CHEFS & COOKS WANTED – FULL-TIME POSITIONS

Avisa mployer: GAIBISSO GROUP PTY LTD Trading Businesses: B Street Pantry & Espressorico Locations: Brighton-le-Sands and Mortdale, Sydney NSW Employment Type: Permanent Full-Time Positions Available: Chefs and Cooks Salary: $80,000 – $85,000 per annum plus superannuation Hours: Minimum 38 hours per week Roster: Seven-day rotating roster, including weekends and public holidays Benefits Employment Conditions Successful applicants will be offered: Permanent full-time employment.

Minimum 38 hours per week. Annual salary between $80,000 and $95,000 plus superannuation , depending on qualifications, experience and position. Employment across commercial kitchens Seven-day rotating roster, including weekdays, weekends and public holidays.

A professional hospitality working environment. Employment conditions in accordance with applicable Australian workplace legislation and the relevant modern award. Task & responsibilities POSITION 1 – CHEF ANZSCO Code: 351311 – Chef Duties and Responsibilities Planning, developing and reviewing menus in consultation with management.

Preparing, seasoning and cooking a variety of meals using fresh ingredients in a professional commercial kitchen. Managing daily commercial kitchen operations, including food preparation, cooking, plating and meal presentation. Supervising and coordinating food preparation and cooking activities to maintain consistent quality and presentation.

Operating professional commercial kitchen equipment, including ovens, grills, cooktops, fryers and food preparation machinery. Monitoring cooking temperatures, preparation methods and food quality throughout service. Estimating food requirements, calculating ingredient quantities and controlling food costs.

Ordering ingredients and kitchen supplies, monitoring stock levels and managing inventory. Supervising and coordinating kitchen employees during food preparation and busy service periods. Maintaining compliance with food safety, hygiene and workplace health and safety standards.

Training and assisting kitchen staff in cooking techniques, food preparation and safe equipment operation. Managing commercial kitchen operations during high-volume breakfast and lunch services. Maintaining portion control, food presentation and consistent cooking standards across both venues.

Ensuring commercial kitchen equipment and food preparation areas are maintained in a clean and safe condition. Working across both hospitality locations according to operational requirements and the seven-day rotating roster. Qualifications and Experience Diploma of Hospitality Management with a relevant commercial cookery or kitchen management background, or an equivalent relevant Diploma-level qualification.

Minimum two years of relevant experience working as a Chef in a professional commercial kitchen preferred. Demonstrated experience in commercial food preparation, cooking, menu planning and kitchen management. Experience supervising kitchen employees and coordinating busy meal services.

Strong knowledge of professional cooking techniques, commercial kitchen equipment and food safety standards. Ability to manage high-volume kitchen operations while maintaining consistent food quality. Excellent organisational, leadership and communication skills.

POSITION 2 – COOK ANZSCO Code: 351411 – Cook Duties and Responsibilities Preparing, seasoning and cooking a variety of meals in a busy commercial kitchen environment. Preparing fresh ingredients, including vegetables, meats, poultry, seafood, sauces and other menu components. Cooking meals using commercial ovens, grills, fryers, cooktops and other professional kitchen equipment.

Following established recipes, cooking procedures and food preparation standards. Preparing and cooking breakfast, lunch and other menu items during busy service periods. Monitoring cooking times, temperatures and food quality to ensure meals meet established standards.

Checking the freshness, quality and suitability of ingredients before food preparation. Portioning, plating and presenting meals according to menu specifications. Maintaining clean and organised commercial kitchen workstations and food preparation areas.

Following food safety procedures, including temperature control, food storage and contamination prevention. Assisting with stock rotation, ingredient preparation and inventory management. Coordinating with Chefs and other kitchen employees to ensure timely meal preparation.

Cleaning and maintaining commercial kitchen equipment and workstations. Assisting with kitchen preparation and cooking during high-volume meal services. Working across both hospitality venues according to the seven-day rotating roster.

Qualifications and Experience Certificate III in Commercial Cookery or an equivalent relevant qualification. Relevant experience working as a Cook in a professional commercial kitchen. Demonstrated ability to prepare and cook meals using commercial kitchen equipment.

Sound knowledge of food preparation, cooking techniques and food safety requirements. Ability to work efficiently in a busy commercial kitchen environment. Strong teamwork, communication and organisational skills.

Qualification & experience POSITION 1 – CHEF ANZSCO Code: 351311 – Chef Qualifications and Experience Diploma of Hospitality Management with a relevant commercial cookery or kitchen management background, or an equivalent relevant Diploma-level qualification with 1 year experience. Minimum two years of relevant experience working as a Chef in a professional commercial kitchen preferred. Atleast 3 years of full time work experience will substitute for formal qualifcations Demonstrated experience in commercial food p...

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