Chef

Memento Burleigh; Gold Coast City; On-site; AUD 72,000 - 87,000; Full time

Job summary

Memento Burleigh on the Esplanade Burleigh Heads is seeking an experienced Head Pastry Chef to lead the pastry section and ensure high standard desserts in a busy kitchen.

You will mentor staff, manage recipes and costing, and guarantee plating quality while maintaining HACCP compliance and adherence to Food Standards Code. This role requires strong leadership, operational excellence and creativity in menu development.

Qualifications

• Certificate IV in Commercial Cookery or equivalent required.
• Advanced Diploma in Hospitality Management or Bachelor-level Culinary Management highly regarded.
• At least 3 years of relevant chef experience in a commercial kitchen.
• English language proficiency.

Responsibilities

• Lead and supervise the pastry section and team.
• Operate planetary mixers, dough sheeters, tempering machines, blast chillers and ovens.
• Apply basic cooking and pastry techniques including laminating and blind baking.
• Maintain HACCP and Food Standards Code compliance.
• Follow standardized recipes with precise weights and methods.
• Use advanced pastry techniques such as sugar work and chocolate tempering.
• Design and plan dessert menus; manage menu costing and pricing.
• Train, mentor and delegate to pastry staff and apprentices.
• Control food and labour costs; manage stock and waste.
• Plate and present desserts to meet venue aesthetics.
• Resolve kitchen issues and adapt recipes to humidity/temperature.
• Accommodate dietary restrictions (gluten-free, dairy-free, vegan, reduced sugar).
• Coordinate with suppliers for ingredients like chocolate and seasonal produce.

Skills

Kitchen operations

Staff supervision

Food safety

Stock control

Flexible hours

Education

Certificate IV in Commercial Cookery

Advanced Diploma in Hospitality Management

Bachelor in Culinary Management

Tools

Planetary mixers

Dough sheeters

Tempering machines

Blast chillers

Deck ovens

Ice cream churners

Job description

Location: Shop2/16 Esplanade Burleigh Heads, QLD 4220

Salary: $79,499 per year plus superannuation

Start date: As soon as possible

Main responsibilities:

• Kitchen Section Management – Leading and supervising the pastry section and its team to ensure efficient day-to-day operations within the wider kitchen brigade.
• Use of Various Kitchen Equipment – Proficient in operating a wide range of kitchen tools and machinery, including planetary mixers, dough sheeters, tempering machines, blast chillers, deck and convection ovens, and ice cream/gelato churners.
• Basic Cooking and Pastry Techniques – Skilled in baking, boiling, frying, grilling and other fundamental methods, as well as core pastry techniques such as creaming, whisking, folding, laminating, proving and blind baking.
• Food Safety and Hygiene – Maintaining strict food handling, storage and temperature control procedures to prevent contamination and ensure compliance with HACCP and Food Standards Code requirements.
• Recipe Adherence – Following standardised recipes and precise weight-based measurements, ratios and preparation methods to maintain consistency and quality across all pastry items.
• Advanced Culinary and Patisserie Techniques – Utilising advanced techniques such as sugar work, chocolate tempering, mousses and entremets, sous vide, flambé, and preparation of coulis, ganache and reduction-based dessert sauces.
• Creativity and Menu Planning – Designing innovative desserts and pastry items, developing dessert menus, and balancing flavours, sweetness, acidity and textures.
• Leadership and Team Management – Training, mentoring and delegating tasks to commis chefs, apprentices and pastry staff to build an effective section team.
• Cost Control and Inventory Management – Managing food and labour budgets, ordering supplies, minimising waste through yield control, and maintaining stock levels of dry goods, dairy, chocolate and seasonal fruit.
• Plating and Presentation – Ensuring desserts and pastry items are finished, decorated and presented attractively to meet the venue's aesthetic standards.
• Problem-Solving and Adaptability – Quickly addressing kitchen challenges, adjusting recipes and formulations for humidity, temperature and ingredient variation, and managing stress during high-volume service.
• Knowledge of Nutrition and Dietary Needs – Creating dishes that accommodate dietary restrictions, allergies and health-conscious preferences, including gluten-free, dairy-free, vegan and reduced-sugar alternatives.
• Menu Costing and Supplier Coordination – Estimating food costs, setting menu prices, and liaising with suppliers to source quality ingredients such as couverture chocolate, seasonal produce and specialty dairy.

Other requirements are:

Work Eligibility: Applicants must have full working rights in Australia. Australian citizens and permanent residents are encouraged to apply.

Qualifications: Certificate IV in Commercial Cookery or equivalent qualification required. An Advanced Diploma in Hospitality Management and/or a Bachelor-level qualification in Culinary Management or a related field will be highly regarded.

Previous experience: At least 3 years of relevant work experience as a Chef in a commercial kitchen is required.

Language: Conversant in English.

Additional skills:

• Strong knowledge of kitchen operations, food preparation, and cooking techniques
• Ability to supervise staff and work effectively in a fast-paced kitchen environment
• Good understanding of food safety, hygiene, and stock control practices
• Ability to work flexible hours, including weekends and public holidays