- Relevant qualification: AQF Certificate IV in Commercial Cookery or Diploma in Hospitality Management (or equivalent demonstrated industry qualifications).
- At least 1–2 years of relevant commercial kitchen experience as a Chef
- Proven ability to handle food preparation, menu costing, and daily kitchen operations under fast-paced cafe/restaurant service conditions.
- Strong knowledge of food safety management, HACCP compliance, and commercial kitchen hygiene practices.
- Excellent team communication, basic leadership skills, and the ability to supervise junior kitchen staff and coordinate kitchen rosters.
- Must have full working rights in Australia with appropriate English language capabilities suitable for the role.
- Duties
- Design, test, and cost seasonal brunch/cafe/special menus tailored to high-volume CBD trade.
- Oversee daily kitchen operations, ensuring all dishes meet high presentation, taste, and quality standards under fast-paced service conditions.
- Manage food cost control, portion sizes, inventory, and supplier orders to maximize kitchen profitability.
- Supervise, schedule, and mentor junior cooks and kitchen staff in cooking techniques and food safety regulations.
- Maintain strict compliance with food safety, HACCP guidelines, and workplace health and safety (WHS) protocols.
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