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.

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

Solid 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

- 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

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📌 Sous Chef (Melbourne)
🏢 Navi
📍 Melbourne