Chef

Placed.au is looking for a full-time Chef for our client in Caulfield East, Victoria. This role is responsible for creating and developing menus, preparing and cooking food to a high standard, maintaining consistent food quality and presentation, supporting and training kitchen staff, and ensuring smooth and efficient kitchen operations.

Job Description

• Create and develop innovative menu, reviewing pricing, portion sizes and cost of ingredients to maximise profitability and value for money.

• Ensure the quality and consistency of meals served, maintaining high standards of taste and presentation.

• Train and mentor junior kitchen staff in culinary techniques, cooking methods and food safety practices.

• Cook, prepare and deliver food items in a timely manner, ensuring they meet customer expectations and are prepared in accordance with restaurant standards.

• Assist other kitchen staff throughout the food preparation process to ensure the smooth operation of the kitchen and the timely service of food.

• Maintain strict hygiene standards in the kitchen, adhering to relevant health regulations and food safety guidelines.

• Monitor inventory levels of food and supplies, placing orders to replenish stock as required.

• Inspect food storage areas to ensure proper stock rotation, labelling and storage conditions of ingredients to minimise wastage and spoilage.

• Address customer complaints or concerns regarding food quality, taste or service promptly and professionally.

• Ensure kitchen equipment is regularly inspected and maintained, arranging for repairs or replacements as necessary.

Qualifications / Attributes

• Must hold a Certificate IV in Commercial Cookery, 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.

• Strong culinary skills and knowledge of food preparation and cooking methods.

• Demonstrated ability to develop and implement innovative menus while considering pricing, portion sizes, ingredient costs, and profitability.

• Strong understanding of food quality, presentation, consistency, and customer expectations.

• Ability to train and mentor junior kitchen staff in culinary techniques, cooking methods, and food safety practices.

• Strong organisational and time management skills with the ability to work effectively under pressure.

• Knowledge of food hygiene, health regulations, food safety, stock rotation, labelling, and appropriate food storage practices.

• Ability to monitor inventory, manage food supplies, and minimise wastage and spoilage.

• Strong communication and teamwork skills with the ability to work collaboratively with kitchen staff.

• Ability to address customer concerns regarding food quality, taste, or service professionally.

• Ability to inspect and maintain kitchen equipment and arrange repairs or replacements when required.

Salary Range

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