Creative Pub Chef - Menu Innovation & Kitchen Lead

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

Job summary

Queensberry Pty Ltd, a well established pub located at 593 Swanston St, Carlton VIC 3053, is seeking a Chef to join the kitchen team and deliver high quality meals using fresh ingredients. The full-time role offers a base salary of $75,000–$85,000 plus super for a 38-hour week, with weekend work required.

You will develop menus, manage stock, supervise staff, and ensure safety and quality in a busy kitchen.

Qualifications

• Minimum 2 years’ experience as a chef.
• Relevant Qualification in Commercial Cookery
• Creative mindset
• Supervisory skills
• Confident and results-driven
• Flexible hours
• Good communication and technology skills
• Excellent attention to detail
• Ability to work under pressure to deliver timely and quality results

Responsibilities

• Contribute to menu development by creating recipes using local and seasonal ingredients.
• Control and rotate stock, estimate supplies, undertake timely ordering ensuring within budget.
• Inspect kitchen facilities and equipment to ensure operability, cleanliness and meeting safety standards.
• Coordinate and supervise mise-en-place prior to service.
• Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
• Direct and supervise food preparation, demonstrating techniques as required.
• Cook menu items using a variety of techniques.
• Train and supervise kitchen staff.

Skills

Creative mindset

Supervisory skills

Results driven

Flexible hours

Communication skills

Attention to detail

Under pressure

Education

Commercial Cookery qualification

Job description

Queensberry Pty Ltd, a well established pub located at 593 Swanston St, Carlton VIC 3053, is seeking a Chef to join the kitchen team and deliver high quality meals using fresh ingredients. The full-time role offers a base salary of $75,000–$85,000 plus super for a 38-hour week, with weekend work required.

You will develop menus, manage stock, supervise staff, and ensure safety and quality in a busy kitchen.