Chicken on Charcoal Flame at Thornlie in Perth's southern suburbs, is looking for an experienced Chef to join the team.

The restaurant has built its name on Lebanese cooking done the traditional way, with chicken marinated in-house and grilled over real charcoal until the skin crisps and the smoke carries through the meat.

Alongside the charcoal chicken sit generous sharing platters, wraps, grilled meats and prawns, fragrant rice dishes, fresh salads and house-made dips, all prepared to order rather than held in advance.

Bold seasoning, honest produce and genuine hospitality are what bring customers back, and the dining room fills most evenings with local families, groups of friends and regulars ordering for the table.

Trade comes from dine-in and takeaway service as well as catering for family gatherings and larger occasions, so the kitchen runs at pace and the standard never drops.

This opening will suit a hands-on Chef who enjoys working the grill, takes real pride in flavour and consistency, and is comfortable leading a busy section through a full service.

You will take day-to-day charge of production in the kitchen, from marinating and grilling through to the plate that reaches the customer.

The position has arisen as demand for the restaurant's charcoal menu and catering orders has grown, and the business now needs an additional qualified Chef to hold the standard across the full trading week and to bring the kitchen team along with you.

Chef | Chicken on Charcoal Flame | Thornlie, WAKey Responsibilities•Marinate, season and char-grill chicken over the charcoal flame to the restaurant's house recipes, judging heat, placement and timing so each serve comes off tender inside with a properly crisp, smoky finish.•Prepare and cook the wider Lebanese menu to order, including grilled meats and prawns, wraps, rice dishes, salads, sauces and house-made dips, and plate each dish so it leaves the pass looking the way it should.•Check the quality of produce, marinades and part-prepared items at every stage, from delivery and prep through to the final plate,



and correct anything that falls short before it reaches a customer.

Work with the owners and managers on menu planning, pricing and the introduction of new or seasonal dishes, bringing forward ideas that suit charcoal cooking and the tastes of the restaurant's regulars.•Estimate food and labour costs for the menu and for catering orders, keeping portion sizes, yields and rostered kitchen hours in line with the margins the business needs.

Order poultry, meat, seafood, fresh produce, spices, charcoal and dry goods from suppliers, timing orders to the trading week so the kitchen is stocked for peak nights without carrying excess.•Raise preparation and service issues with the managers and the floor team as they arise, whether a slow ticket, a product shortage or a change to a dish, so front of house can keep customers properly informed.

Handle dietary and allergen requests passed through by managers and waiting staff, confirming what is in each marinade, sauce and dip and adjusting preparation where it can be done safely.•Show kitchen staff the correct charcoal grilling, boning, skewering and knife techniques at the bench, and advise them on cooking procedures, timings and temperatures until the method is consistent across the team.•Explain the kitchen's hygiene and food safety rules to all kitchen staff and enforce them on every shift, covering personal hygiene, cleaning schedules, cross-contamination controls, cooking temperatures and cold-chain records.•Assist with selecting kitchen staff by sitting in on trade tests and interviews, and induct and train new starters on the restaurant's recipes, grill station and service standards.





Maintain the kitchen's food safety and temperature records and keep the workspace presentable and compliant for inspection at any time.•Portion, vacuum-seal, chill and freeze marinated meats, stocks, sauces and prepared components in line with food safety requirements, and manage thawing and preservation so quality holds without waste.•Prepare catering and large platter orders for family gatherings and functions, scaling recipes, planning the cooking sequence and arranging platters so everything is ready at the agreed collection or delivery time.•Run the mise en place before each service, setting up the grill, prep benches and cold line so the kitchen can absorb the dinner rush without losing speed or consistency.

Rotate stock, monitor use-by dates and keep trim and over-production to a minimum, reporting shortages or supplier quality problems to management promptly.•Keep the charcoal grill, rotisserie, ovens, extraction and small equipment clean and in working order, arranging servicing or repair when something is not performing as it should.

Supervise the kitchen in the absence of senior management, allocating sections and tasks across the shift and stepping onto whichever station needs support.

Qualifications and Experience•At least 1 year of relevant experience as a Chef in a commercial kitchen.•An AQF Associate Degree, Advanced Diploma or Diploma in a relevant field, such as Commercial Cookery or Hospitality.

Hours: 38 hours per week - Full time, permanent position.

Salary: $75,000 to $85,000 plus superannuation per annum.

Personal Attributes•Passionate about food preparation and charcoal-style cooking.•Able to work under pressure during busy service periods.•Attentive to detail, especially in food quality, flavour and presentation.•Flexible and willing to assist across different areas of the kitchen when required.

How to Apply

If you are an experienced Chef with a passion for flavourful Lebanese-style food and charcoal-grilled cooking, we encourage you to apply with your current resume and a brief cover letter outlining your relevant experience.

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