Business Overview : Our venue partner, AAI BLUE MOUNTAINS PTY LTD trading as Bellbird Eatery, is a contemporary hospitality business offering café and restaurant dining experiences with a focus on seasonal produce, high-quality ingredients, and modern Australian cuisine. The business provides breakfast, lunch, dinner, beverages, and dessert offerings, catering to dine-in customers, families, group bookings, and local community patrons in a relaxed and welcoming environment. Bellbird Eatery is recognised for its carefully curated menus, commitment to fresh and locally sourced ingredients where possible, and its emphasis on delivering exceptional food quality and customer service. The venue offers a diverse menu featuring breakfast favourites, gourmet burgers, seafood, salads, premium meat dishes, vegetarian options, desserts, and specialty beverages, creating a memorable dining experience for a broad customer base. We are seeking a Skilled and Experienced Chef to join our team on a full-time basis. This role is essential in supporting daily kitchen operations, preparing and cooking a wide range of menu items to company standards, maintaining food quality and presentation, assisting with menu preparation and stock control, and ensuring smooth kitchen coordination during busy service periods. The successful candidate will contribute to maintaining Bellbird Eatery’s reputation for consistency, quality dining experiences, and exceptional customer satisfaction. Salary Range : 75,000 to 80,000 AUD per annum Work Location / Venue : 1/17 Bells Line of Rd, Mount Tomah NSW 2758 Duties and Responsibilities : Preparing, cooking, and presenting a wide range of café and restaurant meals including breakfast items, salads, burgers, seafood dishes, premium meats, pizzas, desserts, and seasonal menu offerings in accordance with venue standards. Assisting in menu planning and the development of seasonal dishes while maintaining consistency in food quality, portion control, and presentation standards. Monitoring food preparation and cooking processes to ensure meals are delivered efficiently during busy breakfast, lunch, dinner, and function service periods. Ensuring compliance with food safety, hygiene, sanitation, and workplace health and safety regulations at all times. Managing stock rotation, food storage, ordering, and minimising food wastage to support efficient kitchen operations. Supervising and coordinating kitchen staff where required, including assisting with training junior kitchen team members. Requirements : Minimum of 1–3 years of relevant work experience as a Chef or in a similar role within a commercial kitchen. Strong knowledge of food preparation techniques, cooking methods, and kitchen operations. Ability to work efficiently in a fast-paced environment and manage multiple tasks during service. Proven attention to detail with a commitment to maintaining high food quality and presentation standards. Ability to work effectively as part of a team and support overall kitchen operations. Ability to guide and support junior kitchen staff.
