Location:
Shop2/16 Esplanade Burleigh Heads, QLD ****
Salary:
$79,499 per year plus superannuation
Start date:
As soon as possible
Main responsibilities:
Kitchen Section Management
– Leading and supervising the pastry section and its team to ensure efficient day-to-day operations within the wider kitchen brigade.
Use of Various Kitchen Equipment
– Proficient in operating a wide range of kitchen tools and machinery, including planetary mixers, dough sheeters, tempering machines, blast chillers, deck and convection ovens, and ice cream/gelato churners.
Basic Cooking and Pastry Techniques
– Skilled in baking, boiling, frying, grilling and other fundamental methods, as well as core pastry techniques such as creaming, whisking, folding, laminating, proving and blind baking.
Food Safety and Hygiene
– Maintaining strict food handling, storage and temperature control procedures to prevent contamination and ensure compliance with HACCP and Food Standards Code requirements.
Recipe Adherence
– Following standardised recipes and accurate weight-based measurements, ratios and preparation methods to maintain consistency and quality across all pastry items.
Advanced Culinary and Patisserie Techniques
– Utilising advanced techniques such as sugar work, chocolate tempering, mousses and entremets, sous vide, flambé, and preparation of coulis, ganache and reduction-based dessert sauces.
Creativity and Menu Planning
– Designing innovative desserts and pastry items, developing dessert menus, and balancing flavours, sweetness, acidity and textures.
Leadership and Team Management
– Training, mentoring and delegating tasks to commis chefs, apprentices and pastry staff to build an effective section team.
Cost Control and Inventory Management
– Managing food and labour budgets, ordering supplies,



minimising waste through yield control, and maintaining stock levels of dry goods, dairy, chocolate and seasonal fruit.
Plating and Presentation
– Ensuring desserts and pastry items are finished, decorated and presented attractively to meet the venue's aesthetic standards.
Problem-Solving and Adaptability
– Quickly addressing kitchen challenges, adjusting recipes and formulations for humidity, temperature and ingredient variation, and managing stress during high-volume service.
Knowledge of Nutrition and Dietary Needs
– Creating dishes that accommodate dietary restrictions, allergies and health-conscious preferences, including gluten-free, dairy-free, vegan and reduced-sugar alternatives.
Menu Costing and Supplier Coordination
– Estimating food costs, setting menu prices, and liaising with suppliers to source quality ingredients such as couverture chocolate, seasonal produce and specialty dairy.
Other requirements are:
Work Eligibility:
Applicants must have full working rights in Australia. Australian citizens and permanent residents are encouraged to apply.
Qualifications:
Certificate IV in Commercial Cookery or equivalent qualification required. An Advanced Diploma in Hospitality Management and/or a Bachelor-level qualification in Culinary Management or a related field will be highly regarded.
Previous experience:
At least 3 years of relevant work experience as a Chef in a commercial kitchen is required.
Language:
Conversant in English.
Additional skills:
Strong knowledge of kitchen operations, food preparation, and cooking techniques
Ability to supervise staff and work effectively in a fast-paced kitchen environment
Positive understanding of food safety, hygiene, and stock control practices
Ability to work flexible hours, including weekends and public holidays
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