Inflight Catering Chef - Permanent Full-Time

dnata catering and retail; Sydney; On-site; AUD 79,000 - 85,000; Full time

Benefits offered by this job

Free onsite parking

Meals provided

Uniforms

5 weeks annual leave

National relocation opportunities

Job summary

dnata catering and retail in Sydney, Australia, is hiring a Chef in a permanent full-time role. You will prepare international hot and cold meals in high-volume production for our customer airlines, following menu specs and food safety guidelines.

Responsibilities include stock control, waste minimisation, maintaining a clean, hygienic kitchen, and working a 7-day rotating roster. It’s a hands-on role requiring strong organisational and communication skills and the ability to work under pressure.

Qualifications

• Certificate III Commercial Cookery or higher qualifications or equivalent experience.
• Passion & drive to deliver high quality food.
• Ability to work a 7-day rotating roster.
• Good written & verbal communication skills.
• Strong attention to detail.
• Good organizational & time management skills.
• Motivated, hardworking & have a good attitude.
• Ability to work under pressure in a busy kitchen.
• Previous experience in a commercial kitchen preferred but not essential.
• National Police Check may be required.
• Availability to work 38 hours/week, full-time.

Responsibilities

• Preparing hot & cold meals for business & economy class passengers for various airlines.
• Stock control & minimising food wastage.
• Cleaning & maintaining a hygienic work environment at all times.
• Strictly following menu specifications as well as food safety / HACCP, WHS & QA policies.

Skills

Attention to detail

Organisational skills

Time management

Communication skills

Work under pressure

Hardworking

Education

Certificate III Commercial Cookery

Job description

dnata catering and retail in Sydney, Australia, is hiring a Chef in a permanent full-time role. You will prepare international hot and cold meals in high-volume production for our customer airlines, following menu specs and food safety guidelines.

Responsibilities include stock control, waste minimisation, maintaining a clean, hygienic kitchen, and working a 7-day rotating roster. It’s a hands-on role requiring strong organisational and communication skills and the ability to work under pressure.