Chef

The Client Café Brewster is a popular modern Australian café restaurant in Wendouree VIC. They run a busy, high-standards kitchen with a passionate team. They are looking to hire a full-time Chef to join their team.

The Role You'll take a lead role in day-to-day kitchen operations such as planning and delivering our menu, maintaining consistent quality across every service, and developing the team around you. It's a genuine opportunity to grow with an established business and play a key part in its continued success.

This is a full time role with an annual salary set at $80,000 plus superannuation.

Responsibilities

• Develop menus that suit customer preferences, seasonal availability and business requirements.
• Estimate food and labour requirements and coordinate the ordering of kitchen supplies.
• Manage stock levels and help reduce food waste.
• Maintain consistently high standards across food preparation, cooking, presentation and portioning.
• Work closely with management, dietary professionals and front-of-house staff to address menu and food preparation requirements.
• Guide kitchen staff on cooking methods, preparation techniques and presentation standards.
• Prepare and cook menu items efficiently while maintaining quality during busy service periods.
• Ensure the kitchen complies with food safety, hygiene and workplace health and safety requirements.
• Assist with recruiting, training and supervising kitchen employees when required.
• Use appropriate freezing, storage and preservation methods to maintain food quality and freshness.

Requirements To be successful in this role, you must have:

• Certificate IV in Kitchen Management or equivalent qualification
• Minimum 12 months of experience as a Chef
• Must have at least 12 months of experience in cooking over grill
• At least 12 months experience in protein marination, spice rubs, grilling, braising, slow cooking, searing, frying, slicing, and portion control
• At least 12 months experience managing mise en place, batch preparation, holding temperatures, prep lists, service sequencing, and made to order execution
• At least 12 months of menu planning experience, and know how to create new recipes and design menu according to budget
• Must know how to work with dietary requirements such as vegan, and gluten free food preparation techniques
• Must be able to work with variety of proteins including beef, pork, seafood
• Experience in adherence to recipe & portion control, as well as ordering and stock control
• Ability to follow instruction & take direction
• Excellent time management and attention to detail
• Knowledge of food safety and hygiene standards
• Excellent communication skills and the ability to work as part of a team
• Be available to work on weekends to deal with many customers