L’Entrecote Group is seeking an experienced Chef to lead kitchen operations, ensuring high-quality dish preparation and effective staff supervision. The role includes managing stock, maintaining health and safety compliance, and controlling costs and quality. With your expertise in the Hospitality industry, you will be responsible for preparing high-quality meals that showcase our commitment to using fresh, locally sourced ingredients.
Main Tasks and Responsibilities:
While your day-to-day responsibilities may vary, your primary duties will include, but are not limited to, the following:
· Prepare, cook, and present a wide range of dishes to a consistently high standard applying diverse culinary techniques and ensuring quality control at all stages of food production.
· Plan and design menus in consultation with management, taking into account dietary requirements, seasonal availability, and customer preferences.
· Supervise, train, and coordinate junior kitchen staff, including cooks and kitchenhands, to uphold food preparation standards and enforce hygiene regulations.
· Ensure compliance with workplace health and safety standards and enforce food hygiene regulations, maintaining a safe and sanitary kitchen environment.
· Liaise with restaurant managers, front-of-house staff, and suppliers to coordinate kitchen operations and ensure the timely availability of quality ingredients.
· Estimate food and labour costs, monitor kitchen budgets, and order food, beverages, and supplies to ensure cost efficiency and smooth operations.
· Manage inventory and stock control through accurate stocktaking, monitoring usage, and placing orders with suppliers as required.
· Review kitchen performance regularly by monitoring revenue, profitability, and food cost margins, and work with management to set targets and improve outcomes.
· Engage with customers when necessary to ensure satisfaction, respond to feedback, and support a positive dining experience.
· Conduct regular team meetings to discuss operational issues, motivate staff, and maintain discipline regarding punctuality, uniform standards, and performance.
· Source quality ingredients at competitive prices while maintaining the integrity and consistency of the menu offerings.
· Identify opportunities for continuous improvement in kitchen processes, menu development, and service delivery.
Qualifications Required for this role:
· AQF associate degree, Advanced Diploma or Diploma.
OR
· At least 3 years of relevant work experience may substitute for the formal qualifications.
Experience and Other Requirements:
· At least 1 years of relevant experience as a Chef role within a restaurant.
· Excellent knowledge of food safety regulations and kitchen hygiene standards.
· Effective communication and interpersonal skills for collaboration with team members and management.
Job Type: Full-time
Pay: $75,000.00 – $85,000.00 per year

Work Authorisation:

• Australia (Required)

Work Location: In perso

Please refer the Job description for details