Job Description
Global Vision Recruitment on behalf of Gungahlin Pub Pty Ltd
Date Posted: September 24, ****
Position: Chef
Salary: $75,000 to $85,000 plus 12% superannuation
Hours: 38 hours per week
Mode: Full time
Location: 30 Anthony Rolfe Ave, Gungahlin ACT ****
Experience Required: Minimum 1 year of experience as a Chef or in similar role
About us:
Located in the heart of Gungahlin, Gungahlin Pub is a vibrant and welcoming gastropub offering a relaxed atmosphere, quality food, refreshing beverages, and exceptional customer service. As a popular destination for locals, families, and visitors, Palmer's combines modern hospitality with a community-focused dining experience, featuring a spacious venue, lively bar, family-friendly environment, and a menu of well-executed pub favourites. The venue has quickly established itself as a go-to location for casual dining, social gatherings, live entertainment, and sporting events.
Responsibilities include but are not limited to:
Assist the Head Chef in managing kitchen operations, including food preparation, cooking, and presentation.
Supervise and lead kitchen staff to ensure efficient service and the highest quality of food is consistently delivered.
Ensure that all dishes meet the restaurant's quality standards and are prepared to specification.




Provide guidance and support to kitchen staff, ensuring they understand their roles and responsibilities.
Assist with training new team members and mentor staff on cooking techniques and kitchen safety procedures.
Collaborate with the Head Chef to develop and implement new dishes, seasonal menus, and specials.
Help manage food inventory, ensuring that supplies are fresh, stored properly, and available for service.
Assist with ordering and stock rotation to minimize waste and ensure cost-effectiveness.
Ensure adherence to food safety and hygiene regulations in all kitchen operations.
Ensure all food is stored according to health and safety standards to maintain quality.
Qualifications:
Certificate III in Commercial Cookery
Certificate IV in Commercial Cookery (Preferred but not mandatory)
Other requirements:
Proven experience as a Sous Chef or in a similar senior kitchen role.
Strong culinary knowledge and ability to execute a wide range of cooking techniques.
Solid understanding of food safety and hygiene regulations.
Leadership skills with the ability to motivate and manage kitchen staff.
Ability to work efficiently in a fast-paced, high-pressure environment.
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