Chef

Landing Point; Melbourne; On-site; AUD 72,000 - 88,000; Full time

Job summary

Landing Point is a wood-fired pizza restaurant in Williams Landing, Melbourne's west, inviting a Chef to lead a kitchen team of six during seven days of service from breakfast to dinner. You will plan menus, oversee all food production across wood-fired oven, pasta, grill and pastry sections, and ensure quality and consistency in every dish.

You will train the team, manage stock and safety, and coordinate dine-in, pick-up and delivery orders while upholding high hygiene standards and cost

Qualifications

• Advanced Diploma in Hospitality Management or equivalent.
• Experience in managing a kitchen and menu planning across multiple sections.

Responsibilities

• Plan, develop and cost menus and specials reflecting Italian-inspired offerings, including wood-fired pizza, pasta, grill, breakfast and desserts.
• Organise preparation and cooking for each service; set production schedules and allocate sections.
• Prepare and cook across kitchen sections; ensure technique, portioning and presentation meet standards.
• Prepare and present pastry and dessert items with specialist pastry skills.
• Monitor dish quality from ingredients to plating and service; correct shortfalls.
• Supervise, train and lead kitchen staff and build a multi-skilled team.
• Manage day-to-day kitchen operations; coordinate dine-in, pick-up and delivery orders.
• Maintain kitchen hygiene and safety standards; ensure compliance.
• Order, receive and store stock; manage rotation and minimize wastage.

Skills

Kitchen management

Menu planning

Staff training

Hygiene awareness

Education

Advanced Diploma in Hospitality Management

Kitchen management training

Job description

Position: Chef

Type: Permanent full-time (38 hours per week)

Employer: Landing Point

Location: Williams Landing VIC 3027

Salary: $80,000 per annum plus superannuation

About the Business

Landing Point is a wood-fired pizza restaurant and bar at 101 Overton Road, Williams Landing, in Melbourne's west, serving authentic Italian-inspired cuisine that spans wood-fired pizza, pasta and risotto, grilled steak, burgers and an all-day breakfast menu, together with desserts, milkshakes and cocktails. The restaurant trades seven days a week from 9:00 am until late and serves its guests through a newly renovated dining room as well as pick-up and delivery, with online ordering and its own app, and offers a halal menu alongside its full menu. Led by its Director, Landing Point employs a team of 12 and positions itself as a destination restaurant for Williams Landing and the surrounding suburbs, built on well-presented, flavoursome food and warm, friendly service; its kitchen works to high standards of hygiene, food safety and consistency, keeps waste to a minimum and values a team that trains and supports one another through busy services.

About the Position

Landing Point is offering a full-time position of Chef to take charge of its kitchen at Williams Landing. Reporting directly to the Director, the Chef leads a kitchen team of six across seven-day trading that runs from breakfast through lunch and dinner service, and is responsible for planning the menu, organising and overseeing all food production across the wood-fired oven, pasta, grill and pastry sections, maintaining the quality and consistency of every dish, training the team and keeping stock, hygiene and safety under control. The role is central to the restaurant's offering: the Chef sets the standard for the Italian-inspired menu, develops the pastry and dessert range, and ensures that dine-in, pick-up and delivery orders leave the kitchen to the same standard whatever the pace of service.

Key Responsibilities

• Plan, develop and cost menus and specials that reflect Landing Point's Italian-inspired offering, including wood-fired pizza, pasta, grill dishes, burgers, breakfast items and pastry and dessert items.
• Plan and organise the preparation and cooking of food for each service, setting production schedules, allocating sections and ensuring mise en place is complete before service begins.
• Prepare and cook dishes across all sections of the kitchen, working hands-on in food production and assembly and setting the standard for technique, portioning and presentation.
• Prepare and present pastry and dessert items, applying specialist pastry skills to the restaurant's sweet offering.
• Monitor the quality of dishes at all stages, from the receipt and checking of ingredients through preparation and cooking to plating and service, and correct any shortfall before food leaves the kitchen.
• Supervise, lead and train kitchen staff, demonstrating techniques, coaching team members across all areas of food production and assembly and building a multi-skilled team able to cover every section.
• Manage the kitchen day to day, coordinating the flow of dine-in, pick-up and delivery orders during service and resolving production issues as they arise.
• Maintain comprehensive kitchen hygiene, food safety and work health and safety standards, ensuring the kitchen, its equipment and the team comply with the required practices at all times.
• Order, receive and store stock, ensure correct stock rotation is followed, control portions and keep product wastage to a minimum.

Requirements

• Australian citizens and permanent residents are encouraged to apply.
• An Advanced Diploma in a relevant discipline, such as Hospitality Management, Kitchen Management or Commercial Cookery, together with kitchen production training specialising in pastry.
• A minimum of one year of experience working as a Chef in a commercial restaurant kitchen.
• Good knowledge of Italian cuisine, including wood-fired pizza, pasta and grill cooking, and the ability to work across all sections of the kitchen.
• Well-developed kitchen management and menu planning skills, including production planning, ordering, stock rotation and wastage control.
• Comprehensive knowledge of kitchen hygiene practices, food safety and work health and safety standards.
• Demonstrated ability to supervise, train and lead a kitchen team and to communicate clearly with front-of-house staff and management.
• Calm, organised and reliable under pressure, with a high standard of presentation and attention to detail.
• Availability to work a rotating roster across seven-day trading, including evenings and weekends.