About the Employer:

SHER AND SHERNY PTY LTD T/A SAVOUR EATS is a customer-focused hospitality business committed to delivering high-quality dining experiences through exceptional food, service, and operational excellence. The organisation prides itself on preparing fresh, innovative, and consistently high-quality meals while maintaining the highest standards of food safety, hygiene, and customer satisfaction. Employees are provided with opportunities to develop their culinary skills and contribute to a professional and collaborative kitchen environment.

About the Role:

SHER AND SHERNY PTY LTD T/A SAVOUR EATS is seeking a skilled and motivated Chef to join its team, offering a salary range of AUD $75,000 – $85,000 per annum plus superannuation. The successful candidate will be responsible for planning menus, preparing and cooking meals, supervising kitchen operations, maintaining food quality standards, and ensuring compliance with food safety regulations. This role requires strong culinary expertise, organisational skills, and the ability to work efficiently in a fast-paced hospitality environment.

Responsibilities:

- Plan menus, estimate food and labour costs, and order food supplies in accordance with operational requirements and budgetary objectives.
- Prepare, season, and cook a variety of dishes to ensure consistent quality, presentation, and customer satisfaction.
- Monitor the quality of dishes at all stages of preparation, cooking, and presentation to maintain established standards.
- Discuss food preparation issues and menu requirements with Managers, kitchen staff, and waiting staff to ensure efficient kitchen operations.




- Demonstrate cooking techniques and advise kitchen staff on food preparation procedures, portion control, and presentation standards.
- Develop and refine recipes, menu items, and cooking methods to enhance product quality and customer experience.
- Ensure food is prepared and served in accordance with established recipes, specifications, and dietary requirements.
- Implement and maintain food safety, hygiene and sanitation procedures in accordance with relevant regulations.
- Inspect food ingredients and finished dishes to ensure freshness, quality, and compliance with food safety standards.
- Coordinate kitchen operations to ensure efficient workflow, timely service, and effective utilisation of resources.
- Select, train, supervise, and support kitchen staff to maintain performance standards and promote continuous improvement.
- Monitor stock levels and coordinate the receipt, storage, and rotation of food supplies to minimise waste and ensure product quality.
- Freeze, preserve, and store food products using appropriate methods to maintain quality, safety, and shelf life.
- Maintain records relating to food costs, inventory, ordering and food safety compliance.

Job Requirements

- Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent qualification.




- Minimum 2 years of relevant experience as a Chef or in a similar commercial kitchen role.
- Robust knowledge of food preparation techniques, cooking methods, and kitchen operations.
- Experience planning menus, managing food costs, and controlling kitchen inventory.
- Knowledge of food safety regulations, hygiene standards, and workplace health and safety requirements.
- Ability to prepare and present high-quality meals in a fast-paced environment.
- Experience supervising, training, and motivating kitchen staff.
- Strong organisational, time management, and multitasking abilities.
- Excellent communication and teamwork skills.
- Ability to maintain consistency, quality, and efficiency during busy service periods.
- Proficiency in stock control, ordering procedures, and cost management.
- Ability to work independently and collaboratively within a team environment.
- Commitment to delivering exceptional food quality and customer satisfaction.

Application Questions – please address the following in your resume or cover letter:

- Are you an Australian Citizen or Permanent Resident?
- Do you hold a Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or an equivalent qualification?
- Do you have experience planning menus, estimating food and labour costs, and managing kitchen inventory?
- Do you have strong knowledge of food safety regulations, hygiene standards, and workplace health and safety requirements.
- Do you have a minimum of 2 years full‑time experience working as a Chef in a commercial kitchen environment.

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