Lakeland Hotel Motel is seeking a fulltime skilled and motivated Chef. As a Chef you will be responsible for planning, preparing, and overseeing the cooking and presentation of meals in accordance with our establishment’s standards. The role involves developing menus, managing kitchen operations, supervising staff, and ensuring compliance with food safety and hygiene regulations. As a Chef, you must ensure that all dishes meet quality, taste, and presentation expectations while maintaining cost control and operational efficiency.

We are offering a salary of $76,515 plus 12% superannuation to the successful applicant. You must be able to meet the criteria listed below:

KEY DUTIES AND RESPONSIBILITIES

Menu Planning & Development

Plan, design, and update menus to ensure variety, creativity, and seasonal relevance.

Develop and test new recipes, ensuring dishes meet nutritional balance and customer appeal.

Estimate food requirements and manage menu costings in line with budget targets.

Food Preparation & Cooking

Prepare, cook, and present meals to a consistently high standard.

Ensure consistent taste, presentation and portion sizes.

Supervise food preparation by kitchen staff to ensure efficiency and quality control.

Kitchen Management

Supervise, motivate, and train kitchen staff including cooks, kitchen hands, and apprentices.

Allocate tasks and manage kitchen rosters to ensure smooth operation during service periods.

Inventory & Cost Control

Manage ordering, receipt, and storage of food supplies and ingredients.

Monitor portion control and minimize food waste to maintain profitability.

Oversee kitchen expenditure and ensure cost effective purchasing and stock rotation.

Food Safety & Hygiene

Ensure compliance with all relevant food safety, hygiene, and occupational health standards.

Maintain cleanliness and sanitation of kitchen, storage areas, and equipment.

Implement and monitor safe food handling, storage, and disposal practices.

Quality Control

Conduct regular tasting and inspection of dishes before service to maintain quality and consistency.

Ensure presentation standards are upheld across all meals and shifts.

Address customer feedback professionally and implement improvements as required.

Collaboration & Communication

Coordinate with front-of-house and management teams to ensure timely and efficient service.

Manage special dietary requests and assist with planning for functions or events.

Communicate effectively with staff to maintain workflow and team harmony.

KEY SKILLS AND ATTRIBUTES

Strong culinary knowledge and creativity.

Excellent organizational and leadership skills.

Ability to manage costs and maintain profitability.

Sound understanding of food safety and hygiene practices.

Strong communication and teamwork abilities.

SKILLS AND EXPERIENCE

Certificate IV in Commercial Cookery or equivalent qualification / Training.

Minimum 3 years’ experience as a Chef or in a similar role.

Proven experience in menu design, kitchen supervision, and cost control.