This is a seafood-focused culinary position for a full-time chef responsible for planning, developing, and executing a diverse range of seafood dishes in a professional kitchen workplace. The role involves menu development, food preparation, kitchen coordination, staff supervision, and strict adherence to food safety standards.

Roles and responsibilities include:

- Planning and developing seafood-focused menus, incorporating fresh seasonal produce and a variety of fish, lobster, prawns, oysters, calamari and other seafood products, while considering customer preferences, ingredient availability and food costs.
- Preparing and cooking a diverse range of seafood dishes, including grilled and fried fish, lobster rolls, seafood platters, fish burgers and other freshly prepared meals, using appropriate cooking techniques to maintain flavor, texture and presentation standards.
- Estimating food consumption, ingredient requirements and kitchen labour costs, coordinating with management and suppliers to ensure adequate stock levels while minimising wastage and maintaining cost efficiency.
- Monitoring the quality, freshness and consistency of seafood dishes throughout preparation, cooking and presentation, ensuring that all meals meet the business's established standards.
- Coordinating with management, seafood suppliers and kitchen and service staff regarding menu planning, daily specials, customer orders, dietary requirements and food preparation procedures.
- Demonstrating and advising kitchen staff on seafood preparation techniques, including filleting, portioning, marinating, seasoning, grilling, frying and appropriate cooking methods for different varieties of fish and shellfish.
- Overseeing the preparation of sauces, marinades, batters, dressings and accompaniments to complement seafood dishes and ensure consistency in flavour, portion sizes and presentation.
- Maintaining strict food safety and hygiene standards, including appropriate handling, storage and temperature control of raw and cooked seafood, prevention of cross-contamination,



and compliance with applicable food safety regulations.
- Supervising and coordinating kitchen activities during daily service, allocating preparation tasks, monitoring cooking times and ensuring customer orders are completed accurately and efficiently.
- Inspecting seafood deliveries and other ingredients to assess freshness, quality and suitability for cooking, and ensuring proper stock rotation, refrigeration and storage procedures are followed About you Ability to demonstrate and advise kitchen staff
- Ability to demonstrate and advise kitchen staff on seafood preparation techniques, including filleting, portioning, marinating, seasoning, grilling, frying and appropriate cooking methods for different varieties of fish and shellfish.
- Experience with selection, induction and training of kitchen staff Knowledge of appropriate refrigeration, freezing and preservation procedures for seafood and other perishable ingredients,
- Understanding of food safety and hygiene standards, including appropriate handling, storage, and temperature control of raw and cooked seafood, prevention of cross-contamination, and compliance with applicable food safety regulations.

Qualification & Experience:

- Ability to demonstrate and advise kitchen staff on seafood preparation techniques, including filleting, portioning, marinating, seasoning, grilling, frying and appropriate cooking methods for different varieties of fish and shellfish
- Experience with selection, induction and training of kitchen staff
- Knowledge of appropriate refrigeration, freezing and preservation procedures for seafood and other perishable ingredients
- Understanding of food safety and hygiene standards, including appropriate handling, storage, and temperature control of raw and cooked seafood, prevention of cross-contamination, and compliance with applicable food safety regulations
- A minimum of 1 year of experience in a similar role is essential and a formal qualification in commercial cookery (Certificate III or IV in commercial cookery and/or diploma of hospitality management)

Pay: $79,500.00 – $80,000.00 per year

Work Location: In person

📌 Chef (South Yarra)
🏢 Fatbuoy Lobster
📍 South Yarra