Dual-Brand Chef: Breakfast-to-Dinner, Fast-Paced Kitchen

WhitePage Consultancy; Sydney; On-site; AUD 75,000 - 85,000; Full time

Job summary

The Coffee Club Sydney Olympic Park is seeking an experienced Chef to join a fast-paced kitchen operating two menus from breakfast through dinner. This role demands the ability to manage both brands and maintain high standards across all service periods, including busy event days, while leading a small team.

Knowledge of food safety, menu planning, and consistent presentation is essential, as is the capacity to train staff and coordinate with venue management to meet dietary needs.

Qualifications

• At least 1 year of relevant experience as a Chef.
• Experience in a busy café, bistro or casual dining kitchen will be well regarded.

Responsibilities

• Cook and plate dishes from both menus each day, from big breakfasts to dinner items, and manage event-day peaks.
• Keep the kitchen clean and safe by enforcing food safety, temperature checks and allergen handling.
• Plan and refresh Chef’s Specials, calculate food and labour costs, and order stock for regular and event trade.
• Check dishes at each stage to ensure franchise recipes and presentation are consistent across brands.
• Mentor cooks and kitchen staff, train new team members and guide timing and plating.
• Discuss prep, menu changes and special requests with venue managers and staff to coordinate service.
• Prepare house sauces, stocks, batters and fillings, portion, label, date and store them correctly to minimize waste.
• Lead the afternoon changeover and ensure smooth operation of dine-in, takeaway and delivery.

Education

AQF Associate Degree, Advanced Diploma or Diploma

Job description

The Coffee Club Sydney Olympic Park is seeking an experienced Chef to join a fast-paced kitchen operating two menus from breakfast through dinner. This role demands the ability to manage both brands and maintain high standards across all service periods, including busy event days, while leading a small team.

Knowledge of food safety, menu planning, and consistent presentation is essential, as is the capacity to train staff and coordinate with venue management to meet dietary needs.