Senior Chef

Boundary Lane Pty Ltd; Western Australia; On-site; AUD 90,000 - 130,000; Full time

Benefits offered by this job

Support from Head Chef

Rotating roster with regular weekends

Beautiful Cottesloe setting

Job summary

Boundary Lane Pty Ltd in Western Australia is seeking an experienced Senior Chef to lead the kitchen daily. You will report to the Head Chef, drive the seasonal menu, manage costings, and supervise a small kitchen team in a premium, boutique setting in Cottesloe.

The role focuses on high-quality, plated dishes for in-house guests with a rotating roster and strong emphasis on food safety and staff mentoring. Australian working rights required.

Qualifications

• 5+ years of post-apprenticeship experience in high-quality restaurants, hotels, or similar venues.
• At least 2 years as a sous chef, chef de partie, or equivalent, including supervising and training staff.
• Certificate III in Commercial Cookery or equivalent.
• Food Safety Supervisor certificate, or willingness to obtain one within your first month.
• Strong on ordering, food cost control, and food safety compliance.
• Calm, adaptable, and a leader without ego.
• Full, unrestricted Australian working rights (no visa sponsorship).

Responsibilities

• Lead the kitchen on every shift, from setup through to close.
• Execute the seasonal menu to a consistent, high standard, and contribute to menu development and costing.
• Cook for lunch, dinner, and room service, adjusting prep to occupancy.
• Personalise dishes around guest dietary needs, allergies, and preferences.
• Order stock, build relationships with local suppliers, and manage food cost and waste.
• Act as Food Safety Supervisor on shift and keep food safety records complete.
• Supervise, train, and support the kitchen team.

Skills

Leadership

Menu costing

Food safety

Stock ordering

Education

Certificate III in Commercial Cookery

Food Safety Supervisor certificate

Job description

Cottesloe House is a small, premium boutique property in the heart of Cottesloe. Our kitchen is not a public restaurant. It exists to feed a small number of in-house guests exceptionally well, using the best seasonal produce Western Australia has to offer.

We are looking for an experienced Senior Chef to lead the kitchen day to day. You will report to an experienced Head Chef who sets the menu direction, supports you on the pass when service peaks, and backs you to set the standard for the team. Because guest numbers are low, every dish is cooked for a specific person rather than a crowd.

The Role

• Lead the kitchen on every shift, from setup through to close
• Execute the seasonal menu to a consistent, high standard, and contribute to menu development and costing
• Cook for lunch, dinner, and room service, adjusting prep to occupancy
• Personalise dishes around guest dietary needs, allergies, and preferences
• Order stock, build relationships with local suppliers, and manage food cost and waste
• Act as Food Safety Supervisor on shift and keep food safety records complete
• Supervise, train, and support the kitchen team

About You

• Minimum 5 years of post-apprenticeship experience in high-quality restaurants, hotels, or similar venues
• At least 2 years as a sous chef, chef de partie, or equivalent, including supervising and training staff
• Certificate III in Commercial Cookery or equivalent
• Food Safety Supervisor certificate, or willingness to obtain one within your first month
• Strong on ordering, food cost control, and food safety compliance
• Calm, adaptable, and a leader without ego
• Full, unrestricted Australian working rights (no visa sponsorship)

What We Offer

• A small, premium kitchen where quality comes before volume
• Direct support from an experienced Head Chef
• A rotating roster with regular full and single weekend days off
• A respectful, supportive team in a beautiful Cottesloe setting

Hours

Shifts mainly start at 12:00pm or 2:00pm and finish at 8:00pm or 10:00pm, on a rotating 7-day roster that varies with occupancy. Availability across all seven days is required, and rosters are published with as much notice as possible.