Chef

Placed.au is looking for a full-time Chef for our client in Williamstown, Victoria. This role is responsible for overseeing all tasks in the kitchen while preparing and cooking dishes to fulfil customers’ orders. You will be required to work well under pressure and in a fast-paced environment.

Job Description

• Collaborate with the owners to create new, authentic Thai dishes and provide costings of new items.

• Cook and prepare food items in accordance with customers’ orders.

• Monitor and oversee kitchen staff, delegating food preparation tasks for daily kitchen operation.

• Ensure meals are prepared in a timely manner to match the demand from front of house.

• Train new and existing kitchen staff as required.

• Follow and enforce the budget created by the manager and owners.

• Ensure all meals are prepared to a high-quality standard and are consistent in terms of portion size, appearance, and taste.

• Monitor meals throughout the preparation process to ensure they taste as they should and are cooked correctly.

• Maintain stock inventory, liaising with suppliers to order ingredients and supplies as required.

• Adjust recipes or methods of cooking for customers who have special dietary requirements, food preferences, or allergies.

• Plate dishes as per the restaurant’s standards and procedures.

• Ensure the restaurant remains compliant with Occupational Health & Safety standards, hygiene and food safety standards and regulations.

• Report any hazards in the restaurant to management.

Qualifications / Attributes

• Must hold a Certificate IV in Commercial Cookery or a relevant field, or at least three (3) years of relevant work experience may substitute for the formal qualification.

• Must possess at least three (3) years of relevant work experience as a Chef or in a similar commercial kitchen role.

• Demonstrated experience preparing and cooking food in a fast-paced kitchen environment.

• Strong knowledge of Thai cuisine and ability to create authentic Thai dishes.

• Ability to work effectively under pressure and manage kitchen operations during busy service periods.

• Demonstrated ability to monitor, supervise, and delegate tasks to kitchen staff.

• Ability to train and support new and existing kitchen staff.

• Strong understanding of food quality, portion control, presentation, and consistency.

• Knowledge of food costing, budgeting, stock control, and supplier coordination.

• Ability to accommodate customers’ dietary requirements, food preferences, and allergies.

• Strong understanding of food safety, hygiene, Occupational Health & Safety standards, and relevant regulations.

• Strong attention to detail and commitment to maintaining high standards of food preparation and presentation.

• Good communication and teamwork skills with the ability to work effectively with kitchen staff, owners, and front-of-house employees.

Salary Range

$75,000 – $90,000 per annum excluding superannuation.