Italian Cuisine Chef — Full-Time with Pastry Skills

SCUSA GROUP PTY LTD; Melbourne; On-site; AUD 75,000 - 80,000; Full time

Job summary

Scusa Group Pty Ltd, an authentic Italian restaurant in Glen Waverley, Melbourne, is seeking full-time Chefs with broad Italian cuisine experience, including pastries. The roster is flexible with 38 hours per week, including weekend shifts. Report to Head Chef or Owner.

You will plan menus, coordinate rostering, cook all dishes to standard, ensure quality, train staff, and maintain hygiene and timely service across the kitchen.

Qualifications

• Diploma level chef with Italian cuisine experience.
• Minimum 2 years in a similar Italian kitchen role.
• Strong leadership and communication skills.

Responsibilities

• Plan and execute menus with the owner/chefs.
• Assist in rostering staff coordination.
• Prepare and cook all dishes on the menu to spec.
• Ensure quality and presentation by the kitchen staff.
• Instruct staff to optimize cooking processes and timing.
• Oversee kitchen staff to ensure tasks are completed for their section.
• Teach new staff required skills to standard.
• Monitor workstation setup with ingredients and equipment.
• Maintain cleanliness and food hygiene standards at all times.
• Cook and prepare foods to specifications and ensure timely service.
• Monitor stock levels and order supplies as needed.
• Store ingredients hygienically to prevent waste.
• Escalate food-related issues and suggest ingredient substitutions for dietary needs.

Skills

Qualified Chef

Italian cuisine

2+ years experience

Punctual and organized

Communication skills

Attention to detail

Problem solving

Initiative and decision making

Delegate tasks

Education

Diploma level chef

Job description

Scusa Group Pty Ltd, an authentic Italian restaurant in Glen Waverley, Melbourne, is seeking full-time Chefs with broad Italian cuisine experience, including pastries. The roster is flexible with 38 hours per week, including weekend shifts. Report to Head Chef or Owner.

You will plan menus, coordinate rostering, cook all dishes to standard, ensure quality, train staff, and maintain hygiene and timely service across the kitchen.