Position Summary

The successful applicant will work closely with the Head Chef to deliver high-quality food, assist with menu planning, supervise kitchen operations during service, and maintain the restaurant's high food quality and safety standards.

Key Responsibilities

• Plan, organise and supervise the preparation and presentation of high-quality menu items across breakfast, lunch, dinner and function services.
• Assist the Head Chef in developing seasonal menus, daily specials and new dishes that reflect customer preferences and current food trends.
• Design recipes and standardise preparation methods to ensure consistency, quality and portion control.
• Monitor food quality, presentation and taste to maintain the restaurant's high culinary standards.
• Coordinate food production to ensure efficient service during busy trading periods and special events.
• Supervise and provide guidance to cooks and junior kitchen staff, ensuring work is completed to required standards.
• Assist with staff training in food preparation techniques, presentation standards, workplace hygiene and safe food handling practices.
• Monitor stock levels and assist with ordering, stock rotation and inventory control to minimise waste and maintain product quality.
• Ensure compliance with food safety legislation, workplace health and safety requirements and kitchen sanitation procedures.
• Work collaboratively with management and front-of-house staff to ensure efficient kitchen operations and an exceptional customer dining experience.
• Support in maintaining kitchen productivity, workflow and operational efficiency while meeting business objectives.

Essential Requirements

• AQF Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent qualification.
• At least one year of relevant full-time Chef experience, or equivalent combination of qualifications and experience.
• Demonstrated experience preparing high-quality modern Australian cuisine in a busy restaurant environment.
• Strong knowledge of menu planning, food costing, quality assurance and kitchen operations.
• Sound understanding of food safety legislation and HACCP principles.
• Proven ability to supervise and train kitchen staff.
• Excellent organisational, communication and time management skills.
• Ability to perform effectively under pressure in a fast-paced commercial kitchen.
• Flexible availability, including weekends, evenings and public holidays.