Chef

Va Recruitment; Lake Bolac; On-site; AUD 75,000 - 85,000; Full time

Job summary

Lake Bolac Brewery is seeking a skilled and experienced Chef to join its team and contribute to the delivery of high-quality dining experiences, using seasonal ingredients and creative menus.

You will lead menu planning, supervise kitchen operations, ensure proper seasoning and presentation, mentor junior staff, collaborate with front-of-house, and uphold food safety standards to deliver consistent results across services.

Qualifications

• Certificate IV level qualification or equivalent in the relevant field.
• 3 years of Work Experience in a Chef role.
• Expertise in culinary techniques and current food trends.
• Strong team management skills.
• Ability to perform well under pressure and manage multiple tasks.
• Flexibility to work evenings, weekends, and public holidays.

Responsibilities

• Lead menu planning and development, introducing creative seasonal specials and new dishes aligned with customer preferences and current trends.
• Oversee the preparation, cooking, and presentation of all dishes, ensuring consistency in flavour, portion size, and presentation across all services.
• Ensure correct seasoning, temperature control, and portioning for all meals prepared.
• Manage overall kitchen operations, maintaining quality standards, efficiency, and workflow.
• Maintain a clean, safe, and organised kitchen environment in compliance with food safety and hygiene standards.
• Oversee inventory management, including stock ordering, deliveries, stock rotation, and proper storage of ingredients.
• Supervise, train, and mentor junior kitchen staff to maintain consistency and improve performance.
• Work closely with front-of-house staff to ensure timely service and smooth coordination between kitchen and dining areas.
• Report operational, staffing, or quality issues to the Restaurant Manager and implement improvements where required.
• Enforce workplace health and safety practices and foster a positive and collaborative team culture.
• Monitor and minimise food wastage through effective portion control and ingredient management.

Skills

Strong team management skills

Expertise in culinary techniques

Ability to work under pressure

Education

Certificate IV level qualification or equivalent

Job description

Our client, Lake Bolac Brewery, is seeking a skilled and experienced Chef to join its team and contribute to the delivery of high-quality dining experiences.

Tasks and responsibilities:

• Lead menu planning and development, introducing creative seasonal specials and new dishes aligned with customer preferences and current trends.


• Oversee the preparation, cooking, and presentation of all dishes, ensuring consistency in flavour, portion size, and presentation across all services.


• Ensure correct seasoning, temperature control, and portioning for all meals prepared.


• Manage overall kitchen operations, maintaining quality standards, efficiency, and workflow.


• Maintain a clean, safe, and organised kitchen environment in compliance with food safety and hygiene standards.


• Oversee inventory management, including stock ordering, deliveries, stock rotation, and proper storage of ingredients.


• Supervise, train, and mentor junior kitchen staff to maintain consistency and improve performance.


• Work closely with front-of-house staff to ensure timely service and smooth coordination between kitchen and dining areas.


• Report operational, staffing, or quality issues to the Restaurant Manager and implement improvements where required.


• Enforce workplace health and safety practices and foster a positive and collaborative team culture.


• Monitor and minimise food wastage through effective portion control and ingredient management.

Qualifications and other requirements:

• Certificate IV level qualification or equivalent in the relevant field.


• 3 years of Work Experience in a Chef role.


• Expertise in culinary techniques and current food trends.


• Strong team management skills.


• Comprehensive understanding of food hygiene and safety regulations.


• Ability to perform well under pressure and manage multiple tasks.


• Flexibility to work evenings, weekends, and public holidays.

Salary range: $75,000 to $85,000