Wood-Fired Italian Chef — Lead Kitchen & Pastry

Landing Point; Melbourne; On-site; AUD 72,000 - 88,000; Full time

Job summary

Landing Point is a wood-fired pizza restaurant in Williams Landing, Melbourne's west, inviting a Chef to lead a kitchen team of six during seven days of service from breakfast to dinner. You will plan menus, oversee all food production across wood-fired oven, pasta, grill and pastry sections, and ensure quality and consistency in every dish.

You will train the team, manage stock and safety, and coordinate dine-in, pick-up and delivery orders while upholding high hygiene standards and cost

Qualifications

• Advanced Diploma in Hospitality Management or equivalent.
• Experience in managing a kitchen and menu planning across multiple sections.

Responsibilities

• Plan, develop and cost menus and specials reflecting Italian-inspired offerings, including wood-fired pizza, pasta, grill, breakfast and desserts.
• Organise preparation and cooking for each service; set production schedules and allocate sections.
• Prepare and cook across kitchen sections; ensure technique, portioning and presentation meet standards.
• Prepare and present pastry and dessert items with specialist pastry skills.
• Monitor dish quality from ingredients to plating and service; correct shortfalls.
• Supervise, train and lead kitchen staff and build a multi-skilled team.
• Manage day-to-day kitchen operations; coordinate dine-in, pick-up and delivery orders.
• Maintain kitchen hygiene and safety standards; ensure compliance.
• Order, receive and store stock; manage rotation and minimize wastage.

Skills

Kitchen management

Menu planning

Staff training

Hygiene awareness

Education

Advanced Diploma in Hospitality Management

Kitchen management training

Job description

Landing Point is a wood-fired pizza restaurant in Williams Landing, Melbourne's west, inviting a Chef to lead a kitchen team of six during seven days of service from breakfast to dinner. You will plan menus, oversee all food production across wood-fired oven, pasta, grill and pastry sections, and ensure quality and consistency in every dish.

You will train the team, manage stock and safety, and coordinate dine-in, pick-up and delivery orders while upholding high hygiene standards and cost