Chef

170 GRAMMI PTY LTD; Sydney; On-site; AUD 70,000 - 90,000; Full time

Job summary

170 Grammi Pty Ltd in Sydney is seeking an experienced Chef to lead a busy kitchen and prepare high-quality Italian dishes. You will take responsibility for an allocated section, contribute to menu development, and help with food and labour cost control.

You will supervise junior cooks, ensure food safety and presentation standards, coordinate with the Head Chef and front-of-house, and maintain 170 Grammi's commitment to authentic Italian cuisine during high-volume services.

Qualifications

• Proven experience in a busy restaurant kitchen.
• Strong knowledge of cost control, portioning and waste management.
• Experience supervising or training junior kitchen staff.
• Understanding of stock control and ordering procedures.
• Excellent communication and leadership skills.
• Italian cuisine experience is highly regarded.

Responsibilities

• Assist Head Chef with menu planning and recipe development.
• Review recipes, portions, preparation methods and presentation standards.
• Take responsibility for an allocated kitchen section and coordinate during service.
• Monitor food quality, presentation and safety; ensure allergen controls.
• Assist with stock management and ordering; monitor costs.
• Train and supervise junior kitchen staff; promote teamwork.

Skills

Commercial cookery

Kitchen management

Food costing

Food safety & hygiene

Leadership

Communication

Italian cuisine knowledge

Education

Commercial cookery qualification

Job description

Job Type: Permanent position | Full time position

Job Description

Position Purpose The Chef is responsible for the preparation, cooking and presentation of high-quality Italian cuisine while also contributing to the operational management of the kitchen. Unlike a Cook position, the Chef is expected to take responsibility for an allocated kitchen section, contribute to menu and recipe development, assist with food and labour cost control, monitor food quality, support ordering and stock management, and assist in the training and supervision of junior kitchen employees.

The Chef works closely with the Head Chef and management team to maintain 170 Grammi's standards for food quality, consistency, efficiency, food safety and authentic Italian cuisine. Key Duties & Responsibilities Menu Planning & Recipe Development

• Assist the Head Chef with planning menus and developing, testing and refining dishes and recipes.
• Contribute ideas for new dishes, seasonal specials and menu improvements.
• Assist with reviewing recipes, portion sizes, preparation methods and presentation standards.
• Contribute to menu changes based on seasonal ingredient availability, food costs, customer demand and operational requirements.
• Ensure recipes and preparation methods remain consistent with 170 Grammi's Italian food philosophy and standards.

Kitchen & Section Management

• Take responsibility for the effective operation of an allocated kitchen section.
• Coordinate food preparation and service within the Chef's allocated section, particularly during busy services.
• Organise mise en place and allocate preparation tasks where appropriate.
• Monitor the progress of dishes throughout service and coordinate timing with other kitchen sections.
• Ensure food is prepared efficiently and dishes are delivered at the required standard and within appropriate service times.
• Identify operational problems during service and work with the Head Chef to resolve them.

Food Quality & Presentation

• Monitor the quality of dishes at all stages of preparation and presentation.
• Ensure dishes meet 170 Grammi's standards for taste, temperature, portion size, consistency and presentation.
• Inspect ingredients and prepared products for freshness and quality.
• Ensure recipes and cooking procedures are followed consistently.
• Correct quality or presentation issues before dishes leave the kitchen.

Food Cost, Labour & Waste Control

• Assist the Head Chef with estimating food requirements and controlling food and labour costs.
• Monitor portion control and ingredient usage.
• Minimise food waste, spoilage and unnecessary overproduction.
• Assist with monitoring kitchen productivity and staffing requirements.
• Contribute to maintaining food costs within established business targets.
• Identify opportunities to improve kitchen efficiency without compromising food quality.

Ordering, Stock & Supplies

• Determine ingredient and stock requirements for the Chef's allocated section.
• Order or recommend the ordering of food supplies according to operational requirements and delegated authority.
• Monitor stock levels and advise the Head Chef when ingredients need to be ordered.
• Check deliveries for quantity, freshness, quality and specification.
• Ensure stock is correctly stored, labelled, dated and rotated using FIFO procedures.
• Assist with stocktakes and inventory control when required.

Training & Supervision

• Assist with the training and supervision of cooks, apprentices and junior kitchen staff.
• Provide day-to-day direction to junior employees working within the Chef's section.
• Advise junior kitchen staff on cooking techniques, preparation procedures, portioning and presentation standards.
• Demonstrate correct preparation and cooking techniques.
• Monitor the performance and quality of work completed by junior kitchen employees.
• Assist the Head Chef with developing the skills and knowledge of the kitchen team.
• Promote professional behaviour, teamwork and respect within the kitchen.

Communication & Service Coordination

• Liaise with the Head Chef and front-of-house team regarding food preparation, special requirements and service issues.
• Communicate menu shortages, sold-out items and service delays promptly.
• Coordinate with front-of-house regarding allergies, dietary requirements and special customer requests.
• Work collaboratively with chefs, pizzaioli, cooks, kitchenhands, runners and restaurant management.
• Participate in kitchen meetings, menu discussions and operational reviews where required.

Food Preparation & Cooking

• Prepare and cook dishes according to 170 Grammi recipes and specifications.
• Complete and supervise mise en place required for service.
• Ensure appropriate portion sizes and presentation standards.
• Maintain consistency during high-volume services.
• Assist other kitchen sections when operationally required.

Food Safety, Hygiene & WHS

• Maintain high standards of food safety, hygiene and cleanliness.
• Ensure food is stored, handled, prepared and cooked safely.
• Follow allergen and cross-contamination procedures.
• Ensure employees working within the Chef's section follow food-safety procedures.
• Maintain clean and organised work areas.
• Follow 170 Grammi's WHS policies and Safe

Work Procedures.

• Report hazards, incidents, equipment faults and food-safety concerns immediately.

Leadership Expectations A 170 Grammi Chef is expected to demonstrate a level of responsibility beyond simply preparing and cooking food. The Chef should be capable of:

• Running an allocated kitchen section.
• Coordinating junior kitchen employees.
• Monitoring food quality throughout preparation and service.
• Contributing to menu and recipe development.
• Understanding portion control, food cost and waste.
• Assisting with stock management and ordering.
• Training and developing junior kitchen employees.
• Communicating effectively with the Head Chef and front-of-house management.
• Taking ownership of the consistency and performance of their section.

Skills & Experience The successful candidate should have:

• Relevant commercial cookery qualifications and/or equivalent industry experience.
• Previous experience working as a Chef in a busy restaurant environment.
• Strong food preparation and cooking skills.
• Experience coordinating or managing a kitchen section.
• Understanding of food costing, portion control and waste management.
• Experience supervising or training junior kitchen employees.
• Knowledge of stock control and ordering procedures.
• Strong understanding of food safety, hygiene and allergen management.
• Ability to work effectively under pressure and during high-volume services.
• Strong communication, organisation and leadership skills.
• Experience with Italian cuisine is highly regarded.

Performance Expectations Performance will be assessed across: Food Quality & Consistency – maintaining 170 Grammi's required cooking and presentation standards. Section Management – organisation, preparation, coordination and performance of the allocated section. Food Cost & Waste – portion control, stock management and responsible ingredient usage.

Kitchen Productivity – contributing to efficient preparation, service and labour utilisation. Leadership & Training – supporting and developing cooks, apprentices and junior kitchen staff. Food Safety & Cleanliness – maintaining required hygiene, allergen, food-safety and WHS standards.

Teamwork & Communication – effective communication with the Head Chef, kitchen team and front-of-house.