Chef

Placed Australia; City of Melbourne; On-site; AUD 75,000 - 90,000; Full time

Job summary

Placed.au is seeking a full-time Chef in Caulfield East, Victoria, to create and develop menus, prepare and cook high-quality meals, and ensure kitchen operations run smoothly. You will train junior staff, uphold food safety standards, and manage inventory.

Applicants should hold a Certificate IV in Commercial Cookery or have at least three years of relevant kitchen experience, with strong culinary skills and the ability to work under pressure.

Qualifications

• Certificate IV in Commercial Cookery, or 3+ years in a chef role.
• Minimum 3 years experience in a commercial kitchen.
• Strong culinary skills with a focus on menu development.
• Knowledge of food safety, hygiene, and stock management.
• Ability to train junior kitchen staff and work under pressure.

Responsibilities

• Create and develop menus with pricing and portion control.
• Prepare, cook and deliver high-quality meals.
• Train and mentor junior kitchen staff.
• Maintain hygiene and comply with health regulations.
• Monitor inventory and order supplies.
• Inspect storage areas and manage stock rotation.
• Address customer feedback professionally.
• Ensure equipment is maintained.

Skills

Menu development

Culinary excellence

Training staff

Food safety

Time management

Communication

Education

Certificate IV in Commercial Cookery

3+ years experience as a Chef

Job description

Job Type: Permanent position | Full time position

Job Description

Placed.au is looking for a full-time Chef for our client in Caulfield East, Victoria. This role is responsible for creating and developing menus, preparing and cooking food to a high standard, maintaining consistent food quality and presentation, supporting and training kitchen staff, and ensuring smooth and efficient kitchen operations.

• Create and develop innovative menu, reviewing pricing, portion sizes and cost of ingredients to maximise profitability and value for money.
• Ensure the quality and consistency of meals served, maintaining high standards of taste and presentation.
• Train and mentor junior kitchen staff in culinary techniques, cooking methods and food safety practices.
• Cook, prepare and deliver food items in a timely manner, ensuring they meet customer expectations and are prepared in accordance with restaurant standards.
• Assist other kitchen staff throughout the food preparation process to ensure the smooth operation of the kitchen and the timely service of food.
• Maintain strict hygiene standards in the kitchen, adhering to relevant health regulations and food safety guidelines.
• Monitor inventory levels of food and supplies, placing orders to replenish stock as required.
• Inspect food storage areas to ensure proper stock rotation, labelling and storage conditions of ingredients to minimise wastage and spoilage.
• Address customer complaints or concerns regarding food quality, taste or service promptly and professionally.
• Ensure kitchen equipment is regularly inspected and maintained, arranging for repairs or replacements as necessary.

Qualifications / Attributes

• Must hold a Certificate IV in Commercial Cookery, or at least three (3) years of relevant work experience may substitute for the formal qualification.
• Must possess at least three (3) years of relevant work experience as a Chef or in a similar commercial kitchen role.
• Strong culinary skills and knowledge of food preparation and cooking methods.
• Demonstrated ability to develop and implement innovative menus while considering pricing, portion sizes, ingredient costs, and profitability.
• Strong understanding of food quality, presentation, consistency, and customer expectations.
• Ability to train and mentor junior kitchen staff in culinary techniques, cooking methods, and food safety practices.
• Strong organisational and time management skills with the ability to work effectively under pressure.
• Knowledge of food hygiene, health regulations, food safety, stock rotation, labelling, and appropriate food storage practices.
• Ability to monitor inventory, manage food supplies, and minimise wastage and spoilage.
• Strong communication and teamwork skills with the ability to work collaboratively with kitchen staff.
• Ability to address customer concerns regarding food quality, taste, or service professionally.
• Ability to inspect and maintain kitchen equipment and arrange repairs or replacements when required.

Salary Range $75,000 – $90,000 per annum excluding superannuation.