CHEF

BAMI; Ballarat; On-site; AUD 60,000 - 80,000; Full time

Job summary

BAMI in Ballarat, Australia seeks an experienced chef to lead and inspire the kitchen team. You will supervise daily operations, ensure consistent quality, and manage inventory while maintaining high hygiene standards.

The role requires strong cooking skills, menu planning, and effective cost control in a fast-paced environment. Weekend and holiday shifts may apply, with on-site duties at our Ballarat kitchen.

Qualifications

• Must hold Certificate IV in Commercial Cookery or equivalent.
• Experience in a commercial kitchen is required.
• Conversant in English.

Responsibilities

• Lead and supervise the kitchen team to ensure efficient operations.
• Oversee preparation, cooking, and plating to maintain quality and consistency.
• Maintain food safety standards and hygiene compliance.
• Manage inventory, stock levels, and supplier coordination.
• Create and adapt menus, costing, and portion control.
• Resolve kitchen issues quickly and adapt to peak times.

Skills

Kitchen operations

Kitchen equipment

Cooking techniques

Food safety

Recipe adherence

Advanced culinary techniques

Menu planning

Leadership

Cost control

Plating & presentation

Problem solving

Nutrition knowledge

Menu costing & supplier coordination

Education

Certificate IV in Commercial Cookery

Tools

Kitchen equipment

Job description

• Kitchen Experience Management – Leading and supervising the kitchen team to ensure efficient operations.


• Use of Various Kitchen Equipment – Proficient in operating a wide range of kitchen tools and machinery.


• Basic Cooking Techniques – Skilled in frying, grilling, boiling, baking, and other fundamental cooking methods.


• Food Safety and Hygiene – Maintaining strict food handling procedures to prevent contamination and ensure compliance with safety standards.


• Recipe Adherence – Following standardised recipes and preparation methods precisely to maintain consistency and quality.


• Advanced Culinary Techniques – Utilising techniques such as sous vide, flambe, and preparation of reduction sauces.


• Creativity and Menu Planning – Designing innovative dishes, developing menus, and balancing flavours and textures.


• Leadership and Team Management – Training, mentoring, and delegating tasks to kitchen staff to build an effective team.


• Cost Control and Inventory Management – Managing food and labour budgets, ordering supplies, minimising waste, and maintaining stock levels.


• Plating and Presentation – Ensuring dishes are presented attractively and meet aesthetic standards.


• Problem-Solving and Adaptability – Quickly addressing kitchen challenges, adjusting recipes, and managing stress in a high-pressure environment.


• Knowledge of Nutrition and Dietary Needs – Creating dishes that accommodate dietary restrictions, allergies, and health-conscious preferences.


• Menu Costing and Supplier Coordination – Estimating food costs, setting menu prices, and liaising with suppliers to source quality ingredients.

Other requirements are:

• Work Eligibility: Applicants must have full working rights in Australia. Australian citizens and permanent residents are encouraged to apply.


• Qualifications: Certificate IV in Commercial Cookery or equivalent qualification required.


• Previous experience: At least 2 years of relevant work experience as a Chef in a commercial kitchen is required.


• Language: Conversant in English.

Additional skills:

• Strong knowledge of kitchen operations, food preparation, and cooking techniques


• Ability to supervise staff and work effectively in a fast-paced kitchen environment


• Good understanding of food safety, hygiene, and stock control practices


• Ability to work flexible hours, including weekends and public holidays