Chef

Migration Services International; Jindabyne; On-site; AUD 65,000 - 75,000; Full time

Job summary

Lake Jindabyne Hotel is seeking an experienced Chef to join our fast-paced kitchen team on the lakefront. This hands-on role covers dish execution, stock control, and daily kitchen operations during peak alpine and summer trade.

You will plan seasonal bistro menus, prepare a wide range of meals to a high standard, manage food orders and inventory, and supervise junior staff while upholding HACCP and safety standards.

Qualifications

• Certificate IV in Commercial Cookery or equivalent international qualification.
• Minimum 2 years' relevant experience in a high-volume hotel, pub, or restaurant kitchen.
• Proven ability to work under pressure during peak seasonal rushes.

Responsibilities

• Plan and develop seasonal bistro menus and daily specials, balancing quality and costs.
• Prepare, season, and cook a wide range of pub and bistro meals to a high standard during busy periods.
• Estimate daily food needs, order stock and inspect deliveries to minimize waste.
• Direct and supervise commis chefs, apprentices, and kitchen hands for plating and safety.
• Maintain HACCP and safety standards, and monitor sanitation and equipment upkeep.

Skills

High-volume kitchen

Menu planning

Staff supervision

Education

Certificate IV in Commercial Cookery

Job description

Lake Jindabyne Hotel is seeking an experienced Chef to join our fast-paced kitchen team. Positioned on the lakefront, our venue runs high-volume bistro operations, seasonal menus, and private events. This is a hands-on role covering dish execution, stock control, and daily kitchen operations during peak alpine and summer trade.

Key responsibilities

Plan and develop seasonal bistro menus and daily specials, balancing food quality, variety, and target food margin costs

Prepare, season, and cook a wide range of pub and bistro meals, signature dishes, and catered menu items to a high standard during busy service periods

Estimate daily food needs, order stock and supplies from suppliers, inspect deliveries for quality, and manage inventory to minimise waste

Direct and supervise commis chefs, apprentices, and kitchen hands on food preparation technique, plating consistency, and kitchen safety

Maintain strict adherence to the Food Standards Code Australia, HACCP guidelines, and workplace health and safety protocols

Monitor kitchen equipment performance, uphold sanitation standards, and report maintenance needs to management

About you

Certificate IV in Commercial Cookery, or an equivalent international qualification

Minimum 2 years' relevant experience in a high-volume hotel, pub, or restaurant kitchen

Proven ability to work under pressure during peak seasonal rushes