Chef

Xeriff Pty. Ltd. T/A Harp Of Erin Hotel; Melbourne; On-site; AUD 80,000 - 85,000; Full time

Job summary

Harp of Erin Hotel in Kew East, VIC is seeking an experienced Chef to lead and support kitchen operations. The successful candidate will plan, prepare and present a range of traditional pub-style meals, coordinating kitchen activities to ensure timely service.

The role requires substantial commercial kitchen experience, knowledge of cooking techniques for meat, seafood and sauces, and the ability to supervise junior staff while maintaining high standards during busy service periods.

Qualifications

• AQF qualification in Commercial Cookery or related field, or equivalent experience.
• Minimum three years' full-time experience as a Chef in a commercial kitchen.
• Experience with pub-style menu items and family dining environments.

Responsibilities

• Plan, organise and prepare menu items with management, considering seasonal ingredients.
• Prepare, cook and present traditional pub meals to a high standard.
• Coordinate kitchen activities to ensure timely service during lunch and dinner.
• Monitor food quality, portions and presentation throughout service.
• Assist with menu planning and recipe improvements.
• Manage stock levels, ordering and inventory control.
• Maintain food safety, hygiene and HACCP compliance.
• Supervise junior kitchen staff and provide guidance on cooking techniques.
• Coordinate for private functions and events when required.
• Ensure kitchen equipment is maintained and cleaned properly.

Skills

Pub-style meals

Cooking techniques

Grilled/Fried/Cooked dishes

Food safety

Food quality/portion control

Stock/Inventory management

Kitchen organisation

Staff supervision

Food cost control

Teamwork/communication

Independent work

Work under pressure

Flexible hours

Education

AQF Associate Degree / Advanced Diploma / Diploma in Commercial Cookery or Hospitality Management

3+ years relevant full-time Chef experience

Additional kitchen experience in a commercial setting

Job description

Chef

Employment Type: Full-time (Minimum 38 hours per week)

Position Type: On-site

Location: Kew East, VIC 3102

Employment Duration: 2–3 years, with ongoing employment opportunities

Salary Range: AUD $80,000 – $85,000 per annum plus superannuation

About the Business

XERIFF PTY. LTD. T/A Harp of Erin Hotel is a family-owned hotel located at 636 High Street, Kew East, Victoria. The venue offers a traditional pub-style bistro serving lunch and dinner seven days a week, alongside a sports bar and function facilities for private and corporate events.

The bistro offers a varied menu of classic pub meals, including chicken parmigiana, schnitzels, fish and chips, steaks, burgers, pasta dishes, pies, lamb shanks, risotto and salads. The menu caters to a range of customer preferences, with dine-in meals, seniors' options, children's meals and food services for functions and events.

As the hotel continues to operate its daily bistro and function services, it is seeking an experienced Chef to support kitchen operations, maintain consistent food quality and ensure the timely preparation and presentation of menu items.

About the Role

XERIFF PTY. LTD. T/A Harp of Erin Hotel is seeking an experienced Chef to join its kitchen team in Kew East, Victoria. The successful candidate will be responsible for planning and preparing menu items, cooking and presenting a range of traditional pub-style meals, coordinating kitchen activities and maintaining food safety and quality standards.

The role requires substantial commercial kitchen experience, sound knowledge of cooking techniques and the ability to manage food preparation across different menu categories during regular bistro services and busy trading periods.

Key Responsibilities

• Plan, organise and prepare menu items in consultation with management, taking into consideration customer preferences, seasonal ingredients and the hotel's pub-style bistro offering.
• Prepare, cook and present a variety of traditional pub meals, including chicken parmigiana, chicken and veal schnitzels, fish and chips, steaks, burgers, pasta dishes, pies, lamb shanks and other main meals.
• Prepare meat, poultry, seafood, vegetables and other ingredients using appropriate cutting, portioning, marinating and cooking techniques.
• Cook and present grilled, pan-fried, crumbed, roasted and slow-cooked dishes in accordance with established recipes and presentation standards.
• Prepare sauces, gravies, dressings, marinades and accompaniments to complement menu items and maintain consistency in flavour and quality.
• Prepare salads, vegetarian dishes, risotto and other menu items to cater to different customer preferences and dietary requirements.
• Coordinate food preparation and cooking activities to ensure orders are completed accurately and served within appropriate timeframes during lunch and dinner services.
• Monitor food quality, portion sizes, presentation and consistency throughout preparation and service.
• Assist with menu planning and recommend improvements to existing dishes, preparation methods and kitchen procedures where appropriate.
• Monitor stock levels, maintain food inventories and arrange the ordering of ingredients and supplies according to kitchen requirements.
• Inspect the quality and freshness of ingredients and ensure food supplies are stored appropriately to minimise spoilage and wastage.
• Maintain appropriate food storage, labelling, stock rotation and temperature-control procedures in accordance with food safety requirements.
• Ensure compliance with applicable food safety regulations, hygiene standards, HACCP principles and workplace health and safety procedures.
• Supervise and coordinate the work of kitchen staff, including allocating preparation tasks and providing guidance on cooking techniques, food presentation and hygiene practices.
• Assist with training junior kitchen staff and maintaining consistent kitchen operating standards.
• Coordinate food preparation requirements for private functions, corporate events and other bookings hosted by the hotel, where required.
• Monitor kitchen equipment and ensure it is operated safely, cleaned appropriately and maintained in suitable working condition.
• Maintain a clean and organised kitchen, including food preparation areas, cooking equipment, utensils and storage facilities.
• Monitor food costs, portion control and ingredient usage to support efficient kitchen operations and reduce unnecessary wastage.

Required Skills and Qualifications

Qualification and Employment

1. An AQF Associate Degree, Advanced Diploma or Diploma qualification in Commercial Cookery, Hospitality Management or a closely related field.

OR

1. In lieu of the formal qualification, a minimum of three (3) years of relevant full-time experience as a Chef in a commercial kitchen may be considered.
2. Minimum three (3) years of recent relevant full-time experience working as a Chef in a commercial kitchen environment.

Required Skills and Attributes

1. Demonstrated experience preparing and cooking traditional pub-style meals in a commercial hospitality environment.
2. Sound knowledge of cooking techniques for meat, poultry, seafood, vegetables, pasta, sauces and other common bistro menu items.
3. Experience preparing a variety of grilled, fried, crumbed, roasted and slow-cooked dishes.
4. Strong understanding of food safety, hygiene, safe food handling, storage and temperature-control requirements.
5. Ability to maintain consistent food quality, portion control and presentation standards during busy service periods.
6. Experience managing food preparation, stock rotation, ingredient ordering and kitchen inventory.
7. Strong organisational and time-management skills, with the ability to coordinate multiple orders and meet service deadlines.
8. Ability to supervise and support junior kitchen staff and coordinate kitchen activities effectively.
9. Sound understanding of food cost control, ingredient utilisation and waste reduction practices.
10. Good communication and teamwork skills, with the ability to work effectively with kitchen staff, management and front-of-house personnel.
11. Ability to work independently, exercise sound judgement and resolve routine kitchen and food preparation issues.
12. Commitment to maintaining a clean, safe and organised commercial kitchen in accordance with relevant food safety and workplace requirements.
13. Ability to work flexible hours, including evenings, weekends and public holidays, in accordance with the hotel's trading requirements.