Airline Catering Chef: High-Volume Kitchen Specialist

Talent Acquisition Group; Melbourne; Presencial; AUD 55.000 - 75.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Health insurance

Employee meal discounts

Descripción de la vacante

Talent Acquisition Group is seeking a Chef/Catering Attendant for a high-volume airline catering operation. You will prepare 100+ portions per batch, follow fixed menus, lead or support kitchen sections, and ensure accurate plating and presentation under tight deadlines.

The role requires Certificate III Commercial Cookery or higher, at least 3 years in a commercial or institutional kitchen, HACCP knowledge, allergen separation, and ability to work 3:00am starts, weekends, and public holidays.

Formación

• Minimum 3 years' experience in a commercial or institutional kitchen.
• Experience in high-volume or airline catering with strict timelines.
• Proficient with knives and batch cooking.
• HACCP knowledge, including allergen separation and temperature logs.
• Ability to work early mornings, weekends, and public holidays.

Responsabilidades

• Prepare 100+ portions per batch according to menus and airline standards.
• Lead or support kitchen sections to meet daily production targets.
• Follow plating guides, portion specs and presentation standards.
• Apply HACCP practices—batch labelling, allergen separation and logs.
• Work efficiently in a fast-paced, high-volume kitchen.
• Coordinate with team to meet strict flight delivery timelines.
• Maintain prep timelines and clean, organized workstations.
• Handle Halal, vegetarian and allergen-specific meals with care.
• Work early mornings or late shifts (3:00am starts).

Conocimientos

High-volume kitchen experience

Knife skills

Teamwork

Time management

Communication

Educación

Certificate III Commercial Cookery or higher

Herramientas

Tray set-up systems

Labelling equipment

Descripción del empleo

Talent Acquisition Group is seeking a Chef/Catering Attendant for a high-volume airline catering operation. You will prepare 100+ portions per batch, follow fixed menus, lead or support kitchen sections, and ensure accurate plating and presentation under tight deadlines.

The role requires Certificate III Commercial Cookery or higher, at least 3 years in a commercial or institutional kitchen, HACCP knowledge, allergen separation, and ability to work 3:00am starts, weekends, and public holidays.