Working hours: 38 Hours ( Full time )

Annual Leave: 4 weeks per year

Salary: $ 80,000 - $ 85,000 Plus Superannuation

Role Responsibilities:

Oversee daily kitchen operations, ensuring efficiency and high standards.
Develop and prepare menu items in alignment with food safety guidelines.
Lead and mentor kitchen staff, fostering teamwork and excellence.
Manage food preparation, presentation, and quality control.
Maintain compliance with health, safety, and hygiene regulations.
Adapt and prepare dishes to meet special dietary requirements and preferences of customers.
Monitor stock levels, ensure proper storage, and minimize waste through effective inventory management.

Qualifications & Skills:

Certificate/Diploma in Culinary Arts or related field (or commitment to enrolment).
Minimum 12 months of experience as a Chef/Cook in the hospitality industry.
Strong skills in menu development, food safety, and leadership.
Creativity, time management, and excellent communication abilities.

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