Pub Chef / Cook – Full-Time, Weekend Shifts

Queensberry Pty Ltd; Melbourne; On-site; AUD 75,000 - 85,000; Full time

Job summary

Queensberry Pty Ltd in Melbourne is seeking a Chef/Cook to join our kitchen team and deliver consistently high quality meals using fresh ingredients. This full-time role includes weekend work and offers a base salary of $75,000–$85,000 plus super for a 38-hour week.

You will prepare and cook dishes to recipe specifications, ensure food safety, manage stock, and collaborate with front-of-house staff to deliver efficient service.

Qualifications

• Minimum 1 year experience as a chef/cook.
• Qualified in Commercial Cookery.
• Creative mindset.
• Supervisory skills.
• Flexible with hours.
• Good communication and technology skills.
• Excellent attention to detail.
• Ability to work under pressure and deliver timely results.

Responsibilities

• Preparing and cooking a variety of dishes according to established recipes and menu specifications.
• Ensuring all food is prepared to the highest quality standards and presented attractively.
• Maintaining a clean, organised and hygienic kitchen environment in compliance with food safety regulations.
• Managing food inventory and assisting with stock rotation and wastage minimisation.
• Following all health and safety protocols and food handling procedures.
• Collaborating with kitchen staff and front-of-house teams to ensure efficient service delivery.
• Adapting to menu changes and special dietary requirements as needed.
• Contributing to a positive and professional kitchen atmosphere.
• Assist chef with daily kitchen operations and service preparation.

Skills

Cooking

Food safety

Inventory management

Team collaboration

Attention to detail

Communication

Flexibility

Education

Commercial Cookery qualification

Job description

Queensberry Pty Ltd in Melbourne is seeking a Chef/Cook to join our kitchen team and deliver consistently high quality meals using fresh ingredients. This full-time role includes weekend work and offers a base salary of $75,000–$85,000 plus super for a 38-hour week.

You will prepare and cook dishes to recipe specifications, ensure food safety, manage stock, and collaborate with front-of-house staff to deliver efficient service.