Lead Chef: Menu Innovator, Team Leader & Quality-Driven

3P Hospitality Pty Ltd; Gold Coast City; On-site; AUD 65,000 - 90,000; Full time

Job summary

3P Hospitality Pty Ltd on the Gold Coast is looking for a full-time chef committed to hands-on leadership. You will lead by example and manage back-of-house operations, ensuring high standards of quality and consistency across service.

You will work with the head chef to develop menus, supervise juniors, monitor stock, and uphold food safety and presentation. The role requires proven 3+ years' experience and a commercial cookery qualification, with flexibility to rotate shifts.

Qualifications

• Proven experience as a chef for at least 3 years.
• Trade qualification in Commercial Cookery (Certificate IV and Diploma highly preferred).
• Excellent leadership and communication skills.
• Ability to manage time and maintain high standards under pressure.
• Flexible to work a rotating roster and deliver exceptional customer service.

Responsibilities

• Set up the kitchen with utensils, equipment and food supplies.
• Run kitchen service at a high level of food quality and consistency.
• Modify recipes slightly to meet customers' needs and requests.
• Collaborate with the head chef to develop new menu items and specials.
• Ensure compliance with food safety standards and hygiene regulations.
• Direct and instruct food preparation, seasoning, and presentation.
• Oversee and coordinate the work of juniors.
• Take stock of equipment and place orders to replenish stock as needed.
• Keep up to date with industry trends.

Skills

Chef leadership

Kitchen management

Food safety

Customer service

Education

Certificate IV in Commercial Cookery

Diploma in Commercial Cookery

Job description

3P Hospitality Pty Ltd on the Gold Coast is looking for a full-time chef committed to hands-on leadership. You will lead by example and manage back-of-house operations, ensuring high standards of quality and consistency across service.

You will work with the head chef to develop menus, supervise juniors, monitor stock, and uphold food safety and presentation. The role requires proven 3+ years' experience and a commercial cookery qualification, with flexibility to rotate shifts.