Position: Chef Position Type : Full-Time Salary: $76,000 to $80,000 plus superannuation per annum Location: Hampton VIC 3188 Our client La Cabra Modern Mexican is a vibrant, contemporary dining destination celebrating the bold and complex flavours of Mexico through a modern culinary lens. The Hampton venue, operated by Devnani Pty Ltd, brings this distinctive dining experience to Melbourne’s bayside community, using premium local produce, authentic techniques, and creative inspiration. Their team is passionate and committed to delivering an exceptional experience to every guest. As a Chef you will be responsible for preparing, cooking, and presenting high-quality dishes in accordance with La Cabra's menu standards and culinary philosophy. Working as part of a close-knit kitchen brigade, the Chef contributes to the day-to-day operations of the kitchen, maintains food safety standards, and plays an active role in maintaining the quality and consistency that defines the restaurant. This is a hands-on role suited to a qualified and experienced Chef who thrives in a fast-paced environment and has a genuine passion for Mexican or modern fusion cuisine. Key Duties and Responsibilities: Food Preparation •Prepare ingredients including washing, peeling, chopping, portioning, and marinating in accordance with recipe specifications •Assist in the preparation and assembly of dishes across all sections of the kitchen as directed •Set up and maintain mise en place at the workstation prior to and throughout service •Follow recipes, plating guides, and presentation standards to ensure consistency in food quality •Assist in the preparation of sauces, dressings, garnishes, and other components as required Kitchen Operations •Operate kitchen equipment including ovens, grills, fryers, and food processors under supervision and in accordance with safety procedures •Monitor portion sizes and minimise food waste •Assist with the receipt, checking, and correct storage of food deliveries •Replenish workstation stock throughout service as needed •Support the kitchen team during busy service periods to maintain workflow and timely food delivery Cleaning & Hygiene •Clean and sanitise workstations, utensils, and equipment throughout and at the end of each shift •Wash, dry, and store kitchen equipment and crockery as required •Dispose of food waste and rubbish in accordance with the restaurant’s procedures •Maintain a clean, tidy, and safe working environment at all times Food Safety & Compliance •Handle, store, and prepare food in strict compliance with food safety and hygiene requirements under the Food Standards Code and Victorian regulations •Adhere to the restaurant’s HACCP procedures, temperature control requirements, and allergen management protocols •Complete food safety records, temperature logs, and cleaning checklists as directed •Report any food safety concerns, spills, or equipment faults to the Chef immediately Teamwork & Communication •Work cooperatively with all kitchen and front-of-house staff to support smooth and efficient service •Follow instructions from the Chef and senior kitchen staff promptly and accurately •Communicate any issues regarding stock, equipment, or food quality to the Chef •Participate in briefings, staff meetings, and kitchen training sessions as required Requirements: Essential AQF Associate Degree, Advanced Diploma or Diploma in Hospitality Certificate III or IV in Commercial Cookery A minimum of 12 months relevant experience Prior experience working in a commercial kitchen as a chef, cook, kitchen hand, or food preparation role Basic knowledge of food preparation techniques and kitchen operations Understanding of food safety, hygiene, and temperature control requirements Current Food Handler Certificate (or willingness to obtain prior to commencement) Ability to follow instructions and work within established standards and recipes Physical fitness to stand for extended periods and perform manual handling tasks Desirable Experience in a Mexican, Latin American, or fusion cuisine environment Familiarity with allergen management and dietary modification requirements Food Safety Supervisor Certificate Key Competences Reliability, punctuality, and a strong work ethic Willingness to learn and take direction from senior kitchen staff Attention to detail and commitment to food quality and presentation Ability to work efficiently under pressure in a fast-paced environment Positive attitude and cooperative approach to teamwork Capacity to work a rotating roster including evenings, weekends, and public holidays Working Conditions Hours - Minimum 38 hours per week (full-time) Roster - Rotating roster may include evenings, weekends, split shifts, and public holidays Environment - Indoor commercial kitchen — exposure to heat, noise, and varying temperatures Remuneration - In accordance with the Restaurant Industry Award 2020 at the applicable Cook Grade classification, plus superannuation Please include a current resume and a brief cover letter outlining your relevant experience and availability. Only shortlisted candidates will be contacted. Applications close midnight 14 May 2026.
