Chef

Job Description

Our client is celebrated for its outstanding combination of exquisite food, exceptional service, and a welcoming atmosphere. Dedicated to providing a remarkable dining experience, the restaurant harmonizes ambiance with culinary skill. Since opening in 2012, it has been captivating guests with a diverse selection of modern Australian dishes and international fare. Specializing in large groups and events, Vaby's Restaurant offers memorable experiences through meticulously designed set banquet menus.

They are in search of a talented and passionate Chef to join their team. The ideal candidate will have extensive culinary expertise and a flair for creating innovative menus, with a focus on modern Australian and international cuisines. Responsibilities will include preparing dishes that align with the restaurant's high standards, engaging in menu development, managing kitchen inventory, and ensuring strict adherence to food safety and hygiene regulations.

Key Responsibilities
Cooking and meal preparation
Menu development
Inventory management
Food safety compliance
Team collaboration
Banquet menu creation
Kitchen upkeep

Salary
AUD $72K - $75K Per Year

Work Location
On Site

Requirements

• Australian Citizens and Permanent Residents encouraged to apply.
  
• Minimum Diploma in Commercial Cookery.
  
• Minimum 2-3 years of demonstrated experience in a Chef, ideally within a comparable restaurant.
  
• Comprehensive knowledge of cooking techniques, food preparation, and presentation.
  
• Familiarity with inventory management, cost control, and culinary best practices.
  
• Strong communication and leadership capabilities.
  
• Ability to perform effectively under pressure in a bustling kitchen environment.
  
• A strong passion for culinary arts and a commitment to upholding high culinary standards.
  

Requirements
• Preparation and cooking of meals in alignment with Vaby's established menu, upholding the restaurant's standards of quality and taste. • Participation in the development and planning of menus, incorporating seasonal and fresh ingredients. • Management of kitchen inventory, procurement of supplies, and minimisation of waste. • Adherence to all food hygiene and safety regulations. • Collaboration with both the kitchen team and front-of-house staff to guarantee seamless service and customer satisfaction. • Contribution towards the creation and implementation of set banquet menus for substantial groups and events. • Maintenance of a clean, organized, and efficient kitchen workspace.

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