Chef

Western Food Group T/A The Bunker Café Bar Restaurant; Sydney; On-site; AUD 70,000 - 95,000; Full time

Job summary

The Bunker Café Bar Restaurant, part of Western Food Group, seeks a Chef to lead the kitchen, oversee food preparation, and manage staff. You will ensure smooth operations while upholding high standards of quality, hygiene, and safety.

Responsibilities include inventory management, coordinating chefs, training staff, enforcing sanitation, and collaborating with sales and events teams to craft appealing menus. Flexibility for weekends/holidays required.

Qualifications

• High school diploma or equivalent; culinary degree preferred.
• Experience in hospitality and tourism.
• Strong knowledge of food safety standards and regulations.
• Ability to manage inventory, budgets, and staff.
• Willingness to work flexible hours.
• Proficiency with kitchen equipment and software systems.
• Experience in fast-paced environments.

Responsibilities

• Manage food inventory, purchasing, and storage in compliance with quality and safety standards.
• Coordinate kitchen activities to ensure timely and efficient food preparation, cooking, and plating.
• Supervise kitchen staff, assign tasks, and provide training and coaching to improve skills and performance.
• Ensure compliance with food safety regulations, sanitation guidelines, and health department standards.
• Manage budgets, set targets, and monitor costs to achieve profitability goals.
• Collaborate with other departments, such as sales, marketing, and event planning, to develop culinary offerings that meet customer needs and preferences.
• Oversee kitchen equipment maintenance, cleaning, and repairs to ensure functionality and longevity.
• Maintain accurate records of food preparation, orders, and inventory, and report to the executive chef or other management as required.
• Participate in industry events, food shows, and culinary competitions to promote the restaurant and enhance professional skills and knowledge.

Skills

Leadership

Communication

Problem solving

Inventory management

Budgeting

Staff management

Food safety

Training & coaching

Education

High school diploma or equivalent

Culinary degree or certification

Tools

Kitchen software systems

Job description

Summary:

The Chef is responsible for managing the kitchen, overseeing food preparation, and kitchen staff. They must ensure that kitchen operations run smoothly and according to industry regulations while maintaining high standards of food quality, hygiene, and safety.

Responsibilities:

• Manage food inventory, purchasing, and storage in compliance with quality and safety standards.
• Coordinate kitchen activities to ensure timely and efficient food preparation, cooking, and plating.
• Supervise kitchen staff, assign tasks, and provide training and coaching to improve skills and performance.
• Ensure compliance with food safety regulations, sanitation guidelines, and health department standards.
• Manage budgets, set targets, and monitor costs to achieve profitability goals.
• Collaborate with other departments, such as sales, marketing, and event planning, to develop culinary offerings that meet customer needs and preferences.
• Oversee kitchen equipment maintenance, cleaning, and repairs to ensure functionality and longevity.
• Maintain accurate records of food preparation, orders, and inventory, and report to the executive chef or other management as required.
• Participate in industry events, food shows, and culinary competitions to promote the restaurant and enhance professional skills and knowledge.

Qualifications:

• High school diploma or equivalent required; culinary degree or certification preferred.
• Experience in a similar role in the hospitality and tourism industry.
• Extensive knowledge of food industry regulations, food safety standards, and culinary trends.
• Strong leadership, communication, and problem-solving skills.
• Proficiency in kitchen equipment and software systems.
• Demonstrated ability to manage inventory, budgets, and staff.
• Ability to work under pressure in a fast-paced environment and handle multiple tasks simultaneously.
• Willingness to work flexible hours, including weekends and holidays, and adapt to a changing schedule.