Job Description

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

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Key responsibilities

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

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

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

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

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Ensure menus, food standards, procedures and processes are followed

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Supervise junior staff as needed in a supportive and educational way

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

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

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

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

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About you

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Certificate IV in Hospitality (Commercial Cookery)

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

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Knowledge of Food and Safety requirements

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Customer service focused with commitment to providing exceptional customer service

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

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Excellent attention to detail in food preparation, presentation and communication

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

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

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Motivation and desire to continue to develop and improve in a skilled capacity

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

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- Industry competitive remuneration with four-day work week
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- Sustainable workplace focus with high importance placed on staff well-being and positive work environment
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- Free EAP service for wellbeing and support.
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- Continuous and supported learning in the restaurant setting
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- Individual opportunities for further training and education across individual scope of practice
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- Opportunities for advancement and review of position and responsibilities to encourage career growth
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📌 Sous Chef (Victoria)
🏢 Navi
📍 Victoria