- Prepare and cook menu items, including seasonal shared plates, mains, and daily specials, to high-quality standards.
- Ensure all dishes are presented professionally and consistently, following Berrikos recipe and presentation guidelines.
- Maintain a clean, organized, and safe kitchen, complying with all health and safety regulations.
- Manage food preparation efficiently, including portion control, stock rotation, and inventory management.
- Collaborate with the Head Chef and kitchen team to plan menus, introduce current dishes, and maintain seasonal offerings.
- Train and mentor junior kitchen staff as required, ensuring consistent skill development and adherence to standards.
- Monitor food quality, freshness, and presentation during service periods.
- Assist in sourcing fresh, high-quality ingredients and ensuring cost-effective kitchen operations.
- Participate in kitchen meetings, feedback sessions, and continuous improvement initiatives.

Qualifications

- Certificate III or IV in Commercial Cookery (AQF), or an equivalent overseas qualification.
- Minimum 1.5 to 3 years’ post-qualification experience working as a Chef de Partie or in a comparable section-chef role.
- Demonstrated experience in a high-volume kitchen, ideally in a cafe, brunch, or all-day dining environment.
- Sound knowledge of food safety standards, HACCP principles, allergen management, and safe food handling practices.
- Proven ability to run a section independently during peak service while maintaining quality and consistency.
- Experience with menu development, portion control, stock rotation, and waste minimisation.




- Strong communication skills and the ability to mentor and support junior kitchen staff.
- Ability to work a rotating roster including early mornings, weekends, and public holidays.
- Current Food Safety Supervisor certificate (or willingness to obtain) — desirable.

Benefits

- Certificate III or IV in Commercial Cookery (AQF), or an equivalent overseas qualification.
- Minimum 1.5 to 3 years’ post-qualification experience working as a Chef de Partie or in a comparable section-chef role.
- Demonstrated experience in a high-volume kitchen, ideally in a cafe, brunch, or all-day dining environment.
- Sound knowledge of food safety standards, HACCP principles, allergen management, and safe food handling practices.
- Proven ability to run a section independently during peak service while maintaining quality and consistency.
- Experience with menu development, portion control, stock rotation, and waste minimisation.
- Strong communication skills and the ability to mentor and support junior kitchen staff.
- Ability to work a rotating roster including early mornings, weekends, and public holidays.
- Current Food Safety Supervisor certificate (or willingness to obtain) — desirable.

About Company

Berriko's Carrum is a modern casual dining restaurant located in Carrum, Victoria, offering a diverse menu of freshly prepared meals including gourmet burgers, souvlaki, loaded fries, salads, wraps, desserts, and beverages. The restaurant is committed to providing high-quality food, excellent customer service, and a welcoming dining experience for both dine-in and takeaway customers.

Work Type: Full time

Salary: $80000-85500

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📌 Chef De Partie (Kingston)
🏢 RS Foundations
📍 Kingston