Food Preparation & Cooking - Nero'S Table Pty Ltd Trading As Nero'S Table

Nero’S Table Pty Ltd Trading As Nero’S Table; Greater Bendigo; Sur place; AUD 72 000 - 88 000; Plein temps

Résumé du poste

Nero’s Table in Bendigo, VIC, seeks an experienced Chef to lead the kitchen across lunch and dinner in a wood-fired pizza and pasta kitchen. You will plan menus, cost dishes, manage stock, and uphold food safety and service standards to ensure consistent quality.

Join a warm, busy regional restaurant team focused on flavour and hospitality, with shifts including weekends in a vibrant Bendigo setting. You will mentor staff and drive profitability.

Qualifications

• Experience in menu planning and costing.
• Ability to plan and cost daily specials and menus.
• Strong knowledge of food safety and sanitation procedures.
• Comfortable managing stock and kitchen operations.

Responsabilités

• Prepare, season and cook pizzas, pastas, grills, seafood and other menu items to a high standard.
• Plan and develop menus and daily specials reflecting Mediterranean/Italian style.
• Estimate food and labour costs, set and manage portion sizes, and price dishes and specials to meet margins.
• Order food and kitchen supplies, monitor stock levels, check freshness and quality of ingredients.
• Establish, explain and enforce workplace health and safety regulations.
• Supervise and coordinate kitchen staff during preparation and service.
• Communicate with wait staff and management to coordinate orders and timing.
• Maintain cleanliness and order in kitchen and storage areas.
• Freeze, preserve and store food to maintain quality and yield.

Connaissances

Menu planning

Food costing

Stock rotation

Team supervision

Communication

Work under pressure

Formation

Certificate III in Hospitality (Commercial Cookery)

Certificate IV in Hospitality (Commercial Cookery)

Outils

Wood-fired pizza oven

Commercial kitchen equipment

Description du poste

Position: Chef

Type: Full time, 38 hours per week

Employer: NERO’S TABLE PTY LTD trading as Nero’s Table

Location: Bendigo VIC 3550

Salary: $80,000 per annum plus superannuation

About the Business

Nero’s Table is a Mediterranean restaurant on Bull Street in the heart of Bendigo, offering a relaxed and friendly atmosphere suited equally to a casual meal and a special occasion. The menu is built around Italian-style dining, from wood-fired Napoli-style pizzas with slow-fermented bases to fresh pastas, grills, seafood and seasonal dishes, complemented by a full bar of wines, beers on tap and cocktails. Serving lunch and dinner to locals and visitors alike, the restaurant takes pride in consistent, generous and flavourful food, warm hospitality and a close-knit team that works together to make every guest feel welcome.

About the Position

The Chef leads the kitchen at Nero’s Table and is responsible for the quality, consistency and profitability of everything that leaves the pass. Working across lunch and dinner service in a wood-fired pizza and pasta kitchen, the Chef plans and costs the menu and daily specials, controls ordering and stock, enforces food safety standards and keeps the kitchen, floor staff, management and suppliers working in step so that service runs smoothly at all times. The role is central to maintaining the standard of food and the pace of service that the restaurant’s guests expect, and to guiding the kitchen team on a busy regional dining strip.

Key Responsibilities

• Prepare, season and cook pizzas, pastas, grills, seafood and other menu items to a high and consistent standard of quality, presentation and flavour
• Plan and develop menus and daily specials that reflect the restaurant’s Mediterranean and Italian style, the season and the availability of produce
• Estimate food and labour costs, set and manage portion sizes, and price dishes and specials to achieve the restaurant’s margins
• Order food and kitchen supplies, monitor stock levels, check the freshness and quality of ingredients on delivery and in storage, and control waste
• Establish, explain and enforce workplace health and safety, food safety and sanitation regulations and procedures throughout the kitchen
• Supervise and coordinate kitchen staff during preparation and service, demonstrate cooking techniques and advise on cooking procedures
• Communicate with wait staff, management and suppliers before and during service to coordinate orders, specials, dietary requirements and timing
• Maintain cleanliness and order in the kitchen, cool rooms and storage areas, including correct labelling, dating and rotation of stock
• Freeze, preserve and store food correctly so that quality, safety and yield are maintained

Requirements

• Australian citizens and permanent residents are encouraged to apply.
• Certificate III in Hospitality (Commercial Cookery) or Certificate IV in Hospitality (Commercial Cookery)
• At least one year of experience as a chef in a commercial restaurant kitchen
• Sound skill in menu planning, food costing and portion control, stock ordering and rotation, and the safe operation of commercial kitchen equipment including a wood-fired pizza oven, pasta and grill sections
• Thorough working knowledge of Australian food safety, hygiene and workplace health and safety requirements and the ability to apply them in a busy kitchen
• Clear communication with front-of-house staff, management and suppliers, and the ability to guide and support a kitchen team during service
• Calm, organised and reliable under pressure, with the flexibility to work lunch and dinner shifts including evenings, weekends and public holidays