Chef

Position: Chef

Employment Type: Full‑time (38 hours per week)

Location: Albion Park, 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 3 years of full‑time experience in a commercial kitchen as a Chef.
• Evidence of supervisory Chef responsibilities is important