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 creative 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 up-to-date 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