Head Chef

Borsch Vodka and Tears is a renowned restaurant and bar located in Melbourne, Australia, known for its unique fusion of Eastern European cuisine and extensive vodka selection. The establishment takes its name from three quintessential elements of Eastern European culture: borscht, vodka, and tears. 

Specializing in traditional dishes from countries like Russia, Poland, Ukraine, and Hungary, Borsch Vodka and Tears offers a culinary journey through the diverse flavours of the region. From hearty borscht soup to pierogi dumplings and savory blinis, the menu showcases authentic recipes made with quality ingredients.

The ambiance of the restaurant is cozy and inviting, with rustic decor and warm lighting, reminiscent of an Eastern European tavern. Whether patrons are seeking a casual meal, a romantic dinner, or a lively night out with friends, Borsch Vodka and Tears provides an authentic and memorable experience steeped in the rich cultural heritage of Eastern Europe.

We are currently seeking a motivated and experienced Chef to join our team. As a chef , you will be responsible

Key Duties and Responsibilities:

• Slightly modify recipes to meet customer's needs and requests (e.g. allergies, reduce seasoning)
• Contributing to the menu by developing food ideas;
• Working with the kitchen team to create a modern, well balanced and profitable menu which is appropriate for the target market;
• Adhering to standard service procedures;
• Providing efficient and professional service;
• Ensuring the ordering procedures are adhered to;
• Monitoring all food deliveries for quality, quantity, freshness and accuracy and rejecting any items that are not up to the agreed standard;
• Ensuring proper food storage and stock rotation;
• Ensuring the maintenance of both high productivity and good staff morale;
• Adhering to occupational health and safety guidelines, as outlined in the induction manual and other policies;
• Ensuring the use of appropriate equipment and clothing designed to protect staff safety and prevent accidents;
• Adhering to the stock control, stock rotation, shelf life criteria and food safety plan. • Adhering to the cleaning and maintenance schedule