About the Company Meigas is a well-established restaurant located in Ballarat Central, Victoria, specialising in Spanish cuisine and traditional European-style dining. The restaurant offers an authentic menu featuring tapas, paella, grilled meats, and a range of specialty dishes, attracting both local patrons and tourists. Operating in a high-demand hospitality environment, Meigas maintains strong standards of food quality, presentation, and service, while complying with Australian food safety regulations and workplace health and safety requirements. Position Purpose The Chef is a full-time permanent role responsible for planning, preparing, and cooking a variety of menu items in line with the restaurant’s Spanish cuisine focus. This role is essential to maintaining food quality, consistency, and kitchen efficiency, ensuring all dishes are prepared to a high standard while supporting daily operations and customer satisfaction. Key Duties and Responsibilities ·Prepare, cook, and present a variety of dishes in accordance with menu specifications and recipes. ·Plan and organize food preparation and cooking activities to meet service requirements. ·Assist in menu development, including seasonal dishes and specialty items. ·Monitor food quality, portion control, and presentation standards. ·Manage stock levels, order supplies, and ensure proper storage of ingredients. ·Ensure all food is prepared and stored in compliance with food safety and hygiene standards. ·Supervise and assist kitchen staff, including cooks and kitchen hands, as required. ·Maintain cleanliness and organization of kitchen work areas and equipment. ·Monitor kitchen operations to ensure efficiency during service periods. ·Check freshness and quality of ingredients prior to use. ·Assist in cost control by minimizing waste and optimizing ingredient usage. ·Ensure compliance with workplace health and safety regulations Qualifications and Experience ·Certificate IV in Commercial Cookery or equivalent qualification ·Minimum 2–3 years of relevant full-time experience as a Chef ·Experience working in a commercial kitchen, preferably in a restaurant environment ·Ability to prepare a variety of dishes with attention to detail and consistency ·Strong understanding of food safety, hygiene, and kitchen operations ·Ability to work in a fast-paced environment and manage service pressures ·Strong teamwork, communication, and organisational skills Salary Range: $75,000 – $85,000 per annum Superannuation Only eligible and shortlisted applicants will be considered.
