Location: MORNINGTON, VIC

Salary: Not Specified

Job Type: Permanent position | Full time position

• Prepare and cook a diverse range of Asian cuisine, including stir-fries, soups, and specialty dishes, using authentic techniques to achieve traditional flavours.
• Develop and refine menus inspired by Asian culinary traditions, incorporating fresh ingredients, regional influences, and balanced flavours with a strong focus on quality and presentation.
• Plan and design menus that consider nutritional balance, customer preferences, seasonal availability, and current food trends.
• Ensure dining and kitchen facilities comply with health regulations and are maintained in a clean, functional, and presentable condition.
• Oversee daily kitchen operations in a fast-paced environment, ensuring timely preparation and consistent delivery of high-quality dishes.
• Coordinate closely with front-of-house and kitchen staff to streamline operations and ensure efficient meal service for lunch and dinner periods.
• Maintain high standards of cleanliness, organisation, and sanitation across all kitchen areas.
• Monitor food quality throughout preparation and service to ensure consistency, taste, and presentation standards are met.
• Enforce food safety, hygiene, and workplace safety regulations at all times.
• Inspect food supplies upon delivery to ensure quality and accuracy, and store ingredients in accordance with food safety standards, including correct temperature control and stock rotation.
• Estimate food and labour costs accurately, manage inventory levels, and order supplies efficiently to control costs and reduce waste.
• Provide high levels of customer satisfaction by accommodating dietary requirements and preparing customised dishes while maintaining quality and presentation standards.
• Work collaboratively with management and team members to gather feedback and continuously improve menu offerings.
• Demonstrate advanced cooking techniques and provide guidance to kitchen staff on efficient and effective food preparation methods.
• Supervise, train, and assess kitchen staff performance to ensure consistent adherence to quality and operational standards.
• Minimise food wastage and preserve food quality through effective portion control and responsible use of ingredients and resources.

To be successful in this role, it is essential you have:

• Hold a Certificate IV in Commercial Cookery or an equivalent recognised qualification.
• Have at least two years of relevant experience working as a Chef in a busy, professional kitchen environment, preferably within established or quality dining venues.
• Demonstrate the ability to mentor and support team members while fostering a positive and collaborative working environment.
• Manage restaurant administrative responsibilities, including documentation, reporting, and operational records.
• Maintain a sound working knowledge of restaurant compliance requirements, including food safety, workplace health and safety, and regulatory standards.

Join Chutney Bar Mornington, where tradition, taste, and teamwork come together to create memorable dining experiences. We look forward to welcoming a passionate Chef to lead our kitchen with pride.