Harry's on Buderim Harry's on Buderim is seeking a passionate, qualified and experienced Chef to join our professional kitchen team on a full-time basis. Located in a heritage Queensland homestead overlooking Buderim Forest Park, Harry's on Buderim offers a refined dining experience featuring contemporary Australian cuisine, fresh seasonal ingredients and carefully presented dishes. Our restaurant provides à la carte lunch and dinner services, seasonal degustation menus and tailored dining experiences for private functions and special occasions.

Working alongside our experienced culinary team, you will contribute to menu planning, food preparation, cooking, quality control and the efficient operation of the kitchen. The role requires creativity, strong technical cooking skills, attention to detail and the ability to consistently deliver high-quality dishes in a professional fine-dining environment. The successful candidate will have a genuine appreciation for seasonal produce, contemporary cooking techniques and exceptional food presentation, together with the ability to maintain high culinary standards throughout service.

Benefits Competitive remuneration based on qualifications and experience. Full-time, ongoing employment in an established fine-dining restaurant. Opportunity to work with premium seasonal produce sourced from local farmers and suppliers.

Work alongside an experienced and highly regarded culinary team. Exposure to contemporary Australian cuisine, refined cooking techniques and seasonal degustation menus. Opportunities for professional development, mentoring and career progression.

Supportive and collaborative kitchen environment. Employee discounts and mentoring opportunities. Opportunity to contribute creative ideas to seasonal menu development and special dining events. Task &

responsibilities As a Chef at Harry's on Buderim, your key responsibilities will include: Collaborate with the Chef Patron and kitchen management to plan and develop seasonal à la carte menus, degustation courses and special-event dining offerings, incorporating fresh local produce and contemporary Australian culinary techniques. Estimate ingredient quantities,



food costs and labour requirements for menu preparation, assisting with portion control, kitchen expenditure and minimising food wastage. Monitor kitchen inventory and coordinate the ordering of fresh produce, seafood, meats, dairy products and other ingredients from approved suppliers to maintain quality and availability for scheduled services.

Prepare and cook a variety of sophisticated dishes, including seafood, meat, poultry, vegetable-based entrées, main courses and other menu offerings, using appropriate preparation and cooking techniques. Monitor and maintain the quality, flavour, texture, temperature, portioning and presentation of dishes throughout preparation, cooking and plating to ensure consistent fine-dining standards. Coordinate food preparation and cooking activities within allocated kitchen sections, ensuring dishes are prepared efficiently and presented in accordance with established recipes and service requirements.

Communicate with the Chef Patron, restaurant management, kitchen staff and front-of-house team to address food preparation requirements, service timing, menu variations, customer feedback and special dietary needs. Demonstrate and guide junior kitchen staff in advanced food preparation, cooking techniques, ingredient handling, portioning and plating methods to maintain consistent culinary standards. Ensure food safety, hygiene and sanitation procedures are consistently followed, including safe food handling, temperature control, allergen management and appropriate cleaning practices.

Maintain appropriate procedures for refrigerating, freezing, preserving, labelling and storing fresh ingredients and prepared foods to protect quality, freshness and food safety. Assist with the selection, induction, training and ongoing development of junior chefs and kitchen employees,



providing practical guidance and feedback on their performance. Contribute to the preparation and execution of degustation menus, private dining functions and special events, ensuring dishes meet the restaurant's established quality and presentation standards.

Monitor preparation schedules and kitchen workflow during lunch and dinner services, coordinating tasks and preparation priorities to ensure timely delivery of meals. Assist in reviewing existing recipes and developing new dishes based on seasonal availability, customer preferences, food costs and the restaurant's culinary direction. Maintain clean, organised and safe kitchen work areas and ensure cooking equipment, utensils and food preparation facilities are properly used and maintained.

Qualification &

experience To be successful in this role, you will ideally possess: Certificate IV in Kitchen Management/Commercial Cookery or an equivalent relevant qualification. Relevant qualified experience as a Chef, Chef de Partie, Sous Chef or in a comparable commercial kitchen role. Demonstrated experience preparing and presenting high-quality dishes in a restaurant or fine-dining environment. Strong knowledge of contemporary Australian cuisine, seasonal ingredients and modern cooking techniques.

Experience working with seafood, meat, poultry, vegetables, sauces and other components of restaurant menus. Understanding of menu planning, food costing, portion control, ingredient ordering and kitchen stock management. Ability to consistently deliver high-quality food presentation and maintain culinary standards during busy service periods.

Sound knowledge of food safety, hygiene, allergen management and safe food-storage practices. Robust communication, organisational and teamwork skills. Ability to provide guidance and practical training to junior kitchen employees.

Ability to work efficiently under pressure and manage multiple preparation and service requirements. Availability to work evenings and weekends in accordance with the restaurant's operational r...

Read more: https://workinitiatives.com.au/job/details?id=6654678

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