Garnishes Catering is a rapidly expanding catering company operating from Bowen Hills. We have an excellent and loyal client baseand our catering takes us to a range of interesting and exciting venues and events.

About the role

We are seeking a motivated, friendly and hardworking individual to organise and oversee the preparation and cooking of menu items, ensuring high standards of food quality, presentation and hygiene. The role involves managing kitchen operations, supporting menu development, and supervising staff in a fast-paced hospitality environment.

Functions we cater for include: morning and afternoon teas, boardroom lunches, conferences, training rooms,cocktail parties, gala events and weddings, just to name a few.

Duties & Responsibilities

Assist in menu planning and development, including seasonal updates and recent dish creation aligned with customer preferences.

Estimate food and labour costs; monitor portion control and minimise wastage to ensure cost-effective kitchen operations.

Order, receive, and store food supplies; ensure proper stock rotation and maintain quality and freshness of ingredients.

Supervise kitchen operations during service to ensure timely preparation and delivery of meals.

Monitor food quality at all stages of preparation and presentation to maintain consistency and customer satisfaction.

Maintain high standards of kitchen cleanliness, hygiene, and food safety in compliance with relevant regulations.

Train, supervise, and mentor kitchen staff, including cooks and kitchen hands.





Coordinate with front-of-house staff to ensure smooth service delivery and manage special dietary requests.

Demonstrate cooking techniques and provide guidance to improve kitchen efficiency and quality.

Ensure safe operation and maintenance of kitchen equipment, including grills, fryers, and refrigeration units.

Maintain kitchen documentation, including prep lists, stock records, cleaning schedules, and temperature logs and food safety forms.

Contribute to the continuous improvement of menu offerings and kitchen processes.

Skills & Qualifications

Certificate IV in Commercial Cookery or equivalent qualification.

Minimum4 years' experienceworking as a Chef in a restaurant, caterer or similar hospitality environment.

Sound knowledge of food safety standards, hygiene practices, and safe food handling procedures.

Ability to manage kitchen operations in a fast-paced environment and maintain quality under pressure.

Leadership skills with experience supervising and training kitchen staff.

Strong organisational and time-management skills.

Excellent communication and teamwork abilities.

Hours of work

Full-time ongoing role. Standard38-hour work week, with split shifts including evenings, weekends, and possible public holidays.

Must have the right to work for 38-hours per week.

Requirements

Drivers Licence

Minimum4 years' experience (must be qualified, no kitchen hands)

Food handlers certification

Certificate IV in Commercial Cookery or equivalent qualification.

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📌 Commis Chef (Queensland)
🏢 Garnishes Catering
📍 Queensland