About the Employer:

TGB GROUP PTY LTD is a café, restaurant and bar located in Berry, New South Wales, offering a relaxed and welcoming dining experience with a strong focus on fresh, local and seasonal produce. The venue features indoor dining and a spacious, dog-friendly garden courtyard, serving breakfast, lunch, coffee, cakes and a selection of beverages, with vegetarian, vegan and gluten-free options available. The Garden Berry also provides catering and event services for weddings, corporate functions, private celebrations and other special occasions, creating a versatile hospitality environment for both local customers and visitors.

About the Role:

TGB GROUP PTY LTD is seeking a skilled and motivated Chef to join its team, offering a salary range of AUD $80,000 – $85,000 per annum plus superannuation. The successful candidate will be responsible for planning menus, preparing and cooking meals, supervising kitchen operations, maintaining food quality standards, and ensuring compliance with food safety regulations. This role requires strong culinary expertise, organisational skills, and the ability to work efficiently in a fast-paced hospitality environment.

Responsibilities

- Design menus, forecast food and labour costs, and procure supplies in line with operational requirements and budget targets.
- Prepare and cook a diverse range of dishes, ensuring consistent quality, refined presentation, and high guest satisfaction.
- Oversee quality control across all stages of production, from preparation through to plating, to uphold established standards.
- Collaborate with management, dietitians, kitchen personnel, and front-of-house teams to address menu requirements and streamline kitchen operations.




- Train and mentor kitchen staff in cooking techniques, portion control, and presentation standards.
- Develop and enhance recipes, menu offerings, and culinary methods to elevate product quality and the overall dining experience.
- Ensure all dishes are produced in accordance with approved recipes, specifications, and dietary requirements.
- Implement and enforce food safety, hygiene, and sanitation protocols across all areas of the kitchen.
- Inspect ingredients and finished dishes to verify freshness, quality, and compliance with food safety regulations.
- Coordinate kitchen workflow to achieve efficient operations, timely service, and optimal use of resources.
- Recruit, train, and supervise kitchen team members, fostering high performance and continuous improvement.
- Manage stock levels and oversee the receipt, storage, and rotation of supplies to minimise waste and maintain product quality.
- Apply appropriate freezing, preservation, and storage methods to safeguard quality, safety, and shelf life.
- Maintain accurate records of inventory, food costs, staff performance, and regulatory compliance.

Job Requirements

- Certificate IV in kitchen management, Diploma of Hospitality Management, or equivalent qualification.
- Minimum 1 years of relevant experience as a Chef or in a similar commercial kitchen role.




- Strong knowledge of food preparation techniques, cooking methods, and kitchen operations.
- Experience planning menus, managing food costs, and controlling kitchen inventory.
- Knowledge of food safety regulations, hygiene standards, and workplace health and safety requirements.
- Ability to prepare and present high-quality meals in a fast-paced environment.
- Experience supervising, training, and motivating kitchen staff.
- Robust organisational, time management, and multitasking abilities.
- Excellent communication and teamwork skills.
- Ability to maintain consistency, quality, and efficiency during busy service periods.
- Proficiency in stock control, ordering procedures, and cost management.
- Ability to work independently and collaboratively within a team environment.
- Commitment to delivering exceptional food quality and customer satisfaction.

Pay: $80,000.00 – $85,000.00 per year

Application Question(s):

- Are you an Australian Citizen or Permanent Resident? If not, please provide your current visa status.
- Do you hold a relevant Cookery/Hospitality qualification (e.g., Certificate III/IV in Commercial Cookery or equivalent)?
- Do you have at least 1 years of full-time experience working as a Chef or in a closely related role?
- Are you experienced in planning menus, preparing ingredients, and cooking a variety of dishes to a consistent standard?
- Do you have experience managing kitchen operations, including stock control, ordering supplies, and working effectively within food and labour cost requirements?
- Do you have experience maintaining food quality, presentation, portion control, and kitchen hygiene standards?

Work Location: In person

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