Australian Paralegal Services Pty Ltd

Occupation: Chef
Location: South Yarra VIC 3141
Salary: $80,000.00 - $90,000.00 per annum plus superannuation
Employment Type: Full-time, 38 hours per week

Hours: Rostered across the venue's trading hours, including evenings, weekends and public holidays as required

The Business is an equal opportunity employer and welcomes applications from suitably qualified candidates regardless of age, gender, race, cultural background, disability or other protected characteristics.

Bar Carolina is a well-established South Yarra restaurant and bar celebrating the traditions of Northern and Southern Italy. Operating from aperitivo through to long dinners, the venue offers cicchetti, antipasti, house-made pasta and larger plates, with menus that change with the seasons and draw on close relationships with local producers.

The venue is complemented by an Italian-focused wine list, seasonal cocktails and Italian beers and spirits, and caters for reservations, events and special occasions in a busy, quality-driven setting.

The Chef will prepare and cook high-quality Italian dishes using fresh, seasonal produce and will help manage and supervise the day-to-day operations of the kitchen. The role works closely with the Head Chef and venue management on menu development, house-made pasta and dish preparation, food presentation and portion control, kitchen workflow, stock control and compliance with food safety requirements.

The position requires a skilled, hands-on chef able to maintain consistent food quality and presentation across a busy day-to-night service, while contributing to a positive and professional kitchen culture.

1.    Prepare and cook high-quality Italian dishes, including cicchetti, antipasti, pasta and larger plates.

2.    Prepare house-made pasta, sauces and other components to the venue's recipes and standards.

3.    Maintain an excellent standard of food presentation and portion control during service.

4.    Coordinate food preparation, cooking and plating across aperitivo, lunch and dinner service.

5.    Maintain high standards of cleanliness, organisation and professional kitchen practice.

1.    Collaborate with the Head Chef on the development of seasonal menus and new dishes.

2.    Plan dishes having regard to seasonal produce availability, quality and cost.

3.    Work with local producers and suppliers to source fresh, seasonal ingredients.

4.    Maintain consistent recipes, portion control and presentation standards.

5.    Monitor customer feedback on dishes and contribute to menu refinement.

1.    Help manage and supervise the day-to-day operations of the kitchen.

2.    Supervise and guide kitchen staff and allocate tasks to maintain efficient service.

3.    Train and support junior kitchen staff in food preparation techniques and kitchen procedures.

4.    Coordinate timing between the kitchen and front-of-house service, including for events.

5.    Contribute to a positive, collaborative team culture and exceptional customer service.

1.    Assist with inventory management and stock control.

2.    Monitor stock levels and advise on purchasing requirements.

3.    Check deliveries for quality and freshness, and liaise with suppliers as directed.

4.    Conduct stock rotation and minimise food wastage.

5.    Monitor portion control and food costs in line with kitchen budgets.

1.    Ensure compliance with all food safety and hygiene regulations.

2.    Maintain a clean and safe working environment in accordance with food safety legislation and food handling policies and procedures.

3.    Maintain appropriate temperature control, storage and sanitation standards.

4.    Ensure kitchen equipment is operated safely and maintained appropriately.

5.    Follow workplace health and safety procedures and maintain required kitchen records.

1.    AQF Diploma or Advanced Diploma in Hospitality, Commercial Cookery or a closely related field.

2.    Relevant experience as a chef in a commercial restaurant kitchen (minimum one (1) year).

3.    Experience preparing Italian cuisine, including fresh pasta, is highly regarded.

4.    Strong knowledge of food preparation techniques, flavour profiles and seasonal produce.

5.    Demonstrated ability to supervise kitchen staff and work effectively in a fast-paced service.

6.    Sound knowledge of food safety and hygiene requirements.

7.    Ability to work across the venue's trading hours, including evenings and weekends.

On-the-job skills development and training will be available to support the successful candidate in the venue's menu, kitchen systems and operational procedures.

1.    Strong commercial cooking skills and food preparation techniques.

2.    Ability to lead and contribute to a positive kitchen team.

3.    Creativity in menu and dish development using seasonal produce.

4.    Excellent time management and multitasking in a fast-paced environment.

5.    Exceptional attention to detail and commitment to high quality standards.

6.    Commitment to food quality, presentation and consistency.

7.    Strong food safety and workplace safety awareness.

8.    Commitment to exceptional customer service.

Please submit a one-page CV outlining your relevant experience, qualifications and availability.