Chef - CAFE BOARDROOM MACQUARIE PARK PTY LTD (trading as Del Punto)

Del punto Join our company as a Chef and plan, organise, prepare and cook food for our restaurant service. You will be responsible for consistently delivering the venue's Spanish-inspired menu, coordinating kitchen production during service, maintaining food quality and presentation, controlling ingredients and costs, and supporting a safe, efficient and collaborative kitchen. Benefits Salary: AU$75,000–AU$85,000 per annum plus superannuation.

Task & responsibilities Contribute to the planning, review and seasonal development of Del Punto's tapas, sharing-plate, set-menu, paella and dessert offerings while preserving the venue's Barcelona-inspired identity. Develop, test and document recipes, preparation methods, portion standards and presentation specifications so dishes are consistent across services. Estimate food requirements, yields and preparation volumes for reservations, walk-in trade, group bookings, set menus and takeaway orders.

Assist the head chef with menu costing and labour planning, monitor food cost and wastage, and recommend adjustments that protect quality and commercial targets. Order food and kitchen supplies within approved levels; check deliveries for quality, quantity, freshness, temperature and specification. Prepare and cook Spanish-inspired dishes using appropriate techniques for grilling, roasting, pan-frying, slow cooking, stewing, baking and finishing.

Produce menu items such as tapas and pinchos, croquetas, empanadillas, seafood dishes, pork and lamb preparations, vegetable plates, sauces, dressings, desserts and made-to-order paella to approved recipes and standards. Complete and coordinate mise en place, including marinades, stocks, sauces, fillings, purees, garnishes and portioned ingredients, so all sections are ready before service. Cook and plate multiple sharing dishes in a coordinated sequence, ensuring they reach the table at the correct temperature, pace and presentation standard.

Adapt preparation safely for confirmed allergies, intolerances and dietary requirements in accordance with approved procedures and available menu options. Lead or support an assigned kitchen section during service and coordinate timing across the pass so tapas, set-menu courses and paella orders are delivered efficiently. Monitor dishes at every stage of preparation and presentation, checking flavour, texture, doneness, temperature, portion size and visual consistency before release.

Communicate clearly with the Head Chef, Restaurant Manager and front-of-house team about order timing, sold-out items, menu changes, dietary requests and service issues. Investigate and correct preparation or presentation issues promptly and contribute to post-service reviews and continuous improvement. Apply and enforce food safety, personal hygiene, cleaning, sanitising and temperature-control procedures in accordance with the restaurant's food safety program and applicable NSW requirements.

Maintain clean, organised and safe work areas; report hazards, incidents, pest concerns, equipment faults and maintenance needs promptly. Store, label, date and rotate ingredients using FIFO principles; conduct stock counts and maintain appropriate par levels. Minimise spoilage and waste through accurate forecasting, portion control, suitable preservation and responsible use of ingredients.

Use ovens, grills, fryers, stovetops, refrigeration and other kitchen equipment safely, efficiently and in accordance with manufacturer instructions. Complete opening, handover and closing responsibilities and contribute to kitchen systems, checklists and operational improvements. Qualification & experience Qualifications A relevant qualification at AQF Diploma, Advanced Diploma or Associate Degree level, or an equivalent overseas qualification..

Experience At least one year of experience working as a Chef in a commercial kitchen. Experience preparing authentic Spanish cuisine and contemporary dishes is highly desirable. Demonstrated experience planning menus, coordinating kitchen operations, and maintaining high standards of food quality and presentation.

Experience estimating food and labour costs, managing stock levels, and minimising food waste. Experience supervising and coordinating kitchen staff in a fast-paced hospitality environment. Skills Strong knowledge of commercial cookery techniques and contemporary food preparation methods.

Sound knowledge of menu planning, recipe development, portion control, and menu costing. Strong understanding of food cost control, inventory management, and labour scheduling. Excellent organisational, communication, and time-management skills.

Strong attention to detail and a commitment to consistently delivering high-quality meals. Ability to work effectively under pressure while maintaining food quality, presentation, and service standards. About Company Inspired by the vibrant tapas scene of Barcelona's streets, Del Punto is a popular restaurant offering a vibrant Spanish-inspired dining experience.

We serve everything from delicious tapas to generous feasting set menus, creating a welcoming atmosphere perfect for date nights, celebrations and everything in between. Del Punto was proudly named Most Outstanding Restaurant at the 2019 Local Business Awards! Work Type: Full time Salary: $75000-85000 Job Publish: 09-09-2026 Job Expire: 09-10-2026 Apply on: Chef - CAFE BOARDROOM MACQUARIE PARK PTY LTD (trading as Del Punto) Job here!

This job is brought to you by workinitiatives.com.au.