About Us

Borsch, Vodka & Tears is a well-established Melbourne restaurant located at the colourful end of Chapel Street in Windsor. Styled after a Kraków cellar bar, we are known for our contemporary Polish cuisine, Eastern European influences, extensive Polish vodka selection, classic and modern cocktails and unique dining atmosphere.

We combine traditional cooking techniques with quality local ingredients to create dishes that remain authentic to their Polish origins while reflecting Melbourne's diverse food culture. Our menu also caters extensively for vegetarian, vegan and dietary requirements.

We are currently seeking an experienced and motivated Head Chef (ANZSCO: 351311) to lead our kitchen operations and maintain the high standards of food quality and presentation for which Borsch, Vodka & Tears is known.

About the Role

The Head Chef will be responsible for the overall operation and performance of the kitchen, including menu development, food preparation and presentation, staff supervision, rostering, cost control, purchasing, stock management and compliance with food safety requirements.

Key duties and responsibilities include:

1. Managing and overseeing the smooth and efficient day-to-day operation of the kitchen.
2. Planning, developing and reviewing menus in accordance with the restaurant's concept, customer expectations and seasonal availability of produce.
3. Preparing and cooking high-quality dishes and overseeing food preparation and presentation.
4. Maintaining consistency in the taste, quality, portioning and presentation of all menu items.
5. Developing new dishes and improving existing recipes while maintaining the restaurant's Polish and Eastern European culinary identity.
6. Accommodating customer dietary requirements, including vegetarian, vegan,



allergy and other special dietary needs.
7. Managing kitchen staffing requirements, including recruitment, training, supervision and development of chefs and other kitchen employees.
8. Preparing and managing staff rosters to ensure appropriate kitchen coverage while controlling labour costs.
9. Supervising and coordinating the activities of chefs, cooks and kitchen staff.
10. Monitoring stock levels, ordering ingredients and maintaining appropriate food storage and stock rotation procedures.
11. Developing and maintaining professional relationships with food and produce suppliers.
12. Monitoring ingredient quality, freshness and availability and ensuring unsuitable products are rejected where necessary.
13. Managing food costs, wastage and kitchen expenditure in accordance with agreed budgets.
14. Contributing to kitchen budgets and reviewing financial information relevant to kitchen operations.
15. Ensuring appropriate cooking methods, temperatures and preparation techniques are consistently followed.
16. Ensuring compliance with food safety, hygiene, HACCP, workplace health and safety requirements and restaurant policies.
17. Maintaining a clean, safe and organised kitchen setting.
18. Monitoring industry developments, competitor offerings and food trends and contributing to the ongoing development of the restaurant's menu.
19.



Working closely with restaurant management and front-of-house staff to ensure efficient service and a consistently high-quality customer experience.

Qualifications and Experience

The successful applicant must have:

1. Minimum 3 years of relevant full time experience as a Chef in a commercial restaurant environment, with demonstrated senior or supervisory kitchen responsibilities.
2. A relevant Australian qualification such as Certificate IV in Commercial Cookery or equivalent relevant culinary qualification is required. A Diploma of Hospitality Management or equivalent qualification will be highly regarded.
3. Applicants should also possess demonstrated experience in menu planning and development, food and labour cost control, stock management, kitchen rostering, staff supervision and food safety compliance.

Skills and Attributes

The successful candidate will have strong culinary and kitchen management skills, excellent knowledge of commercial cooking techniques, a passion for producing consistently high-quality food, strong leadership and team-management skills, an understanding of kitchen financials and food costs, excellent organisational and time-management abilities, and the ability to perform effectively in a fast-paced restaurant environment.

What We Offer

A permanent full-time Head Chef position within an established Melbourne restaurant, a competitive salary of $80,000 plus 12% superannuation, the opportunity to have meaningful input into menu development, and the opportunity to lead and develop an experienced kitchen team.

To Apply:

Please submit your current resume together with a brief cover letter outlining your qualifications and relevant work experience.

📌 Head Chef (Windsor)
🏢 BORSCH VODKA & TEARS
📍 Windsor