Chef

The Client Café Brewster is a popular modern Australian café restaurant in Wendouree VIC. They run a busy, high-standards kitchen with a passionate team. They are looking to hire a full-time Chef to join their team. The Role You'll take a lead role in day-to-day kitchen operations such as planning and delivering our menu, maintaining consistent quality across every service, and developing the team around you. It's a genuine opportunity to grow with an established business and play a key part in its continued success. This is a full time role with an annual salary set at $80,000 plus superannuation. Responsibilities • Develop menus that suit customer preferences, seasonal availability and business requirements. • Estimate food and labour requirements and coordinate the ordering of kitchen supplies. • Manage stock levels and help reduce food waste. • Maintain consistently high standards across food preparation, cooking, presentation and portioning. • Work closely with management, dietary professionals and front-of-house staff to address menu and food preparation requirements. • Guide kitchen staff on cooking methods, preparation techniques and presentation standards. • Prepare and cook menu items efficiently while maintaining quality during busy service periods. • Ensure the kitchen complies with food safety, hygiene and workplace health and safety requirements. • Assist with recruiting, training and supervising kitchen employees when required. • Use appropriate freezing, storage and preservation methods to maintain food quality and freshness. Requirements To be successful in this role, you must have: • Certificate IV in Kitchen Management or equivalent qualification • Minimum 12 months of experience as a Chef • Must have at least 12 months of experience in cooking over grill • At least 12 months experience in protein marination, spice rubs, grilling, braising, slow cooking, searing, frying, slicing, and portion control • At least 12 months experience managing mise en place, batch preparation, holding temperatures, prep lists, service sequencing, and made to order execution • At least 12 months of menu planning experience, and know how to create new recipes and design menu according to budget • Must know how to work with dietary requirements such as vegan, and gluten free food preparation techniques • Must be able to work with variety of proteins including beef, pork, seafood • Experience in adherence to recipe & portion control, as well as ordering and stock control • Ability to follow instruction & take direction • Excellent time management and attention to detail • Knowledge of food safety and hygiene standards • Excellent communication skills and the ability to work as part of a team • Be available to work on weekends to deal with many customers