POSITION DESCRIPTION – CHEF

Position Title: Chef

Department: Kitchen

Reports To: Head Chef /Venue Manager

Employment Type: Full-time

Location: Hotel / Bistro

1. Position Purpose

The Chef is responsible for preparing and cooking high-quality meals in accordance with the venue’s menu, recipes, food safety standards and service requirements. The role involves maintaining kitchen efficiency, ensuring consistent food quality and presentation, and contributing to a safe, clean and productive kitchen environment.

2. Key Responsibilities

Food Preparation and Cooking

- Prepare, season and cook meals according to menu specifications and customer requirements.

- Ensure food is consistently presented to a high standard in terms of quality, taste, portion size and appearance.

- Prepare ingredients, sauces, stocks and other kitchen components.

- Assist with menu development, daily specials and new dish ideas.

- Cater for functions, special events and high-volume service periods.

Kitchen Operations

- Organise and prioritise kitchen tasks to ensure timely food service.

- Monitor food preparation, cooking times and order accuracy.

- Maintain adequate preparation levels and communicate stock requirements.

- Assist with receiving, checking and storing deliveries.

- Minimise food waste and assist with portion control and cost management.

Food Safety and Hygiene

- Comply with Australian food safety legislation and workplace hygiene procedures.

- Maintain appropriate food storage, labelling, temperature control and stock rotation.

- Follow cleaning schedules and maintain a clean, organised kitchen.

- Identify and report food safety risks, equipment faults and workplace hazards.

- Follow safe work practices when using knives, kitchen machinery and hot equipment.

Teamwork and Communication





- Work collaboratively with the Head Chef, other kitchen staff and front-of-house employees.

- Assist in training and supporting junior kitchen staff where required.

- Communicate effectively during busy service periods.

- Follow reasonable instructions from management and contribute to a positive team environment.

Stock and Cost Control

- Assist with stocktaking and inventory management.

- Monitor ingredient usage and minimise wastage.

- Follow standard recipes, portion sizes and food-cost requirements.

- Report shortages, spoilage and equipment issues to management.

3. Skills and Qualifications

- Relevant commercial cookery qualification or equivalent skills and experience.

- Previous experience in a commercial kitchen, hotel, pub or bistro preferred.

- Knowledge of food preparation, cooking techniques and kitchen operations.

- Understanding of food safety, hygiene and workplace health and safety requirements.

- Ability to work efficiently under pressure in a rapid-paced environment.

- Good communication, organisation and teamwork skills.

- Flexibility to work rotating rosters, including evenings, weekends and public holidays, as required.

4. Key Performance Expectations

The Chef is expected to:

- Maintain consistent food quality and presentation.

- Deliver meals within required service times.

- Follow food safety and workplace safety procedures.

- Minimise food waste and support kitchen cost controls.

- Maintain cleanliness and organisation of the kitchen.

- Work effectively with other team members.

- Contribute to customer satisfaction and the venue’s reputation.

6. General Duties

The employee may be required to perform other reasonable duties consistent with the position, their skills and experience, and the operational needs of the venue.

Pay: $75,000.00 – $85,000.00 per year

Work Location: In person

📌 Chef (Moorebank)
🏢 Moorebank Hotel
📍 Moorebank