/ PD:

We are seeking a dedicated, experienced, motivated, & passionate Chef to join our culinary team & take a leadership role in delivering exceptional dining experiences for our customers.

In this role, you will be responsible for overseeing all kitchen operations, driving culinary creativity, & ensuring that every dish meets the highest standards of quality, consistency, flavour & presentation.

You will play a critical role in maintaining food safety, cost control, profitability, staff development, & operational efficiency across the kitchen.

This position is ideal for a professional Chef who thrives in a rapid-paced restaurant environment, demonstrates strong leadership skills, & is committed to building a high-performance collaborative kitchen team culture that delivers outstanding & memorable experiences for our customers, every time.

As our Chef, you will be responsible for menu planning, ingredient sourcing, creative dish presentation & maintaining kitchen safety & sanitation standards.

Key Responsibilities

- Lead, oversee, & coordinate daily kitchen operations to ensure a smooth service & high-quality food output is achieved in a timely manner to meet service period demands.
- Design, create innovative dishes & menus whilst also maintaining established menus & recipes that reflect the restaurant’s brand identity, seasonal produce, customer preferences & dietary limitations.
- Ensure strict compliance with staff presentation, food safety, hygiene, & sanitation standards in line with HACCP & local council regulations.
- Comfortable in delegation & follow-up of tasks, clear articulate communication & mentoring, to develop staff culinary skills, & build a professional high performance & motivated team.
- Monitor inventory levels, supplier pricing, & minimise food cost & wastage through proper storage, rotation, forecasting, & production planning to deliver consistently targeted gross profit margins & cost efficiency.
- Develop prep systems, production schedules, & workflow processes to maximise efficiency during service periods.




- Implement food quality control systems to ensure consistency in flavour, portioning, & presentation across all dishes.

-Collaborate with the front-of-house team to ensure they have the fundamental knowledge of the menu & specials, allergen awareness, & communicate accurately the customers dietary limitations.
- Address customer feedback professionally & implement improvements to enhance the dining experience.
- Prepare & manage kitchen rosters to align labour costs with business demand, service levels & forecast budgets.
- Maintain kitchen equipment, cleaning schedules, & maintenance programs to ensure a safe & efficient working environment.
- Participate in budgeting, forecasting, & reporting on kitchen performance metrics & operational KPIs.

Requirements & Skills

- Proven experience as a Chef with advanced cooking techniques, in a commercial kitchen, restaurant, hotel, or hospitality venue.
- Strong technical knowledge of cuisines, cooking methods, ingredients, equipment, & modern culinary techniques. [Baking techniques is also a bonus].
- Demonstrated creativity & flair with menu development, plating, & presentation.
- Ability to innovate, experiment with new recipes, & adapt dishes to dietary requirements & customer preferences.
- Strong leadership, with clear unambiguous communications skills, collaborative mentoring style, & team management skills with the ability to build a professional & motivate a high-performing kitchen team.
- Excellent organisational & time management skills with the ability to work under pressure during peak service periods.
- High level of commitment to food quality, food safety, & cleanliness standards.
- Competent in using kitchen management systems, inventory tools,



& other computer system software for operational tracking, performance analysing & optimising financial inputs.
- Ability to analyse performance metrics such as food cost percentages, supplier pricing, inventory holding vs forecasted levels, wastage, & kitchen productivity.
- Flexible availability, including evenings, weekends, & public holidays.

Qualifications & Experience

- Diploma or Advanced Diploma in Commercial Cookery or a related culinary qualification.
- Certificate IV in Kitchen Management or equivalent experience.
- Minimum of 3–4 years’ experience in a professional commercial kitchen environment.
- Previous Souse Chef, Senior Chef, or an aspiring Chef de Partie with leadership experience in a similar role.
- Mature & calm with strong problem-solving skills, articulate communication, attention to detail, & ability to manage competing priorities.
- Proven track record of building & leading cohesive, efficient, & motivated kitchen teams.

What We Offer

- Competitive salary or hourly rate based on experience, qualifications, & performance.
- Performance-based incentives & bonus opportunities linked to KPIs & business results.
- Supportive & collaborative team culture with strong leadership support.
- Creative freedom to contribute to menu development, specials, & culinary direction.
- Flexible rostering within operational requirements to support work-life balance.

Why Join Us This is an opportunity to take genuine leadership of our kitchen, influence culinary direction, & play a significant role in the success & growth of our restaurant business.

We value professionalism, leadership, teamwork, creativity, & someone who fosters & builds a positive & enthusiastic team culture & who takes pride in mentoring team skill development.

You will be provided with the support & autonomy for you to excel.

Join us in crafting memorable meals & a culture of culinary excellence that keeps our customers returning for more & more.

Work Location: In person

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