Lead Chef & Menu Innovator | Dynamic Kitchen Leader

Sociable Tech; Casino; On-site; AUD 85,000 - 90,000; Full time

Job summary

Casino RSM Club in Casino, NSW is seeking an experienced chef to lead our busy kitchen, developing menus and specials that meet guests’ expectations while upholding the club’s dining standards and quality dishes.

You will forecast costs, manage orders and stock, train chefs and kitchen hands, enforce food safety, and coordinate with management, waitstaff and other teams to ensure smooth service during functions and events.

Qualifications

• AQF Certificate III in Commercial Cookery or AQF Certificate IV.
• 2–3 years of experience as a Chef in club/restaurant/hotel/bistro environment.
• Experience in a fast-paced kitchen environment.
• Strong knowledge of food safety and kitchen operations.
• Ability to work well in a team under pressure.

Responsibilities

• Lead planning, development and implementation of menus, specials and quality dishes.
• Forecast food and labour costs to support cost-efficient kitchen operations.
• Manage food supply orders and maintain stock levels.
• Prepare and cook dishes according to menu specifications and recipes.
• Monitor dishes to maintain high standards of quality and presentation.
• Coordinate with management, kitchen staff, bistro staff and waitstaff.
• Demonstrate cooking techniques and guide kitchen team members.
• Enforce hygiene and food safety standards and workplace safety.
• Train, supervise and guide chefs and junior staff.
• Manage inventory to minimise waste and ensure availability.
• Oversee day-to-day kitchen operations during busy periods and events.

Skills

Team leadership

Food safety knowledge

Ability to work under pressure

Education

AQF Certificate III in Commercial Cookery

AQF Certificate IV

Job description

Casino RSM Club in Casino, NSW is seeking an experienced chef to lead our busy kitchen, developing menus and specials that meet guests’ expectations while upholding the club’s dining standards and quality dishes.

You will forecast costs, manage orders and stock, train chefs and kitchen hands, enforce food safety, and coordinate with management, waitstaff and other teams to ensure smooth service during functions and events.