Full Time Chef

Business Nest; Canterbury-Bankstown; Sur place; AUD 72 000 - 88 000; Plein temps

Résumé du poste

G & S Bakery Pty Ltd (Trading as Pastacinno) in Bankstown NSW is seeking a full-time Chef to plan, prepare and oversee pasta and café-style dishes. The role emphasizes menu development, quality control and cost management in a busy kitchen.

Applicants should have a AQF Certificate IV in Commercial Cookery or higher and 2-3 years in a commercial kitchen, preferably with all-day breakfast and contemporary Australian cuisine. Salary is AU$80,000 per year plus superannuation.

Qualifications

• AQF Certificate IV or higher in Commercial Cookery, Hospitality or a closely related field, or equivalent relevant experience.
• 2-3 years of relevant experience in a commercial kitchen, preferably in a café or restaurant offering all-day breakfast, pasta and contemporary Australian cuisine.
• Proven ability to prepare and cook a variety of dishes, including pasta, sauces, breakfast specialties, grilled meats, seafood and café-style meals.
• Experience in menu planning, recipe development and introducing seasonal specials based on customer preferences.
• Strong knowledge of food safety, hygiene, allergen management and safe food storage practices.
• Ability to manage ingredient ordering, stock rotation, portion control and food wastage to maintain cost efficiency.
• Experience in coordinating kitchen operations and supervising or training kitchen staff.
• Excellent time management and organisational skills, with the ability to maintain food quality during busy breakfast and lunch services.
• Good communication and teamwork skills to coordinate effectively with kitchen and front-of-house staff.
• Ability to maintain consistent food presentation, adapt recipes and contribute creative ideas to improve menu offerings.

Responsabilités

• Plan and develop menus featuring pasta dishes, all-day breakfast, grilled meats, seafood and café-style meals, considering customer preferences, seasonal ingredients and food costs.
• Prepare and cook a variety of dishes, including pasta, sauces, breakfast specialties, grilled proteins and other menu items, ensuring consistent taste, quality and presentation.
• Oversee food preparation and cooking processes, checking portion sizes, flavour, freshness and presentation before meals are served.
• Estimate ingredient requirements, monitor stock levels and coordinate food ordering to maintain sufficient supplies while minimising wastage.
• Coordinate daily kitchen operations, including food preparation schedules, workstation allocation and timely meal production during busy service periods.
• Guide and supervise kitchen staff in food preparation, cooking methods, recipe standards and presentation techniques.
• Maintain food safety, hygiene and sanitation standards, including appropriate food storage, temperature control and safe handling procedures.
• Assist with the training and development of kitchen staff to maintain consistent cooking standards and efficient kitchen operations.
• Review food costs, portion control and ingredient usage, recommending improvements to maintain profitability without compromising quality.
• Develop and refine recipes, sauces, breakfast dishes and seasonal specials to enhance menu variety and customer satisfaction.
• Liaise with restaurant management and front-of-house staff regarding customer feedback, dietary requirements, menu availability and service coordination.
• Monitor kitchen equipment and food preparation areas, addressing operational issues to ensure safe and uninterrupted kitchen service.

Connaissances

Menu planning

Food safety

Team coordination

Time management

Communication

Formation

AQF Certificate IV in Commercial Cookery

Description du poste

G & S Bakery Pty Ltd (Trading as Pastacinno)

Shop 333 Level 1, 1 North Terrace, Bankstown NSW 2200

Full Time Chef

Salary: $80,000 a year plus superannuation

Duties and Responsibilities

• Plan and develop menus featuring pasta dishes, all-day breakfast, grilled meats, seafood and café-style meals, considering customer preferences, seasonal ingredients and food costs.
• Prepare and cook a variety of dishes, including pasta, sauces, breakfast specialties, grilled proteins and other menu items, ensuring consistent taste, quality and presentation.
• Oversee food preparation and cooking processes, checking portion sizes, flavour, freshness and presentation before meals are served.
• Estimate ingredient requirements, monitor stock levels and coordinate food ordering to maintain sufficient supplies while minimising wastage.
• Coordinate daily kitchen operations, including food preparation schedules, workstation allocation and timely meal production during busy service periods.
• Guide and supervise kitchen staff in food preparation, cooking methods, recipe standards and presentation techniques.
• Maintain food safety, hygiene and sanitation standards, including appropriate food storage, temperature control and safe handling procedures.
• Assist with the training and development of kitchen staff to maintain consistent cooking standards and efficient kitchen operations.
• Review food costs, portion control and ingredient usage, recommending improvements to maintain profitability without compromising quality.
• Develop and refine recipes, sauces, breakfast dishes and seasonal specials to enhance menu variety and customer satisfaction.
• Liaise with restaurant management and front-of-house staff regarding customer feedback, dietary requirements, menu availability and service coordination.
• Monitor kitchen equipment and food preparation areas, addressing operational issues to ensure safe and uninterrupted kitchen service.

Qualification and Experience

• AQF Certificate IV or higher in Commercial Cookery, Hospitality or a closely related field, or equivalent relevant experience.
• 2-3 years of relevant experience in a commercial kitchen, preferably in a café or restaurant offering all-day breakfast, pasta and contemporary Australian cuisine.
• Proven ability to prepare and cook a variety of dishes, including pasta, sauces, breakfast specialties, grilled meats, seafood and café-style meals.
• Experience in menu planning, recipe development and introducing seasonal specials based on customer preferences.
• Strong knowledge of food safety, hygiene, allergen management and safe food storage practices.
• Ability to manage ingredient ordering, stock rotation, portion control and food wastage to maintain cost efficiency.
• Experience in coordinating kitchen operations and supervising or training kitchen staff.
• Excellent time management and organisational skills, with the ability to maintain food quality during busy breakfast and lunch services.
• Good communication and teamwork skills to coordinate effectively with kitchen and front-of-house staff.
• Ability to maintain consistent food presentation, adapt recipes and contribute creative ideas to improve menu offerings.

Applications open on 10 November 2026 and close on 10 December 2026