Chef

Position: Chef

Type: Full time, permanent — 38 hours per week

Employer: Sourab Group Australia Pty Ltd trading as The Townhouse Goondiwindi

Location: Goondiwindi QLD 4390

Salary: $80,000 per annum plus superannuation

About the Business

Sourab Group Australia Pty Ltd operates The Townhouse Goondiwindi, a 3.5-star motel on Marshall Street in the heart of Goondiwindi, Queensland, together with its adjoining restaurant and bar. Established in 2023, the business welcomes motel guests and the local community alike, and its restaurant offers a full sit-down dinner service of freshly prepared meals cooked in the commercial kitchen on the premises, with the bar serving alongside. The team is small and hands-on, and takes pride in fresh produce, consistent quality on every plate and friendly, attentive service that reflects the character of a regional Queensland town.

About the Position

The Chef is a newly created, full-time position in the kitchen of The Townhouse Goondiwindi, reporting to the Head Chef and supervising two kitchen staff. The role carries day-to-day responsibility for the quality and timeliness of every dish leaving the kitchen during dinner service, for developing new recipes and dishes, and for working with the Head Chef, the kitchen team and the Restaurant Manager on menu planning and food costing. In a compact kitchen that caters to both motel guests and local diners, the Chef also keeps stock, food safety and the kitchen roster in order and trains new kitchen staff, making the position central to the smooth running of the restaurant.

Key Responsibilities

• Prepare and cook menu items on grills, ovens and fryers in line with established recipes, and present every dish to the restaurant’s quality standards.
• Create new recipes to meet the restaurant’s requirements, and collaborate with the kitchen team and the Restaurant Manager to develop new dishes, plan menus and estimate food costs.
• Monitor the quality of dishes at every stage of preparation and presentation, from mise en place through to plating.
• Coordinate with the Head Chef, other chefs, kitchenhands and wait staff so that orders leave the kitchen accurately and on time throughout service.
• Monitor stock levels, correctly date and label stored food, rotate products on a first-in, first-out basis and flag items for reorder.
• Maintain occupational health and safety and food hygiene standards in the kitchen, including the safe operation and cleaning of equipment.
• Supervise two kitchen staff during service and train new kitchen staff in the restaurant’s recipes, procedures and standards.
• Maintain the kitchen staff roster so that each service is appropriately staffed.

Requirements

• Australian citizens and permanent residents are encouraged to apply.
• Certificate IV in Commercial Cookery or Certificate IV in Kitchen Management (Australian Qualifications Framework), or a qualification assessed as equivalent.
• At least one year of full-time experience as a chef in a professional restaurant kitchen.
• Competence on grills, ovens and fryers in an à la carte dinner service; recipe and menu development; food costing and portion control; stock control, labelling and first-in, first-out rotation; a working knowledge of food safety and workplace health and safety requirements; and rostering.
• Clear communication with kitchen and floor staff, the ability to supervise, train and motivate junior kitchen staff, composure under pressure during a busy dinner service, reliability, and availability for evening, weekend and public holiday shifts.

How to Apply

Applicants must submit their resume, including a valid email address, through this online portal. Only shortlisted candidates will be contacted.