Chef

Garnishes Catering - Brisbane's Premier Catering Specialists; City of Brisbane; On-site; AUD 55,000 - 75,000; Full time

Job summary

Garnishes Catering is a rapidly expanding catering company operating from Bowen Hills. They seek a motivated, friendly and hardworking individual to organise and oversee the preparation and cooking of menu items, ensuring high standards of food quality, presentation and hygiene.

The role involves managing kitchen operations, supporting menu development, and supervising staff in a fast-paced hospitality environment, with duties spanning from planning to service delivery and documentation.

Qualifications

• Diploma or Certificate IV in Kitchen Management or equivalent.
• Minimum one year of full-time work experience as a Chef.
• Sound knowledge of food safety standards, hygiene practices and safe food handling procedures.
• Ability to manage kitchen operations in a fast-paced environment and maintain quality under pressure.

Responsibilities

• Organise and oversee the preparation and cooking of menu items to ensure high standards of quality, presentation and hygiene.
• Supervise kitchen staff and assist in menu development.
• Monitor stock, portion control and wastage; manage costs and ordering of supplies.
• Coordinate with front-of-house staff to ensure smooth service delivery and handle special dietary requests.

Skills

Leadership

Food safety

Teamwork

Communication

Time management

Organisational skills

Working under pressure

Education

Diploma in Kitchen Management

Certificate IV in Kitchen Management

Job description

Garnishes Catering is a rapidly expanding catering company operating from Bowen Hills. We have an excellent and loyal client base and our catering takes us to a range of interesting and exciting venues and events.

About the role

We are seeking a motivated, friendly and hardworking individual to organise and oversee the preparation and cooking of menu items, ensuring high standards of food quality, presentation and hygiene. The role involves managing kitchen operations, supporting menu development, and supervising staff in a fast-paced hospitality environment.

Functions we cater for include: morning and afternoon teas, boardroom lunches, conferences, training rooms, cocktail parties, gala events and weddings, just to name a few.

Duties & Responsibilities

• Assist in menu planning and development, including seasonal updates and new dish creation aligned with customer preferences.
• Estimate food and labour costs; monitor portion control and minimise wastage to ensure cost-effective kitchen operations.
• Order, receive, and store food supplies; ensure proper stock rotation and maintain quality and freshness of ingredients.
• Supervise kitchen operations during service to ensure timely preparation and delivery of meals.
• Monitor food quality at all stages of preparation and presentation to maintain consistency and customer satisfaction.
• Maintain high standards of kitchen cleanliness, hygiene, and food safety in compliance with relevant regulations.
• Train, supervise, and mentor kitchen staff, including cooks and kitchen hands.
• Coordinate with front-of-house staff to ensure smooth service delivery and manage special dietary requests.
• Demonstrate cooking techniques and provide guidance to improve kitchen efficiency and quality.
• Ensure safe operation and maintenance of kitchen equipment, including grills, fryers, and refrigeration units.
• Maintain kitchen documentation, including prep lists, stock records, cleaning schedules, and temperature logs and food safety forms.
• Contribute to the continuous improvement of menu offerings and kitchen processes.

Skills & Qualifications

• Diploma, Certificate IV in Kitchen Management or an equivalent relevant qualification.
• Minimum one year of full-time work experience as a Chef
• Sound knowledge of food safety standards, hygiene practices, and safe food handling procedures.
• Ability to manage kitchen operations in a fast-paced environment and maintain quality under pressure.
• Leadership skills with experience supervising and training kitchen staff.
• Strong organisational and time-management skills.
• Excellent communication and teamwork abilities.

Hours of work

• Full-time ongoing role. Standard 38-hour work week, with split shifts including evenings, weekends, and possible public holidays.
• Must have the right to work for 38-hours per week.

Requirements

• Drivers Licence
• Minimum one year of full-time work experience as a Chef
• Food handlers certification
• Diploma, Certificate IV in Kitchen Management or an equivalent relevant qualification.