Chef/Cook

Bon Ap Pty Ltd; Melbourne; On-site; AUD 75,000 - 85,000; Full time

Benefits offered by this job

Employee discount

Superannuation

Job summary

Bon Ap Petit Bistro in Fitzroy, Melbourne, is seeking experienced Chefs and Cooks to join our busy kitchen on a Permanent, full-time basis. We serve traditional French dishes in a warm, lively setting, focusing on quality, consistency and great service.

Chefs lead kitchen operations, assist menu creation and ensure high-quality presentation; Cooks prepare dishes per recipes, manage mise en place and maintain freshness and hygiene.

Qualifications

• Experience in a busy restaurant kitchen with focus on French cuisine preferred.
• Solid knowledge of cooking techniques, food hygiene and safe handling.
• Strong organisation, communication and teamwork skills.

Responsibilities

• Chefs: Lead and manage kitchen operations, contribute to menu creation and ensure high-quality presentation.
• Cooks: Prepare dishes according to recipes, manage mise en place and maintain freshness and hygiene.
• All kitchen staff: follow allergen procedures and food safety practices, minimise waste and support efficient service.

Skills

Cooking techniques

Food hygiene

Teamwork

Communication

Organisational skills

Education

Diploma or equivalent

Commercial cookery qualification or equivalent

Job description

Job Type: Permanent position | Full time position

Job Description

About the Role Bon Ap Petit Bistro, an established French bistro located in Fitzroy, is seeking experienced and dedicated Chefs/Cooks to join our kitchen team on a full-time basis. We serve traditional French food in a warm and lively setting, and this is a great opportunity to be part of a busy, team-driven kitchen that focuses on quality, consistency and great service.

We are looking for Chefs/Cooks who are committed to exceeding our customers' expectations while contributing to a professional and collaborative team environment. The eligible candidates will be performing the following duties: CHEFS: Lead and manage kitchen operations, contribute to menu creation, prepare dishes, organise mise en place for lunch and dinner service, and ensure high-quality food presentation and consistent standards during busy services.

COOKS: Prepare and cook dishes according to our recipes and presentation standards, organise mise en place for lunch and dinner service, check ingredients for freshness and quality, maintain correct food storage, temperature control and stock rotation, and keep work areas, equipment and utensils clean. ALL KITCHEN STAFF: Accommodate dietary requirements and follow allergen procedures, follow food safety and workplace health and safety procedures, and support efficient service while minimising food waste.

The successful candidates will have:

Experience as a Chef/Cook in a busy restaurant kitchen. Sound knowledge of cooking techniques, food hygiene and safe food handling. Good organisation, communication and teamwork skills.

The ability to maintain consistent standards during busy services. Be a team player. Availability to work a rotating roster, including evenings, weekends and public holidays.

Hold relevant qualifications (Diploma or equivalent for Chefs and a commercial cookery qualification or equivalent for Cooks). Experience with French cuisine (an advantage).

A competitive salary with yearly reviews. Salary will range from $75,000 to $85,000 per year plus superannuation, depending on experience, along with an employee discount.