About the Company MAAYAMART PTY LTD, trading as Bombay Rocks, is a hospitality business based at 303 Sydney Rd, Brunswick VIC 3056, Australia. Operating within the restaurant sector, the business is focused on delivering consistent food quality, efficient kitchen operations and professional customer service in a compliant food service environment. The organisation values quality, teamwork, hygiene, operational discipline and continuous improvement, and seeks to maintain a reliable position within the local dining market. Role Purpose The Chef is responsible for planning, preparing, cooking and presenting menu items to a high standard while supporting the efficient day-to-day operation of the kitchen at Bombay Rocks. The role exists to ensure food is produced consistently, safely and in line with menu requirements, customer expectations and business objectives. In the Australian market, this role typically includes menu contribution, food preparation and cooking, stock control, kitchen coordination, staff support and the implementation of food safety and hygiene requirements. This position contributes directly to product quality, kitchen productivity, cost control and customer satisfaction. The role also supports regulatory compliance, safe food handling, supervision of kitchen practices and continuous improvement across food preparation and service processes. Food Standards Australia New Zealand states that food businesses must produce food that is safe and suitable to eat, and Victorian guidance requires food handlers to have the appropriate skills and knowledge for the work they perform. Key Responsibilities Plan, prepare, cook and present menu items in accordance with approved recipes, portion standards, presentation expectations and service time requirements. Contribute to menu planning and seasonal menu updates, including recommending new dishes, reviewing ingredient suitability and supporting product consistency across service periods. Monitor the quality of dishes at all stages of preparation, cooking and plating to ensure food is delivered to a consistent standard. Estimate food requirements, assist with ordering supplies and monitor stock levels to support continuity of service and minimise shortages, spoilage and waste. Inspect deliveries and food items for quality, freshness and compliance with storage and handling requirements before use in kitchen operations. Maintain effective stock rotation, temperature control, storage and labelling practices to preserve food safety, product integrity and kitchen organisation. Apply safe food handling, cleaning, sanitising and personal hygiene practices in accordance with food safety requirements and workplace procedures. Coordinate with kitchen staff and front-of-house personnel to manage service flow, special requests, dietary considerations and timely meal delivery. Supervise and support kitchen hands, cooks or junior staff during food preparation and service, including providing instruction on cooking methods, presentation and safe work practices. Monitor food and labour usage within the kitchen and assist in controlling production costs through efficient preparation methods and portion control. Maintain a clean, organised and safe kitchen environment, including workstations, equipment, utensils and storage areas, in line with internal standards and regulatory obligations. Report equipment faults, stock issues, food safety concerns, incidents and operational risks promptly to management and take appropriate corrective action within authority levels. Assist with documenting kitchen procedures, preparation methods, stock records and other operational information required for consistency, compliance and business reporting. Support continuous improvement by identifying opportunities to enhance kitchen workflow, reduce waste, improve quality outcomes and strengthen service efficiency. What We Are Looking For (Requirements) Minimum one (1) year of relevant work experience as a Chef or in a closely related commercial kitchen role. Relevant qualification at Certificate IV, Diploma, Advanced Diploma or higher in Commercial Cookery, Hospitality Management or a related discipline appropriate to the role. Demonstrated ability to prepare and cook a range of dishes in a fast-paced restaurant environment while maintaining consistency, quality and portion control. Sound knowledge of food safety, hygiene, cleaning and sanitising requirements applicable to hospitality businesses in Victoria, including safe food handling practices. Ability to work collaboratively with kitchen and service staff, manage time effectively during peak periods and maintain professional communication in the workplace. Capacity to assist with stock control, ordering, wastage reduction and kitchen organisation while complying with operational procedures and quality standards. Why Join Us Competitive full-time salary in the range of AUD $75,000 to $85,000 per annum , commensurate with experience, skills and role responsibilities. Permanent employment within a structured hospitality environment that supports consistent operational standards and professional accountability. Opportunity to strengthen practical kitchen leadership, food preparation and menu development capabilities through day-to-day hands-on experience. Supportive team environment focused on collaboration, service quality, food safety and continuous improvement. Workplace conditions aligned with applicable Australian employment obligations, including the National Employment Standards. Exposure to a professional restaurant setting that supports ongoing development in compliance, kitchen operations and quality food service delivery.
