Le Comptoir, a French restaurant located in Aireys Inlet, Victoria, is seeking an experienced and passionate Chef to join our team. We pride ourselves on delivering exceptional French cuisine with a modern touch, creating a warm and welcoming atmosphere for our guests.
Location:36 Great Ocean Rd, Aireys Inlet VIC 3231
Employment Type: Full-time – 38 hours per week
Salary: $76,515.00 - $78,000.00 per annum + Superannuation

REQUIRED SKILLS AND ATTRIBUTES:

• 1-2 years of work experience in a fast-paced kitchen
• Certificate III in Commercial Cookery
• Modern, contemporary, and innovative culinary skills
• Knowledge of food and catering trends
• Commitment to quality, technique, sanitation, food cost control, and presentation
• Ability to deliver a high-quality product that exceeds customer expectations
• Adherence to work health and safety laws, food safety standards, and allergen requirements
• Monitoring costs across portion control, waste minimization, and stock management
• Ensuring a premium and consistent approach to food and service delivery
• Ability to work autonomously and remain calm under pressure
• Strong communication skills to liaise effectively with suppliers, customers, employees, and management
• Capability to work under pressure and meet tight deadlines in a calm and methodical manner
  If you meet the above criteria and are passionate about French cuisine, we would love to hear from you! Apply now for this exciting opportunity to be part of Le Comptoir, a unique dining experience in Aireys Inlet.
  Work Location: In person
  Work Authorisation: Australia (Preferred)
  We look forward to welcoming you to our team!
  Job Type: Full-time
  Pay: $76,515.00 – $78,000.00 per year
  Work Location: In perso

• Cooking and preparing various menus from lunch to evening dining
• Developing menus, calculating food and labour expenses, and procuring necessary food supplies
• Adhering to recipes and procedures
• Supervising the quality of dishes throughout every phase of preparation and presentation
• Collaborating with managers, dietitians, and kitchen & waiting staff to ensure high-quality service
• Illustrating methods and offering guidance on cooking procedures
• Selecting and training kitchen staff
• Maintaining restaurant plating and cooking standards