Chef

MoneyPenny - Newcastle; Newcastle; On-site; AUD 75,000 - 90,000; Full time

Job summary

MoneyPenny - Newcastle is seeking a qualified Chef to join our kitchen team in Newcastle, NSW. You will lead menu planning, prepare high-quality dishes and collaborate with front-of-house staff to deliver exceptional dining experiences.

The role requires a Certificate III/IV in Commercial Cookery and a minimum of 1 year in a fast-paced kitchen. You will manage food costs, ensure safety standards and coach junior staff.

Qualifications

• Certificate III or IV in Commercial Cookery or higher is compulsory.
• Minimum 1 year of relevant work experience as a Chef in a commercial kitchen or restaurant environment is compulsory.
• Experience with cost control and budgeting is desirable.
• Knowledge of Australian food safety standards and HACCP practices.

Responsibilities

• Plan, develop and review menus with Head Chef and management, considering seasons and guest preferences.
• Prepare, season, cook and present dishes to established recipes and standards.
• Estimate food and labour costs and help manage kitchen budgets and expenditure.
• Monitor cooking processes to ensure consistency in flavour, texture and portions.
• Coordinate daily kitchen activities and service priorities to ensure timely meals.
• Inspect ingredients and finished dishes for freshness and quality and compliance with safety standards.
• Manage ordering, stock levels, inventory, storage and rotation to minimise wastage.
• Supervise and guide kitchen staff, allocate tasks and coach on techniques and presentation.
• Train staff in food preparation methods, hygiene, equipment operation and quality standards.
• Maintain food safety, sanitation and workplace health and safety compliance.

Skills

Commercial cooking techniques

Menu planning

Recipe development

Food costing

Stock management

Supervise kitchen staff

Food safety standards

Time management

Flexibility with rosters

Education

Certificate III or IV in Commercial Cookery

Job description

Position: Chef (ANZSCO 351311)

Employment Type: Full-Time (38 hours per week)

About the Business

MoneyPenny Restaurant is a hospitality venue located in the vibrant Honeysuckle precinct of Newcastle, NSW. We are seeking a qualified, experienced Chef to join our kitchen team and help deliver high-quality dining experiences.

Key Duties and Responsibilities

• Plan, develop and review menus in consultation with the Head Chef and restaurant management, considering seasonal ingredients, customer preferences and operational requirements.
• Prepare, season, cook and present a variety of dishes in accordance with established recipes, menu specifications and restaurant quality standards.
• Estimate food and labour costs, determine ingredient requirements, and help manage kitchen budgets and food expenditure.
• Monitor food preparation and cooking processes to ensure consistency in flavour, texture, presentation and portion sizes.
• Coordinate daily kitchen activities, including food preparation schedules, cooking priorities and timely delivery of meals during service.
• Inspect ingredients and finished dishes to ensure freshness, quality and compliance with food safety standards.
• Manage ingredient ordering, stock levels, inventory control, food storage and stock rotation to minimise wastage.
• Supervise and coordinate kitchen staff, allocate preparation tasks and provide guidance on cooking techniques and food presentation.
• Train kitchen employees in food preparation methods, hygiene procedures, safe equipment operation and quality standards.
• Maintain compliance with food safety regulations, sanitation requirements and workplace health and safety procedures.
• Monitor cooking temperatures, food handling practices and storage conditions to ensure safe food preparation and service.
• Accommodate customer dietary requirements, food allergies and special requests while maintaining food quality and safety.
• Maintain kitchen cleanliness, equipment and workstations to ensure an organised and efficient working environment.
• Collaborate with restaurant management and front-of-house staff to ensure smooth kitchen operations and customer satisfaction.

Essential Qualifications

• A minimum Certificate III or Certificate IV in Commercial Cookery, or a higher or equivalent relevant qualification, is compulsory.
• A minimum of one (1) year of relevant work experience as a Chef in a commercial kitchen or restaurant environment is compulsory.

Required Skills and Competencies

• Strong knowledge of commercial cooking techniques, food preparation and presentation.
• Ability to plan menus, develop recipes and maintain consistent food quality.
• Knowledge of food costing, portion control, stock management and waste reduction.
• Ability to supervise and coordinate kitchen staff effectively.
• Sound understanding of Australian food safety, hygiene and workplace health and safety requirements.
• Strong organisational, communication and time-management skills.
• Ability to work efficiently under pressure during busy service periods.
• Ability to work flexible rosters, including evenings, weekends and public holidays.

Employment Conditions

• Full-time, ongoing employment.
• 38 ordinary hours per week.
• Annual salary of $75,000 to $90,000 plus superannuation, depending on qualifications and experience.
• Employment conditions in accordance with the applicable Australian workplace legislation and industrial instrument.