Business Overview: Our venue partner, Sunshine Kebabs Underwood is a family-friendly Turkish and Mediterranean restaurant located in Underwood, Queensland.
The restaurant is known for serving authentic Middle Eastern flavours in a relaxed and welcoming setting, offering both dine-in and takeaway options for individuals, families, and groups.
It has established a strong local reputation for quality food, generous portions, and friendly customer service.
The menu features a wide selection of traditional Turkish and Mediterranean favourites, including kebabs, charcoal-grilled meat platters, shish skewers, burgers, wood-fired pides, pizzas, healthy boxes, fresh salads, snack packs, and classic desserts such as baklava.
The restaurant caters to a broad customer base with halal options and meals suitable for lunch, dinner, and family gatherings.
Sunshine Kebabs Underwood is seeking passionate and experienced Chefs and Cooks to join our growing team.
We are looking for individuals who enjoy preparing authentic Turkish and Mediterranean cuisine in a fast-paced, customer-focused kitchen.
Location: Shop ****** Logan Rd, Underwood QLD ****, Australia Salary: $78,000 - $83,000 AUD Key Responsibilities Cooks: Prepare, cook, and present menu items in accordance with established recipes and quality standards.
Assist with the preparation of ingredients, including cutting, marinating, portioning, and storing food.
Cook a variety of dishes, including kebabs, charcoal-grilled meats, pides, burgers, pizzas, salads, and side dishes.
Ensure food is prepared and served in a timely manner during busy service periods.
Maintain high standards of food quality, consistency, and presentation.
Follow food safety, hygiene,



and sanitation procedures at all times.
Monitor stock levels and assist with stock rotation and inventory control.
Minimise food waste through proper storage, handling, and portion control.
Clean and maintain kitchen equipment, workstations, and food preparation areas.
Work collaboratively with chefs and other kitchen staff to ensure smooth kitchen operations.
Comply with workplace health and safety policies and procedures.
Assist with receiving and storing deliveries in accordance with food safety requirements.
Chefs: Plan and coordinate daily kitchen operations to ensure efficient food preparation and service.
Supervise, train, and support cooks and kitchen staff to maintain high performance and consistency.
Monitor food quality, portion control, and presentation to ensure customer satisfaction.
Develop and recommend new menu items, seasonal specials, and recipes.
Manage food preparation schedules and ensure timely service during busy periods.
Monitor inventory levels, place orders, and manage stock rotation to minimise waste.
Ensure compliance with food safety, hygiene, and workplace health and safety regulations.
Inspect and maintain kitchen equipment, reporting maintenance issues as required.
Control food costs through effective purchasing, storage, and portion management.
Maintain a clean,



organised, and efficient kitchen setting.
Collaborate with management to improve kitchen operations, customer experience, and overall business performance.
Skills and Experience Needed Cooks: Previous experience as a Cook in a commercial kitchen or similar hospitality environment.
Ability to prepare and cook food efficiently while maintaining high quality and consistency.
Knowledge of food safety, hygiene, and sanitation standards.
Strong organisational and time management skills.
Ability to work effectively in a fast-paced, high-volume kitchen.
Good communication and teamwork skills.
Ability to follow recipes, instructions, and standard operating procedures.
Attention to detail and commitment to food quality and presentation.
Chefs: Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent qualification (preferred).
Minimum of 2–3 years' experience as a Chef in a commercial kitchen.
Robust knowledge of charcoal grilling, meat preparation, and traditional cooking techniques.
Proven ability to supervise and lead a kitchen team in a fast-paced environment.
Sound knowledge of food safety, hygiene, and HACCP principles.
Strong organisational, planning, and time management skills.
Ability to maintain high standards of food quality, consistency, and presentation.
Experience with menu planning, stock control, food costing, and waste management.
Excellent communication and teamwork skills.
Ability to work under pressure and manage multiple tasks during busy service periods.
Flexible availability, including evenings, weekends, and public holidays.

📌 Chefs And Cooks (Queensland)
🏢 UFG HOSPITALITY AND RESTAURANTS
📍 Queensland