Full Time Chef

Business Nest; Brunswick Heads; On-site; AUD 72,000 - 88,000; Full time

Job summary

Business Nest is seeking an experienced chef to plan and develop bistro menus, specials and function catering. You will prepare and present club-style meals, ensuring consistent quality, taste and presentation for lunch, dinner and events.

The role requires strong knowledge of food safety, stock control and cost management, with the ability to work evenings, weekends and functions as needed. Join a busy kitchen team delivering seasonal menus for members and guests.

Qualifications

• Cert-IV or higher in Commercial Cookery or related field.
• Experience as a Chef in a commercial kitchen, 1–2 years preferred.
• Proven ability to prepare and cook a diverse range of dishes, including for large functions.
• Experience in menu planning and adapting dishes to seasonal produce and customer preferences.
• Sound knowledge of food safety, hygiene and safe food-handling requirements.
• Experience in stock control, ordering, food storage, portion control and minimising wastage.

Responsibilities

• Plan and develop bistro menus, specials and function catering options, considering seasonal produce, customer preferences and food costs.
• Prepare, cook and present a variety of club-style and bistro meals, ensuring consistency in quality, taste, portioning and presentation.
• Monitor food quality throughout preparation, cooking and presentation and ensure established kitchen standards are maintained.
• Estimate food requirements, order kitchen supplies and monitor stock levels, freshness, storage and wastage.
• Coordinate food preparation and cooking during lunch, dinner, functions and events to ensure efficient and timely meal service.
• Work closely with kitchen and front-of-house staff regarding service requirements, customer requests, dietary needs and function bookings.
• Demonstrate cooking techniques and provide guidance and training to cooks and other kitchen staff where required.
• Maintain compliance with food safety, hygiene and workplace health and safety requirements within the kitchen.
• Monitor portion control, food usage and kitchen wastage to assist in maintaining food costs within operational requirements.
• Contribute to seasonal menu changes, weekly specials and new dishes suited to the club's members, guests and function requirements.

Skills

Cert-IV in Commercial Cookery

High-volume cooking

Menu planning

Food safety

Team collaboration

Education

Cert-IV or higher in Commercial Cookery or related field

Job description

SALARY $80,000 a year plus superannuation

Applications open on 11 September 2026 and close on 11 October 2026.

Key Responsibilities

• Plan and develop bistro menus, specials and function catering options, considering seasonal produce, customer preferences and food costs.
• Prepare, cook and present a variety of club-style and bistro meals, ensuring consistency in quality, taste, portioning and presentation.
• Monitor food quality throughout preparation, cooking and presentation and ensure established kitchen standards are maintained.
• Estimate food requirements, order kitchen supplies and monitor stock levels, freshness, storage and wastage.
• Coordinate food preparation and cooking during lunch, dinner, functions and events to ensure efficient and timely meal service.
• Work closely with kitchen and front-of-house staff regarding service requirements, customer requests, dietary needs and function bookings.
• Demonstrate cooking techniques and provide guidance and training to cooks and other kitchen staff where required.
• Maintain compliance with food safety, hygiene, sanitation and workplace health and safety requirements within the kitchen.
• Monitor portion control, food usage and kitchen wastage to assist in maintaining food costs within operational requirements.
• Contribute to seasonal menu changes, weekly specials and new dishes suited to the club's members, guests and function requirements.

Skill & Experience

• Cert-IV or higher in Commercial Cookery or related field
• Relevant experience as a Chef in a commercial kitchen, with 1-2 years' experience preferred.
• Proven ability to prepare and cook a diverse range of dishes, including for large functions and high-volume service
• Proven ability to prepare, cook and present a diverse range of meals while maintaining consistent quality and presentation.
• Experience in menu planning, specials and adapting dishes to seasonal produce and customer preferences.
• Sound knowledge of food safety, hygiene and safe food-handling requirements.
• Experience in stock control, ordering, food storage, portion control and minimising wastage.
• Ability to work efficiently during busy lunch, dinner and function services and collaborate effectively with kitchen and front-of-house staff.
• Strong organisational, time-management and communication skills, with flexibility to work evenings, weekends and functions as required.