Brunch & Lunch Chef - Creative Menus & Kitchen Lead

VA Recruitment; Latrobe; On-site; AUD 75,000 - 85,000; Full time

Job summary

Brewstone Pizzeria and Cafe is seeking an experienced Chef to join our Tasmanian team on a full-time, on-site basis. The role focuses on crafting a creative breakfast, brunch and lunch menu, while managing kitchen operations and maintaining quality, cost controls and safety standards.

Responsibilities include menu development with management, supervising kitchen staff, ensuring timely service during busy periods, and accommodating dietary requirements.

Qualifications

• Cert IV or Diploma in the relevant field.
• Minimum 1 year full-time chef experience.
• Extensive culinary techniques knowledge and menu development.
• Strong knowledge of food hygiene and safety regulations.
• Financial acumen for kitchen costs, inventory and waste control.
• Flexibility to work evenings, weekends, and public holidays.
• Understanding of food safety and hygiene requirements.
• Ability to perform well in a busy kitchen.
• Excellent organisational and time-management skills.

Responsibilities

• Prepare, cook and present breakfast, brunch, and lunch dishes to spec.
• Plan and develop menu items in consultation with management.
• Monitor quality, taste, portioning and presentation during service.
• Estimate food needs and assist with cost control.
• Order supplies and maintain stock and inventory.
• Ensure freshness and proper storage of ingredients.
• Coordinate kitchen activities for busy periods.
• Prepare sauces and components for café menu.
• Cater for dietary requirements and menu variations.
• Train and supervise kitchen staff as required.
• Uphold high standards of food safety and cleanliness.

Skills

Culinary techniques

Food safety & hygiene

Cost control & inventory

Time management

Organisational skills

Education

Cert IV / Diploma in relevant field

Job description

Brewstone Pizzeria and Cafe is seeking an experienced Chef to join our Tasmanian team on a full-time, on-site basis. The role focuses on crafting a creative breakfast, brunch and lunch menu, while managing kitchen operations and maintaining quality, cost controls and safety standards.

Responsibilities include menu development with management, supervising kitchen staff, ensuring timely service during busy periods, and accommodating dietary requirements.