The Chef is responsible for the end-to-end management of kitchen operations, including menu execution, food quality control, staff supervision, and compliance. The role requires delivering a diverse menu that combines up-to-date Australian café and Restaurant dining with international influences, ensuring consistency, efficiency, and high presentation standards across breakfast, lunch, and dinner services.

Key Responsibilities

1. Food Preparation and Service Execution

- Prepare and cook a wide variety of menu items including:
- Breakfast and gourmet dishes
- Main meals such as steak, pork, seafood, and pasta
- Appetisers, salads, and desserts
- Ensure all dishes are produced in accordance with established recipes, portion controls, and presentation standards
- Manage high-volume service periods while maintaining consistency and plating quality

2. Menu Planning and Development

- Contribute to the design and periodic update of menus reflecting:
- Seasonal availability of ingredients
- Customer preferences and dining trends
- Balance between café-style and premium dining offerings
- Develop new dishes that align with the restaurant’s creative and story-driven food philosophy(forkandfablecafe.com)

3. Kitchen Operations Management

- Oversee daily kitchen operations, including task allocation,



service coordination and workflow efficiency between sections
- Monitor food preparation processes to ensure consistency across all services
- Ensure the cleanliness and organisation of all kitchen areas
- Monitor stock levels and order supplies while minimising wastage through proper portion control and stock rotation (FIFO)

4. Quality Control and Compliance

- Ensure all food meets quality standards in taste, temperature, and presentation
- Maintain strict compliance with food safety regulations and hygiene standards.
- Conduct regular checks on food storage, handling, and labelling

6. Staff Supervision and Training

- Supervise and train staff on food preparation techniques, hygiene practices, and presentation standards
- Ensure staff adhere to workplace safety and operational procedures

Skills and Experience Required

- Certificate IV or higher relevant qualification.
- At least 1 year of experience working as a chef in fast paced dining establishment.
- Ability to work effectively under pressure
- Able to work independently without supervision
- Leadership and team management capability

Job Type: Full-time

Pay: $75,000.00 – $85,000.00 per year

Work Location: In person

📌 Chef (Clyde North)
🏢 VA Recruitment
📍 Clyde North