About the role

As a Chef at Nieos Grill, you will work closely with the Head Chef and Restaurant Manager to maintain high standards of food quality, presentation, kitchen operations and food safety.

Key responsibilities
Plan, prepare and cook high-quality dishes in accordance with restaurant standards.
Determine appropriate food presentation and assist in creating attractive food displays.
Assist with menu planning and recipe development, considering seasonal availability and customer demand.
Plan production schedules and determine staffing requirements to ensure efficient and timely service.
Estimate food, ingredient and supply requirements and associated costs.
Supervise and train cooks and other kitchen staff in food preparation, cooking, garnishing and presentation.
Monitor food quality, consistency and presentation.
Inspect supplies, equipment and work areas to ensure operational standards are maintained.
Manage stock ordering, stock rotation and wastage control.
Assist with purchasing and pricing of goods within budget requirements.

About you
At least a year of relevant experience working in a similar Chef role.
A relevant qualification in Commercial Cookery or an equivalent qualification.




Strong knowledge of food preparation, cooking techniques and kitchen operations.
Experience with food safety procedures and documentation.
Experience with stock ordering, stock control and rostering.
A sound understanding of OH&S;, HACCP and food safety requirements.
Strong communication, leadership and team management skills.
Excellent organisational and time-management abilities.
Robust attention to detail and the ability to work effectively under pressure.
Availability to work weekends, public holidays and rotating shifts.

About us

Nieos Grill is a fully licensed, well-established restaurant located in the heart of Earlwood, Sydney. We specialise in Greek, Mediterranean and modern American cuisine and are known for our signature charcoal-grilled dishes, vibrant atmosphere and genuine hospitality.

Benefits
Full time employment.
Annual salary of $80,000–$85,000, depending on skills and experience.
The opportunity to work in a well-established and respected restaurant.
A supportive and professional team environment.
The prospect to contribute to menu development and kitchen operations.

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