Chef at Wodonga

VA Recruitment; City of Wodonga; On-site; AUD 75,000 - 85,000; Full time

Job summary

Gurus Cafeteria Wodonga is seeking an experienced Chef to join the team on a full-time basis. The role involves preparing breakfast, brunch and lunch items from established recipes, developing seasonal menus, and overseeing kitchen activities to ensure quality and efficient service.

The ideal candidate has 1+ year in a busy kitchen, strong culinary skills, and solid knowledge of food hygiene. Salary ranges from AUD 75,000 to 85,000 per year, with standard hospitality benefits.

Qualifications

• Cert IV or Diploma in the relevant field.
• Minimum 1 year of full-time experience as a chef.
• Extensive knowledge of culinary techniques and trends.
• Excellent knowledge of food hygiene and safety regulations.
• Financial acumen in managing kitchen costs, inventory and waste.
• Ability to work flexible hours, including evenings, weekends and public holidays.
• Strong organisational and time-management skills.

Responsibilities

• Prepare, cook and present made-to-order breakfast, brunch and lunch dishes.
• Plan and develop menu items with management, including seasonal specials.
• Prepare sauces, dressings, marinades, fillings and accompaniments.
• Monitor quality, taste, portioning and presentation of dishes.
• Coordinate cooking activities during busy service periods for efficiency.
• Determine cooking methods and portion sizes for menu items.
• Estimate daily food requirements based on demand and operations.
• Assist with controlling food costs, inventory and wastage.
• Order supplies and maintain stock levels for daily operations.
• Check ingredient quality and ensure proper storage and rotation.
• Cater to dietary requirements and create suitable variations.

Skills

Culinary skills

Food safety

Menu development

Time management

Education

Cert IV or Diploma in Culinary Arts

Job description

Our client, Gurus Cafeteria Wodonga, is seeking an experienced and motivated Chef to join its team on a full-time basis.

Key Duties:

• Prepare, cook and present a variety of made-to-order breakfast, brunch and lunch dishes in accordance with established recipes and presentation standards.
• Plan and develop menu items with management, including seasonal specials and Indo-Western fusion dishes.
• Prepare sauces, dressings, marinades, fillings, accompaniments and other components required for the café’s menu.
• Monitor the quality, taste, portioning and presentation of dishes throughout preparation and service.
• Coordinate food preparation and cooking activities during busy service periods to ensure meals are prepared efficiently and consistently.
• Determine appropriate cooking methods, preparation techniques and portion sizes for different menu items.
• Estimate daily food requirements based on expected customer demand and operational requirements.
• Assist with controlling food costs, ingredient usage, portion sizes and wastage to support efficient kitchen operations.
• Order food supplies and maintain appropriate stock and inventory levels for daily kitchen operations.
• Check the quality and freshness of ingredients and ensure appropriate storage, labelling and stock rotation.
• Cater for customer dietary requirements and prepare suitable menu variations where required.
• Liaise with management and front-of-house staff regarding menu availability, customer requirements, daily specials and service needs.
• Supervise and guide kitchen staff in food preparation, cooking techniques, portioning and presentation standards.
• Assist with training kitchen staff and allocate food preparation and cooking tasks during service.
• Maintain high standards of food safety, hygiene, kitchen cleanliness, temperature control and safe food-handling practices.

Requirements:

• Cert IV or Diploma in the relevant field
• Minimum 1 years of Full-time relevant Work Experience as a Chef.
• Extensive knowledge of culinary techniques, food trends, and menu development.
• Excellent knowledge of food hygiene and safety regulations.
• Financial acumen in managing kitchen costs, inventory, and food waste.
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Good understanding of food safety and hygiene requirements.
• Ability to work effectively in a busy kitchen environment.
• Strong organisational and time-management skills.

Salary Range: $75,000 - $85,000