Chef

Aadriti Pty Ltd; Australia; On-site; AUD 75,000 - 80,000; Full time

Job summary

A popular restaurant in Wanniassa is hiring a full-time Chef to oversee kitchen operations, ensure food quality, and manage staff. The ideal candidate must have a Certificate IV in Commercial Cookery and at least one year of experience. The salary ranges from $75,000 to $80,000 plus superannuation. Applicants should be adaptable and possess effective communication skills.

Qualifications

• Minimum one year work experience in a similar position.
• Strong team player with a collaborative approach.
• Flexible with working hours.

Responsibilities

• Supervise food preparation and maintain quality standards.
• Manage kitchen operations and compliance with regulations.
• Plan menus aligned with customer preferences.

Skills

Team player

Adaptable in kitchen environments

Effective communication skills

Attention to detail

Education

Certificate IV in Commercial Cookery

Job description

Overview

Aadriti Pty Ltd is hiring a full-time Chef role in Wanniassa, ACT. Apply now to be part of our team. Barbeque Nation is a popular fine-dine restaurant located at 5/33, Gartside Street, Erindale Dr, Wanniassa ACT 2903, serving authentic vegetarian and non-vegetarian recipes. We capture the essence of traditional Indian cuisine to provide a great dining experience.

Position

We are seeking a full-time chef (minimum 38 hours per week) with relevant qualifications and work experience to join our team.

Responsibilities

• Supervise and monitor food preparation throughout all stages of cooking to maintain consistent quality standards.
• Manage overall kitchen operations to ensure efficiency and compliance with health and safety regulations.
• Plan and develop menus aligned with customer preferences, seasonal availability, and cost considerations.
• Inspect raw ingredients to ensure freshness, quality, and suitability for use.
• Maintain up-to-date culinary skills and knowledge to prepare dishes featured on the restaurant menu.
• Estimate and procure food and commodity requirements for scheduled menus.
• Organize and prioritize menus, recipes, and task sheets for smooth workflow.
• Manage budgeting and cost control by accurately estimating labour and food expenses.
• Provide effective leadership, guidance, and training to kitchen staff, including cooks, waitstaff, and kitchen hands.
• Prepare raw ingredients, such as meats and vegetables, using a variety of cutting, marinating, and cooking techniques.
• Utilize kitchen utensils, appliances, and cookware efficiently to prepare high-quality meals.
• Monitor and regulate cooking and storage equipment, including ovens, stoves, fridges, freezers, and grills, to maintain optimal food quality and safety.
• Maintain product, service, and market knowledge to align with customer expectations and industry trends.
• Take pride in food presentation, ensuring consistent quality, taste, and appearance of all dishes.
• Collect and act upon feedback from patrons to continuously improve food quality and service standards.
• Collaborate with management on improving operational efficiency, quality, productivity, and recruitment needs.
• Guide kitchen staff in cooking procedures, recipe adherence, and preparation for special dietary requirements (e.g., vegetarian, vegan, cultural needs).
• Manage storage, food preservation, and inventory rotation to minimize waste and control costs.
• Serve and portion foods appropriately, adding garnishes and finishing touches to enhance presentation.
• Prepare and season sauces, gravies, and other condiments according to recipes and quality standards.
• Ensure compliance with safety, hygiene, and food handling regulations at all times.
• Ensure cleanliness and sanitation of all workstations and kitchen areas while adhering to occupational health and safety standards.
• Maintain clear and effective communication with waitstaff, management, and kitchen team members regarding kitchen operations and service needs.
• Accurately estimate stock requirements and manage inventory ordering to ensure the kitchen is fully stocked and prepared for service.
• Demonstrate and maintain a high standard of personal hygiene at all times.

Qualifications

• Minimum one year work experience in a similar position
• Minimum Certificate IV in Commercial Cookery or related hospitality qualifications
• Strong team player with a collaborative approach
• Adaptable and able to remain calm and efficient in fast-paced kitchen environments
• Flexible with working hours as the restaurant opens 7 days a week
• Effective communication skills with proficiency in using modern technology
• Exceptional attention to detail, ensuring accuracy and quality of food

Remuneration

The successful candidate will receive an annual salary in the range of $75,000–$80,000, plus the minimum guaranteed superannuation, commensurate with skills and experience.

How to apply

If you have relevant qualifications and experience, please click apply.