Chef

Little Naples; Melbourne; On-site; AUD 77,000 - 87,000; Full time

Job summary

Little Naples in Melbourne, Australia is seeking an experienced Chef to lead menu planning, cost estimation, ordering, and kitchen management. You will prepare and cook Italian dishes, monitor quality, and ensure food safety and hygiene standards on site.

The role involves supervising kitchen staff, coordinating during peak service, and overseeing stock rotation and safe storage of ingredients to maintain consistent quality across all meals.

Job description

The Chef position involves planning menus, estimating food and labour costs, ordering

food supplies, preparing and cooking high quality Italian dishes, monitoring the quality

of dishes, supervising kitchen staff, and maintaining food safety and hygiene standards.

Key duties and responsibilities

• Preparing and cooking dishes across the full restaurant menu, including pizza, pasta, antipasto, sauces, desserts, and seasonal menu items.
• Preparing food for dine-in service, takeaway orders, functions, group bookings, and catering orders.
• Planning and contributing to restaurant menus, specials, catering menus, seasonal dishes, and menu changes.
• Estimating food costs, assisting with menu pricing, and monitoring kitchen wastage.
• Monitoring the quality of dishes at all stages of preparation, cooking, and presentation.
• Ensuring all meals are prepared to the restaurant’s standards for taste, portion size, presentation, and consistency.
• Demonstrating cooking techniques and advising kitchen staff on preparation and cooking procedures.
• Discussing food preparation, service, and menu issues with managers, directors, kitchen staff, and front-of-house staff.
• Training, supervising, and coordinating kitchen staff, cooks, and other kitchen employees during preparation and service.
• Coordinating kitchen workflow during busy dine-in service, takeaway periods, catering preparation, and functions.
• Ordering and managing food supplies, ingredients, and kitchen stock.
• Maintaining proper stock rotation, food storage, food safety, and hygiene practices.
• Ensuring all food and ingredients are stored correctly and safely.

Pay: $76,600.00 – $87,200.00 per year

Work Location: In person