Jarcana Pty Ltd, trading as Barrio3205, operates a hospitality and function venue offering food and beverage services for private celebrations, corporate functions, weddings and other organised events. The venue features indoor and outdoor hospitality spaces, including a beer garden, and provides food catering for functions of varying sizes and service requirements. Its kitchen operations involve preparing and presenting a range of menu offerings, including canapés, shared dishes, substantial meals and function catering selections, with food preparation organised according to event requirements and scheduled service times.

About the Role

Barrio3205 is seeking an experienced Chef to join its kitchen team. The successful candidate will be responsible for planning, preparing and cooking food for the venue's functions and hospitality services, ensuring consistent food quality, appropriate presentation and efficient coordination of kitchen activities.

The position involves contributing to function menu planning, estimating food quantities and preparation requirements, monitoring ingredient costs, coordinating cooking activities and maintaining food safety standards. The Chef will also be responsible for preparing meals according to agreed function menus, dietary requirements and scheduled catering arrangements.

Location: 184 York Street, South Melbourne VIC 3205

Employment Type: Full-Time

Salary: $75,000 to $85,000 per annum plus Superannuation

Key Responsibilities

- Plan and prepare food for private functions, corporate events, weddings and other catered occasions in accordance with agreed menus, guest requirements and scheduled service arrangements.
- Prepare, season, cook and present a variety of dishes, including canapés, shared plates, substantial meals and other menu items required for the venue's catering services.
- Contribute to the planning and development of function menus, considering event formats, guest preferences, seasonal ingredient availability and food preparation requirements.
- Estimate food quantities,



ingredient requirements and associated labour needs for scheduled functions, taking into account guest numbers, menu selections and service arrangements.
- Monitor the quality, freshness and suitability of meats, seafood, vegetables, dairy products and other ingredients before they are used in food preparation.
- Prepare and cook dishes using appropriate grilling, roasting, baking, frying and other commercial cooking techniques to achieve consistent flavour, texture and presentation.
- Coordinate food preparation and cooking activities to ensure dishes are completed and presented according to function schedules and agreed service times.
- Monitor food quality throughout preparation and service, checking seasoning, cooking temperatures, portion sizes and presentation against established standards.
- Assist with ingredient ordering, stock control and food cost monitoring, ensuring suitable quantities are available for scheduled catering requirements while minimising unnecessary wastage.
- Prepare meals and accommodate dietary requirements, including vegetarian, vegan, gluten-free and allergen-related requests, in accordance with agreed menus and safe food-handling procedures.
- Demonstrate cooking techniques and provide practical guidance to kitchen staff regarding food preparation, portioning, presentation and safe working practices.
- Monitor food storage, refrigeration, stock rotation and temperature-control procedures, ensuring compliance with applicable food safety and hygiene requirements.
- Coordinate with venue management and event service personnel regarding function menus, meal service timing,



guest requirements and changes affecting kitchen preparation.
- Maintain kitchen cleanliness, equipment hygiene and secure food preparation practices in accordance with workplace health and safety procedures.

Candidate Requirements

- Relevant qualification in Commercial Cookery, Culinary Arts or a closely related culinary discipline.
- Minimum 1–2 years of relevant professional experience as a Chef in a commercial kitchen, restaurant, catering business or function venue.
- Demonstrated experience preparing and cooking a variety of dishes for restaurant dining, functions or organised catering services.
- Ability to plan food preparation requirements and coordinate cooking activities according to guest numbers, menus and scheduled service times.
- Experience contributing to menu planning, estimating food and labour requirements, monitoring ingredient costs and managing kitchen wastage.
- Strong knowledge of commercial cooking techniques, food preparation methods, seasoning, portioning and presentation standards.
- Experience preparing food for functions, weddings, corporate events or other catered occasions will be highly regarded.
- Ability to maintain consistent food quality and accommodate dietary requirements while following appropriate allergen-management procedures.
- Sound knowledge of food safety, hygiene, stock rotation, temperature control and workplace health and safety requirements.
- Ability to guide kitchen staff, organise assigned preparation activities and communicate effectively with venue management and service personnel.
- Strong organisational, time-management and problem-solving skills, with the ability to work efficiently during scheduled function services.
- Only candidates currently residing in Australia will be shortlisted.

How to Apply

Please submit your resume outlining your relevant qualifications, professional cooking experience and suitability for the position. Only shortlisted candidates will be contacted.

📌 Chef (South Melbourne)
🏢 Jarcana
📍 South Melbourne