Chef

Moorebank Hotel; Sydney; On-site; AUD 55,000 - 75,000; Full time

Job summary

Moorebank Hotel in Sydney, NSW is seeking a skilled Chef to prepare meals according to the venue's menu, recipes, and safety standards. You will maintain high standards of quality and presentation while contributing to a safe, clean, and efficient kitchen environment.

Responsibilities include cooking to menu specs, supporting menu development, and coordinating with front-of-house staff during high-volume periods.

Qualifications

• Relevant commercial cookery qualification or equivalent skills and experience.
• Previous experience in a commercial kitchen, hotel, pub or bistro preferred.
• Knowledge of food preparation, cooking techniques and kitchen operations.
• Understanding of food safety, hygiene and workplace health and safety requirements.
• Ability to work efficiently under pressure in a fast-paced environment.
• Good communication, organisation and teamwork skills.
• Flexibility to work rotating rosters, including evenings, weekends and public holidays, as required.

Responsibilities

• Prepare, season and cook meals according to menu specifications and customer requirements.
• Ensure food is consistently presented to a high standard in terms of quality, taste, portion size and appearance.
• Prepare ingredients, sauces, stocks and other kitchen components.
• Assist with menu development, daily specials and new dish ideas.
• Cater for functions, special events and high-volume service periods.
• Organise and prioritise kitchen tasks to ensure timely food service.
• Monitor food preparation, cooking times and order accuracy.
• Maintain adequate preparation levels and communicate stock requirements.
• Comply with Australian food safety legislation and workplace hygiene procedures.
• Work collaboratively with the Head Chef, other kitchen staff and front-of-house employees.

Skills

Food safety

Kitchen operations

Communication

Teamwork

Pressure handling

Education

Commercial cookery qualification

Job description

The Chef is responsible for preparing and cooking high-quality meals in accordance with the venue's menu, recipes, food safety standards and service requirements. The role involves maintaining kitchen efficiency, ensuring consistent food quality and presentation, and contributing to a safe, clean and productive kitchen environment.

Key responsibilities

• Prepare, season and cook meals according to menu specifications and customer requirements
• Ensure food is consistently presented to a high standard in terms of quality, taste, portion size and appearance
• Prepare ingredients, sauces, stocks and other kitchen components
• Assist with menu development, daily specials and new dish ideas
• Cater for functions, special events and high-volume service periods
• Organise and prioritise kitchen tasks to ensure timely food service
• Monitor food preparation, cooking times and order accuracy
• Maintain adequate preparation levels and communicate stock requirements
• Comply with Australian food safety legislation and workplace hygiene procedures
• Work collaboratively with the Head Chef, other kitchen staff and front-of-house employees

About you

• Relevant commercial cookery qualification or equivalent skills and experience
• Previous experience in a commercial kitchen, hotel, pub or bistro preferred
• Knowledge of food preparation, cooking techniques and kitchen operations
• Understanding of food safety, hygiene and workplace health and safety requirements
• Ability to work efficiently under pressure in a fast-paced environment
• Good communication, organisation and teamwork skills
• Flexibility to work rotating rosters, including evenings, weekends and public holidays, as required