Responsibilities

• Responsible for overseeing the preparation, cooking and presentation of meals within a designated section.
• Enforcing strict health and hygiene standards in all food storage and preparation areas;
• Coordinate and delegate duties to staff within designated section;
• Monitor to ensure food quality, presentation and safety standards are adhered to;
• Ability to work in a team and supervise your own section;
• Ensure that all food preparation tasks assigned are carried out in a timely fashion;
• Ability to troubleshoot any issues that arise within the designated section;
• Display excellent time management skills and ability to work under pressure;
• Have a flexible approach to adapting to guest requests;
• Display a confident and creative cooking style with a strong emphasis on consistency and presentation;
• Have a comprehensive understanding of kitchen metrics such as food cost control;
• Assist and engage in wastage control; food and labour costs management;
• Ability to liaise with internal and external customers in a professional and courteous manner;
• Train and develop junior team members and apprentices in hands on skills and work plans;
• HACCP/food safety plan awareness

What we are looking for:

• Minimum 2 years in a commercial kitchen
• Qualified Chef
• Track record of working in a fast-paced environment while maintaining excellent team work
• Experience in managing food and labour costs
• Food Safety / HACCP knowledge essential

Benefits of working with us: 

• 5 weeks of annual leave, calculated on a pro-rata basis 
• 5 days annual Wellness Leave , calculated on a pro-rata basis 
• Free Inner-City Onsite Parking 
• Staff Events - team building, lunches & activities 
• Great Culture - Supportive, innovative, friendly team and inclusive  
• Competitive compensation packages 
• Opportunities for career growth and progression 
• Menu Compendium: 2026-royal-international-convention-centre-and-brisbane-showgrounds-menu-compendium-30-june-2026-3.pdf