Job Type: Permanent position | Full time position

Company: ICBM Services Pty Ltd Work Locations: NSW and WA Salary: $90,000–$98,000 per annum plus superannuation

Employment Type: Full-time Work Arrangement: In person ICBM Services Pty Ltd is seeking an experienced Chef to work across our clients’ restaurants in NSW and WA.

Job Description

This is a full-time chance to join a professional and supportive kitchen team while contributing to consistently high standards of food quality, presentation and service. About You

The successful applicant will demonstrate: Certificate IV in Kitchen Management and a Diploma of Hospitality Management, or equivalent relevant qualifications At least two years of proven experience working as a Chef in a commercial kitchen

Strong food preparation, cooking, knife-handling and presentation skills Experience with menu planning, kitchen operations, stock control and food-cost management Sound knowledge of food safety, hygiene and sanitation requirements

Ability to lead and support kitchen staff in a busy service environment Strong time-management, organisational and multitasking skills Effective communication and teamwork skills

Culinary creativity and attention to detail Ability to maintain quality and consistency while working under pressure Physical ability to stand for extended periods and safely lift kitchen equipment and supplies

Flexibility to work varied shifts, including evenings, weekends and public holidays

Key Responsibilities

Plan and develop menus that reflect the restaurant’s concept,



customer preferences and budget requirements

Create new dishes and update existing menu items while maintaining balanced flavours, presentation and nutritional considerations Prepare, cook and present food in accordance with recipes, quality standards and customer requirements Supervise food preparation and cooking activities to ensure consistency, taste and presentation

Allocate duties and coordinate the work of cooks, kitchen assistants and other kitchen staff Train and support new and junior employees in cooking techniques, kitchen procedures and food-safety requirements Monitor stock levels and order ingredients and kitchen supplies as required

Check the quality and freshness of ingredients and ensure correct storage and stock rotation Control portion sizes, monitor food costs and minimise waste Maintain high standards of kitchen cleanliness, hygiene and sanitation

Ensure compliance with food-safety regulations and safe food-handling procedures Prevent cross-contamination and ensure food is stored, prepared and served at safe temperatures Inspect and taste dishes before service to ensure quality, consistency and presentation

Prepare meals that accommodate allergies, dietary requirements and special customer requests Collaborate with restaurant management and front-of-house staff to coordinate efficient service Assist with kitchen budgeting, operational planning and continuous menu improvement

Respond professionally to customer feedback where required Maintain a safe, clean and organised kitchen environment

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📌 Chef (Sydney)
🏢 ICBM SERVICES
📍 Sydney