Chef

We are seeking an experienced Chef to join our kitchen team, working under the guidance of the Head Chef. This role requires a passionate culinary professional with strong technical skills, the ability to work efficiently in a high-volume environment, and a commitment to producing high-quality dishes that reflect our establishment's reputation for excellence. Food Preparation & Cooking Prepare, season, and cook a variety of dishes across breakfast, brunch, and lunch service according to recipes and presentation standards Ensure all dishes leaving the kitchen meet quality, taste, and presentation specifications Operate kitchen equipment safely and efficiently, including grills, ovens, fryers, and specialised cooking appliances Prepare and cook dishes for functions, events, and catering orders as required Menu Planning & Development Assist the Head Chef in developing and updating seasonal menus Contribute creative ideas for new dishes and specials Ensure menus balance creativity, customer preferences, and cost‑effectiveness Incorporate fresh, local, and seasonal ingredients where possible Kitchen Operations & Quality Control Monitor and maintain food quality standards throughout service periods Ensure compliance with food safety regulations and HACCP principles Conduct regular taste‑testing to ensure consistency across all dishes Maintain cleanliness and organisation of kitchen sections and equipment Stock & Inventory Management Monitor stock levels and communicate requirements to senior kitchen staff Minimise food wastage through proper portion control and storage practices Receive, check, and store deliveries according to food safety standards Assist with stocktakes and inventory management systems (Restoke) Staff Supervision & Training Supervise and guide junior kitchen staff, commis chefs, and kitchen hands Train team members on cooking techniques, recipes, and presentation standards Delegate tasks effectively during service to ensure smooth kitchen operations Foster a positive, collaborative kitchen culture Health, Safety & Compliance Maintain strict adherence to food safety and hygiene regulations Ensure kitchen maintains cleanliness standards through daily, weekly, and monthly cleaning schedules Follow workplace health and safety procedures Complete and maintain food safety documentation and temperature logs Essential Qualifications & Experience Qualification Certificate III in Commercial Cookery (or equivalent), OR Certificate IV in Commercial Cookery, Kitchen Management, or Hospitality, OR Diploma of Hospitality Management, OR Equivalent demonstrated experience of at least 3 years in lieu of formal qualifications Experience Minimum 2 years of recent, relevant experience working as a qualified Chef in a commercial kitchen environment Experience in high‑volume café or restaurant settings preferred Experience with event/function catering desirable Essential Skills & Attributes Strong cooking and food presentation skills across multiple cuisines and cooking methods Comprehensive knowledge of kitchen operations, food safety, and HACCP principles Ability to work effectively as part of a team and supervise junior staff Excellent time management and ability to work under pressure during busy service periods Strong communication skills and ability to follow instructions Commitment to maintaining high standards of personal hygiene and kitchen cleanliness Flexibility to work weekends, public holidays, and varied shifts as required Employment Conditions Hours: Full‑time, 38+ hours per week Roster: 10‑hour shifts across Monday–Sunday operations; weekend and public holiday availability essential Benefits Professional development assistance Performance bonus opportunities Superannuation as per legislative requirements Application Process If you meet the above requirements, please apply outlining your relevant experience and why you are suitable for this position. Applications will be accepted for 4 weeks from the date of posting. Only shortlisted applicants will be contacted. About Company Omari Bendigo is a fully licensed café‑restaurant located in the picturesque Bendigo Botanical Gardens, operating Monday to Sunday, 8am–3pm. We serve breakfast, brunch, and lunch to approximately 70 tables, alongside catering for functions, events, and corporate bookings through our on‑site conference facilities. Salary: $76,515–$80,000 #J-18808-Ljbffr