Chef

Agaman Food & Beverage Pty Ltd T/A Aagaman Restaurant; Melbourne; On-site; AUD 80,000 - 85,000; Full time

Job summary

Port Melbourne, VIC-based Agaman Restaurant is seeking an experienced Chef to lead our Indian and Nepalese kitchen. You will oversee daily operations, train cooks, develop menu items, manage stock and costs, and ensure food safety standards are met.

This is a hands-on role requiring strong leadership and a passion for delivering high-quality dining experiences. We offer a full-time position with weekday and weekend shifts, a salary of 80,000 to 85,000 AUD plus super, and the chance to contribute

Qualifications

• Diploma level or agreed substitute required.
• At least 1 year of professional experience since qualification.
• Availability across weekdays and weekends.
• Proven ability to lead and achieve targets.
• Strong understanding of food safety and HACCP.

Responsibilities

• Lead, mentor and support the kitchen team to deliver high-quality results.
• Onboard and train cooks and kitchen staff.
• Oversee preparation, cooking and presentation across all sections.
• Manage daily kitchen operations including stock, ordering, waste and costs.
• Develop, cost and introduce seasonal menu items and specials with management.
• Maintain OH&S, food safety and HACCP compliance.
• Collaborate with management to ensure efficient kitchen operations and high standards.

Skills

Kitchen leadership

Team mentoring

Food safety

HACCP

Cost control

Time management

Stock management

Menu development

Education

Diploma in Cookery

Job description

Chef – Port Melbourne

We are seeking a skilled and experienced Chef to join our team at our Indian and Nepalese restaurant located in Port Melbourne, Victoria.

Our restaurant offers a variety of authentic Indian and Nepalese dishes alongside popular family favourites. We are looking for a passionate and experienced Chef who can lead our kitchen operations, maintain high food quality standards and deliver excellent dining experiences to our customers.

Schedule: Includes weekday and weekend shifts

Tenure: Full-time, ongoing

Salary: $80,000 to $85,000 plus superannuation per annum

Location: Port Melbourne, VIC

If you are a talented Chef looking for a new challenge and have the skills and experience to manage a busy kitchen, this is an excellent opportunity to join our team.

Responsibilities of our Chef will include:

• Lead, mentor and support the kitchen team to deliver consistent, high-quality results.
• Assist with the onboarding and training of cooks and kitchen staff.
• Oversee and participate in the preparation, cooking and presentation of meals across all sections of the kitchen.
• Manage daily kitchen operations, including stock control, ordering, waste management and cost control.
• Develop, test, cost and introduce seasonal menu items and daily specials, establishing recipe specifications in consultation with the management team.
• Maintain strict compliance with OH&S, food safety and HACCP standards.
• Work alongside the management team to ensure efficient kitchen operations and consistently high standards of food and service.

About you:

• You have a genuine passion for well-prepared and well-presented food and take pride in consistently high standards.
• You bring a positive approach to kitchen leadership and can motivate and support a cohesive and hardworking team.
• You work well with others, remain calm under pressure and are comfortable taking responsibility during busy service periods.
• You have solid experience working in similar restaurants or busy professional dining environments.

To be successfully considered for the role, you:

• Possess highly relevant post-secondary cookery qualifications to at least Diploma level or agreed substitute.
• Have at least one year's professional experience since earning your qualifications, ideally gained in a similar busy commercial venue.
• Are available to work across the venue's working week, including weekdays and weekends.
• Offer proven ability to prioritise, set goals and take responsibility for achieving them.
• Possess a thorough understanding of food safety and HACCP requirements.
• Understand cost control, time management, prioritisation and cost-efficient procurement practices.
• Have demonstrated ability to lead, support and get the best from other members of a kitchen team.

You must possess unrestricted full-time Australian working rights to be considered for this role.