Description:
Full-Time Chef
Salary 75k - 85k + superannuation
Position Overview
Our Chefs play a pivotal role in the kitchen, overseeing food preparation and ensuring the delivery of high-quality meals that meet customer expectations. Working in a fast-paced and dynamic environment, the Chef combines culinary expertise with creativity to prepare delicious and visually appealing dishes.
Chefs are responsible for maintaining kitchen efficiency, managing food inventory, and upholding food safety and hygiene standards. They work closely with kitchen staff and collaborate with the front-of-house team to provide a seamless dining experience. In addition, Chefs often contribute to menu development, introducing seasonal dishes and innovative ideas to keep offerings fresh and exciting.
This role requires exceptional communication, time management, teamwork, and problem-solving skills, as well as a strong ability to perform under pressure during peak service times. Our Chefs are passionate about food, dedicated to excellence, and committed to creating memorable dining experiences for guests.
Tasks and responsibilities
- Ensure the highest possible standards of food service and presentation are provided to all our members and visitors.
- Work closely with front-of-house staff to ensure seamless communication and service delivery.
- Participate in team meetings and contribute ideas to improve kitchen operations and customer satisfaction.
- Perform under pressure during peak periods, such as weekends and special events, ensuring consistent quality and service.
- Responsibility for the care and maintenance of all equipment, communicate with Executive Chef when equipment requires repair or replacement.
Chef Requirements
While our Chefs primarily focus on food preparation, excellent communication & customer service skills are an integral part of the role. The key requirements for our Chefs are:
- Teamwork
- Work collaboratively with other team members, including waitstaff and kitchen staff, to ensure smooth operations.
- Participate in training and development activities as required.
- Consistent Food Quality
- Deliver consistent portion sizes, taste, and presentation to meet or exceed customer expectations.
- Ensure meals are prepared promptly to avoid delays in service.
- Communication with Front of House Staff
- Maintain clear and professional communication with servers and management to ensure customer needs are addressed efficiently.
- Understanding Customer Preferences
- Be attentive to customer feedback and dietary preferences, including allergies and special requests.
- Adjust dishes as needed to ensure customer satisfaction while maintaining quality standards.
- 5 . Behaviors Required
- Teamwork
- Customer focus & satisfaction
- Self-motivation
- Loyalty to the job and business
- Honesty and integrity
- For the Workplace
- Adhere to Human Resource policies and procedures.
- Adhere to WHS policies and proactively contribute to maintain a safe and clean work environment.
- Display a positive attitude and be an active member of the team.
- Gambling (KENO, EGM’s) prohibited whist employed including off duty.
- Act in a courteous manner to other staff members and operate as a member of the team.
- For the Job
- Always be courteous to fellow staff members & customers.
- Always be correctly attired, well-groomed and maintain high personal appearance and hygiene.
- Ensure kitchen checklists are completed as required (open, close, cleaning).
- Be at your rostered area & ready to work at your rostered start time.
- Communicate with Executive Chef, Sous Chef if you need to leave your work area.
- Assist with any other task that may be determined buy your Executive Chef, Sous Chef.
Qualifications and Skills
Essential:
- Certificate III or IV in Commercial Cookery (or equivalent).
- Knowledge of food safety standards and hygiene practices.
- Food Safety Supervisor certification.
- Excellent customer service and communication skills.
- Ability to work in a fast-paced environment and handle multiple tasks efficiently.
- Minimum 2 years in a similar role.
- Understanding of workplace health and safety regulations.
- Experience in stock management and inventory control.
- Competence in using commercial kitchen equipment and technology.
- Proven experience working in a fast-paced kitchen environment.
- Ability to work in different areas of the kitchen (grill, larder, pans, etc.)
Personal Attributes
- Friendly and approachable demeanor with a strong focus on customer satisfaction.
- Strong attention to detail and commitment to quality.
- Ability to remain calm under pressure.
- Reliable, punctual, and flexible with work hours, including evenings, weekends, and public holidays.
- Team-oriented and willing to support colleagues.
Workplace Health and Safety
- Ensure compliance with all workplace health and safety regulations.
- Report hazards, incidents, and injuries promptly to the Executive Chef, Sous Chef.