Chef

Leongatha RSL Sub-Branch Inc

Date Posted: September 24, 2026

Position: Chef

Salary: $75,000 to $85,000 per annum plus superannuation

Hours: 38 hours per week

Mode: Full-time

Location: Leongatha

Key Responsibilities

Menu Planning and Development

• Plan and design menus with management, including à la carte, daily specials, seniors and kids menus, and function menus.
• Estimate food and labour costs, set portion sizes and control kitchen output to meet budget and profitability targets.
• Develop new dishes and adjust menus based on customer preferences, seasonal produce and expected customer numbers.

Food Preparation and Cooking

• Plan, organise and direct food preparation and cooking to set recipes and presentation standards.
• Prepare and cook menu items to a high standard for bistro service and functions, and demonstrate cooking techniques to kitchen staff.
• Make sure meals are consistently prepared to meet quality standards and customer expectations.

Kitchen Operations and Cost Control

• Oversee daily kitchen operations, including production schedules, stock rotation and food storage.
• Order supplies, monitor stock levels and minimise wastage to control costs.
• Check deliveries for quantity and quality, and keep production and operational records.
• Ensure kitchen equipment is used efficiently and works properly, and arrange repairs or replacements when needed.

Quality Control

• Maintain high standards of food quality, portion control and presentation.
• Discuss food preparation and menu issues with management and staff, and resolve operational problems as they arise.

Team Leadership and Training

• Select, supervise, train and coordinate cooks, kitchen hands and other kitchen staff.
• Direct the kitchen team so that bistro and function service runs smoothly and efficiently.

Food Safety and Hygiene

• Maintain a clean and organised kitchen.
• Explain and enforce food safety standards, hygiene practices and workplace health and safety regulations.

Skills and Qualifications

• Certificate III or IV in Commercial Cookery, or an equivalent qualification.
• At least 1 year of relevant experience as a Chef in a commercial kitchen.
• Demonstrated experience in menu planning, food costing and kitchen supervision.
• Strong understanding of food safety standards and kitchen hygiene practices.
• Ability to work efficiently and lead in a fast-paced, full-service hospitality environment.
• Strong teamwork, organisational and communication skills.

Work Schedule

The position requires flexibility to work a rotating roster, including evenings, weekends and public holidays, depending on operational needs.