Job Description
We are seeking an experienced and motivated Chef to join our kitchen team on a full‐time basis. The successful candidate will be involved in all aspects of daily kitchen operations and will help ensure meals are prepared efficiently and consistently to the venue's standards.
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Benefits
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$75,000 to $80,000 per annum plus superannuation, depending on skills and experience.
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Task & responsibilities
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Prepare and cook a variety of pub and bistro‐style meals, including steaks, seafood, chicken, pasta, burgers, salads and other menu items
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Prepare ingredients, sauces, stocks, marinades, garnishes and accompaniments for daily service
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Operate grill, fryer and other commercial kitchen equipment safely and efficiently
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Ensure dishes are prepared according to recipes, portion requirements and presentation standards
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Coordinate food preparation and cooking during busy lunch and dinner services
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Assist with menu planning, daily specials and seasonal menu changes
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Check the quality and freshness of ingredients and finished dishes
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Monitor stock levels and assist with ordering and receiving kitchen supplies
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Store food correctly and maintain appropriate stock rotation procedures
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Maintain food safety, hygiene and cleanliness standards throughout the kitchen
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Assist with supervising and training cooks and kitchen staff where required
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Manage preparation levels to meet expected service demand while minimising food wastage
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Work closely with other kitchen staff and the front‐of‐house team to ensure timely and efficient service
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Assist with food preparation and service for group bookings, functions and special events
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Maintain a clean, organised and protected working environment
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Qualification & experience
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Certificate IV in Kitchen Management or an equivalent relevant qualification
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At least 1-2 years of relevant experience as a Chef in a commercial kitchen
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Experience in a pub, bistro, restaurant or similar high‐volume hospitality environment will be highly regarded
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Good knowledge of grill cooking, food preparation and commercial kitchen operations
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Sound knowledge of food safety, hygiene and safe food‐handling practices
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Ability to maintain food quality and consistency during busy service periods
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Good organisational and time‐management skills
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Ability to work effectively as part of a kitchen team
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Willingness to work a flexible roster, including evenings, weekends and public holidays
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📌 Chef (Launceston)
🏢 Goss Nevin
📍 Launceston