Chef (ANZSCO 351311) - Full Time

Requirements:

- Certificate III or IV in Commercial Cookery (or equivalent trade qualification), and/or substantial relevant industry experience
- Minimum 2 years' experience working as a qualified chef in a commercial kitchen
- Sound knowledge of menu planning, food costing, and stock control
- Strong knowledge of food safety, hygiene, and workplace health and safety standards
- Demonstrated ability to supervise and train kitchen staff
- Strong organisational and time management skills, with the ability to work under pressure.

Job Description:

- Plan menus and develop recipes, taking into account food costs, seasonal availability, and customer preferences
- Estimate food and labour requirements, and order and control stock levels, ingredient quality, and wastage
- Prepare, cook, and present food to a high standard, applying appropriate cooking and food handling techniques
- Discuss food preparation matters with managers and front-of-house staff to coordinate service requirements
- Monitor the quality of dishes at all stages of preparation and presentation
- Demonstrate and instruct kitchen staff on correct food preparation, cooking techniques, and presentation methods.
- Coordinate and supervise the activities of cooks, kitchen hands, and apprentices
- Ensure the kitchen and food handling areas comply with food safety and workplace health and safety regulations




- Liaise with suppliers regarding the quality and availability of ingredients.

Cook (ANZSCO 351411) - Full Time

Requirements:

- Relevant trade qualification in commercial cookery, and/or relevant experience in a commercial kitchen
- Minimum 2 years' experience working as a cook in a commercial kitchen workplace
- Sound knowledge of food safety and hygiene standards
- Ability to follow recipes and instructions accurately
- Ability to work efficiently as part of a team in a fast-paced kitchen environment.

Job Description:

- Prepare and cook food according to established standard recipes and menu specifications
- Follow instructions from chefs or kitchen managers regarding food preparation, cooking, and presentation
- Weigh, measure, and combine ingredients using a variety of kitchen equipment and utensils
- Prepare food items such as soups, sauces, salads, and main courses to standard
- Portion, plate, and present food according to presentation guidelines
- Maintain cleanliness and hygiene in food preparation and storage areas in line with food safety regulations
- Monitor stock levels of ingredients and report shortages to kitchen management
- Assist with basic kitchen administration tasks such as stock rotation and labelling.

Pay: $79,000.00 – $82,000.00 per year

Education:

- Certificate I - IV (Required)

Experience:

- Chef/Cook: 1 year (Preferred)

Work Authorisation:

- Australia (Required)

Work Location: In person

📌 Chef/Cook (Coorparoo)
🏢 Teesha
📍 Coorparoo