Chef

Position Title

Chef

Location

FRENCHIES BISTRO AND BREWERY

Unit 6-7/61-71 mentmore avenue 2018 Rosebery Sydney, New South Wales, Australia

Employment TypeFull‑time (38 hours per week)

Salary RangeAUD $79,000 – $81,000 per annum plus superannuation

Minimum Requirement• Minimum experience: 2 years of full‑time, experience as a Chef in a commercial dining or catering establishment. Previous experience in french cooking and fine dining establishments is a must.

• Minimum education: Min CERTI IV qualification in Commercial Cookery or closely related field (e.g., Diploma of Hospitality Management – Commercial Cookery stream, or equivalent overseas qualification assessed as comparable).

Position Overview

The Chef plans, organises, and participates in the preparation and cooking of food in a commercial dining or catering establishment. The role includes supervisory and coordination responsibilities over kitchen staff, menu planning, cost control, and ensuring compliance with food safety and workplace health and safety standards.

Key Duties and Responsibilities

• Plan and develop seasonal menus in consultation with management, considering customer demand, food trends, and profitability.

• Estimate food and labour costs, monitor food cost percentages

• Order food supplies, negotiate with suppliers, and manage stock levels to minimise waste and ensure freshness.

• Prepare, season a wide range of dishes to established recipes and quality standards.

• Ensure consistent presentation, taste, and portion control across all dishes.

• Monitor the quality of dishes at all stages of preparation, cooking, and presentation.

• Implement and enforce food safety, hygiene, and sanitation procedures in line with NSW Food Authority and workplace policies.

• Ensure compliance with workplace health and safety (WHS) regulations, including safe use of equipment and hazard reporting.

• Supervise and coordinate kitchen staff

• Demonstrate cooking techniques, provide on‑the‑job training

• Assist with recruitment, selection, and performance feedback for kitchen team members.

• Maintain records of stock, wastage, and inventory; assist with budgeting and reporting as required.

• Liaise with front‑of‑house staff, managers, and, where relevant, clients or dietitians regarding menu requirements and special dietary needs.

Reporting Lines

• Reports to: Head Chef / Executive Chef

• Supervises: Cooks, Commis Chefs, Apprentices, Kitchen Hands

Work Environment

• Primarily based in a commercial kitchen in Sydney, with exposure to heat, noise service periods.

• Requires standing for extended periods, lifting moderate loads, and working flexible hours including evenings, weekends, and public holidays as per roster.

Selection Criteria

• Minimum CERT IV qualification in Commercial Cookery or closely related field (or equivalent).

• At least 2 years of full‑time, post‑qualification experience performing chef‑level duties (menu planning, cost control, supervision, etc.) in a commercial dining environment