Hospital Chef - Flexible Rostering & Career Growth

Healthscope; Sydney; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Supportive team culture

Professional development

Career progression

Employee benefits

Job summary

Norwest Private Hospital, part of Healthscope, is seeking a Chef to join its Catering Department in Sydney. You will prepare meals for patients, oversee food safety, and work with a supportive team to deliver high-quality service.

Ideal candidates hold a Certificate III in Commercial Cookery, have at least two years of chef experience, and are comfortable with a seven-day roster. Hospital food service experience is desirable, with strong communication and teamwork skills.

Qualifications

• Certificate III in Commercial Cookery is required.
• Minimum two years' experience as a Chef.
• Strong knowledge of HACCP and food safety standards.
• Food Safety Supervisor Certificate.
• Able to work across a 7-day roster, including weekends.
• Hospital, aged care or hotel food service experience is desirable.
• Strong communication and teamwork skills.
• Commitment to delivering high-quality food and exceptional customer service.

Responsibilities

• Prepare meals and food items according to approved recipes and dietary requirements.
• Maintain cleanliness and hygiene in food prep areas and kitchen equipment.
• Monitor and maintain food stock levels.
• Record and maintain refrigerator/freezer temperatures per food safety standards.
• Implement and comply with the Food Safety Program.
• Liaise with management and hospital staff.
• Lead, coach and support team members to deliver exceptional service.

Skills

Communication skills

Teamwork

7-day roster

Food safety knowledge

Education

Certificate III in Commercial Cookery

Job description

Norwest Private Hospital, part of Healthscope, is seeking a Chef to join its Catering Department in Sydney. You will prepare meals for patients, oversee food safety, and work with a supportive team to deliver high-quality service.

Ideal candidates hold a Certificate III in Commercial Cookery, have at least two years of chef experience, and are comfortable with a seven-day roster. Hospital food service experience is desirable, with strong communication and teamwork skills.