Chef

Reporting to the Head Chef / Restaurant Manager, the Chef will plan, organise, and oversee food preparation and cooking in a high-volume commercial kitchen. The role requires extensive culinary experience, leadership skills, and expertise in Italian cuisine and modern cooking techniques.

Key responsibilities include menu planning, food costing, supervising kitchen staff, monitoring food quality, and ensuring smooth kitchen operations during lunch and dinner services.

Benefits

Task & responsibilities

Duties

• Plan and organise the preparation and cooking of food for lunch and dinner service in accordance with Stella Blu’s menu and service standards.
• Prepare and cook a wide range of Italian dishes including fresh pasta, risotto, seafood, meat dishes, sauces, pizzas, and desserts.
• Develop, update, and contribute to menu planning, including seasonal specials and new dish concepts.
• Monitor food quality at all stages of preparation and cooking to ensure consistency, taste, presentation, and portion control.
• Estimate food requirements, order supplies, and inspect deliveries to ensure quality, freshness, and correct storage.
• Supervise and coordinate the work of cooks, kitchen hands, and apprentices during service periods.
• Train and mentor junior kitchen staff in cooking techniques, food presentation, and professional kitchen practices.
• Ensure compliance with food safety, hygiene, and sanitation standards in accordance with NSW Food Authority and FSANZ regulations.
• Implement HACCP procedures, temperature controls, allergen management, and safe food handling practices.
• Maintain kitchen equipment, utensils, and work areas in a clean, organised, and operational condition.
• Liaise with front-of-house staff regarding service flow, special requests, and customer feedback.
• Monitor waste levels and assist with cost control and stock management.

Responsibilites

• Delivering high-quality food that meets Stella Blu’s culinary and presentation standards.
• Maintaining strict food safety and hygiene compliance at all times.
• Ensuring efficient and smooth kitchen operations during busy service periods.
• Supporting and supervising kitchen staff performance.
• Contributing to menu development and business improvement initiatives.
• Maintaining professional conduct and teamwork within the kitchen.
• Complying with workplace health and safety requirements.

Qualification & experience

• Trade qualification in Commercial Cookery or equivalent qualification; OR at least three (3) years of relevant full-time experience as a Chef may substitute for the formal qualifications.
• Minimum three (3) years of full-time relevant work experience as a Chef in a commercial kitchen environment.
• Demonstrated experience in Italian cuisine, including pasta making, risotto, Italian sauces, traditional mains, seafood, and desserts.
• Strong knowledge of food safety and hygiene standards.
• Proven ability to work under pressure in a high-volume kitchen while maintaining quality, consistency, and service standards.
• Leadership and supervisory skills with experience training and coordinating kitchen staff.
• Strong organisational skills including menu planning, food costing, stock ordering, and kitchen workflow management.
• Excellent knife skills, cooking techniques, and understanding of seasonal produce and flavour profiles.
• Previous experience in an Italian or modern European restaurant.
• Experience working in high-volume or casual fine-dining restaurants.
• Knowledge of Italian regional cuisines and traditional cooking methods.
• Experience pizza preparation and cooking.