CHEF – FULL TIME

Australian Paralegal Services Pty Ltd; Sydney; In loco; AUD 75.000 - 80.000; Tempo pieno

Descrizione del lavoro

The Boatshed La Perouse, a renowned waterfront restaurant in Sydney's south‑east, seeks a skilled Chef to lead daily kitchen operations. You will prepare high-quality dishes, collaborate on menu development, and ensure consistent presentation and portion control in a fast-paced environment.

The role offers full-time hours (38 per week) with rosters across trading hours, including weekends and public holidays. Experience in high-standard hospitality and strong leadership are essential for success.

Competenze

• AQF Diploma or Advanced Diploma in Hospitality, Commercial Cookery or closely related field.
• Minimum 1 year of relevant experience in a reputable restaurant or similar establishment.
• Strong knowledge of food preparation techniques, flavor profiles and trends.
• Excellent time management and multitasking abilities for a fast-paced environment.
• Attention to detail and commitment to high quality standards; leadership capability.

Mansioni

• Prepare and cook high-quality, creative dishes with seasonal ingredients.
• Maintain food presentation and portion control during service.
• Coordinate preparation, cooking and plating for consistency across the menu.
• Monitor kitchen workflow and adjust operations to meet demand.
• Train and support junior kitchen staff and maintain a positive kitchen culture.

Conoscenze

Leadership

Food safety

Cooking techniques

Time management

Formazione

Diploma in Hospitality

Advanced Diploma

Descrizione del lavoro

Australian Paralegal Services Pty Ltd – La Perouse NSW

Job Type: Permanent position | Full time position

Job Description

CHEF – FULL TIME Occupation: Chef Location: La Perouse NSW 2036

Salary: AU$75,000 – AU$80,000 per annum plus superannuation Employment Type: Full-time, 38 hours per week Hours: Rostered across the restaurant's trading hours, including weekends and public holidays as required

Job Published: 6 November 2026 Applications Close: 8 December 2026 EMPLOYER AND EQUAL OPPORTUNITY

Employer: ALMA ARGOS PTY LTD (ABN 68 609 720 292) trading as The Boatshed La Perouse. The Business is an equal opportunity employer and welcomes applications from suitably qualified candidates regardless of age, gender, race, cultural background, disability or other protected characteristics.

ABOUT THE BUSINESS The Boatshed La Perouse is a renowned waterfront restaurant located in the iconic La Perouse precinct in Sydney's south-east. The restaurant is committed to sourcing the freshest local produce and creating innovative, flavourful dishes that celebrate the best of Australian cuisine.

The Business prides itself on a vibrant, quality-focused restaurant offering and an exceptional dining experience for its local and visiting customers, supported by a passionate and collaborative kitchen and front-of-house team. ABOUT THE ROLE The Chef will prepare and cook high-quality dishes using fresh, seasonal ingredients and will help manage and supervise the day-to-day operations of the kitchen.

The role works closely with the Head Chef and Restaurant Managers on menu development, food presentation and portion control, kitchen workflow, stock control and compliance with food safety requirements. The position requires a skilled and hands‑on chef able to maintain consistent food quality and presentation in a fast‑paced restaurant environment, while contributing to a positive kitchen culture.

KEY RESPONSIBILITIES

FOOD PREPARATION AND SERVICE

• 1. Prepare and cook high-quality, creative dishes using fresh, seasonal ingredients.
• 2. Maintain an excellent standard of food presentation and portion control during service.
• 3. Coordinate food preparation, cooking and plating to ensure consistent quality across the menu.
• 4. Monitor kitchen workflow during service and adjust operations to meet customer demand.
• 5. Maintain high standards of cleanliness, organisation and professional kitchen practice.

MENU AND FOOD DEVELOPMENT

• 1. Collaborate with the Head Chef and kitchen team to develop new menu items.
• 2. Plan seasonal dishes having regard to product availability, quality and cost.
• 3. Work with the Head Chef and Restaurant Managers to monitor customer feedback on the popularity of dishes.
• 4. Maintain consistent recipes, portion control and presentation standards.
• 5. Keep abreast of current food trends and techniques to contribute innovative dishes.

KITCHEN OPERATIONS AND SUPERVISION

• 1. Help manage and supervise the day-to-day operations of the kitchen.
• 2. Supervise and guide kitchen staff and allocate tasks to maintain efficient service.
• 3. Train and support junior kitchen staff in food preparation techniques and kitchen procedures.
• 4. Optimise kitchen operations and coordinate timing with front-of-house service.
• 5. Contribute to a positive, collaborative team culture and exceptional customer service.

STOCK AND INVENTORY CONTROL

• 1. Assist with inventory management and stock control.
• 2. Monitor stock levels and advise on purchasing requirements.
• 3. Check deliveries for quality and freshness, and liaise with suppliers as directed.
• 4. Conduct stock rotation and minimise food wastage.
• 5. Monitor portion control and food costs in line with kitchen budgets.

FOOD SAFETY AND COMPLIANCE

• 1. Ensure compliance with all food safety and hygiene regulations.
• 2. Maintain a clean and safe working environment in accordance with food safety legislation and food handling policies and procedures.
• 3. Maintain appropriate temperature control, storage and sanitation standards.
• 4. Ensure kitchen equipment is operated safely and maintained appropriately.
• 5. Follow workplace health and safety procedures and maintain required kitchen records.

MANDATORY REQUIREMENTS

• 1. AQF Diploma or Advanced Diploma in Hospitality, Commercial Cookery, Culinary Arts or a closely related field.
• 2. Significant relevant experience in a reputable restaurant or similar hospitality establishment (minimum one (1) year).
• 3. Strong knowledge of food preparation techniques, flavour profiles and current food trends.
• 4. Excellent time management and multitasking abilities to handle a fast-paced environment.
• 5. Exceptional attention to detail and a commitment to maintaining high quality standards.
• 6. Ability to lead a team and contribute to a positive kitchen culture.
• 7. Sound knowledge of food safety and hygiene requirements.

On-the-job skills development and training will be available, together with opportunities for career progression within the Business.

KEY COMPETENCIES

• 1. Strong commercial cooking skills and food preparation techniques.
• 2. Ability to lead and contribute to a positive kitchen team.
• 3. Creativity in menu and dish development.
• 4. Excellent time management and multitasking in a fast-paced environment.
• 5. Exceptional attention to detail and commitment to high quality standards.
• 6. Commitment to food quality, presentation and consistency.
• 7. Strong food safety and workplace safety awareness.
• 8. Commitment to exceptional customer service.