About us

National Hospitality Management has an exciting opportunities for multiple chef positions across our entire group, including Bridie O'Reillys, Elephant and Wheelbarrow, Glenferrie Hotel, and Platform 28, with locations in Melbourne CBD, Docklands, Hawthorn and South Yarra.

We run a highly successful and enjoyable business with constant career opportunities within all of our venues.

Positions Available:

Sous Chef - Bridie O'Reillys

Chef de Partie - Platform 28, Elephant and Wheelbarrow, Glenferrie, Bridie O'Reillys

What you'll be doing

- Working across all areas of the kitchen. We want a cohesive team that can back each other up when it counts, so you'll be trained and rostered across every station rather than sitting in one spot.
- Maintaining our standards for food quality, consistency, cleanliness and food safety.
- Managing orders and deliveries
- Menu planning and costing
- Implement Food safety and OHS procedures
- Training and helping to build a smooth and harmonious team environment (SousChef)
- Rostering and staff management (Sous Chef)
- Working to set or meet budgets with wage, food costs and general expenses. (Sous Chef)

What we're looking for

- Proven experience as a chef in a fast-paced hotel / restaurant / café setting
- Ideally, applicant will have a minimum of 1-2 years for CDP, 2-3 years for Sous Chef, of relevant work experience required for these roles
- Confidence running a station during service, and the reliability to keep prep on schedule.
- A team player who's happy to move between areas, learn our full range and support the people around you.




- Strong attention to detail and pride in what leaves the pass.
- Solid understanding of food safety and hygiene practices.
- Reliability, good time management and a positive attitude.
- Supervise the kitchen in the absence of the Head Chef.
- Completion of a Certificate III in Commercial Cookery and/or Diploma in Hospitality Management for CDP, or Completion of Certificate IV in Commercial Cookery and/or Diploma in Hospitality Management for Sous Chef.
- Current Food handler's Certificate.
- Current Food Safety Certificate.
- Good knowledge of stocktaking (Sous Chef).
- Excellent people skills and be able to communicate at all levels.
- Self-motivated and have previous experience in a similar role.
- The right to work in Australia.

Pay

Remuneration is paid in line with the following bands based on experience.

Chef de Partie $75,000-$85,000 plus super

Sous Chef $80,000-$95,000 plus super

Why join us

- Work with a supportive, close-knit team that genuinely backs each other up.
- A quality-focused kitchen.
- Variety in your week, no two days are ever the same.
- Be part of a thriving local business.

The successful applicant will have excellent people skills and be able to communicate at all levels and assist the senior chefs. You must be self-motivated and have previous experience in a similar role.

If you believe that you have the necessary skills required to succeed in this role, please forward your resume with a cover letter to @platform28.com.au

We look forward to hearing from you.

Pay: $75,000.00 – $95,000.00 per year

Work Location: In person

📌 Experienced Chef Wanted (Melbourne)
🏢 ELEPHANT & WHEELBARROW
📍 Melbourne