Chef

We are a growing Filipino full-service restaurant based in Eastern Creek NSW with current expansion plans in full gear. As we prepare to launch our new and bigger restaurant in ECQ with a 238-seating capacity, we are seeking skilled and passionate Chefs to join our team at Sir Manong for immediate hire. 

As Chef, you will be responsible for the end-to-end management of kitchen operations within a full-service restaurant environment. This role oversees menu planning, food preparation, kitchen staff supervision, stock control, quality assurance, compliance with food safety standards, and cost management. The Chef ensures consistent delivery of high-quality dishes while maintaining operational efficiency and profitability.

Benefits

Salary: $76,515 to $85,000 plus Super depending on experience

Task & responsibilities

Key Duties and Responsibilities 

1. Menu Planning & Development 

• Design, develop and update seasonal menus aligned with the restaurant’s concept and customer preferences. 

• Create new dishes and refine existing recipes to enhance presentation, taste, and profitability. 

• Determine portion sizes and standardise recipes to ensure consistency and cost control. 

• Incorporate dietary requirements and special requests into menu offerings where required. 

2. Food Preparation & Cooking 

• Prepare, season and cook a wide range of dishes in accordance with established recipes and quality standards. 

• Oversee all stages of food production from preparation to plating. 

• Ensure meals are presented attractively and meet portion and quality expectations. 

• Monitor cooking techniques, temperatures and timing to maintain consistency and food safety compliance. 

3. Kitchen Operations Management 

• Coordinate daily kitchen activities to ensure efficient workflow and timely service. 

• Allocate tasks and supervise kitchen staff during food preparation and service periods. 

• Maintain high standards of cleanliness and organisation in all kitchen areas. 

• Oversee proper storage and handling of food to minimise wastage and spoilage. 

4. Staff Supervision & Training 

• Supervise, train and mentor cooks and kitchen assistants to ensure adherence to recipes and quality standards. 

• Provide instruction on cooking techniques, food safety procedures and presentation standards. 

• Monitor staff performance and provide feedback to improve efficiency and productivity. 

• Assist with rostering and scheduling to ensure adequate staffing levels. 

5. Inventory & Procurement Control 

• Estimate food and labour costs in line with projected demand and operational requirements. 

• Order food supplies and kitchen equipment in accordance with budget and stock levels. 

• Inspect delivered goods to verify quality, freshness and quantity. 

• Maintain accurate stock records and conduct regular stocktakes. 

6. Quality Assurance & Compliance 

• Ensure strict compliance with food safety, hygiene and workplace health and safety regulations. 

• Implement and maintain safe food handling procedures. 

• Monitor kitchen equipment to ensure safe and effective operation. 

• Address customer feedback relating to food quality and presentation. 

7. Financial & Cost Management 

• Monitor food costs and implement strategies to maintain profitability. 

• Reduce wastage through efficient stock rotation and portion control. 

• Contribute to pricing strategies based on ingredient costs and market positioning.

Qualification & experience

Qualifications & Experience 

• Must possess a relevant AQF Associate Degree, Advanced Diploma or Diploma OR at least 3 years of work experience may substitute for formal qualifications 

• Minimum of 12 months of relevant industry experience 

• Demonstrated experience in a full-service restaurant environment

Skills and Competencies 

• Strong culinary expertise across multiple cooking techniques and cuisines 

• Ability to manage kitchen operations in a high-volume, full-service environment 

• Leadership and team supervision capability 

• Knowledge of food safety legislation and hygiene standards 

• Cost control and inventory management skills 

• Menu design and recipe development expertise