Weekday Chef: Fresh Food, Teamwork, Growth & Benefits

Compass Group Pty Limited; Victoria; Hybrid; AUD 34,000 - 49,000; Full time

Benefits offered by this job

Paid parental leave

Retail discounts

Training and development

Career pathways

Safe team culture

Job summary

Compass Group Pty Limited is seeking a Chef - Full-Time to prepare and present high-quality meals in a fast-paced kitchen. You will support an outstanding dining experience while upholding safety, hygiene and HACCP practices in line with company standards.

The role requires a Certificate III/IV in Commercial Cookery and 2+ years’ experience, with emphasis on buffet and à la carte service, allergen awareness and strong time management.

Qualifications

• Certificate III and IV in Commercial Cookery with a minimum of 2 years’ experience in a fast-paced kitchen environment.
• Skilled in buffet-style and à la carte service, with strong time management and allergen awareness.
• Knowledge of HACCP and safe food handling practices.
• Passionate about food and delivering exceptional customer service.

Responsibilities

• Prepare and present delicious meals using high-quality, fresh produce to support an outstanding dining experience.
• Champion safety by adhering to all OH&S regulations, safe work practices, and strict food handling procedures.
• Uphold operational excellence by maintaining catering controls and minimising wastage.
• Ensure the highest standards of food hygiene, cleanliness, and infection control in line with Compass Group and Toyota expectations.

Skills

Buffet service

A la carte service

Time management

Allergen awareness

HACCP knowledge

Safe food handling

Food hygiene

Customer service

Education

Certificate III and IV in Commercial Cookery

Job description

Compass Group Pty Limited is seeking a Chef - Full-Time to prepare and present high-quality meals in a fast-paced kitchen. You will support an outstanding dining experience while upholding safety, hygiene and HACCP practices in line with company standards.

The role requires a Certificate III/IV in Commercial Cookery and 2+ years’ experience, with emphasis on buffet and à la carte service, allergen awareness and strong time management.