Chef/Cook & Restaurant Manager

Lincore Solutions Pty Limited Role Overview – Chef/Cook Responsible for preparing, cooking and presenting high-quality dishes while maintaining food quality, consistency and kitchen hygiene standards. Key Responsibilities – Chef/Cook Prepare, cook and present a variety of menu items in accordance with recipes, portion sizes and quality standards. Prepare, portion, marinate and season meat, seafood, vegetables and other ingredients for service.

Prepare and cook Modern Australian and European-influenced dishes as required. Assist with menu planning, daily specials, seasonal dishes and development of new menu items. Coordinate daily food preparation and cooking activities to ensure efficient kitchen operations during service.

Monitor food quality, freshness, portion control and presentation and ensure compliance with food safety and hygiene standards. Provide guidance to kitchen staff and coordinate food preparation tasks during busy service periods. Assist with stock control, receiving deliveries, stock rotation and minimising food wastage while maintaining a clean and organised kitchen.

Skills and Experience – Chef/Cook Certificate IV in Commercial Cookery and/or Diploma of Hospitality Management (or equivalent qualification). At least 1–2 years of experience in a commercial kitchen. Experience preparing a range of restaurant dishes in a busy commercial kitchen.

Good knowledge of food preparation, food safety and hygiene. Ability to work efficiently under pressure and maintain consistent quality. Good organisational and teamwork skills.

Reliable and committed to maintaining high standards. Flexible availability, including evenings, weekends and public holidays. Role Overview – Restaurant Manager Responsible for managing the day-to-day restaurant and wine bar operations, supervising staff and ensuring efficient service and an excellent customer experience.

Key Responsibilities – Restaurant Manager Manage the day-to-day operations of the restaurant and wine bar. Supervise, train and support front-of-house staff and prepare staff rosters. Ensure efficient service during busy trading periods, weekends and functions.

Monitor customer service, food and beverage presentation and overall venue standards. Manage bookings, reservations, group bookings and function requirements. Monitor stock levels, ordering, wastage, POS operations and cash handling.

Handle customer enquiries and complaints professionally and promptly. Ensure compliance with food safety, workplace health and safety, liquor licensing and responsible service requirements. Skills and Experience – Restaurant Manager Diploma or higher qualification in Hospitality Management, Restaurant Management, Business or a related field, or equivalent experience.

Minimum 1–2 years' relevant restaurant or hospitality management experience. Experience managing a busy restaurant, bar or similar hospitality venue. Strong leadership, communication and customer service skills.

Experience with staff supervision, rostering, stock control and POS systems. Knowledge of food safety, workplace health and safety, liquor licensing and RSA requirements. Experience with functions and group bookings will be highly regarded.

Ability to work efficiently under pressure and maintain high service standards. Flexible availability, including evenings, weekends and public holidays. What We Offer Full-time employment.

Competitive salary plus superannuation. Opportunity to work in a vibrant North Fremantle restaurant and wine bar. Supportive and professional working environment.

Exposure to restaurant, wine bar and function operations. Career development opportunities for the right candidates. How to Apply Please submit your current resume and a brief cover letter outlining your relevant experience and suitability for the position.

Only shortlisted applicants will be contacted for an interview. About Company The Bridge House is a restaurant and wine bar located in a beautifully restored heritage cottage in North Fremantle. The venue offers a relaxed dining experience with a Modern Australian menu influenced by European flavours, seasonal produce and a carefully selected wine offering.

We are seeking applications for two full-time positions: Chef/Cook and Restaurant Manager . We are looking for experienced, reliable and motivated hospitality professionals who can contribute to the smooth operation of the venue while maintaining high standards of food quality, service and customer experience. Salary: $78000-85000 Job Publish: 14-09-2026 Job Expire: 14-10-2026 Apply on: Chef/Cook & Restaurant Manager Job here!

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