Chef – Full Time Business: THE FOOD SYNDICATE PTY LTD (ABN 27 167 467 414) Trading Name: Billi’s Café & Restaurant Location: 133–135 Blues Point Road, McMahons Point, NSW 2060 Website: www.billiscafeandrestaurant.com.au Salary: AU$76,000 – AU$78,000 per annum Superannuation Job Published: 2 June 2026 Applications Close: 29 June 2026 About the Business: This position is being advertised on behalf of THE FOOD SYNDICATE PTY LTD. THE FOOD SYNDICATE PTY LTD operates within the Australian hospitality industry and is committed to delivering high-quality food and customer service standards. The business operates two locations in a fast-paced commercial kitchen environment and places a strong emphasis on food quality, operational efficiency, compliance, and customer satisfaction. About the Role: We are seeking a motivated Chef to join our team on a full-time basis. This is a hands-on position requiring strong technical cooking skills, sound operational knowledge, and the ability to perform effectively during busy service periods. The successful candidate will be responsible for food preparation and cooking, menu planning, stock control, kitchen coordination, food safety compliance, and assisting in maintaining a productive and efficient kitchen operation. This is a full-time permanent position based on a minimum 38-hour working week. Key Responsibilities: Core Culinary Operations: Plan, organise, and coordinate daily food preparation and cooking activities to meet operational and service requirements. Prepare, season, and cook a variety of menu items using a range of commercial cooking methods while maintaining consistency and quality. Ensure portion control, presentation standards, and recipe compliance across all menu items. Monitor food quality, freshness, and consistency through regular checks during preparation and service. Coordinate kitchen workflow during busy service periods to ensure meals are prepared and served efficiently. Develop and refine recipes and preparation methods to support operational efficiency and product consistency. Menu Planning and Development: Assist in planning, developing, and reviewing menu offerings to meet customer expectations and business objectives. Contribute to the creation and testing of new menu items, seasonal specials, and promotional dishes. Participate in menu costing activities to support profitability and cost management. Review customer feedback and sales performance to identify opportunities for menu improvements. Assist in maintaining menu consistency and quality standards across all food offerings. Stock Control and Kitchen Operations: Manage stock ordering, receiving, storage, and inventory control procedures. Apply stock rotation practices including FIFO principles to minimise spoilage and wastage. Conduct stocktakes and monitor inventory usage to assist with food cost control. Ensure ingredients and supplies are stored safely and appropriately in accordance with food safety requirements Maintain purchasing and inventory records as required by management. Kitchen Leadership and Team Support: Work collaboratively with kitchen staff to ensure efficient daily operations. Provide guidance and support to junior kitchen staff and apprentices where required. Assist in maintaining a productive and organised kitchen environment. Communicate effectively with management and front-of-house staff to support service delivery. Contribute to a positive workplace culture focused on teamwork and professionalism. Food Safety and Compliance: Maintain compliance with HACCP principles, food safety legislation, and company procedures. Ensure food handling, storage, preparation, and sanitation practices meet Australian regulatory requirements. Maintain temperature logs, cleaning schedules, and other food safety documentation. Ensure kitchen equipment is used safely and maintained appropriately. Comply with Workplace Health and Safety requirements at all times. Operational Administration and Reporting: Assist with maintaining production records, wastage records, and operational documentation. Support supplier liaison activities, including receiving and checking deliveries. Assist with monitoring food costs and operational efficiencies. Participate in compliance reviews, audits, and other administrative requirements as required. Mandatory Requirements: AQF Diploma or Advanced Diploma in Commercial Cookery, Hospitality Management, or a closely related field. Applicants holding the above qualification must have either: A minimum of 1 year full-time relevant experience in an Australian commercial kitchen; or Successful completion of a minimum 2-year structured workplace-based training placement or apprenticeship within the Australian hospitality industry. Demonstrated experience working within an Australian commercial kitchen environment. Strong working knowledge of HACCP principles and Australian food safety requirements. Sound understanding of Workplace Health and Safety obligations applicable to hospitality operations. Experience in stock control, inventory management, ordering procedures, and supplier coordination. Core Competencies: Strong technical cooking skills across a broad range of preparation and cooking methods. Ability to work effectively in a fast-paced commercial kitchen environment while maintaining quality standards. Sound menu planning, recipe development, and food costing capability. Strong understanding of Australian food safety, HACCP, and hygiene requirements. Effective organisational and time management skills. Ability to coordinate multiple tasks and competing service priorities. Strong communication and teamwork skills. Ability to maintain consistency in food quality, presentation, and service standards. Commitment to workplace safety, professionalism, and continuous improvement. How to Apply: Please submit your CV on or before the closing date by clicking the Apply button. Only shortlisted candidates will be contacted.
