CHEF – FULL TIME.
Occupation: Chef.
Location: South Yarra VIC 3141.
Salary: $80,000.00 - $90,000.00 per annum plus superannuation.
Employment Type: Full-time, 38 hours per week.Hours: Rostered across the venue's trading hours, including evenings, weekends and public holidays as required.
Job Published: 7 November 2026.
Applications Close: 9 December 2026. EQUAL OPPORTUNITY:The Business is an equal opportunity employer and welcomes applications from suitably qualified candidates regardless of age, gender, race, cultural background, disability or other protected characteristics. ABOUT THE BUSINESS:Bar Carolina is a well-established South Yarra restaurant and bar celebrating the traditions of Northern and Southern Italy. Operating from aperitivo through to long dinners, the venue offers cicchetti, antipasti, house-made pasta and larger plates, with menus that change with the seasons and draw on close relationships with local producers.The venue is complemented by an Italian-focused wine list, seasonal cocktails and Italian beers and spirits, and caters for reservations, events and special occasions in a busy, quality-driven setting. ABOUT THE ROLE:The Chef will prepare and cook high-quality Italian dishes using fresh, seasonal produce and will help manage and supervise the day-to-day operations of the kitchen. The role works closely with the Head Chef and venue management on menu development, house-made pasta and dish preparation, food presentation and portion control, kitchen workflow, stock control and compliance with food safety requirements.The position requires a skilled, hands-on chef able to maintain consistent food quality and presentation across a busy day-to-night service, while contributing to a positive and professional kitchen culture.
KEY RESPONSIBILITIES: FOOD PREPARATION AND SERVICE:

- Prepare and cook high-quality Italian dishes, including cicchetti, antipasti, pasta and larger plates.
- Prepare house-made pasta,



sauces and other components to the venue's recipes and standards.
- Maintain an excellent standard of food presentation and portion control during service.
- Coordinate food preparation, cooking and plating across aperitivo, lunch and dinner service.
- Maintain high standards of cleanliness, organisation and professional kitchen practice.

MENU AND FOOD DEVELOPMENT:

- Collaborate with the Head Chef on the development of seasonal menus and new dishes.
- Plan dishes having regard to seasonal produce availability, quality and cost.
- Work with local producers and suppliers to source fresh, seasonal ingredients.
- Maintain consistent recipes, portion control and presentation standards.
- Monitor customer feedback on dishes and contribute to menu refinement.

KITCHEN OPERATIONS AND SUPERVISION:

- Help manage and supervise the day-to-day operations of the kitchen.
- Supervise and guide kitchen staff and allocate tasks to maintain efficient service.
- Train and support junior kitchen staff in food preparation techniques and kitchen procedures.
- Coordinate timing between the kitchen and front-of-house service, including for events.
- Contribute to a positive, collaborative team culture and exceptional customer service.

STOCK AND INVENTORY CONTROL:

- Assist with inventory management and stock control.
- Monitor stock levels and advise on purchasing requirements.
- Check deliveries for quality and freshness, and liaise with suppliers as directed.
- Conduct stock rotation and minimise food wastage.
- Monitor portion control and food costs in line with kitchen budgets.

FOOD SAFETY AND COMPLIANCE:





- Ensure compliance with all food safety and hygiene regulations.
- Maintain a clean and safe working environment in accordance with food safety legislation and food handling policies and procedures.
- Maintain appropriate temperature control, storage and sanitation standards.
- Ensure kitchen equipment is operated safely and maintained appropriately.
- Follow workplace health and safety procedures and maintain required kitchen records.

MANDATORY REQUIREMENTS:

- AQF Diploma or Advanced Diploma in Hospitality, Commercial Cookery or a closely related field.
- Relevant experience as a chef in a commercial restaurant kitchen (minimum one (1) year).
- Experience preparing Italian cuisine, including fresh pasta, is highly regarded.
- Solid knowledge of food preparation techniques, flavour profiles and seasonal produce.
- Demonstrated ability to supervise kitchen staff and work effectively in a fast-paced service.
- Sound knowledge of food safety and hygiene requirements.
- Ability to work across the venue's trading hours, including evenings and weekends.

TRAINING AND DEVELOPMENT:On-the-job skills development and training will be available to support the successful candidate in the venue's menu, kitchen systems and operational procedures.
KEY COMPETENCIES:

- Strong commercial cooking skills and food preparation techniques.
- Ability to lead and contribute to a positive kitchen team.
- Creativity in menu and dish development using seasonal produce.
- Excellent time management and multitasking in a fast-paced environment.
- Exceptional attention to detail and commitment to high quality standards.
- Commitment to food quality, presentation and consistency.
- Strong food safety and workplace safety awareness.
- Commitment to exceptional customer service.

HOW TO APPLY:Please submit a one-page CV outlining your relevant experience, qualifications and availability.

📌 Chef – Full Time (South Yarra)
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