Seasoned Chef | High-Volume Kitchen & Career Growth

River Road Tavern Pty Ltd; Logan City; Sur place; AUD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Sponsorship opportunities

Career development prospects

Ongoing training

Résumé du poste

River Road Tavern Pty Ltd in Queensland is seeking an experienced Chef to join our kitchen team on a full-time basis, responsible for daily kitchen operations, high standards of food quality, safety and consistency.

You will plan and prepare meals, assist with menu development, manage stock and costs, and train junior staff, working with management and front-of-house to deliver an exceptional guest experience. The role requires a rotating roster including evenings and weekends.

Qualifications

• Qualifications equivalent to Australian Cert IV in Commercial Cookery or higher.
• Experience in high-volume commercial kitchen environments.
• Strong knowledge of food preparation techniques and safety standards.
• Excellent organisational and time-management skills.
• Ability to work under pressure and in a team.

Responsabilités

• Plan and prepare high-quality meals in line with venue standards.
• Monitor food preparation and presentation for quality and consistency.
• Assist with menu development and seasonal updates.
• Manage food costs, portion control, and minimise wastage.
• Order, receive, and monitor stock levels.
• Ensure food safety, hygiene and WHS compliance.
• Supervise and train junior kitchen staff as required.
• Maintain a clean, organised and efficient kitchen.
• Collaborate with management and front-of-house to deliver an exceptional guest experience.

Connaissances

High-volume kitchen

Food safety standards

Time-management

Teamwork

Communication

Formation

Australian Certificate IV in Commercial Cookery

Diploma of Hospitality Management

Description du poste

River Road Tavern Pty Ltd in Queensland is seeking an experienced Chef to join our kitchen team on a full-time basis, responsible for daily kitchen operations, high standards of food quality, safety and consistency.

You will plan and prepare meals, assist with menu development, manage stock and costs, and train junior staff, working with management and front-of-house to deliver an exceptional guest experience. The role requires a rotating roster including evenings and weekends.