About The Client Regency Tavern is located at Regency Park, South Australia, is a popular restaurant and tavern offering a varied bistro menu of modern pub-style meals, seasonal dishes, and quality dining experiences in a relaxed setting. The venue's kitchen produces high-volume, well-presented dishes that appeal to diverse customer tastes and support the tavern's strong local reputation for food and hospitality. The Role The Chef will plan, prepare, cook, and present high-quality menu items that reflect the tavern's menu offerings, ensuring consistency, food safety compliance, and excellent customer satisfaction. This is a full time role with an annual salary set between $75,00 to $80,000 plus superannuation. The Responsibilities Plan, prepare, cook, and present menu items in line with established recipes, portion controls, and quality standards suitable for a high-volume bistro environment. Assist with developing and refining daily specials and new menu items that align with customer preferences and seasonal availability. Supervise kitchen operations during service periods to ensure efficient workflow, timing, and coordination of food preparation. Monitor food quality at all stages from preparation to plating to ensure consistency in taste, texture, and presentation. Manage stock-ordering, inventory rotation, and food storage to minimise waste and ensure freshness of ingredients. Ensure compliance with all food safety and hygiene regulations, including HACCP procedures and safe kitchen practices. Train and mentor kitchen staff to uphold kitchen standards, proper food handling, and equipment use. Maintain cleanliness and organisation of workstations, cooking equipment, and kitchen storage areas in accordance with workplace health and safety requirements. Collaborate with front-of-house team and management to ensure seamless service and customer satisfaction. The Requirements: Relevant qualification in Commercial Cookery, Hospitality, or equivalent industry experience. Minimum of 3 years' post-qualification experience working as a Chef in a commercial kitchen, restaurant, pub, or high-volume food service environment. Minimum of 3 years' experience preparing and cooking a broad range of dishes, including meats, sauces, sides, and contemporary fare suited to a tavern bistro style. Minimum of 3 years' experience supervising kitchen operations, coordinating food service during peak periods, and managing kitchen workflows. Minimum of 3 years' experience in stock control, inventory ordering, and minimising food wastage through proper planning and rotation. Demonstrated knowledge of food safety standards (including HACCP), hygiene practices, and safe food handling procedures. Strong leadership and communication skills, with the ability to train and develop kitchen staff. Ability to work effectively under pressure during busy service periods while maintaining quality and presentation standards. Strong organisational and time-management skills. Commitment to professionalism, teamwork, and high standards of food preparation.
