Duties and Responsibilities:

· Prepare and cook a variety of high-quality dishes in accordance with recipe specifications and presentation standards.

· Coordinate daily kitchen operations, including food preparation, inventory management, and maintaining hygiene protocols.

· Collaborate with the Executive Chef, Head Chef, and team to ensure efficient service delivery.

· Maintain a clean, organized, and well-stocked workstation.

· Adapt to changing menus and customer demands with a focus on quality and timeliness.

· Uphold food safety and hygiene standards in compliance with relevant regulations.

· Contribute positively to team culture and customer satisfaction.

Skills and Experience:

· Minimum 1 year of relevant experience in a busy restaurant, club, or similar high-volume environment.

· Proven knowledge of food preparation, cooking techniques, and plating presentation.

· Strong time management and multitasking skills, with the ability to perform under pressure.

· Excellent teamwork, communication, and problem-solving skills.





· Commitment to cleanliness, safety, and quality control.

· Flexibility to work nights, weekends, and public holidays as required.

Qualifications:

· Minimum Certificate IV in Commercial Cookery or higher.

Job Type:

Full time (38 hours per week)

What We Offer:

· Competitive remuneration aligned with the Registered and Licensed Club Award.

· A healthy work-life balance.

· Supportive and collaborative team culture.

· Opportunities for professional growth and skill development.

How to Apply:

If you’re a passionate and qualified chef ready to bring your creativity and expertise to Frankston RSL, please submit your resume and cover letter to [email protected].

Join our dedicated team and be part of our ongoing success story!

Job Types: Full-time, Permanent

Pay: $70,000.00 per year

Work Authorisation:

- Australia (Required)

Work Location: In person

📌 Chef (Frankston)
🏢 Frankston RSL Sub Branch
📍 Frankston