Lead Larder Chef – High-Volume Italian Kitchen

The Trustee For The Jeey Unit Trust Trading As Romeo’S Of Toorak; Melbourne; On-site; AUD 72,000 - 88,000; Full time

Job summary

Romeo’s of Toorak is a renowned Melbourne restaurant seeking a full-time Chef to lead the larder section and oversee a team of four kitchen staff. You will prepare, cook and present salads, cold dishes and entrées to our established recipes, ensuring consistency and high standards.

Reporting to the Head Chef and Manager, you will coordinate with floor staff to ensure seamless service, contribute to menu development and uphold food safety and hygiene across the kitchen.

Qualifications

• AQF Certificate IV in Commercial Cookery required or higher.
• At least one year of relevant experience in a commercial kitchen.
• Ability to prepare and present menu items consistently during busy service.
• Working knowledge of food safety, hygiene and safe storage procedures.
• Ability to direct a small section and follow directions from Head Chef.

Responsibilities

• Organise daily larder preparation and mise en place for service.
• Prepare, cook, assemble and present salads and cold dishes to recipes and standards.
• Run the larder section during service and coordinate timing with staff.
• Direct and support the four kitchen staff in the section.
• Check ingredients and dishes for freshness, quality and portion size.
• Monitor quality and presentation across dishes.
• Receive and store deliveries and rotate stock.
• Follow portion standards to minimise waste.
• Maintain cleanliness of the section and equipment.
• Collaborate with management to improve menu offerings.

Skills

Food safety

Stock control

Team leadership

Communication

Work under pressure

Education

AQF Certificate IV in Commercial Cookery

Job description

Romeo’s of Toorak is a renowned Melbourne restaurant seeking a full-time Chef to lead the larder section and oversee a team of four kitchen staff. You will prepare, cook and present salads, cold dishes and entrées to our established recipes, ensuring consistency and high standards.

Reporting to the Head Chef and Manager, you will coordinate with floor staff to ensure seamless service, contribute to menu development and uphold food safety and hygiene across the kitchen.