Position Summary

The Chef is responsible for the preparation, cooking and presentation of high-quality breakfast, brunch and lunch dishes while maintaining exceptional food safety, hygiene and consistency standards. The Chef contributes to menu development, supervises kitchen operations during service periods, manages stock and assists in training junior kitchen staff to ensure an efficient and professional kitchen.

Main Duties and Responsibilities

The Chef will undertake duties including, but not limited to:

· Plan, prepare and cook a wide range of breakfast, brunch and lunch dishes in accordance with the restaurant's recipes and quality standards.

· Prepare Modern Australian café meals together with contemporary international dishes, including vegetarian, vegan and gluten-free options.

· Develop seasonal menu items, daily specials and high tea offerings using fresh and locally sourced ingredients.

· Monitor food quality, taste, presentation and portion control to ensure consistency across all menu items.

· Coordinate food preparation to ensure meals are produced efficiently during busy service periods.

· Estimate food requirements and place orders for ingredients and kitchen supplies.

· Monitor inventory levels, minimise food wastage and maintain appropriate stock rotation procedures.

· Inspect the quality and freshness of ingredients and ensure compliance with purchasing specifications.

· Maintain strict food safety,



sanitation and hygiene standards in accordance with Queensland Health requirements and Food Standards Australia Recent Zealand (FSANZ).

· Ensure proper storage, handling and labelling of food products.

· Supervise and provide guidance to cooks, kitchen hands and apprentices where applicable.

· Assist with rostering and coordinating kitchen workflow during peak trading periods.

· Maintain kitchen equipment and report maintenance issues promptly.

· Monitor kitchen costs and contribute to achieving food cost targets.

· Work collaboratively with management and front-of-house staff to deliver excellent customer experiences.

· Adapt menu items to accommodate customer dietary requirements and allergies.

· Ensure compliance with workplace health and safety policies and procedures.

Skills and Experience

The successful applicant should demonstrate:

· Strong knowledge of Modern Australian cuisine and contemporary café dining.

· Experience preparing breakfast, brunch and lunch menus in a high-volume hospitality environment.

· Excellent culinary techniques and food presentation skills.

· Sound understanding of food safety and HACCP principles.

· Ability to manage multiple orders efficiently during busy service periods.

· Experience in menu planning and recipe development.

· Strong organisational and time management skills.

· Ability to supervise and mentor junior kitchen staff.

· Excellent communication and teamwork skills.

· Ability to work under pressure while maintaining high quality standards.

📌 Experienced chef (Highland Park)
🏢 Hudson & Rosies Table
📍 Highland Park