Chef - Lead Kitchen & Menu Innovation

Atlas Talents; Peregian Beach; On-site; AUD 75,000 - 85,000; Full time

Job summary

Essence Peregian Beach in Peregian Beach, QLD, is seeking a qualified and experienced Chef for a permanent full-time role. You will plan, prepare and present high‑quality dishes, coordinate daily kitchen activities and maintain standards of food quality, presentation and hygiene.

Key duties include menu planning, stock control and kitchen coordination; monitor cooking methods, temperatures and portion sizes; manage costs and waste; guide kitchen staff; ensure food safety and workplace safety.

Qualifications

• Qualified in Commercial Cookery or equivalent.
• At least 1 year of relevant professional experience as a Chef.
• Experience in menu planning, stock control and kitchen coordination.

Responsibilities

• Plan, prepare and cook dishes to established menus and standards.
• Develop menus, seasonal specials and recipe improvements.
• Inspect ingredients for quality and suitability.
• Monitor cooking methods, temperatures, portion sizes and presentation.
• Coordinate daily food preparation for efficient kitchen service.
• Manage stock levels and order supplies as needed.
• Control food costs and reduce waste.
• Maintain storage, rotation and inventory procedures.
• Guide kitchen staff on techniques and standards.
• Coordinate preparation for dining services and functions.
• Maintain equipment and ensure safe operating procedures.
• Implement food safety, hygiene and sanitation standards.
• Ensure compliance with workplace health and safety.

Skills

Kitchen coordination

Food safety

Communication

Problem-solving

Attention to detail

Education

Commercial Cookery

Job description

Essence Peregian Beach in Peregian Beach, QLD, is seeking a qualified and experienced Chef for a permanent full-time role. You will plan, prepare and present high‑quality dishes, coordinate daily kitchen activities and maintain standards of food quality, presentation and hygiene.

Key duties include menu planning, stock control and kitchen coordination; monitor cooking methods, temperatures and portion sizes; manage costs and waste; guide kitchen staff; ensure food safety and workplace safety.