Chef

Piatella Cafe Bar Burwood One; Melbourne; On-site; AUD 72,000 - 88,000; Full time

Job summary

Piatella Cafe Bar Burwood One is seeking two skilled Chefs to join the kitchen team in Burwood East. You will lead menu development, prepare and cook dishes, and oversee kitchen operations to maintain high standards of quality and safety.

The role requires strong culinary skills, leadership, and the ability to manage food costs and inventory in a fast-paced hospitality setting. Experience with Australian and Italian cuisine is preferred.

Qualifications

• Trade qualifications in commercial cookery or hospitality; Diploma of Management advantageous.
• At least three years’ experience as a Chef in a professional kitchen.
• Experience with Australian and Italian cuisine preferred.
• Strong knowledge of menu planning, recipe development, food preparation, cooking techniques, and presentation.
• Experience supervising kitchen staff and coordinating daily operations.
• Sound knowledge of food safety, hygiene, and workplace health and safety requirements.
• Experience in food costing, stock control, purchasing, inventory management, and budgeting.
• Ability to maintain food quality, portion control, and minimising waste.
• Strong leadership, communication, teamwork and organisational skills.
• Ability to work under pressure in a fast-paced hospitality environment.

Responsibilities

• Oversee and develop menus and daily specials, considering ingredients and seasonal availability.
• Develop new recipes and dishes to expand offerings.
• Prepare and cook menu items for regular service, events, and functions.
• Direct and supervise kitchen staff to ensure efficient operations.
• Instruct staff in cooking techniques, garnishing, and presentation standards.
• Monitor food safety, hygiene, and workplace health and safety compliance.
• Estimate quantities and costs of ingredients and supplies for kitchen operations.
• Collaborate with Owner/Manager to create seasonal menus and recipes.

Skills

Menu planning

Recipe development

Food preparation

Cooking techniques

Food presentation

Supervising kitchen staff

Stock control

Purchasing

Inventory management

Budget monitoring

Leadership

Communication

Teamwork

Organisational skills

Working under pressure

Education

Australian trade qualifications in commercial cookery or hospitality

Diploma of Management

Job description

Employer: Piatella Cafe Bar Burwood One

Position: Chef

Number of Vacancies: 2

Employment Type: Full-time

Salary: $80,000 per annum

Location: 172 Burwood Hwy, Burwood East VIC 3151

Phone: (*************

About the Role

Piatella Cafe Bar Burwood One is seeking two skilled and experienced Chefs to join our kitchen team. The successful candidates will be responsible for menu development, food preparation and cooking, supervising kitchen operations, managing food costs and inventory, and maintaining high standards of food quality, safety, and hygiene.

Candidates should demonstrate strong culinary skills, leadership abilities, and the capacity to work effectively in a busy hospitality environment. Experience with Australian and Italian cuisine is preferred.

Key Responsibilities

• Oversee menu planning and development, including daily menus and specials, considering customer preferences and seasonal availability of ingredients.
• Develop new recipes and dishes to meet customer expectations and expand menu offerings.
• Prepare and cook menu items for regular service, special guests, functions, and events as required.
• Plan, direct, and supervise food preparation and cooking activities to ensure efficient kitchen operations.
• Supervise and coordinate the activities of cooks and kitchen hands involved in food preparation and cooking.
• Instruct kitchen staff in food preparation, cooking techniques, garnishing, and presentation standards.
• Determine appropriate food presentation methods and develop attractive food displays.
• Demonstrate cooking techniques and the correct use of kitchen equipment to staff.
• Estimate quantities and costs of food, ingredients, and other supplies required for kitchen operations.
• Analyse recipes and calculate menu prices based on ingredient costs, labour, and overhead expenses.
• Collaborate with the Owner/Manager to develop menus and recipes based on seasonal ingredients, customer demand, and business requirements.
• Monitor the quality of raw and cooked food products to ensure consistency and compliance with established standards.
• Inspect incoming deliveries to verify the quantity and quality of food products and ingredients.
• Order and requisition food, ingredients, and other supplies to maintain adequate stock levels.
• Coordinate food purchasing, budgeting, and inventory management to control costs and minimise waste.
• Monitor food safety, sanitation, and hygiene practices to ensure compliance with relevant standards and regulations.
• Inspect kitchen equipment, supplies, and work areas to ensure they meet operational, safety, and hygiene requirements.
• Arrange for the maintenance, repair, and replacement of kitchen equipment when required.
• Assist with the recruitment, training, and development of kitchen staff.
• Maintain a clean, safe, and organised kitchen in accordance with applicable food safety and workplace health and safety requirements.

Skills and Experience requirement

The successful candidates will possess the following qualifications, skills, and experience:

• Relevant Australian trade qualifications in commercial cookery or hospitality and a Diploma of Management would be advantageous.
• At least three years of demonstrated experience working as a Chef in a professional commercial kitchen.
• Experience in Australian and Italian cuisine is preferred.
• Strong knowledge of menu planning, recipe development, food preparation, cooking techniques, and food presentation.
• Experience supervising kitchen staff and coordinating daily kitchen operations.
• Sound knowledge of food safety, hygiene, sanitation, and workplace health and safety requirements.
• Experience in food costing, stock control, purchasing, inventory management, and budget monitoring.
• Ability to maintain food quality, portion control, and consistency while minimising waste.
• Strong leadership, communication, teamwork, and organisational skills.
• Ability to work effectively under pressure in a fast‑paced hospitality environment.

Applications close on 16 November 2026