Chef

Border Inn Hotel; Moama; On-site; AUD 55,000 - 75,000; Full time

Job summary

Border Inn Hotel in Moama, NSW is seeking a passionate Full-Time Chef to join our busy kitchen team. You will work with Head Chef and Sous Chef to manage daily operations, prepare high-quality dishes, and uphold food safety standards.

The ideal candidate holds a Trade Qualification in Commercial Cookery, has fast-paced/high-volume experience, and demonstrates strong communication and teamwork. This role requires full working rights in Australia and a rotating roster, including weekends.

Qualifications

• Trade qualification in commercial cookery or equivalent experience.
• Proven experience in a fast-paced, high-volume kitchen.
• Strong knowledge of HACCP and allergen management.
• Excellent communication and teamwork abilities.
• Full working rights in Australia and flexibility to weekends.

Responsibilities

• Prepare, cook, and present high-quality dishes according to venue specifications and recipes.
• Manage food preparation and station setup efficiently before service periods.
• Maintain strict cleanliness, hygiene, and food safety standards (HACCP) across all workstations.
• Assist with inventory management, stock rotation (FIFO), and minimizing food wastage.
• Collaborate with front-of-house and back-of-house teams to ensure smooth and timely service.
• Contribute to menu planning, specials creation, and recipe testing under the guidance of senior chefs.

Skills

Strong communication

Teamwork

Time-management

Food safety awareness

Education

Commercial Cookery Certificate III/IV

Job description

The Border Inn Hotel is a bustling, highly regarded hotel located in the Moama. We pride ourselves on delivering exceptional dining experiences by using fresh, seasonal, locally sourced ingredients. We foster a supportive, energetic, and professional kitchen environment where talent is nurtured and work-life balance is genuinely respected.

The Role

We are seeking a passionate, reliable, and qualified Full-Time Chef to join our talented kitchen team. In this role, you will work closely with the Head Chef and Sous Chef to manage daily kitchen operations, prepare high-quality dishes, and maintain optimal food safety standards. The ideal candidate thrives in a fast-paced environment and possesses strong communication and time-management skills.

Key Responsibilities

• Prepare, cook, and present high-quality dishes according to venue specifications and recipes.
• Manage food preparation and station setup efficiently before service periods.
• Maintain strict cleanliness, hygiene, and food safety standards (HACCP) across all workstations.
• Assist with inventory management, stock rotation (FIFO), and minimizing food wastage.
• Collaborate effectively with front-of-house and back-of-house teams to ensure smooth and timely service.
• Contribute to menu planning, specials creation, and recipe testing under the guidance of senior chefs.

Skills & Experience Required

• Trade Qualification in Commercial Cookery (Certificate III or IV) or equivalent experience.
• Proven experience working as a Chef or Chef de Partie in a fast-paced, high-volume kitchen.
• Comprehensive knowledge of food safety legislation, kitchen hygiene, and allergen management.
• Strong multitasking skills with the ability to remain calm and focused under pressure.
• Excellent communication, teamwork, and problem-solving abilities.
• Full working rights in Australia and flexibility to work a rotating roster, including weekends.