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Willo’s Kitchen by Symeon & Co is seeking an experienced Head Chef and two Chef de Partie professionals to join our kitchen team in Caringbah NSW.

The successful applicants will be responsible for preparing and cooking quality dishes, supporting and coordinating daily kitchen operations, maintaining high standards of food quality and presentation, and ensuring food safety and hygiene requirements are consistently followed.

These roles suit experienced hospitality professionals who are passionate about food, teamwork and delivering a consistently high-quality dining experience.

Benefits

• Competitive salary
• Opportunities for career advancement
• Supportive work environment
• Training and development opportunities
• Work-life balance

Task & responsibilities

• Plan and assist with the development of menus based on customer demand, seasonal availability and business requirements.
• Estimate food requirements and assist with monitoring food and labour costs.
• Order food supplies and monitor stock levels to ensure sufficient ingredients are available for daily service.
• Prepare, cook and present dishes according to menu and business standards.
• Monitor the quality of dishes throughout preparation, cooking and presentation.
• Maintain consistent portioning, plating and presentation standards.
• Discuss food preparation and service requirements with management, kitchen staff and front-of-house staff.
• Demonstrate cooking techniques and provide guidance on food preparation and cooking procedures.
• Coordinate daily food preparation and kitchen service to ensure smooth and efficient operations.
• Supervise and support chefs, cooks and junior kitchen staff where required.
• Train and guide junior kitchen staff in cooking techniques, food preparation and kitchen procedures.
• Monitor ingredient quality, freshness, storage and stock rotation.
• Assist with controlling food costs, portion sizes and food wastage.
• Ensure dishes are prepared efficiently and served on time during busy service periods.
• Explain, follow and enforce food hygiene, food safety and kitchen cleanliness requirements.
• Maintain kitchen equipment, utensils and work areas in a clean, safe and organised condition.
• Work closely with management to maintain and improve menu quality and kitchen efficiency.

Qualification & experience

• Certificate IV in Kitchen Management, Commercial Cookery or higher, or a related discipline, is required.
• Minimum 1 year of relevant experience in a fast-paced and quality-driven commercial kitchen environment.
• Passionate about cooking and delivering high-quality food.
• Punctual, reliable and hard-working.
• Strong organisational and time management skills.
• Ability to multi-task and work effectively under pressure during busy service periods.
• Excellent communication skills.
• Team player with a positive attitude and a strong commitment to teamwork.