Chef

VeiraMal Consulting; City of Greater Geelong; On-site; AUD 80,000 - 85,000; Full time

Benefits offered by this job

Superannuation

Job summary

VeiraMal Consulting is seeking an experienced Chef for Bennetts on Bellarine in Bellarine, VIC. You will plan, develop and create seasonal menus, lead kitchen staff, and ensure food safety and cost controls in a fast-paced environment.

This permanent full-time role offers a competitive salary of AU$80,000–85,000 plus superannuation, with opportunities to contribute innovative menu ideas and guest-focused service in a dynamic hospitality setting.

Qualifications

• Proven experience as a Chef in a commercial kitchen environment.
• Relevant qualifications in Commercial Cookery or a related field.
• Strong knowledge of food preparation, cooking techniques, menu development and presentation.

Responsibilities

• Plan, develop and create seasonal menus, including estimating food and labour costs.
• Prepare and cook a variety of dishes while maintaining high standards of quality, taste and presentation.
• Monitor the quality of dishes at all stages of food preparation, cooking and presentation.
• Manage food ordering, stock levels and supplier relationships to ensure adequate and cost-effective supply.
• Monitor food costs, portion control and kitchen budgets to support efficient kitchen operations.
• Lead, supervise, train and support kitchen staff, including demonstrating cooking techniques.
• Coordinate with managers and staff to address food preparation and service requirements.
• Ensure compliance with food safety, hygiene and workplace health and safety standards.

Skills

Menu development

Leadership

Food safety

Cost management

Kitchen operations

Team training

Education

Commercial Cookery

Job description

Job Type: Permanent position | Full time position

Job Description

VeiraMal Consulting is seeking an experienced Chef to be a part of our client’s business Bob Hospitality Pty Ltd trading as Bennetts on Bellarine in Bellarine. Our client offers a great working environment and a competitive salary for the right candidate. Key Responsibilities:

• Plan, develop and create seasonal menus, including estimating food and labour costs.
• Prepare and cook a variety of dishes while maintaining consistently high standards of quality, taste and presentation.
• Monitor the quality of dishes at all stages of food preparation, cooking and presentation.
• Manage food ordering, stock levels and supplier relationships to ensure adequate and cost-effective supply.
• Monitor food costs, portion control and kitchen budgets to support efficient kitchen operations.
• Lead, supervise, train and support kitchen staff, including demonstrating cooking techniques and advising on food preparation procedures.
• Manage kitchen rosters, daily food preparation and workflow to ensure smooth and efficient kitchen operations.
• Coordinate with managers, kitchen staff and front-of-house staff to address food preparation and service requirements.
• Ensure compliance with food safety, hygiene and workplace health and safety standards, and explain and enforce relevant hygiene procedures.
• Cater for functions, group bookings and special events while accommodating dietary requirements and customer needs.
• Minimise food waste and maintain a clean, organised and well-presented kitchen and food storage areas.
• Research local competitors and benchmark menus, pricing, food quality, presentation and customer experience against comparable businesses.
• Monitor industry trends and introduce new menu ideas and service improvements to maintain the business’s distinctive and competitive position.
• Freeze, preserve and store food appropriately to maintain quality and minimise wastage.
• Maintain accurate records relating to food preparation, stock, costs, quality and kitchen operations.

Requirements

• Proven experience as a Chef in a commercial kitchen environment.
• Relevant qualifications in Commercial Cookery or a related field.
• Strong knowledge of food preparation, cooking techniques, menu development and presentation.
• Good understanding of food safety, hygiene and workplace health and safety requirements.
• Strong leadership and team management skills, with the ability to train and support kitchen staff.
• Good knowledge of stock control, food costing, portion control and kitchen operations.
• Strong communication and organisational skills with the ability to work effectively in a fast-paced environment.
• Ability to cater for functions, group bookings and a range of dietary requirements.
• Ability to monitor industry trends and competitor activity and contribute fresh ideas for menu and service development.
• Have a stable work history with good communication and teamwork skills.
• Flexible to work when required.

Remuneration: $80,000.00 to $85,000.00 + superannuation Location: 2171-2198 Portarlington Rd, Bellarine VIC 3223 This position will provide the opportunity to work in a dynamic and fast-paced hospitality environment, contributing to the delivery of high-quality food and an exceptional customer experience.