Full-time Chef

Southern Highlands Pub Group PTY LTD

T/A Bundanoon Hotel

Company Address: 6-18 Erith Street, Bundanoon, NSW 2578

Job Title: Full-time Chef

Salary: $76,515 plus superannuation

Duties

• Preparing, cooking, and presenting high-quality meals in accordance with established menus and standards

• Supervising and supporting junior kitchen staff during food preparation and service

• Seasoning, portioning, carving, and trimming food to meet menu and presentation requirements

• Monitoring food quality, consistency, and presentation throughout preparation and service

• Regulating and monitoring temperatures of ovens, grills, fryers, and other kitchen equipment

• Assisting with menu planning, including developing and testing new dishes based on seasonal produce

• Preparing a range of international cuisine items including risottos, curries, noodles, desserts, and fried pizza

• Estimating food requirements and managing food costs to minimise wastage

• Assisting with stock control, stock takes, ordering, and cost-efficient procurement

• Maintaining a clean, safe, and hygienic kitchen environment at all times

• Ensuring compliance with Food Safety, HACCP, and WHS/OH&S requirements

• Working collaboratively with the Head Chef, Restaurant Manager, and management team

• Supporting kitchen operations across weekdays, weekends, and evening services as required

Experience and Skills

• Hold a Diploma-level qualification in Commercial Cookery or a closely related field

• Have at least three (3) years of relevant full-time professional experience as a Chef or Chef de Partie

• Demonstrate strong experience working in high-pressure, fast-paced commercial kitchen environments

• Possess strong technical cooking skills across multiple cuisines, including risottos, curries, noodles, desserts, and fried pizza

• Demonstrate the ability to maintain consistency, portion control, and presentation standards during busy service periods

• Have sound knowledge and hands-on application of HACCP, food safety, and hygiene procedures

• Experience in temperature control, food storage, stock rotation, and waste minimisation

• Ability to estimate food requirements, manage food costs, and assist with budgeting and procurement

• Proven capability to work collaboratively with the Head Chef and Restaurant Manager in menu planning and kitchen operations

• Experience in supervising, training, and supporting junior kitchen staff

• Strong organisational and time-management skills with the ability to prioritise tasks under pressure

• Ability to work independently as well as part of a team

• Strong commitment to quality, cleanliness, and compliance with venue standards

• Experience working in premium, international, or hotel-based kitchen environments

• Exposure to menu development, recipe testing, and seasonal menu planning

• Demonstrated ability to mentor and upskill junior chefs and kitchen hands

• Experience working to strict cost-control targets and actively minimising food wastage

• Familiarity with ordering systems, supplier coordination, and stock forecasting

• Ability to remain calm, organised, and efficient during peak service periods and special events

• Strong attention to detail in plating, timing, and service coordination

Applications open on 20 February 2026 and close on 22 March 2026.

Please send your CV to . Please include the job role title in your email.