Position: Chef Position Type: Full Time Salary: $79,000 - $80,000 p.a plus Super Employer Name: POLPERRO WINERY A.B.N. ************** Job Location: 150 Red Hill Road Red Hill **** Advertising Period: 28 days - 10 Aug ****** Sep **** Summary Polperro Winery is seeking an experienced Chef to join its vineyard dining kitchen in Red Hill on the Mornington Peninsula.
Polperro's food philosophy is centred on seasonal, produce-led dining and a close connection between its kitchen, vineyard and certified organic and biodynamic regenerative farm.
Working as part of the culinary team, the Chef will prepare and present seasonal dishes that showcase produce grown on Polperro Farm together with carefully selected local ingredients.
The position requires a strong understanding of ingredient-led cooking, seasonality, food quality and sustainable kitchen practices, while contributing to the consistent delivery of Polperro's vineyard dining experience.
The typical job responsibilities will include, but are not limited to the following: • Prepare, cook and present high-quality dishes in accordance with Polperro's seasonal, produce-led dining menus and established culinary standards.
• Work closely with the Executive Chef and kitchen team in the preparation and execution of seasonal menus showcasing produce from Polperro Farm and other carefully selected local suppliers.
• Collaborate with the farm team regarding the availability, quality and seasonality of organic and biodynamic produce and incorporate available produce into kitchen planning and menu preparation.
• Handle and prepare fresh, seasonal ingredients using cooking techniques that preserve and highlight their natural quality, flavour and provenance.
• Contribute to menu development,



daily specials and the refinement of dishes in accordance with seasonal produce availability and the restaurant's food philosophy.
• Maintain consistency in portioning, presentation, flavour and overall quality across all dishes prepared during service.
• Coordinate food preparation and service across the restaurant's vineyard dining and other food service requirements.
• Monitor stock levels, ordering, storage and rotation of food products, with particular attention to fresh and seasonal produce.
• Assist with food cost control, portion management and efficient use of ingredients.
• Apply sustainable kitchen practices, including responsible use of farm produce, preservation where appropriate and minimisation of food waste.
• Maintain appropriate food safety, hygiene, cleaning and sanitation standards throughout all areas of the kitchen.
• Assist in supervising, training and supporting junior kitchen staff and ensuring established preparation and service standards are followed.
• Work collaboratively with the Executive Chef, farm team and front-of-house team to deliver a consistent vineyard dining experience.
• Ensure compliance with workplace health and safety, food safety and other applicable operational requirements.
Applicants must meet the following minimum requirements to be considered for the role:



• Certificate IV in Commercial Cookery or an equivalent relevant cookery qualification.
• Minimum 12 months' experience working as a professional Chef in a commercial restaurant environment.
• Demonstrated practical experience in the preparation, cooking and presentation of high-quality dishes in a professional kitchen.
• Strong understanding of seasonal produce and ingredient-led cooking, including the use of fresh, locally sourced and sustainably produced ingredients.
• Ability to maintain consistent standards of food quality, presentation, portioning and service during busy restaurant operations.
• Sound knowledge of food safety, hygiene, sanitation and workplace health and safety requirements.
• Ability to work effectively as part of a qualified kitchen team and follow the direction of senior culinary staff.
• Experience with stock rotation, food storage, portion control and the efficient use of ingredients.
• Full-time work rights in Australia.
The following would be highly regarded: • Diploma or Advanced Diploma qualification in Hospitality Management or a related field.
• Previous experience in a produce-led, farm-to-table, vineyard restaurant or comparable quality dining environment.
• Experience working with seasonal menus and fresh produce sourced directly from farms or local suppliers.
• Demonstrated understanding of sustainable kitchen practices, including food waste minimisation and responsible ingredient use.
Due to the volume of applicants, only those meeting the minimum standards will be considered and only successful applicants will be contacted.
Thank you for your interest in the role.

📌 Chef (Melbourne)
🏢 Polperro Winery & Restaurant
📍 Melbourne