Chef Required at Carlucci’s of Templestowe, VIC 3095
Carluccis was established in 1996 and is a local Templestowe favourite for over 25 years. We specialise in fresh Italian dishes.
We are looking for a talented chef to join our team full time and work on creating unique dishes in line with our specializations.

Who we are looking for:

• Minimum 2 years relevant work experience. Certificate IV in Commercial Cookery or Kitchen management. Ability to work unsupervised and in a team. Understanding of OH&S and food hygiene requirements. Excellent communication skills. Basic knowledge of Italian cuisine and dishes.

Duties they will perform:

• Work with our head chef to plan menu and estimate food and labour supplies. Estimate food and labour costs, and manage inventory to ensure efficient resource allocation. Prepare complex menu items with specific detailing to plating and presentation. Monitor quality of dishes at all stages of preparation and presentation. Train and supervise new/ less experienced staff. Work with manager to plan staff rosters. Oversee food stock and supplies and place orders once approved by head chef. Discuss food preparation issues with managers, dietitians and kitchen and wait staff. Understand guest requirements and deliver dishes as per dietary requirements. Adhere to and enforce hygiene regulations.

Compensation and benefits:

• Salary of $70,000.00 – $77,000 per year Superannuation Annual Leave

Job Type: Full-time
Schedule: 8 hour shifts as per roster
Location: 134 James St, Templestowe VIC 3095
Application Deadline: 28/08/2025
Job Types: Full-time, Permanent
Pay: $70,000.00 – $77,000.00 per year
Work Location: In perso

• Work with our head chef to plan menu and estimate food and labour supplies. Estimate food and labour costs, and manage inventory to ensure efficient resource allocation. Prepare complex menu items with specific detailing to plating and presentation. Monitor quality of dishes at all stages of preparation and presentation. Train and supervise new/ less experienced staff. Work with manager to plan staff rosters. Oversee food stock and supplies and place orders once approved by head chef. Discuss food preparation issues with managers, dietitians and kitchen and wait staff. Understand guest requirements and deliver dishes as per dietary requirements. Adhere to and enforce hygiene regulations