CHEF

Business Name: Unilab Food & Drink

Location: Bundoora VIC 3083

Employment Type: Full-time – 38 hours per week

Salary: $80,000 – $90,000 per annum plus superannuation

About the Business

Unilab Food & Drink operates Unilab Specialty Roasters & Kitchen, offering a diverse breakfast, brunch and lunch menu.

We are seeking an experienced and motivated Chef to join our kitchen team and contribute to the preparation and delivery of our breakfast and lunch menu.

Key Responsibilities and Duties The successful candidate will be responsible for:

- Assisting in planning menus, determining food quantities required for daily operations and calculating food costs to support efficient kitchen operations.
- Preparing, cooking and presenting a variety of breakfast, brunch and lunch dishes in accordance with established recipes, menu specifications and presentation standards.
- Preparing and cooking breakfast dishes, including eggs, smashed avocado, halloumi, mushrooms, pancakes, waffles, fritters and other breakfast specialities.
- Preparing and cooking a range of lunch dishes, including beef and bacon burgers, chicken paninis, Southern fried chicken, grilled salmon and Moroccan-style chicken meals.
- Preparing fresh salads, vegetarian dishes and gluten-free menu items while ensuring appropriate food handling practices and avoiding cross-contamination.
- Preparing ingredients, sauces, dressings, marinades, garnishes and accompaniments required for daily kitchen operations.
- Monitoring food quality, freshness, cooking times, portion sizes and presentation to ensure consistency across all dishes.
- Planning and organising daily food preparation activities to ensure menu items are available during breakfast and lunch service.
- Ordering and maintaining inventory of food ingredients and kitchen supplies, checking deliveries and rotating stock to meet daily production requirements and minimise wastage.
- Monitoring food costs,



controlling wastage and ensuring efficient use of kitchen ingredients and resources.
- Managing and training Cooks and Kitchenhands in food preparation, cooking techniques, kitchen procedures and food safety requirements.
- Maintaining cleanliness and organisation of kitchen workstations, cooking equipment, utensils and food storage areas in accordance with food safety and hygiene requirements.
- Ensuring compliance with food safety regulations, workplace health and safety requirements and safe food storage and temperature-control procedures.
- Coordinating with front-of-house staff and management to ensure efficient food service and timely preparation and delivery of customer orders.
- Collaborating with management to develop new dishes, introduce menu specials and improve existing recipes in line with customer preferences and business requirements.

Selection Criteria To be considered for this position, applicants must demonstrate:

- A minimum of one year of relevant work experience as a Chef in a commercial kitchen environment.
- Certificate III in Commercial Cookery.
- Certificate IV in Kitchen Management.
- Diploma of Hospitality Management.
- Demonstrated knowledge of commercial food preparation, cooking techniques and kitchen operations.
- Experience preparing breakfast, brunch and lunch dishes, including meat, poultry, seafood, vegetarian and gluten-free options.
- Knowledge of menu planning, food costing, stock control and kitchen inventory management.
- Knowledge of food safety, hygiene standards and workplace health and safety requirements.
- Ability to manage and train kitchen staff and coordinate daily kitchen operations.
- Ability to work efficiently in a rapid-paced café environment, manage competing priorities and maintain consistent food quality.

Good communication skills and the ability to work effectively as part of a kitchen team.

How to apply

Applications open on 05 November 2026 and close on 05 December 2026.

Please send your CV to [email protected]. Please include the job role title in your email.

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