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
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
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)
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)
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
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 quick 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