Full-Time Chef (38 hours/week)

Requirements:

1. Relevant qualification: AQF Certificate IV in Commercial Cookery or Diploma in Hospitality Management (or equivalent demonstrated industry qualifications).
2. At least 1–2 years of relevant commercial kitchen experience as a Chef
3. Proven ability to handle food preparation, menu costing, and daily kitchen operations under fast-paced cafe/restaurant service conditions.
4. Strong knowledge of food safety management, HACCP compliance, and commercial kitchen hygiene practices.
5. Excellent team communication, basic leadership skills, and the ability to supervise junior kitchen staff and coordinate kitchen rosters.
6. Must have full working rights in Australia with appropriate English language capabilities suitable for the role.

• Duties

1. Design, test, and cost seasonal brunch/cafe/special menus tailored to high-volume CBD trade.
2. Oversee daily kitchen operations, ensuring all dishes meet high presentation, taste, and quality standards under fast-paced service conditions.
3. Manage food cost control, portion sizes, inventory, and supplier orders to maximize kitchen profitability.
4. Supervise, schedule, and mentor junior cooks and kitchen staff in cooking techniques and food safety regulations.
5. Maintain strict compliance with food safety, HACCP guidelines, and workplace health and safety (WHS) protocols.