and delivery of high-quality dishes that reflect the restaurant's culinary standards and brand identity. The Chef plays a vital role in enhancing customer satisfaction, creating exceptional dining experiences, supervising kitchen staff, and managing inventory and cost controls to support the restaurant’s overall growth and reputation for excellence.
Job Responsibilities:
- Instruct, guide, and train cooks and food preparation workers in cooking methods, garnishing, and presentation to ensure strict consistency.
- Plan and design culinary options featuring Mediterranean, Spanish, and modern Australian breakfast dishes aligned with seasonal availability and customer tastes.
- Estimate food and labour expenses, control portion sizes, and minimize waste to maintain efficient kitchen operations.
- Maintain kitchen cleanliness and strictly enforce food safety, hygiene, and occupational health regulations.
- Cook a variety of items including omelettes, wraps, crepes, pancakes, burgers, and signature breakfasts like the Little Lamb Special Benedict and Salmon Avo Stack.
- Determine plating styles and set up attractive, decorative food displays to enhance the customer dining experience.
- Monitor dishes across all preparation and presentation stages to guarantee consistent quality, taste, and visual appeal.
- Utilize fresh, high-quality, and locally sourced ingredients to uphold the restaurant's baseline of excellence.
- Collaborate closely with management to introduce new menu items, seasonal specials, and innovative dishes.
- Hire, train, and oversee cooks and food preparation workers to ensure high performance and adherence to established standards.
What we are looking for
- Applicants must possess a Certificate IV in Cookery and a Diploma in Hospitality Management.
- Have 3 Years or more experience working as a Chef catering for authentic dishes.
- Strong ability to carry out tasks with precision and attention to detail.
- Ability to manage multiple tasks without compromising quality or safety.
- Willingness to work flexible hours, including weekends, nights and holidays.
- Proven capability to accurately follow instructions.
- Excellent verbal communication and customer interaction skills.
- A proactive and positive mindset and strong works ethics.
- Well-structured and organized approach to work.
We sincerely thank you for your consideration.
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