Chef
Onshore applicants only
Visa sponsorship
Hospitality · Melbourne, VIC, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored · Applicants: Onshore applicants only
A premium Melbourne hospitality kitchen needs a Senior Chef who can direct service as confidently as they cook. This position brings responsibility for developing junior colleagues, maintaining exceptional food standards and supporting the Head Chef in daily operations, menu planning and new dishes.
The role is open to chefs already working in Australia with a valid visa. Applicants must satisfy applicable requirements if considered for employer sponsorship. A strong fine-dining background, including Michelin-starred or comparable international kitchens, is particularly valued alongside a clear record of increasing responsibility.
In your English CV, explain how you have led service, developed menus and trained chefs, supported by your culinary qualifications. Present your senior kitchen experience with Build AI CV.
Key Responsibilities
- Lead the brigade during preparation and service, coaching junior and commis chefs through practical guidance and a respectful, disciplined example.
- Support the Head Chef with daily operations, menu planning, recipe development and new dish ideas.
- Monitor preparation and cooking, ensuring consistent kitchen procedures and exceptional food quality and presentation.
- Coordinate ingredient ordering, stock levels and rotation, and assist with food costing and control of kitchen resources.
- Keep operational and compliance records accurate and uphold food safety, hygiene and workplace health standards.
- Coordinate service with front-of-house colleagues.
- Identify ways to improve kitchen efficiency and culinary standards.
Requirements & Eligibility
- Minimum 5–7 years’ experience in professional kitchens and minimum 2–3 years’ experience at senior chef, sous chef or supervisory level.
- Bring a proven fine dining, Michelin-starred or equivalent high-end culinary background, with career progression demonstrating increasing professional responsibility.
- Demonstrate solid technical cooking skills across contemporary methods and awareness of current food trends and sustainable kitchen practices.
- Have a leadership and team-development record, including the ability to train, mentor and motivate kitchen staff.
- Combine good knowledge of kitchen compliance, food safety and hygiene with excellent organisation and communication.
- Remain composed during demanding services while sustaining high standards, quality, consistency and continuous improvement.
- Have hands-on experience in inventory management, stock control and kitchen costing.
- A relevant culinary qualification, apprenticeship or equivalent professional training is preferred.
- Be currently working in Australia with a valid visa and able to provide suitable evidence of professional experience and qualifications.
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