About the role

This is a permanent full-time position for a skilled professional who can organise food preparation, maintain consistent quality and support effective service in a busy hospitality environment.

Key responsibilities

- Plan menus in consultation with management, considering seasonal availability, customer demand and operational requirements.

- Estimate food and labour costs, assist with menu pricing, and order food, ingredients and kitchen supplies.

- Prepare and cook dishes using ovens, grills, pans and other commercial kitchen equipment in accordance with approved recipes and standards.

- Monitor the quality of dishes at every stage of preparation, cooking and presentation to ensure consistency, portion control and timely service.

- Discuss food preparation, menu and service issues with management, kitchen staff and front-of-house team members.

- Demonstrate cooking techniques, advise staff on preparation and plating procedures, and support the development of kitchen team members.

- Coordinate daily kitchen operations and workflow during preparation and busy service periods.

- Select, train and supervise cooks and other kitchen staff when required, including allocating tasks and checking completed work.

- Maintain stock control, conduct stocktakes, rotate ingredients correctly and minimise food waste.

- Store,



freeze and preserve food safely in accordance with temperature-control and food-safety requirements.

About you

- Certificate IV in Kitchen Management (or an equivalent commercial cookery qualification) and Diploma of Hospitality Management (or an equivalent qualification).

- Demonstrated experience performing Chef-level duties in a busy commercial kitchen.

- Strong knowledge of menu planning, food preparation, cooking techniques, portion control and presentation.

- Sound knowledge of food safety, hygiene, allergen management, HACCP principles and workplace safety requirements.

- Ability to organise work, remain calm under pressure and maintain consistent standards during busy service.

- Ability to work independently and collaboratively and to guide junior kitchen staff.

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

Benefits

- A permanent full-time Chef position in a supportive, high-performing kitchen team.

- A competitive salary of $75,000-$85,000 plus superannuation, commensurate with skills and experience.

- Staff meals, barista-made coffee, and access to training and professional development.

- Clear opportunities to develop your kitchen leadership and hospitality career.

About us The Trustee of Joint Macquarie, trading as Dine & Dezerts, is seeking an experienced and motivated Chef to join our Sydney kitchen team.

📌 CHEF (Brighton-Le-Sands)
🏢 Dine and Dezerts
📍 Brighton-Le-Sands