Chef
Onshore applicants only
Visa sponsorship
Hospitality · Melbourne, VIC, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored · Applicants: Onshore applicants only
For a chef who has moved past cooking alone and now leads people, this Melbourne kitchen offers a place in its leadership team. The operation is established and premium, and precision is expected on every plate.
You would support the Head Chef, run the team through prep and service, coach junior and commis chefs, and help shape menus and new dishes. Ordering, stock rotation, food costing and compliance records are part of the job too. Michelin-starred or comparable international fine-dining experience is highly regarded.
This role is for applicants already working in Australia on a valid visa, and anyone considered for employer sponsorship must satisfy the applicable requirements.
Show your career path, the fine-dining kitchens you have worked in and the chefs you have trained on your CV. You can lay out a Melbourne fine-dining chef CV on Build AI CV and let your progression speak.
Key Responsibilities
- Lead the kitchen team through preparation and service, setting a professional, respectful and disciplined tone
- Supervise, coach, train and mentor junior and commis chefs
- Hold food quality, presentation and consistency to an exceptional level
- Back the Head Chef in daily kitchen operations
- Help with menu planning, recipe development and new dishes
- Watch preparation and cooking throughout service and make sure every cook follows kitchen procedures
- Handle ingredient ordering, stock levels and rotation
- Support food costing and careful use of kitchen resources
- Keep operational and compliance records accurate
- Keep food safety, hygiene and workplace health standards in place, and work smoothly with front-of-house during service
- Find ways to raise kitchen efficiency and culinary standards
Requirements & Eligibility
- Minimum 5–7 years' experience in professional kitchens
- Minimum 2–3 years' experience in a senior chef, sous chef or supervisory capacity
- Proven experience in fine dining, Michelin-starred or equivalent high-end culinary environments, with demonstrated career progression and growing professional responsibility
- Strong technical culinary skills across contemporary cooking methods
- Proven leadership and team-development capabilities, and able to train, mentor and motivate kitchen staff
- Strong knowledge of food safety, hygiene and kitchen compliance
- Excellent communication and organisational skills
- Keeps composure and high standards in demanding services
- Experience with stock control, kitchen costing and inventory management, and an understanding of contemporary food trends and sustainable kitchen practices
- Relevant culinary qualification, apprenticeship or equivalent professional training preferred
- A strong commitment to quality, consistency and continuous improvement
- Currently working in Australia with a valid visa
- Able to provide appropriate evidence of professional experience and qualifications
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