Experienced Chef – Restaurant & Functions

Fit For A King Catering; Sydney; On-site; AUD 70,000 - 85,000; Full time

Job summary

Riverhigh at Beauty Point Retirement Resort in Padstow Heights is seeking an experienced Chef to lead kitchen operations for the café, restaurant and bar. The role involves independent service alongside a second chef, close collaboration with management and front-of-house, and delivering brunch, lunch and dinner with care.

The ideal candidate has solid restaurant/cafe experience, commercial cookery qualifications, and a calm, communicative approach.

Qualifications

• Hands-on cooking to prepare and deliver brunch, lunch and dinner with consistency.
• Kitchen organisation: plan prep, order, stock, and control food costs and waste.
• Menu input: contribute to menu development and weekly specials.
• Functions and food safety: plan and deliver group bookings while maintaining allergen awareness and a clean workspace.

Responsibilities

• Hands-on cooking: preparing and delivering brunch, lunch and dinner dishes.
• Kitchen organisation: planning preparation, completing ordering, managing stock and controlling costs.
• Menu input: contributing to menu development and weekly specials.
• Functions and food safety: planning and delivering group bookings while maintaining cleanliness and safety.

Skills

Hands-on cooking

Kitchen organisation

Menu input

Food safety

Education

Commercial cookery qualification

Job description

Experienced Chef - Restaurant & Functions

Familiar favourites. Fresh ideas. Food you can take pride in.

Do you enjoy cooking comforting classics exceptionally well? Are you confident running a service independently, keeping a kitchen organised and working positively with a small team?

We’re looking for an experienced, hands‑on chef to join Riverhigh at Beauty Point, our café, restaurant and bar within Beauty Point Retirement Resort in Padstow Heights.

Open to residents, their families and the wider public, Riverhigh is a welcoming neighbourhood venue with regular customers, à la carte dining, group bookings and functions. Our guests appreciate familiar favourites, great flavour and thoughtful presentation- and we’re looking for someone who genuinely enjoys cooking for them.

About the role

Our usual dining services cater for approximately 20-50 guests, alongside functions and special events.

You will often run a service independently, with a second chef rostered for key busier services. You’ll work closely with our existing chef, management and front-of‑house team to keep the kitchen running smoothly.

Your role will include:

• Hands‑on cooking: preparing and delivering consistent, well‑presented brunch, lunch and dinner dishes.

• Kitchen organisation: planning preparation, completing ordering, managing stock and keeping food costs and waste under control.

• Menu input: contributing to menu development and creating appealing weekly specials that suit our customers and kitchen.

• Functions and food safety: helping plan and deliver group bookings and events, while maintaining food safety, allergen awareness and a clean, organised workspace.

This is a practical role where preparation, cooking, cleaning and helping the team are all part of the job. There is room to bring your ideas and experience, while respecting the dishes our regular customers love.

About you

You have solid experience in a restaurant, café, bistro or similar kitchen and can confidently manage preparation and service without constant supervision. Relevant commercial cookery qualifications are highly regarded.

You take pride in your food, work efficiently and understand that consistency matters as much as creativity.

Just as importantly, you bring a calm manner, clear communication and genuine respect for your colleagues. You’re comfortable receiving feedback, discussing ideas constructively and working closely with front of house. You follow through on commitments and communicate early when something needs attention.

We’re a small team, so reliability, cooperation and a willingness to pitch in really matter.

Hours and remuneration

We are ideally seeking a full‑time chef, but would also welcome an experienced candidate looking for a permanent part‑time position.

There is flexibility to agree a regular roster that complements our existing chef’s availability. Our trading includes daytime services Tuesday-Sunday (from 10 am) and dinners Tuesday-Saturday (from 5 pm). Regular weekend availability and some split shifts are required.

Dinner service generally finishes around 8 pm, followed by kitchen close‑down. Function hours may vary.

Full‑time salary: up to $85,000 + super, depending on experience and agreed responsibilities. Permanent part‑time remuneration will be discussed according to experience and the agreed arrangement.

An immediate start is available for the right person.