Qualified Chef

About the role

You'll balance hands-on cooking with kitchen leadership, supporting and mentoring other chefs. A key focus will be confidently running the grill and pans sections, preparing steaks to guests' preferences and coordinating dishes so every plate leaves the kitchen with consistent quality and presentation. Working closely with the Head Chef, you'll help lead daily kitchen operations and deliver consistently high standards across our restaurant, lounge, tasting and event menus.

Key responsibilities

• Support the Head Chef in overseeing day-to-day kitchen operations, including preparation, service flow and kitchen organisation.
• Deliver excellent food preparation, cooking and presentation across restaurant, lounge, tasting and event menus, following established recipes, standards and procedures.
• Lead by example across steaks and pans, demonstrating precision in steak cooking, temperature control, resting, sauce preparation and the timing of accompaniments.
• Plan and manage prep lists, communicate ordering requirements promptly and ensure sections are ready for efficient service.
• Contribute to menu planning, dish development and menu refinement in collaboration with the Head Chef and wider kitchen team.
• Train, mentor and supervise other chefs, provide constructive feedback and support team performance and development.
• Assist colleagues where needed, communicate clearly throughout service and ask for support when required.
• Manage stock control, ordering, stock rotation, wastage and food costs while maintaining food quality.
• Maintain excellent kitchen cleanliness, food safety, hygiene and Work Health and Safety (WHS) standards.
• Foster a respectful, motivated and collaborative kitchen culture, following senior chefs' direction and upholding the venue's vision, values and business objectives.

About you

• At least five years' experience in professional commercial kitchens, with proven Chef experience.
• Strong experience in cooking steaks and pans is a MUST including different cuts, cooking temperatures, sauces and managing multiple orders during busy service.
• Certificate IV in Hospitality (Commercial Cookery).
• A sound understanding of Australian food safety, hygiene and WHS requirements.
• Strong leadership and teamwork skills, with a supportive approach to mentoring junior staff.
• Excellent communication skills and the ability to adapt your approach to different people and situations.
• Close attention to detail in food preparation, presentation and communication.
• The ability to multitask, prioritise and adapt while remaining calm and organised under pressure.
• Initiative, an open-minded approach to solving problems and a commitment to continued professional development.
• A genuine commitment to guest satisfaction and a positive, productive and sustainable workplace.
• Availability to work nights, weekends and split shifts.
• References needed, one from current employer and two from past employer.