Chefs and Cooks

An established hospitality venue in Tasmania is seeking an experienced and qualified Chef to join its professional kitchen team.

This full-time opportunity is suited to a skilled Chef with strong commercial kitchen experience who can confidently manage food preparation, cooking and presentation across lunch and dinner services.

The successful candidate will play an important role in maintaining food quality, supporting efficient kitchen operations, contributing to menu development and helping junior team members grow their skills.

• Prepare, cook and present high-quality meals consistently
• Plan and organise food preparation and cooking for daily service
• Contribute to menu planning, seasonal specials and development of new dishes
• Manage mise-en-place and independently operate an assigned kitchen section
• Monitor food quality, portion control and presentation throughout service
• Complete ordering, stock control, storage and temperature monitoring
• Minimise food wastage and maintain efficient use of kitchen supplies
• Maintain high standards of food safety, hygiene and workplace safety
• Ensure food is prepared, stored and handled in accordance with applicable food safety requirements
• Comply with FSANZ, Food Safety and WHS requirements
• Coordinate effectively with kitchen and front-of-house team members
• Ensure timely and efficient food service during busy periods
• Demonstrate cooking techniques and provide guidance to junior kitchen staff
• Train and support junior members of the kitchen team
• Maintain a clean, organised and efficient kitchen environment
• Follow established recipes, procedures and kitchen standards
• Contribute positively to teamwork, communication and overall kitchen operations
• Deliver a professional standard of service aligned with workplace values

• Certificate III in Commercial Cookery or an equivalent qualification
• Minimum five years of relevant commercial kitchen experience
• Strong food preparation, cooking and presentation skills
• Demonstrated ability to independently manage a kitchen section
• Experience contributing to menu planning and dish development
• Good knowledge of stock control, food storage and wastage management
• Strong understanding of food safety, hygiene and workplace safety requirements
• Strong communication and interpersonal skills
• Good organisation and time-management abilities
• Ability to work effectively with kitchen and front-of-house teams
• Ability to train, guide and support junior kitchen staff
• Ability to work efficiently in a busy commercial kitchen environment
• Willingness to work evenings, weekends and public holidays as required

Suitable candidates must meet the relevant requirements for sponsorship.