Chef

EMBR Hospitality Group are seeking experienced and motivated Chefs to join our teams on a full-time or casual basis. This is an excellent opportunity for a skilled culinary professional to contribute to a growing hospitality business known for quality food, professional service and a supportive team environment. The successful candidate will assist with the preparation and production of high-quality Mediterranean-inspired dishes, support menu planning and kitchen operations, and help maintain the high standards expected by the business and its customers.

About the Role

Reporting to the Restaurant Manager and Head Chef, the Chef will be responsible for:

• Planning, directing and supervising food preparation and cooking activities to ensure consistently high-quality dishes are produced;
• Preparing, seasoning and cooking menu items in accordance with recipes, presentation standards and customer expectations;
• Collaborating with the Head Chef to plan menus, including dishes for functions.
• Menu costing, portion control and stock control to support efficient kitchen operations;
• Supervising, training and delegating tasks to kitchen staff, trainees and apprentices as required;
• Coordinating food preparation and service to ensure meals are delivered in a timely and efficient manner;
• Monitoring food quality at all stages of preparation and presentation;
• Managing food wastage and supporting inventory control procedures;
• Ensuring the kitchen, equipment and food preparation areas are maintained in a clean and hygienic condition at all times;
• Ensuring all food safety, hygiene and workplace health and safety requirements are met.

Skills and Experience

• Relevant formal cookery qualifications and/or demonstrated experience working as a Chef in a commercial kitchen;
• Strong knowledge of food preparation, cooking techniques and kitchen operations;
• Ability to contribute to menu planning, costing and development;
• Strong organisational skills and the ability to work effectively under pressure;
• Well-developed communication skills and the ability to work cooperatively as part of a team;
• A strong commitment to food safety, hygiene and workplace health and safety standards;
• Ability to lead, train and support kitchen staff where required.

What We Offer

• A full-time role with a minimum of 38 hours per week;
• Competitive remuneration between $75,000 and $85,000 per annum plus superannuation;
• A supportive and collaborative work environment;
• The opportunity to work with an experienced and professional hospitality team;
• Ongoing training and development opportunities.

Hours Of Work

The role is full-time, with ordinary hours generally worked Wednesday to Sunday. The successful candidate will be required to work a minimum of 38 hours per week.

How to Apply

If you believe you have the skills, experience and attitude we are looking for, please submit your resume and cover letter.

Only shortlisted candidates will be contacted.