Chef

DUTIES & RESPONSIBILITIES

The Chef will be responsible for preparing high-quality dishes, maintaining kitchen standards, and delivering consistent, fresh, and authentic food.

· Preparing and cooking a variety of Japanese and Asian-inspired dishes with precision and consistency.

· Ensuring strict adherence to food safety and hygiene standards.

· Supporting menu development and contributing creative ideas to improve offerings.

· Supervising and training junior kitchen staff when required.

· Managing stock rotation, monitoring inventory, and assisting with ordering supplies.

· Maintaining a clean, safe, and efficient kitchen environment.

· Assisting the Head Chef and management team with smooth day-to-day operations.

QUALIFICATIONS & EXPERIENCE

· Minimum 2-3 years' experience as a Chef in a fast-paced kitchen.

· AQF Diploma in Hospitality Management and AQF Certificate IV in Cookery.

· Strong knowledge of Australian cuisine and cooking techniques is highly regarded.

· Relevant culinary training or certification is desirable.

· Strong knowledge of food safety and hygiene regulations.

· Ability to work well under pressure and consistently deliver high-quality dishes during peak service hours.

· Good communication and teamwork skills.

Pay: $79,500.00 per year

Work Location: In person