Chef/Chef de Partie/Head Chef

We are seeking an experienced full time Chef (different levels) to join our growing culinary team. The successful candidate will oversee daily kitchen operations, plan and design seasonal menus and ensure the consistent delivery of high-standard dishes across both venues. This role requires strong leadership, attention to detail and a passion for innovative, flavour-driven cuisine that reflects the best of local produce.

Benefits

Employment Type: Full-time, 38 hours per week

Salary: $77,000–$90,000 annually, plus superannuation

Task & responsibilities

• Plan and coordinate daily food preparation and cooking activities to ensure smooth kitchen operations.
• Develop and update menus based on seasonal ingredients and aligning with each venue’s style and clientele.
• Contribute to event and function menu planning, ensuring offerings are tailored to guest preferences and event themes.
• Estimate food, beverage and labour costs, manage stock levels and coordinate the ordering of fresh produce and supplies.
• Oversee the preparation, cooking and presentation of all dishes to maintain consistency, quality and visual appeal.
• Conduct regular taste and quality checks throughout food production to ensure standards meet company expectations.
• Collaborate closely with Venue/Restaurant Managers, kitchen staff and front-of-house teams to discuss food preparation issues and ensure dishes meet guest expectations.
• Demonstrate culinary techniques and provide guidance to kitchen team members on cooking methods, portion control and plating.
• Maintain strict adherence to hygiene, food safety and workplace health regulations in line with Australian standards.
• Assist in the recruitment, onboarding and ongoing training of kitchen staff to build skill and efficiency.

Qualification & experience

• Minimum of 1 year experience as a Chef in a similar restaurant or bistro environment
• Diploma of Hospitality or equivalent qualification
• Strong understanding of food safety and HACCP standards
• Good communication, leadership and time management skills
• Creativity and passion for delivering modern Australian cuisine with global influences