Key Responsibilities (By Classification)

Chef (Full-Time)

- Kitchen Supervision: Coordinate daily kitchen operations, delegate duties, and supervise cooks, apprentices, and kitchen hands.

- Menu Development & Costing: Plan innovative menus, calculate food/labour expenses, and place direct food supply orders.

- Quality Assurance: Monitor dish quality across all stages of prep, seasoning, and structural presentation.

- Training & Compliance: Demonstrate modern techniques to junior staff while strictly explaining and enforcing workplace health, safety, and hygiene regulations.

Cook (Full time)

- Food Preparation & Service: Prepare, season, and cook high-quality dishes according to established company recipes.

- Kitchen Equipment Operations: Regulate cooking temperatures on ovens, grills, and specialized kitchen machinery.

- Plating & Portioning: Portion food evenly and plate efficiently.

- Inventory Handling: Examine food stock to ensure quality, manage storage in temperature-controlled spaces,



and clean meal prep stations.

- Dietary Adjustments: Adapt dishes safely to satisfy customers' special nutritional and dietary requests.

Required Qualifications & Skills

For Chef Applicants:

- Minimum AQF Certificate IV in Commercial Cookery (or equivalent Diploma).

- At least 1 years of verifiable experience in a supervisory commercial kitchen role (or 3 years of experience to substitute the qualification requirement).

- Advanced understanding of kitchen budgeting, labor tracking, and supplier negotiation.

For Cook Applicants:

- Minimum AQF Certificate III in Commercial Cookery.

- At least 1 years of on-the-job training, or a Certificate IV, or 3 years of equivalent professional cooking experience.

- Strong foundational knife skills, ability to manage high-volume orders, and excellent teamwork focus.

📌 Chef/Cook (Sydney)
🏢 Scala lane
📍 Sydney