Deer Duck Bistro is a fine dining restaurant located in Auchenflower, Brisbane, offering a unique Modern Australian and European dining experience. The restaurant is known for its degustation menus, à la carte options, quality ingredients, creative presentation, private dining, functions, and elegant restaurant atmosphere. We are currently seeking a skilled and reliable Chef to join our kitchen team on a full-time basis. About the Role The successful applicant will be responsible for preparing, cooking and presenting high-quality dishes, supporting daily kitchen operations, maintaining food safety standards, and contributing to a refined and consistent dining experience for customers. Duties and Responsibilities Prepare, season, cook and present Modern Australian and European-style dishes to a high standard. Assist with preparation for degustation menus, à la carte service, private dining and function menus. Plan and organise daily food preparation requirements according to bookings, menu needs and service demands. Check food quality, freshness, presentation, taste and portion control before meals are served. Assist in menu planning, recipe development, seasonal dishes and special menu items in consultation with senior kitchen staff or management. Prepare sauces, stocks, meat, seafood, poultry, vegetables, desserts and other menu components using appropriate cooking techniques. Monitor stock levels, assist with ordering ingredients and ensure proper storage of food supplies. Maintain kitchen cleanliness, hygiene and food safety standards in accordance with workplace and regulatory requirements. Operate kitchen equipment safely and ensure equipment is cleaned and maintained properly. Coordinate with kitchen and front-of-house staff to ensure smooth, timely and professional service. Train, guide and support junior kitchen staff, cooks and kitchen hands in preparation techniques, plating standards and kitchen procedures. Minimise food wastage and assist with cost control through efficient food preparation and budget management. Ensure all dishes are prepared consistently according to restaurant standards and customer expectations. Support busy dinner, lunch, weekend, function and special event service periods as required. Skills and Experience Relevant commercial cookery qualification of at least Certificate IV or equivalent industry experience. Previous experience as a Chef of at least 1 year in a restaurant, fine dining or similar commercial kitchen environment. Strong knowledge of food preparation, cooking techniques, plating and kitchen hygiene. Experience with Modern Australian, European, degustation or à la carte dining will be highly regarded. Ability to work under pressure in a busy kitchen environment. Strong teamwork, communication and time-management skills. Availability to work dinner, lunch, weekend and public holiday shifts as required. How to Apply Please submit the applicant with your resume and a short cover letter outlining your relevant experience and suitability for the role via CareerOne.
