Chef

The Golf Sanctuary; Melbourne; On-site; AUD 50,000 - 65,000; Full time

Job summary

The Golf Sanctuary is seeking a dedicated Cook/Chef to join our kitchen team in Melbourne. You will be responsible for the preparation, cooking, and presentation of menu items, reporting to the Food & Beverage Manager, and contributing to efficient kitchen operations.

You will follow recipes, maintain high hygiene standards, and work collaboratively with front-of-house staff to ensure a seamless guest experience. Relevant culinary qualifications are desirable but not essential.

Qualifications

• Previous experience in a commercial kitchen environment.
• Sound knowledge of food preparation techniques and kitchen operations.
• Understanding of food safety standards and hygiene practices.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong attention to detail and commitment to quality.
• Effective communication and teamwork skills.
• Relevant culinary qualifications (desirable but not essential).
• Flexibility to work a rotating roster, including evenings and weekends.

Responsibilities

• Prepare and cook menu items to a high standard, ensuring consistency in quality and presentation.
• Support the Food & Beverage Manager in the day-to-day kitchen operations.
• Follow recipes, portion controls, and presentation specifications as directed.
• Maintain cleanliness and organisation of kitchen work areas in accordance with food safety standards.
• Ensure compliance with all health, safety, and hygiene regulations.
• Assist with stock control, including receiving, storage, and stock rotation.
• Contribute to the smooth delivery of service during peak periods and functions.
• Work collaboratively with front-of-house staff to ensure a seamless guest experience.
• Maintain a professional and team-oriented approach at all times.

Education

Culinary qualification

Job description

The Golf Sanctuary is seeking dedicated and professional Cook/Chef to join our kitchen team. This role is integral to delivering high-quality food offerings that support the venue’s overall food and beverage operations.

Position Overview

The Cook is responsible for the preparation, cooking, and presentation of menu items in accordance with established standards. Reporting directly to the Food & Beverage Manager, the successful candidate will contribute to the efficient operation of the kitchen, ensuring consistency, quality, and compliance with all relevant standards.

Key Responsibilities

Prepare and cook menu items to a high standard, ensuring consistency in quality and presentation

Support the Food & Beverage Manager in the day-to-day kitchen operations

Follow recipes, portion controls, and presentation specifications as directed

Maintain cleanliness and organisation of kitchen work areas in accordance with food safety standards

Ensure compliance with all health, safety, and hygiene regulations

Assist with stock control, including receiving, storage, and stock rotation

Contribute to the smooth delivery of service during peak periods and functions

Work collaboratively with front-of-house staff to ensure a seamless guest experience

Maintain a professional and team-oriented approach at all times

Selection Criteria

Previous experience in a commercial kitchen environment

Sound knowledge of food preparation techniques and kitchen operations

Understanding of food safety standards and hygiene practices

Ability to work efficiently under pressure in a fast-paced environment

Strong attention to detail and commitment to quality

Effective communication and teamwork skills

Relevant culinary qualifications (desirable but not essential)

Flexibility to work a rotating roster, including evenings and weekends

Remuneration and Benefits

Competitive remuneration based on experience

Opportunity to work within a professional and supportive team environment

Exposure to a premium golf and hospitality venue