Key Responsibilities

- Prepare, season and cook food in accordance with the venue’s menus, recipes and quality standards.

- Prepare ingredients including meat, poultry, seafood, vegetables, sauces, stocks, salads, desserts and other menu components.

- Operate commercial kitchen equipment including ovens, grills, fryers, cooktops, preparation equipment and other kitchen machinery.

- Monitor cooking processes and adjust cooking times and temperatures to ensure food is prepared to the required standard.

- Ensure meals are consistently presented according to the venue’s specifications.

- Assist with menu preparation, recipe development and seasonal menu changes where required.

- Assist with preparation and execution of functions, special events and high-volume service periods.

- Coordinate with kitchen and front-of-house staff to ensure food is prepared and served efficiently.

- Monitor food quality throughout preparation and service.

- Maintain appropriate stock levels and assist with receiving, checking and storing food deliveries.

- Assist with stock rotation and ensure food is stored in accordance with food safety requirements.

- Minimise food wastage through appropriate preparation, portion control and storage practices.

- Maintain a clean, organised and hygienic kitchen and food preparation areas.

- Follow food safety procedures, temperature-control requirements and relevant Australian food safety standards.

- Follow workplace health and safety procedures and safely operate kitchen equipment.

- Assist with cleaning and maintaining kitchen equipment and facilities.

- Assist in monitoring food costs and portion control.

- Work cooperatively with other kitchen employees and contribute to a positive and professional kitchen environment.





- Assist with training and supervision of junior kitchen staff and other employees where required.

- Undertake other reasonable kitchen duties consistent with the position of Chef.

Skills and Experience The successful applicant will ideally have:

- Relevant formal culinary qualifications, such as a Certificate III or Certificate IV in Commercial Cookery, or equivalent industry experience.

- Relevant experience working as a Chef in a commercial kitchen environment.

- Demonstrated knowledge of food preparation and cooking techniques.

- Experience preparing food in a high-volume commercial kitchen.

- Ability to work efficiently and maintain consistent food quality during busy service periods.

- Knowledge of food safety and hygiene requirements.

- Ability to follow recipes, portion specifications and presentation standards.

- Ability to work independently and as part of a kitchen team.

- Robust organisational and time-management skills.

- Ability to work under pressure while maintaining quality and food safety standards.

- Good communication and teamwork skills.

- Availability to work a rotating roster, including evenings, weekends and public holidays where required.

Key Performance Expectations The Chef will be expected to:

- Maintain consistent food quality, presentation and portion control.

- Complete food preparation and service requirements within allocated service periods.

- Maintain high standards of kitchen cleanliness and food safety.

- Minimise food wastage and assist with effective stock management.

- Work cooperatively with the kitchen and wider venue team.

- Follow all workplace policies, food safety procedures and health and safety requirements.

- Contribute positively to the ongoing development of the venue’s food offering.

Pay: $79,423.00 – $82,000.00 per year

Work Location: In person

📌 Chef - Full Time (Yarragon)
🏢 Yarragon Hotel
📍 Yarragon