Seasoned Chef — Fast-Paced Modern Kitchen

Australia Chef Migration; Bullatale; On-site; AUD 60,000 - 75,000; Full time

Job summary

Penny's Hotel Potts Point is seeking an experienced Chef to join its busy kitchen team. You will work in an energetic, family-like environment with a dedicated Head Chef and supportive colleagues, delivering quality, modern dishes across cuisines.

The role requires a minimum of 3 years in a professional kitchen, ability to cover 5 days in a 7-day roster, and trade qualifications to Cert IV. Immaculate grooming, strong food hygiene, and clear communication are essential.

Qualifications

• Minimum 3 years experience in a professional environment.
• Able to work 5 days across a 7-day operation.
• Must have qualifications or trade experience equivalent.
• Flexible and willing attitude, clear communication and customer service skills.
• Immaculate grooming and pride in presentation.
• Ability to manage your own sections and deliver a consistently high standard of food throughout service.
• Take pride in food presentation, always ensuring top-quality.
• Good communication skills (verbal and written).
• Food Hygiene compliance, knowledge and practices.
• Availability for rotating roster across Mon to Sun.
• Job will require approx. 38 hrs per week.
• Completed Trade Qualifications to min Cert IV.

Responsibilities

• Manage your own sections and deliver a consistently high standard of food throughout service.
• Maintain top-quality presentation and consistency across all dishes.
• Support kitchen team to meet fast-paced service demands.

Skills

Flexible attitude

Clear communication

Customer service

Grooming/presentation

Verbal and written communication

Food hygiene

Education

Trade qualifications to Cert IV

Job description

Penny's Hotel Potts Point is seeking an experienced Chef to join its busy kitchen team. You will work in an energetic, family-like environment with a dedicated Head Chef and supportive colleagues, delivering quality, modern dishes across cuisines.

The role requires a minimum of 3 years in a professional kitchen, ability to cover 5 days in a 7-day roster, and trade qualifications to Cert IV. Immaculate grooming, strong food hygiene, and clear communication are essential.