Position summary:

The chef plays a key role in delivering high-quality food, embracing seasonality and innovation. Reporting to the Head Chef and Owners, the chef will work closely with the kitchen team to support daily service, food preparation and menu execution.

This role requires at least two years’ experience as a chef in a commercial kitchen, ideally with experience in Middle Eastern or Mediterranean cuisine. A passion for food and culture is essential.

Key responsibilities

• Prepare and cook menu items to a high standard and in a timely manner

• Ensure consistency in flavour, portioning and presentation

• Assist with prep and mise en place across hot, cold and dessert sections

• Maintain a clean and well-organised kitchen in line with food safety standards

• Work collaboratively with the kitchen team during busy service periods

• Contribute ideas for menu development, specials and seasonal offerings

• Monitor stock levels and communicate supply needs to the Head Chef

• Assist with training and mentoring junior kitchen staff as required

• Follow kitchen procedures for hygiene, allergen management and OH&S compliance

Skills and experience

Required:

• Minimum 2 years’ experience as a chef in a commercial kitchen

• Sound knowledge of professional cooking techniques and kitchen operations

• Ability to work effectively under pressure in a fast-paced environment

• Genuine interest ethnic cuisine

• Understanding of food safety and hygiene standards (Food Safety Supervisor certification is a plus)

• Strong communication and teamwork skills

• Reliable, punctual and organised

Desirable:

• Experience in Lebanese or Mediterranean cuisine

• Understanding of dietary needs and allergen management

• Creativity and willingness to contribute to menu development