Chef

Location: Exhibition Restaurant

Employment Type: Full Time

Reports to: Head Chef / Executive Chef

Salary: $80,000 + Super

The successful Chef will contribute to the creative, operational and commercial success of Exhibition. Working closely with the kitchen and front of house teams, they will help develop seasonal menus, maintain exceptional food and presentation standards, oversee kitchen operations and deliver an outstanding guest experience.

Key Responsibilities

Menu Development & Food Standards

• Contribute to seasonal menu development, dish creation and recipe refinement.
• Maintain exceptional consistency in flavour, quality, portioning and presentation.
• Select quality ingredients with consideration for seasonality, availability and cost.
• Maintain knowledge of ingredients, allergens and preparation methods.

Kitchen Operations

• Coordinate preparation, mise en place and service requirements.
• Manage kitchen organisation, stock control, ordering and wastage.
• Monitor food costs and support operational targets.
• Maintain food safety, hygiene and workplace health and safety standards.

Team Leadership

• Allocate tasks and supervise kitchen staff during preparation and service.
• Maintain high standards of cleanliness, conduct, timing and food quality.
• Communicate effectively with the kitchen and front of house teams.
• Support the training and development of junior team members.

Service & Guest Experience

• Lead or support the kitchen pass, ensuring consistency and timely delivery of each course.
• Coordinate with front of house regarding service pacing, dietary requirements and special requests.
• Assist with guest-facing food service when required.

Skills & Experience

• Demonstrated experience in a professional kitchen.
• Strong technical cooking skills and attention to detail.
• Ability to organise and manage preparation and service in a fast-paced environment.
• Strong communication, leadership and teamwork skills.
• Knowledge of food safety, allergen management, stock control and food costs.
• A commitment to quality, consistency and continuous improvement.

Key Success Measures

• Consistent food quality, presentation and service execution.
• Efficient kitchen organisation and cost management.
• Compliance with food safety and workplace requirements.
• Positive team culture and communication.
• Strong guest feedback and consistent delivery of Exhibition's standards.