This is a Head Chef position in a commercial kitchen environment, responsible for preparing ingredients, operating high-end kitchen equipment, and maintaining quality standards across food preparation and presentation.
Key responsibilities
- Prepare ingredients and ensure readiness from raw materials (RM) to semi-finished (SFG) and finished goods (FG)
- Estimate and assist in controlling food and labour costs
- Operate and maintain high-end kitchen equipment (e.g. chargrill, deep fryer, oven, blixer)
- Assist in menu planning and creation of specials with senior chefs
- Season, portion, plate, and garnish dishes with precision and consistency
- Ensure quality of ingredients and finished dishes meets Zahli standards
- Minimise waste through efficient kitchen practices
- Maintain hygiene and sanitation practices in compliance with NSW Health regulations
- Train and support junior kitchen staff and trainees
- Adhere to company policies and customer service standards
About you
- Minimum 2 years' experience as a Cook or Sous Chef in a commercial kitchen
- Holds an AQF Certificate III or IV in Commercial Cookery (or equivalent)
- Experience in Middle Eastern cuisine is highly regarded
- Proven track record in a fine dining or high-volume kitchen
- Strong understanding of food safety and hygiene practices
- Excellent English communication skills – verbal and written
- High attention to detail and quality
- Able to work under pressure and meet tight timelines
- Reliable, motivated, and team-oriented
- Strong time-management and organisational skills
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