Job Description

Position: Chef

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Location: Tuggerah, NSW

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Salary: $79,000 to $83,000 plus applicable superannuation

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Hours: 38 per week

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Mode: Full-Time

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Experience required: 1 year plus experience in relevant role.

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About the business:

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Business is operating a franchisee of Rashays Restaurant at Tuggerah. Business has a need for a Chef in its restaurant. Business is renowned for offering a delicious fusion of Italian and modern Australian cuisine along with impeachable service and relaxed ambiance.

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Business is seeking an experienced and passionate Chef to join them and play a pivotal role in building the kitchen, developing the team, and establishing the standards that will continue to define its success.

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About the Role

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As Chef, you will take ownership of the kitchen operation, leading menu execution, team development, food quality and financial performance.

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You will work closely with the management to deliver a menu that balances creativity, consistency, and profitability while maintaining the highest standards of food quality and kitchen operations.

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This is a hands-on leadership role for a chef who thrives in a fast-paced setting and takes pride in building strong teams and efficient systems.

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Roles & Responsibility

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Create and update menus featuring dishes, incorporating seasonal ingredients and local produce.

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Collaborate with management to develop special menus for events and promotions.

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Prepare and cook a variety of dishes, ensuring high standards of quality and presentation.

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Ensure all dishes are prepared to the highest quality standards, with attention to detail.

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Monitor portion sizes and consistency across all dishes served.

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Lead and supervise kitchen staff, assist in training on food preparation techniques, safety, and hygiene standards.

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Manage kitchen inventory and monitor food costs.

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Maintain strict food safety and hygiene standards.

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Assist in addressing to customer feedback.

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Stay informed about culinary trends, experiment with new recipes, and participate in culinary events and workshops.

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May be required to work on weekends and on shift basis based on the roster.

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Qualifications required:

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Certificate IV in Commercial Cookery and Diploma of Hospitality

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Three years of experience can be used in lieu of the qualification.

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Other skills and requirements:

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Requiring a minimum of 1 year of work experience in the relevant role

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Strong leadership skills, capable of managing and motivating a team.

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A deep understanding of various cooking methods, ingredients, equipment, and procedures.

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Exceptional communication and interpersonal skills.

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We invite right candidates to submit a resume and cover letter detailing their suitability for the role, referencing relevant experience and qualifications

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