Kitchen Experience Management – Leading and supervising the kitchen team to ensure efficient operations.
Use of Various Kitchen Equipment – Proficient in operating a wide range of kitchen tools and machinery.
Basic Cooking Techniques – Skilled in frying, grilling, boiling, baking, and other fundamental cooking methods.
Food Safety and Hygiene – Maintaining strict food handling procedures to prevent contamination and ensure compliance with safety standards.
Recipe Adherence – Following standardised recipes and preparation methods precisely to maintain consistency and quality.
Advanced Culinary Techniques – Utilising techniques such as sous vide, flambe, and preparation of reduction sauces.
Creativity and Menu Planning – Designing cutting-edge dishes, developing menus, and balancing flavours and textures.
Leadership and Team Management – Training, mentoring, and delegating tasks to kitchen staff to build an effective team.
Cost Control and Inventory Management – Managing food and labour budgets, ordering supplies, minimising waste, and maintaining stock levels.
Plating and Presentation – Ensuring dishes are presented attractively and meet aesthetic standards.
Problem-Solving and Adaptability – Quickly addressing kitchen challenges, adjusting recipes,



and managing stress in a high-pressure environment.
Knowledge of Nutrition and Dietary Needs – Creating dishes that accommodate dietary restrictions, allergies, and health-conscious preferences.
Menu Costing and Supplier Coordination – Estimating food costs, setting menu prices, and liaising with suppliers to source quality ingredients.

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.

Previous experience: At least 2 years of relevant work experience as a Chef in a commercial kitchen is required.

Language: Conversant in English.

Additional skills:
Solid knowledge of kitchen operations, food preparation, and cooking techniques
Ability to supervise staff and work effectively in a fast-paced kitchen workplace
Positive understanding of food safety, hygiene, and stock control practices
Ability to work flexible hours, including weekends and public holidays

Pay: From $79,423.00 per year

Benefits:
Employee discount
Salary packaging

Work Location: In person

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🏢 BAMI BALLARAT
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