About

ICBM SERVICES PTY LTD is looking for an experienced Chef for our client's restaurants across NSW, WA in Australia. On a full-time basis, you will be part of a multidisciplinary and well-supported team.

Title: Chef, Full- time position
Salary: A$ 85,000.00 to 95,000.00 plus super
Work Location: In person.

We are looking for applicants who demonstrate the following:
Requirements

• Certificate IV in Kitchen Management and Diploma in Hospitality Management or in a related field.
• Proven experience as a Chef for at least 2 years.
• Knowledge of automotive systems, engines, transmissions and other mechanical components.
• Skills: Essential skills for chefs include knife proficiency, culinary creativity, time management, leadership, communication, and the ability to work efficiently under pressure.
• Good communication and teamwork skills.
• Personal Qualities: Chefs must demonstrate passion for food, attention to detail, adaptability, resilience, and a commitment to continuous learning.
• The job often requires standing for long hours, lifting heavy pots and pans, and working in hot, fast-paced environments.

Responsibilities
• Menu Planning and Development: Chefs are responsible for designing menus that reflect the restaurant’s concept, appeal to customers, and are cost-effective. This includes creating new dishes, updating existing ones, and ensuring a balance of Flavors and nutrition.
• Food Preparation and Cooking: A chef supervises and often participates in the preparation and cooking of food, ensuring every dish meets the establishment's standards for quality, presentation, and taste.
• Supervision and Leadership: Chefs lead kitchen teams, delegating tasks to sous chefs, line cooks, and kitchen assistants. They are responsible for training new staff, fostering teamwork, and maintaining discipline and morale.
• Inventory and Cost Control: Managing inventory involves ordering ingredients, tracking usage, minimizing waste, and ensuring that supplies are fresh and appropriately stored. Chefs must also monitor food costs and adjust menus or portion sizes to maintain profitability.
• Food Safety and Sanitation: Chefs enforce food safety regulations and hygiene standards. This includes maintaining a clean kitchen, ensuring proper storage and handling of ingredients, and preventing cross-contamination or foodborne illnesses.
• Quality Control: It is the chef’s responsibility to ensure that every plate leaving the kitchen is of the highest quality. This includes taste-testing, checking for proper presentation, and ensuring consistency across all dishes.
• Collaboration with Management: Chefs often work closely with restaurant owners, managers, and front-of-house staff to coordinate service, manage budgets, and develop marketing strategies.
• Customer Interaction: In some establishments, chefs engage directly with guests, gathering feedback, accommodating special requests, and representing the restaurant’s culinary vision.

If you would like to discuss the role further, please click APPLY and send through an up-to date CV. We can schedule in a time to discuss the positions available and what will be best suited to you.