About the role

Prepare and maintain excellent standards of food preparation and presentation for Lounge and Restaurant menus as part of a cooperative and respectful team. Support senior staff and lead junior staff to maximise productivity and efficiency in a positive and sustainable workplace.

Key responsibilities

- Prepare food to an excellent standard for guests of the venue for the tasting menu, lounge menu and event menus as required

- Manage your own prep lists and ensure what you need ordered is clearly communicated in a timely manner

- Be involved in the kitchen team by assisting others when needed and asking for help as required

- Develop leadership skills under supervision of more senior staff to build confidence in leading others

- Ensure menus, food standards, procedures and processes are followed

- Supervise junior staff as needed in a supportive and educational way

- Follow all reasonable instructions and directions of senior chefs and work within the larger team in a respectful and friendly way

- Participate in menu planning, dish creation and execution in collaboration with other kitchen staff including Executive and Head Chef

- Maintain team morale, lead by example and uphold the Vision, Purpose, Values, Business Objectives and expectations

- Be responsible for ensuring the cleanliness of the kitchen area is in line with current health regulation standards

About you





- Certificate IV in Hospitality (Commercial Cookery)

- Relevant practical experience as a chef with the ability to display required competencies

- Knowledge of Food and Safety requirements

- Customer service focused with commitment to providing exceptional customer service

- Excellent communication skills with ability to vary communication style depending on audience

- Excellent attention to detail in food preparation, presentation and communication

- Strong teamwork and leadership qualities to support junior staff and promote a positive workspace

- Ability to take responsibility, approach problems with an open mind and demonstrate initiative

- Motivation and desire to continue to develop and improve in a professional capacity

- Ability to multitask, prioritise tasks and adapt to a fast-paced environment

Benefits

- Industry competitive remuneration with four-day work week

- Sustainable workplace focus with high importance placed on staff well-being and positive work environment

- Free EAP service for wellbeing and support.

- Continuous and supported learning in the restaurant setting

- Individual opportunities for further training and education across individual scope of practice

- Opportunities for advancement and review of position and responsibilities to encourage career growth

📌 Sous Chef (Yarraville)
🏢 Navi
📍 Yarraville