Pub Kitchen Lead Chef - High-Volume, HACCP, Mentoring

The Village Inn Paddington; Sydney; On-site; AUD 60,000 - 80,000; Full time

Job summary

The Village Inn Paddington is seeking an experienced chef to lead a high-volume pub kitchen. You will plan menus with the Head Chef, estimate food and labour costs, and order supplies while maintaining top quality across all sections.

You will prepare, cook and present dishes to a consistent standard, oversee food safety and WHS, and train junior staff. Rostering includes nights and weekends in a rotating schedule.

Qualifications

• Certificate IV in Commercial Cookery or higher, or at least 3 years’ full-time experience as a chef in a commercial kitchen.
• At least 2 years’ recent experience as a chef in a high-volume restaurant, pub or hotel kitchen.
• Strong knowledge of food safety and HACCP; Food Safety Supervisor certificate is an advantage.
• Able to work calmly under pressure and lead a small team during service.
• Available to work a rotating roster including nights, weekends and public holidays.

Responsibilities

• Plan menus with the Head Chef, estimate food and labour costs, and order supplies
• Prepare, cook and present dishes to a consistent standard across all sections
• Check the quality of dishes at every stage of preparation and presentation
• Show other kitchen staff cooking techniques and advise them on procedures
• Explain and enforce food safety, hygiene and WHS rules
• Help choose and train kitchen staff, including apprentices and kitchen hands
• Freeze, preserve and store food correctly, including stock rotation and waste control
• Help with stocktakes, rostering and kitchen cleaning schedules

Skills

Leadership

Under pressure

Team supervision

Menu planning

Education

Certificate IV in Commercial Cookery

3+ years experience as a chef

Job description

The Village Inn Paddington is seeking an experienced chef to lead a high-volume pub kitchen. You will plan menus with the Head Chef, estimate food and labour costs, and order supplies while maintaining top quality across all sections.

You will prepare, cook and present dishes to a consistent standard, oversee food safety and WHS, and train junior staff. Rostering includes nights and weekends in a rotating schedule.