Chef

Apex Recruitment; Canterbury-Bankstown; On-site; AUD 75,000 - 85,000; Full time

Job summary

Tavana Trattoria in New South Wales is seeking a skilled and passionate Chef to join its kitchen team. The ideal candidate will have experience preparing authentic Italian cuisine and a commitment to delivering high-quality food and presentation.

Plans menus featuring Italian specialties, estimates costs, coordinates with staff, and ensures food safety and consistent quality. Requires at least 1 year in a commercial kitchen and a Certificate III in Commercial Cookery.

Qualifications

• Minimum of one year of experience in a commercial kitchen.
• Certificate III in Commercial Cookery or equivalent.
• Sound knowledge of Italian cuisine, including pasta and gnocchi.
• Strong food safety, hygiene and allergen management.
• Ability to follow recipes and interpret menu plans accurately.
• Excellent interpersonal and teamwork skills.

Responsibilities

• Plans and develops menus featuring Italian specialties.
• Estimates costs and orders ingredients according to demand.
• Inspects freshness and quality of ingredients throughout prep and service.
• Coordinates with management, kitchen staff and front-of-house to ensure smooth operations.
• Demonstrates Italian techniques: pasta, gnocchi, sauces, pizza bases and toppings.
• Prepares and cooks menu items with consistent quality and presentation.

Skills

Italian cuisine

Pasta & gnocchi

Pizza preparation

Food safety

Teamwork

Communication

Menu planning

Education

Certificate III in Commercial Cookery

Job description

Salary: AUD 75,000 - AUD 85,000 per annum

Full Time Position: Approximately 38 hours per week.

Tavana Trattoria is seeking a skilled and passionate Chef to join its kitchen team. The ideal candidate will have experience preparing authentic Italian cuisine and a commitment to delivering high-quality food and presentation.

Key Responsibilities:

Plans and develops menus featuring Tavana Trattoria's Italian specialties, including pasta, risotto, gnocchi, gourmet pizzas, seafood, grilled meats, seasonal dishes and chef's specials.

Estimates food, ingredient and labour costs and orders fresh vegetables, meats, seafood, pasta, cheeses, herbs, sauces and other kitchen supplies according to anticipated restaurant and function demand.

Inspects the freshness and quality of ingredients and monitors food throughout preparation, cooking, plating and presentation to maintain consistent standards.

Coordinates with management, kitchen staff and front-of-house employees to resolve food preparation issues, accommodate dietary requirements and ensure efficient kitchen operations.

Demonstrates Italian cooking techniques, including preparing pasta and gnocchi, making traditional sauces, preparing pizza bases and toppings, cooking risotto, grilling meats and seafood, and presenting dishes.

Prepares and cooks Tavana Trattoria's menu items, including spaghetti Bolognese, fettuccine Boscaiola, rigatoni Arrabbiata, seafood marinara, homemade gnocchi, risotto, Italian-style pizzas, chicken Parmigiana and other signature dishes.

Implements and maintains food safety, hygiene, allergen-management, temperature-control and proper food-storage procedures in accordance with applicable health and safety requirements.

Properly stores, chills, freezes and preserves meat, seafood, dairy products, vegetables, prepared sauces and other ingredients to maintain freshness, prevent contamination and minimise food waste.

Maintains consistent food quality and presentation during busy lunch, dinner, weekend and private-function services.

Qualifications and Skills:

A minimum of one year of experience preparing and cooking dishes in a commercial kitchen, preferably within an Italian or Mediterranean restaurant.

At least a Certificate III in Commercial Cookery or an equivalent qualification.

Sound knowledge of Italian cuisine, including pasta, risotto, gnocchi, pizza preparation, traditional sauces and grilled dishes.

Thorough understanding of kitchen health and safety standards, including food handling, hygiene, sanitation and allergen management.

Proficiency in various culinary techniques and the safe operation of commercial kitchen equipment and cooking tools.

Capable of interpreting recipes and menu plans accurately and creatively.

Excellent interpersonal and communication skills, with the ability to work effectively in a team-oriented kitchen environment.

Excellent communication and interpersonal skills, with the ability to work effectively with kitchen staff, management and front-of-house employees.

Good physical stamina and the ability to work efficiently in a fast-paced commercial kitchen.