Senior Chef: Menu Creation, Costing & Leadership

Falvey's Stock Hotel; Toowoomba Regional; Presencial; AUD 75.000 - 80.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Immediate start

Growth opportunities

Supportive team environment

Descripción de la vacante

Falvey's Stock Hotel is seeking a full-time Chef in Queensland to join a dynamic, state-of-the-art kitchen. You will lead prep and service, develop menus, cost dishes, and collaborate with venue management to hit budget targets and deliver exceptional dining experiences.

You will oversee staff, ensure quality and hygiene, and manage stock while contributing to dish development and ongoing improvements. Immediate start available.

Formación

• Develop menus and cost dishes with Head Chef and venue management.
• Lead food preparation and cooking for lunch and dinner services.
• Ensure quality, consistency and presentation before dishes leave the kitchen.
• Train and supervise kitchen staff and apprentices.
• Manage stock levels and orders in line with recipes.
• Uphold food safety and hygiene standards across the kitchen.
• Ability to work under pressure with strong attention to detail.

Responsabilidades

• Develop menus and cost dishes in collaboration with the Head Chef and venue management.
• Lead food preparation and cooking across prep and service shifts.
• Monitor quality, consistency and presentation of every dish.
• Guide cooks on recipes and techniques during service.
• Allocate tasks and supervise kitchen staff during shift.
• Coordinate with front-of-house on menu changes and dietary needs.
• Ensure stock levels and ordering align with procedures and recipes.
• Maintain food safety, cleanliness and organized storage areas.

Conocimientos

Menu costing

Food safety

Stock control

Leadership

Teamwork

Communication

Attention to detail

Roster management

Educación

Vocational or tertiary qualification

Descripción del empleo

Falvey's Stock Hotel is seeking a full-time Chef in Queensland to join a dynamic, state-of-the-art kitchen. You will lead prep and service, develop menus, cost dishes, and collaborate with venue management to hit budget targets and deliver exceptional dining experiences.

You will oversee staff, ensure quality and hygiene, and manage stock while contributing to dish development and ongoing improvements. Immediate start available.