Placed.au is looking for several full-time positions for our client who has multiple restaurants in various areas of Melbourne, Victoria, specifically Melbourne CBD, Box Hill, and Glen Waverley. Our client currently has the following vacancies, Head Chefs, Sous Chefs, Chefs, Cooks and Restaurant Managers. As a member of the team, you will showcase your passion for the culinary arts and experience in ensuring seamless daily operations. Apply today and get the benefits of working in a thriving environment, a great work culture, and competitive pay.
Position: Head Chef
Job description:
-Prepare, cook, and present food for regular functions, customer orders, and special events, consistently exceeding high culinary standards.
-Assume a leadership role in supervising and executing the kitchen staff's activities, fostering teamwork and efficiency.
-Collaborate closely with the director to strategise and craft innovative recipes and menus, considering seasonal ingredient availability, expected event attendance, portion sizing, and customer preferences.
-Provide cost estimates for new menu items while adhering to budgetary targets.
-Inspect the quantity and quality of received products, ensuring they align with order specifications.
-Maintain and monitor stock levels to minimise wastage and implement effective inventory control practises for efficiency and cost-effectiveness.
-Oversee compliance with established health and safety standards through routine inspection of equipment, work areas, and supplies to ensure a safe and sanitary kitchen environment.
-Instruct and train kitchen personnel in various aspects of food preparation, cooking techniques, garnishing, and presentation.
-Handle supply procurement by ordering food and essential supplies to meet kitchen demands, and actively negotiating with sales representatives to secure competitive pricing and streamlined operations.
-Ensure smooth and consistent operation of the kitchen, actively resolving challenges and implementing process improvements as needed.
-Fulfil any additional tasks and responsibilities as required by kitchen operations and the organisation.
Qualifications/Attributes:
-Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
-Have outstanding communication and leadership skills.
-Must have the willingness to collaborate with other colleagues.
Position: Sous Chef
Job description:
-Collaborate with the Head Chef, restaurant managers, and director to craft innovative menus, taking into account seasonal ingredient availability and cost considerations.
-Estimate and manage expenses related to food, cooking equipment, utensils, and labour.
-Procure ingredients while adhering to budget constraints and maintaining optimal stock levels.
-Ensure consistency in the preparation and presentation of all menu items.
-Step up to lead and supervise the kitchen team in the absence of the Head Chef.
-Prepare and cook a diverse range of dishes, upholding stringent quality, portion size, presentation, and food safety standards.
-Foster effective communication channels with senior management, kitchen staff, and wait staff to promptly address and resolve any food preparation issues or customer complaints.
-Mentor and train junior kitchen staff, imparting knowledge on essential food preparation techniques.
-Maintain comprehensive records related to food safety and associated activities.
-Uphold kitchen cleanliness, ensuring full compliance with Occupational Health and Safety, food hygiene, and food safety regulations.
-Dedicate time to attend requisite training sessions, enhancing competencies vital to the restaurant’s success.
-Contribute to staff performance reviews for kitchen personnel, collaborating closely with the Head Chef and restaurant manager.
-Adhere to the uniform code to maintain a professional appearance.
Qualifications/Attributes:
-Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
-Have outstanding communication and leadership skills.
-Must have the willingness to collaborate with other colleagues.
Position: Chef
Job description:
-Prepare menu plans, recipe development, budgeting, and implementation.
-Manage day-to-day general cooking duties and kitchen operations.
-Explore new recipes and plan menus updated to reflect new trends.
-Oversee food preparation.
-Monitor the cost and stock control.
-Perform tasks such as taking stock of food and equipment supplies and doing purchase orders.
-Ensure that food safety regulations, including maintaining clean and safe work areas, are implemented.
-Supervise organisation and strong staff management.
-Manage the receiving and storing of stock with accurate stock rotation.
-Obtain feedback on food and service quality, and handle customer problems and complaints.
Qualifications/Attributes:
-Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
-Have outstanding communication and leadership skills.
-Must have the willingness to collaborate with other colleagues.
Position: Cook
Job description
-Measure and assemble ingredients for menu items as per recipe specifications.
-Execute cooking techniques to prepare a variety of dishes, ensuring consistency in taste and presentation.
-Maintain a strong understanding of food safety and hygiene standards and adhere to all safety and sanitation guidelines.
-Keep designated station clean and organised, ensuring all necessary ingredients and equipment are readily available.
-Inspect the quality of ingredients to ensure freshness and proper storage.
-Collaborate effectively with other kitchen staff to coordinate food orders and ensure timely service.
-Ensure all menu items are prepared accurately and according to customer preferences and dietary requirements.
-Work efficiently during high-pressure periods to meet customer demand while maintaining food quality.
-Assist colleagues as needed to ensure smooth kitchen preparations and a positive working environment.
Qualifications/Attributes:
-Must hold a Certificate III in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
Position: Restaurant Manager
Job description:
-Oversee the daily operations of the restaurant.
-Manage financial performance and take appropriate actions to improve profitability.
-Monitor food and beverage quality served to ensure consistent high-quality standards.
-Collaborate with the management team and director to create a detailed budget and implement cost control measures.
-Collaborate with the management team and kitchen staff to develop menu items aligned with the pre
-Price food and beverage items according to the set budget and identify areas to reduce costs and improve profitability.
-Devise and maintain an inventory system and keep accurate records of stock and financial transactions.
-Liaise effectively with suppliers to order inventory, ensuring purchased items remain in line with budgets.
-Liaise with patrons upon completion of meals to ensure satisfaction.
-Address any patron concerns or complaints by informing staff of certain areas that require improvement.
-Oversee, select, and train staff to address any gaps in knowledge as required.
Qualifications/Attributes:
-Holds a diploma in the relevant field or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
Salary Range: $65,000 - $85,000 p.a.
Position: Head Chef
Job description:
-Prepare, cook, and present food for regular functions, customer orders, and special events, consistently exceeding high culinary standards.
-Assume a leadership role in supervising and executing the kitchen staff's activities, fostering teamwork and efficiency.
-Collaborate closely with the director to strategise and craft innovative recipes and menus, considering seasonal ingredient availability, expected event attendance, portion sizing, and customer preferences.
-Provide cost estimates for new menu items while adhering to budgetary targets.
-Inspect the quantity and quality of received products, ensuring they align with order specifications.
-Maintain and monitor stock levels to minimise wastage and implement effective inventory control practises for efficiency and cost-effectiveness.
-Oversee compliance with established health and safety standards through routine inspection of equipment, work areas, and supplies to ensure a safe and sanitary kitchen environment.
-Instruct and train kitchen personnel in various aspects of food preparation, cooking techniques, garnishing, and presentation.
-Handle supply procurement by ordering food and essential supplies to meet kitchen demands, and actively negotiating with sales representatives to secure competitive pricing and streamlined operations.
-Ensure smooth and consistent operation of the kitchen, actively resolving challenges and implementing process improvements as needed.
-Fulfil any additional tasks and responsibilities as required by kitchen operations and the organisation.
Qualifications/Attributes:
-Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
-Have outstanding communication and leadership skills.
-Must have the willingness to collaborate with other colleagues.
Position: Sous Chef
Job description:
-Collaborate with the Head Chef, restaurant managers, and director to craft innovative menus, taking into account seasonal ingredient availability and cost considerations.
-Estimate and manage expenses related to food, cooking equipment, utensils, and labour.
-Procure ingredients while adhering to budget constraints and maintaining optimal stock levels.
-Ensure consistency in the preparation and presentation of all menu items.
-Step up to lead and supervise the kitchen team in the absence of the Head Chef.
-Prepare and cook a diverse range of dishes, upholding stringent quality, portion size, presentation, and food safety standards.
-Foster effective communication channels with senior management, kitchen staff, and wait staff to promptly address and resolve any food preparation issues or customer complaints.
-Mentor and train junior kitchen staff, imparting knowledge on essential food preparation techniques.
-Maintain comprehensive records related to food safety and associated activities.
-Uphold kitchen cleanliness, ensuring full compliance with Occupational Health and Safety, food hygiene, and food safety regulations.
-Dedicate time to attend requisite training sessions, enhancing competencies vital to the restaurant’s success.
-Contribute to staff performance reviews for kitchen personnel, collaborating closely with the Head Chef and restaurant manager.
-Adhere to the uniform code to maintain a professional appearance.
Qualifications/Attributes:
-Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
-Have outstanding communication and leadership skills.
-Must have the willingness to collaborate with other colleagues.
Position: Chef
Job description:
-Prepare menu plans, recipe development, budgeting, and implementation.
-Manage day-to-day general cooking duties and kitchen operations.
-Explore new recipes and plan menus updated to reflect new trends.
-Oversee food preparation.
-Monitor the cost and stock control.
-Perform tasks such as taking stock of food and equipment supplies and doing purchase orders.
-Ensure that food safety regulations, including maintaining clean and safe work areas, are implemented.
-Supervise organisation and strong staff management.
-Manage the receiving and storing of stock with accurate stock rotation.
-Obtain feedback on food and service quality, and handle customer problems and complaints.
Qualifications/Attributes:
-Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
-Have outstanding communication and leadership skills.
-Must have the willingness to collaborate with other colleagues.
Position: Cook
Job description
-Measure and assemble ingredients for menu items as per recipe specifications.
-Execute cooking techniques to prepare a variety of dishes, ensuring consistency in taste and presentation.
-Maintain a strong understanding of food safety and hygiene standards and adhere to all safety and sanitation guidelines.
-Keep designated station clean and organised, ensuring all necessary ingredients and equipment are readily available.
-Inspect the quality of ingredients to ensure freshness and proper storage.
-Collaborate effectively with other kitchen staff to coordinate food orders and ensure timely service.
-Ensure all menu items are prepared accurately and according to customer preferences and dietary requirements.
-Work efficiently during high-pressure periods to meet customer demand while maintaining food quality.
-Assist colleagues as needed to ensure smooth kitchen preparations and a positive working environment.
Qualifications/Attributes:
-Must hold a Certificate III in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
Position: Restaurant Manager
Job description:
-Oversee the daily operations of the restaurant.
-Manage financial performance and take appropriate actions to improve profitability.
-Monitor food and beverage quality served to ensure consistent high-quality standards.
-Collaborate with the management team and director to create a detailed budget and implement cost control measures.
-Collaborate with the management team and kitchen staff to develop menu items aligned with the pre
-Price food and beverage items according to the set budget and identify areas to reduce costs and improve profitability.
-Devise and maintain an inventory system and keep accurate records of stock and financial transactions.
-Liaise effectively with suppliers to order inventory, ensuring purchased items remain in line with budgets.
-Liaise with patrons upon completion of meals to ensure satisfaction.
-Address any patron concerns or complaints by informing staff of certain areas that require improvement.
-Oversee, select, and train staff to address any gaps in knowledge as required.
Qualifications/Attributes:
-Holds a diploma in the relevant field or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
Salary Range: $65,000 - $85,000 p.a.
