Chef

The Robinson Family Trust Pty Ltd (Trading As The White Horse Hotel); Bendigo; On-site; AUD 77,000 - 82,000; Full time

Benefits offered by this job

Competitive salary

Job summary

The Robinson Family Trust Pty Ltd (trading as The White Horse Hotel) in California Gully, Victoria, is seeking a skilled full-time Chef to plan, organize and oversee meal preparation across the hotel menu. You will ensure menu consistency, supervise kitchen staff and support efficient lunch and dinner services.

As Chef, you will plan dishes, monitor quality, manage daily operations and collaborate with management and front-of-house to deliver a consistent dining experience.

Qualifications

• Planning and preparing dishes to meet menu standards.
• Experience in pub-style and bistro kitchen environments.
• Knowledge of stock control, portioning and waste reduction.
• Ability to manage busy service periods and supervise staff.

Responsibilities

• Plan and review menu items, including seasonal specials.
• Coordinate daily kitchen operations and service timing.
• Develop recipes, standardise procedures and portions.
• Ensure food safety, hygiene and allergen management.
• Monitor stock, assist with ordering and inventory control.
• Lead and train kitchen staff during lunch and dinner services.

Skills

Menu planning

Food quality control

Team supervision

Food safety knowledge

Time management

Communication

Education

AQF Certificate IV in Kitchen Management

Job description

About Us

The Robinson Family Trust Pty Ltd (trading as The White Horse Hotel) is a hotel and dining venue in California Gully, Victoria, offering a varied pub-style menu. Its advertised dishes include classic pub meals, steaks, chicken parmigiana, burgers, pizza, pasta, seafood, curries and children’s meals. We are seeking an experienced full-time Chef to plan, organise and oversee the preparation of quality meals across our hotel menu. The successful applicant will help maintain menu consistency, coordinate kitchen operations and support efficient lunch and dinner services.

About the Role

As a Chef, you will be responsible for planning and preparing dishes, coordinating daily kitchen operations, monitoring food quality and ensuring the kitchen meets food safety and service standards. You will work closely with management, kitchen staff and front-of-house employees to deliver a consistent dining experience.

Key Responsibilities

• Plan and review pub-style and bistro menu items, including seasonal specials, taking into account customer preferences, ingredient availability and food costs.
• Develop and standardise recipes, cooking procedures, portion sizes and presentation standards for dishes such as steaks, chicken parmigiana, burgers, pasta, pizza, seafood and curries.
• Prepare and cook meals using appropriate techniques, including grilling, roasting, pan-frying, baking, deep-frying and simmering, particularly during busy service periods.
• Check the quality, freshness and suitability of ingredients and finished dishes, and monitor food presentation before service.
• Organise daily food preparation, allocate kitchen tasks and coordinate cooking activities to meet lunch and dinner service requirements.
• Guide and supervise kitchen staff in food preparation, cooking methods, portion control, hygiene and safe work practices.
• Monitor stock levels, assist with ordering ingredients and supplies, and ensure correct storage, stock rotation and inventory control.
• Monitor food costs and wastage, and implement practical measures to maintain efficient use of ingredients and kitchen resources.
• Ensure compliance with food safety, sanitation, allergen management and workplace health and safety requirements.
• Coordinate with hotel management and front-of-house staff on menu availability, special dietary requests and service timing.
• Maintain kitchen equipment and work areas to appropriate cleanliness and operational standards.

Skills and Experience

• Relevant commercial cookery qualification (such as AQF Certificate IV in Kitchen Management or equivalent) and/or substantial relevant experience in a commercial kitchen.
• Previous experience as a Chef in a hotel, pub, bistro, restaurant or comparable commercial kitchen.
• Ability to plan menus, maintain recipes and manage food quality, presentation and portion consistency.
• Experience preparing a broad range of Australian pub-style and bistro dishes, including grilled meats, chicken, seafood, pasta and pizza.
• Knowledge of stock ordering, inventory management, food costing and waste reduction.
• Ability to organise kitchen workflow, supervise staff and maintain standards during busy services.
• Strong understanding of food safety, hygiene, allergen management and workplace health and safety requirements.
• Good communication, time management and teamwork skills, with flexibility to work weekends and public holidays as required.

What We Offer

• Full-time Chef position at a hotel dining venue in California Gully, Victoria.
• Opportunity to contribute to menu development and kitchen operations across a varied pub-style menu.
• Supportive and collaborative kitchen environment.
• Salary of $77,000 to $82,000 per annum, excluding superannuation, commensurate with skills and experience.