Chef

Placed.au is looking for a full-time Chef for our client in Caulfield East, Victoria. This role is responsible for creating and developing menus, preparing and cooking food to a high standard, maintaining consistent food quality and presentation, supporting and training kitchen staff, and ensuring smooth and efficient kitchen operations. Job Description • Create and develop innovative menu, reviewing pricing, portion sizes and cost of ingredients to maximise profitability and value for money. • Ensure the quality and consistency of meals served, maintaining high standards of taste and presentation. • Train and mentor junior kitchen staff in culinary techniques, cooking methods and food safety practices. • Cook, prepare and deliver food items in a timely manner, ensuring they meet customer expectations and are prepared in accordance with restaurant standards. • Assist other kitchen staff throughout the food preparation process to ensure the smooth operation of the kitchen and the timely service of food. • Maintain strict hygiene standards in the kitchen, adhering to relevant health regulations and food safety guidelines. • Monitor inventory levels of food and supplies, placing orders to replenish stock as required. • Inspect food storage areas to ensure proper stock rotation, labelling and storage conditions of ingredients to minimise wastage and spoilage. • Address customer complaints or concerns regarding food quality, taste or service promptly and professionally. • Ensure kitchen equipment is regularly inspected and maintained, arranging for repairs or replacements as necessary. Qualifications / Attributes • Must hold a Certificate IV in Commercial Cookery, or at least three (3) years of relevant work experience may substitute for the formal qualification. • Must possess at least three (3) years of relevant work experience as a Chef or in a similar commercial kitchen role. • Strong culinary skills and knowledge of food preparation and cooking methods. • Demonstrated ability to develop and implement innovative menus while considering pricing, portion sizes, ingredient costs, and profitability. • Strong understanding of food quality, presentation, consistency, and customer expectations. • Ability to train and mentor junior kitchen staff in culinary techniques, cooking methods, and food safety practices. • Strong organisational and time management skills with the ability to work effectively under pressure. • Knowledge of food hygiene, health regulations, food safety, stock rotation, labelling, and appropriate food storage practices. • Ability to monitor inventory, manage food supplies, and minimise wastage and spoilage. • Strong communication and teamwork skills with the ability to work collaboratively with kitchen staff. • Ability to address customer concerns regarding food quality, taste, or service professionally. • Ability to inspect and maintain kitchen equipment and arrange repairs or replacements when required. Salary Range $75,000 – $90,000 per annum excluding superannuation.