Chef

The Federal Hotel (ABN , operating under VITAM PTY LTD) is an established hospitality venue offering modern Australian dining with a strong focus on quality and fresh flavours. We are looking for a dedicated, full‑time Chef to join our fast‑paced and innovative kitchen, where you can showcase your culinary skills and contribute to the creation of high‑quality dishes. Detailed Description: The Role We are seeking a full‑time Chef who brings passion, leadership, and culinary expertise to our busy kitchen. The ideal candidate will have strong experience in producing high‑quality dishes, managing kitchen operations, and contributing to menu design. This role offers an annual salary of $75,000–$80,000 plus superannuation. Key Responsibilities Ensure all ingredients meet the highest standards of freshness and quality Oversee cooking processes and manage kitchen equipment including ovens, grills, and fryers Prepare, cook, season, and present dishes in accordance with menu standards Lead the plating and presentation of meals, ensuring consistency and quality Manage food storage in compliance with temperature and safety requirements Prepare dishes to accommodate special dietary needs and requests Participate in menu planning, recipe creation, and food cost estimation Maintain the highest levels of kitchen hygiene, safety, and operational compliance Ensure smooth daily kitchen operations in collaboration with the Head Chef / Management Provide guidance, training, and support to kitchen staff Assist with stock control, ordering, and supplier management Requirements Relevant qualification in commercial cookery (minimum Certificate IV in Cookery) Minimum 2 years of experience as a Chef or Senior Cook At least 2 years of strong grilling experience over an open flame Excellent understanding of modern Australian pub‑style cuisine and contemporary flavours Demonstrated experience in menu development and creating innovative dishes Strong focus on food quality, taste, and presentation Knowledge of food safety regulations and HACCP standards Experience supervising kitchen operations and coaching junior staff Ability to thrive in a fast‑paced, high‑pressure environment Experience with stock ordering, inventory management, and menu costing #J-18808-Ljbffr