Food Preparation & Cooking - Bt Tavern Pty Ltd

Bt Tavern Pty Ltd; Bendigo; On-site; AUD 75,000 - 85,000; Full time

Job summary

Braidies Tavern, operated by Bt Tavern Pty Ltd, invites an experienced Chef to join our Strathfieldsaye kitchen team. You will plan, prepare and cook a range of pub-style and contemporary Australian meals, ensuring high quality and presentation standards across regular dining and function service.

Responsibilities include menu planning support, estimating labour and food costs, supervising staff, and maintaining food safety and hygiene across the kitchen.

Qualifications

• Relevant qualification in Commercial Cookery, Hospitality or closely related discipline.
• Minimum 1–2 years of relevant experience as a Chef in a commercial kitchen.
• Experience preparing and cooking pub-style, bistro or contemporary Australian restaurant meals.
• Strong knowledge of commercial cooking techniques, menu preparation, portion control and food presentation.
• Ability to plan and organise food preparation activities and coordinate kitchen operations during busy service periods.

Responsibilities

• Prepare and cook a range of pub-style and contemporary Australian dishes in accordance with recipes and presentation standards.
• Plan and organise daily food preparation activities for regular dining and scheduled functions.
• Monitor quality, flavour, cooking consistency, portioning and presentation of dishes.
• Inspect fresh produce and ingredients for quality and suitability for cooking.
• Contribute to menu planning, daily specials and function menu requirements considering seasonal ingredients and costs.
• Estimate quantities and labour requirements, monitor ingredient costs and assist with ordering to control wastage.
• Coordinate kitchen activities across grill, pizza and other sections for efficient workflow.
• Demonstrate techniques and guide kitchen staff on preparation, cooking methods, portion control and presentation.
• Liaise with tavern management and front-of-house staff on meal prep, dietary requirements and service timing.
• Monitor storage, stock rotation and temperature control to maintain quality and minimise spoilage.
• Enforce food safety and workplace health and safety requirements throughout kitchen operations.
• Review procedures and identify improvements to cooking efficiency and workflow.

Skills

Food preparation

Menu planning

Cost control

Food safety

Leadership

Communication

Teamwork

Inventory management

Stock control

Cookery techniques

Education

Commercial Cookery qualification

Job description

BT Tavern Pty Ltd, trading as Braidies Tavern, operates a pub and bistro in Strathfieldsaye, Victoria, offering a range of traditional pub favourites and contemporary Australian dishes. The tavern's menu includes steaks, chicken parmigiana, schnitzels, seafood, burgers, pizzas, pasta, salads and desserts, alongside daily specials and meals for family dining. The venue also caters for functions and group celebrations, requiring consistent food preparation, quality control and coordinated kitchen service across its regular dining and event activities.

About the Role

Braidies Tavern is seeking an experienced Chef to join its kitchen team. The successful candidate will be responsible for planning and organising food preparation, preparing and cooking a variety of pub-style and contemporary bistro meals, monitoring food quality and coordinating kitchen activities to maintain consistent cooking and presentation standards.The role also involves contributing to menu planning, estimating food and labour requirements, monitoring kitchen costs and guiding kitchen staff to support efficient restaurant and function service.

Location: 948 Wellington Street, Strathfieldsaye VIC 3551

Employment Type: Full-Time

Salary: $75,000 to $85,000 per annum plus Superannuation

Key Responsibilities

• Prepare and cook a range of pub-style and contemporary Australian dishes, including steaks, chicken parmigiana, schnitzels, seafood, pizzas, pasta and other bistro meals in accordance with established recipes and presentation standards.
• Plan and organise daily food preparation activities, ensuring ingredients, equipment and kitchen sections are prepared for regular dining services and scheduled functions.
• Monitor the quality, flavour, cooking consistency, portioning and presentation of dishes throughout preparation and service.
• Inspect fresh produce, meats, seafood and other ingredients to ensure their quality, freshness and suitability for cooking.
• Contribute to menu planning, daily specials and function menu requirements, considering seasonal ingredients, customer preferences, preparation methods and food costs.
• Estimate food quantities and associated labour requirements, monitor ingredient costs and assist with ordering supplies and controlling kitchen wastage.
• Coordinate food preparation and cooking activities across grill, pizza and other kitchen sections to ensure efficient workflow and timely completion of meals during regular dining and function service.
• Demonstrate cooking techniques and provide practical guidance to kitchen staff on food preparation, cooking methods, portion control and presentation standards.
• Liaise with tavern management and front-of-house staff regarding meal preparation, dietary requirements, function catering arrangements and service timing.
• Monitor ingredient storage, stock rotation and temperature-control procedures to maintain food quality and minimise spoilage.
• Explain and enforce food safety, hygiene and workplace health and safety requirements throughout kitchen operations.
• Review kitchen preparation procedures and identify practical improvements to cooking efficiency, kitchen workflow and coordination during busy dining periods.

Candidate Requirements

• Relevant qualification in Commercial Cookery, Hospitality or a closely related discipline.
• Minimum 1–2 years of relevant experience as a Chef in a commercial kitchen.
• Demonstrated experience preparing and cooking pub-style, bistro or contemporary Australian restaurant meals.
• Strong knowledge of commercial cooking techniques, menu preparation, portion control and food presentation.
• Ability to plan and organise food preparation activities and coordinate kitchen operations during busy service periods.
• Experience in menu planning, food and labour cost estimation, ingredient requirements, stock control and minimising kitchen wastage.
• Ability to coordinate meal preparation for regular dining services and functions while maintaining consistent food quality.
• Ability to demonstrate cooking techniques and provide practical guidance to kitchen staff.
• Sound knowledge of food safety, hygiene and safe food‑handling practices.
• Strong organisational, communication and teamwork skills.
• Ability to work effectively in a busy tavern or restaurant kitchen.
• Only candidates currently residing in Australia will be shortlisted.