The Hof Downtown is a well-established modern Bavarian cuisine restaurant renowned for its high-quality food and exceptional service. Specialising in authentic Bavarian dishes with a creative fusion twist, we take pride in using only the freshest ingredients to craft meals that are both innovative and true to tradition. Whether you’re craving classic flavours or a modern culinary experience, The Hof Downtown delivers a unique and memorable dining journey.

SKILLS & EXPERIENCE:

• Certificate IV in Commercial Cookery (or equivalent qualification)
• Minimum of 2 years’ experience working as a Chef in a fast-paced, high-volume commercial kitchen
• Comprehensive knowledge of food safety standards, hygiene practices, and workplace health and safety regulations
• Proven ability to perform under pressure while maintaining attention to detail and quality
• Strong communication, time management, and organisational skills
• Creative mindset with a genuine passion for food innovation and flavour development
• Must be available 7 days a week, including evenings, weekends, and public holidays

ABOUT THE ROLE:

The Hof Downtown is seeking a highly skilled and experienced Chef to join our dynamic kitchen team. We are looking for a passionate culinary professional who thrives under pressure and brings creativity, precision, and leadership to every service.

KEY RESPONSIBILITIES:

· Plan, design, and execute innovative menus, incorporating Bavarian and fusion cuisine, seasonal ingredients, and dietary requirements
· Prepare, cook, and present high-quality dishes consistently across all service periods
· Ensure all dishes meet established standards of taste, presentation, and portion size
· Collaborate with the Head Chef and management team on menu development and seasonal updates
· Oversee food preparation by kitchen staff, providing training, support, and supervision as needed
· Maintain strict compliance with food safety, hygiene, and workplace health and safety regulations
· Monitor stock levels, manage inventory, and place orders to ensure efficient kitchen operations
· Assist in cost control through waste reduction, portion management, and supplier coordination
· Lead by example during busy service periods, maintaining a calm and organised kitchen environment