Chef

Hungry Point- by Bhagwati Rasoi; Melbourne; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive remuneration

Career progression opportunities

Menu innovation involvement

Professional work environment

Job summary

Hungry Point- by Bhagwati Rasoi in Craigieburn, VIC is seeking a skilled Chef to lead a professional kitchen team. You will oversee daily operations, ensure top-quality food, and contribute to menu development while upholding food safety and hygiene standards.

The role requires strong leadership, culinary expertise, and the ability to work in a fast-paced environment, including weekends and public holidays. Competitive remuneration and career progression opportunities are offered.

Qualifications

• Relevant qualification in Commercial Cookery or Kitchen Management, preferably Certificate IV or equivalent.
• Demonstrated professional experience working as a Chef in a commercial restaurant or hospitality environment.
• Comprehensive knowledge of culinary techniques, food preparation, kitchen operations and food safety practices.
• Strong leadership, organisational and time-management skills.
• Ability to work efficiently under pressure while maintaining consistent food quality.
• Excellent communication, problem-solving and teamwork abilities.
• Strong attention to detail, creativity and commitment to culinary excellence.
• Ability to work flexible hours, including weekends and public holidays, as required.

Responsibilities

• Plan, prepare and cook a diverse range of high-quality dishes in accordance with established recipes, menu specifications and restaurant standards.
• Design, develop and regularly review menus, incorporating seasonal ingredients, customer preferences and innovative culinary concepts.
• Oversee daily kitchen operations, ensuring efficient food preparation, timely service and consistent presentation.
• Monitor food quality at every stage of preparation, cooking and presentation to maintain exceptional standards.
• Supervise, train and coordinate kitchen staff, ensuring effective teamwork and adherence to operational procedures.
• Manage kitchen inventory, monitor stock levels and coordinate purchasing and ordering of ingredients from suppliers.
• Implement effective portion control, food cost management and waste reduction strategies.
• Ensure compliance with Australian food safety regulations, workplace health and safety requirements and hygiene standards.
• Maintain appropriate food storage, temperature controls, stock rotation and sanitation procedures.
• Coordinate food preparation and kitchen activities during peak service periods to ensure smooth operations.
• Cater to customer dietary requirements, food allergies and special requests while maintaining food quality and safety.
• Collaborate with restaurant management to improve menu offerings, operational efficiency and overall customer satisfaction.

Skills

Commercial Cookery

Kitchen Management

Certificate IV

Job description

Hungry Point- by Bhagwati Rasoi - Craigieburn VIC

Hungry Point is seeking a highly motivated, skilled and experienced Chef to join our professional kitchen team in Craigieburn, Victoria.

We are looking for a passionate culinary professional who demonstrates exceptional cooking skills, creativity, attention to detail and a strong commitment to delivering high-quality food and outstanding customer satisfaction.

The successful candidate will play an integral role in overseeing kitchen operations, maintaining consistent food quality, contributing to menu development and ensuring the highest standards of food safety, hygiene and operational efficiency.

Key Duties and Responsibilities

• Plan, prepare and cook a diverse range of high-quality dishes in accordance with established recipes, menu specifications and restaurant standards.
• Design, develop and regularly review menus, incorporating seasonal ingredients, customer preferences and innovative culinary concepts.
• Oversee daily kitchen operations, ensuring efficient food preparation, timely service and consistent presentation.
• Monitor food quality at every stage of preparation, cooking and presentation to maintain exceptional standards.
• Supervise, train and coordinate kitchen staff, ensuring effective teamwork and adherence to operational procedures.
• Manage kitchen inventory, monitor stock levels and coordinate purchasing and ordering of ingredients from suppliers.
• Implement effective portion control, food cost management and waste reduction strategies.
• Ensure compliance with Australian food safety regulations, workplace health and safety requirements and hygiene standards.
• Maintain appropriate food storage, temperature controls, stock rotation and sanitation procedures.
• Coordinate food preparation and kitchen activities during peak service periods to ensure smooth operations.
• Cater to customer dietary requirements, food allergies and special requests while maintaining food quality and safety.
• Collaborate with restaurant management to improve menu offerings, operational efficiency and overall customer satisfaction.

Qualifications and Experience

• Relevant qualification in Commercial Cookery or Kitchen Management, preferably Certificate IV or equivalent.
• Demonstrated professional experience working as a Chef in a commercial restaurant or hospitality environment.
• Comprehensive knowledge of culinary techniques, food preparation, kitchen operations and food safety practices.
• Strong leadership, organisational and time-management skills.
• Ability to work efficiently under pressure while maintaining consistent food quality.
• Excellent communication, problem-solving and teamwork abilities.
• Strong attention to detail, creativity and commitment to culinary excellence.
• Ability to work flexible hours, including weekends and public holidays, as required.

What We Offer

• A professional, supportive and collaborative workplace.
• Competitive remuneration commensurate with qualifications and experience.
• Opportunities for career progression and professional development.
• The opportunity to contribute to menu innovation and culinary excellence.
• A positive working environment that values professionalism, teamwork and high performance.