Chef in Brisbane

We are seeking a dedicated, experienced, motivated, & passionate Chef to join our culinary team & be a part of the leadership team in delivering exceptional dining experiences for our customers.

In this role, you will be responsible for helping to oversee all kitchen operations, driving culinary creativity, & ensuring that every dish meets the highest standards of quality, consistency, flavour & presentation.

You will play a critical role in maintaining food safety & sanitisation regulations, cost control, profitability, staff development, & operational efficiency across the kitchen.

This position is ideal for a professional Chef who thrives in a fast-paced restaurant environment, demonstrates strong leadership skills, & is committed to building a high-performance collaborative kitchen team culture that delivers outstanding & memorable experiences for our customers, every time.

As our Chef, you will be responsible for helping with menu planning, ingredient sourcing, inventory management & waste reduction, creative dish presentation & consistency.

Key Responsibilities

• Lead, oversee, & coordinate daily kitchen operations to ensure a smooth service & high-quality food output is achieved in a timely manner to meet service period demands.
• Design, create innovative dishes & menus whilst also maintaining established menus & recipes that reflect the restaurant’s brand identity, seasonal produce, customer preferences & dietary limitations.
• Ensure strict compliance with staff presentation, food safety, hygiene, & sanitation standards in line with HACCP & local council regulations.
• Comfortable in delegation & follow-up of tasks, clear articulate communication & mentoring, to develop staff culinary skills, & build a professional high performance & motivated team.
• Monitor inventory levels, supplier pricing, & minimise food cost & wastage through proper storage, rotation, forecasting, & production planning to deliver consistently targeted gross profit margins & cost efficiency.
• Develop prep systems, production schedules, & workflow processes to maximise efficiency during service periods.
• Implement food quality control systems to ensure consistency in flavour, portioning, & presentation across all dishes.
• Collaborate with the front-of-house team to ensure they have the fundamental knowledge of the menu & specials, allergen awareness, & communicate accurately the customers’ dietary limitations.
• Address customer feedback professionally & implement improvements to enhance the dining experience.
• Prepare & manage kitchen rosters to align labour costs with business demand, service levels, forecast budgets & KPI’s.
• Maintain kitchen equipment, cleaning schedules, & maintenance programs to ensure a safe & efficient working environment.
• Participate in budgeting, forecasting, & reporting on kitchen performance metrics & operational KPIs.

Requirements & Skills

• Proven experience as a Chef with advanced cooking techniques, in a commercial kitchen, restaurant, hotel, or hospitality venue.
• Strong technical knowledge of cuisines, cooking methods, ingredients, equipment, & modern culinary techniques with Seafood, Steaks, Pasta, Pastry & Baking
• Demonstrated creativity & flair with menu development, plating, & presentation.
• Ability to innovate, experiment with new recipes, & adapt dishes to dietary requirements & customer preferences.
• Strong leadership, with clear unambiguous communications skills, collaborative mentoring style, & team management skills with the ability to build a professional & motivate a high-performing kitchen team.
• Excellent organisational & time management skills, a punctual mindset, with the ability to work under pressure during peak service periods.
• High level of commitment to food quality, food safety, & cleanliness standards.
• Competent in using kitchen management systems, inventory tools, & other computer system software for operational tracking, performance analysing & optimising financial inputs.
• Ability to analyse performance metrics such as food cost percentages, supplier pricing, inventory holding vs forecasted levels, wastage, & kitchen productivity.
• Flexible availability, including evenings, weekends, & public holidays.
• A commitment to ensure the kitchen is thoroughly cleaned & not leaving before all cleaning is completed at the end of each shift.
• Have own reliable transportation & current driver’s license.

Qualifications & Experience

• Diploma or Advanced Diploma in Commercial Cookery or a related culinary qualification.
• Bachelor of Business Administration
• Certificate IV in Kitchen Management or equivalent experience.
• Minimum of 3–4 years’ experience in a professional commercial kitchen environment.
• Previous Senior Chef, or an aspiring Chef de Partie with leadership experience in a similar role, & with experience cooking Seafood, Steaks, Pasta, Pastry & Baking.
• Mature & calm with strong problem-solving skills, articulate communication, attention to detail, & ability to manage competing priorities.
• Proven track record of building & leading a professional, cohesive, efficient, & motivated kitchen teams that deliver creative & consistent culinary delights for our guests.

Why Join Us

This is an opportunity to be a part of the kitchen’s leadership team, influence culinary direction, & play a significant role in the success & growth of our restaurant business.

We value professionalism, leadership, teamwork, creativity, & someone who fosters & builds a positive & enthusiastic team culture & who takes pride in mentoring team skill development.

You will be provided with the support & autonomy for you to excel.

Join us in crafting memorable meals & a culture of culinary excellence that keeps our customers returning for more & more.

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