Chef

Sponsor: Anjania Pty Ltd T/A Beach HQ Restaurant & Bar Pty Ltd

ABN: 89 667 025 014

Position: Chef (ANZSCO 351311)

Work Type: Full-Time – 38 hours per week

Salary: $77,000 – $80,000 per annum + Superannuation

Location: 5/17 The Esplanade, Cowes VIC 3922

About the Business

Beach HQ Restaurant & Bar is a well-established waterfront dining venue located in Cowes on Phillip Island, Victoria. Positioned along the Esplanade, the restaurant offers scenic ocean views and a relaxed dining atmosphere, attracting both locals and a high volume of tourists throughout the year.

The venue specialises in modern Australian cuisine, with a strong focus on fresh seafood, premium steaks, burgers, and share plates prepared using locally sourced produce. Beach HQ provides dine-in, takeaway, and function services, maintaining a reputation for quality food, excellent customer service, and a vibrant dining experience.

Position Summary

The Chef is responsible for planning, preparing, and cooking high-quality dishes in accordance with the restaurant’s standards and menu offerings. The role involves overseeing kitchen operations, ensuring consistency in food quality and presentation, contributing to menu development, supervising kitchen staff, and maintaining compliance with food safety and hygiene regulations.

This position plays a key role in supporting efficient kitchen operations and delivering a high-quality dining experience to customers.

Key Responsibilities

Plan menus in consultation with management, taking into consideration seasonal availability of ingredients and customer preferences

·Estimate food and labour costs and assist in maintaining budget targets

·Prepare and cook a wide range of dishes including seafood, steaks, burgers, and modern Australian menu items

·Monitor food quality at all stages of preparation and presentation to ensure consistency and high standards

·Ensure all dishes are prepared and presented in accordance with established recipes and specifications

·Demonstrate cooking techniques and provide guidance to kitchen staff

·Coordinate kitchen operations during service periods to ensure timely preparation and service of meals

·Regulate temperatures of ovens, grills, and other cooking equipment

·Manage food preparation processes to maximise efficiency and minimise waste

·Oversee inventory, including ordering, receiving, storage, and stock rotation of ingredients

·Assist in controlling food costs, labour costs, and kitchen operating expenses

·Supervise, train, and support kitchen staff to ensure adherence to procedures and standards

·Prepare staff rosters in line with operational requirements

·Maintain a clean, organised, and safe kitchen environment at all times

·Ensure compliance with food safety standards, hygiene regulations, and workplace health and safety requirements

·Accommodate dietary requirements and food allergies where required

Key Requirements

Proven experience working as a Chef in a commercial kitchen or hospitality environment

Strong knowledge of modern Australian cuisine, particularly seafood and grill-based dishes

Ability to work efficiently in a fast-paced environment while maintaining high standards

Excellent culinary skills with attention to detail in preparation and presentation

Ability to supervise and coordinate kitchen staff effectively

Strong organisational, communication, and time management skills

Ability to contribute to menu planning and development

Understanding of food cost control and kitchen operations

Qualifications

Certificate IV in COMMERCIAL COOKERY

Diploma of Hospitality Management (or equivalent qualification)

Experience

At least 1 years of relevant experience as a Chef in a commercial kitchen

Work Environment & Conditions

1. Fast-paced commercial kitchen environment
2. Requires working evenings, weekends, and public holidays
3. Standing for extended periods and performing physically demanding tasks