Position: Chef

Type: Full time, 38 hours per week

Employer: NERO’S TABLE PTY LTD trading as Nero’s Table

Location: Bendigo VIC 3550

Salary: $80,000 per annum plus superannuation

About the Business

Nero’s Table is a Mediterranean restaurant on Bull Street in the heart of Bendigo, offering a relaxed and friendly atmosphere suited equally to a casual meal and a special occasion. The menu is built around Italian-style dining, from wood-fired Napoli-style pizzas with slow-fermented bases to fresh pastas, grills, seafood and seasonal dishes, complemented by a full bar of wines, beers on tap and cocktails. Serving lunch and dinner to locals and visitors alike, the restaurant takes pride in consistent, generous and flavourful food, warm hospitality and a close-knit team that works together to make every guest feel welcome.

About the Position

The Chef leads the kitchen at Nero’s Table and is responsible for the quality, consistency and profitability of everything that leaves the pass. Working across lunch and dinner service in a wood-fired pizza and pasta kitchen, the Chef plans and costs the menu and daily specials, controls ordering and stock, enforces food safety standards and keeps the kitchen, floor staff, management and suppliers working in step so that service runs smoothly at all times. The role is central to maintaining the standard of food and the pace of service that the restaurant’s guests expect, and to guiding the kitchen team on a busy regional dining strip.

Key Responsibilities

- Prepare, season and cook pizzas, pastas, grills, seafood and other menu items to a high and consistent standard of quality, presentation and flavour
- Plan and develop menus and daily specials that reflect the restaurant’s Mediterranean and Italian style, the season and the availability of produce
- Estimate food and labour costs, set and manage portion sizes,



and price dishes and specials to achieve the restaurant’s margins
- Order food and kitchen supplies, monitor stock levels, check the freshness and quality of ingredients on delivery and in storage, and control waste
- Establish, explain and enforce workplace health and safety, food safety and sanitation regulations and procedures throughout the kitchen
- Supervise and coordinate kitchen staff during preparation and service, demonstrate cooking techniques and advise on cooking procedures
- Communicate with wait staff, management and suppliers before and during service to coordinate orders, specials, dietary requirements and timing
- Maintain cleanliness and order in the kitchen, cool rooms and storage areas, including correct labelling, dating and rotation of stock
- Freeze, preserve and store food correctly so that quality, safety and yield are maintained

Requirements

- Australian citizens and permanent residents are encouraged to apply.
- Certificate III in Hospitality (Commercial Cookery) or Certificate IV in Hospitality (Commercial Cookery)
- At least one year of experience as a chef in a commercial restaurant kitchen
- Sound skill in menu planning, food costing and portion control, stock ordering and rotation, and the safe operation of commercial kitchen equipment including a wood-fired pizza oven, pasta and grill sections
- Thorough working knowledge of Australian food safety, hygiene and workplace health and safety requirements and the ability to apply them in a busy kitchen
- Transparent communication with front-of-house staff, management and suppliers, and the ability to guide and support a kitchen team during service
- Calm, organised and reliable under pressure, with the flexibility to work lunch and dinner shifts including evenings, weekends and public holidays

How to Apply

Applicants must submit their resume with a valid email address through this online portal. Only shortlisted candidates will be contacted.

📌 Chef (Bendigo)
🏢 NERO’S TABLEtrading as Nero’s Table
📍 Bendigo