Chef

Job title: Chef

Location: North Adelaide 5006

Job Employment Type: Full-time

Salary: $79,000 - $85,000

Hotel Flamingo Pty Ltd Trading as Ruby Red Flamingo seeks a Full-time Chef with

demonstrated experience working in a busy commercial kitchen.

Job Summary:

As a Chef, you will be responsible for overseeing the preparation and production of our a la

carte menu. In this role, you will work closely with the Executive Chef and support the

management of the kitchen team to ensure efficient food production while maintaining high

standards of hygiene, safety, and presentation.

Duties include:

 Plan, direct and manage food preparation and cooking of menu items by kitchen staff

ensuring high quality menu items are produced and presented at all times.

 Prepare, cook, and plate menu items ensuring high quality menu items are produced

and presented at all times.

 Prepare and cook or supervise the preparation and cooking of special dietary, dishes

as requested by clients.

 Ensure that the kitchen operates in an efficient and timely manner that meets high

standards.

 Actively contribute to and develop strategies in conjunction with the Executive Chef

that ensures the achievement of quality standards, business objectives and profit

targets.

 Discuss menu, guest feedback and food taste or quality issues with Executive Chef

and Restaurant Manager to develop solutions and implement required action.

 Continuously maintain up to date knowledge of industry trends and new Italian

cuisine concepts.

 Create, develop, plan and cost authentic Italian cuisine menu items and concepts

that further business growth. Including working with clients to create individual Italian

cuisine-based menus for private functions.

 Ensure Tony Tomatoes complies with all occupational health and safety, food safety

and hygiene requirements and ensure all staff are trained to meet all relevant

requirements.

 Investigate any kitchen incidents and ensure the implementation of corrective action

to prevent recurrence.

 Oversee and manage the appropriate ordering of food and kitchen supplies

according to budget, receiving, storage and rotation of stores.

 Meet food cost targets by ensuring kitchen staff maintain appropriate portion control.

 Ensure the maintenance of kitchen equipment

 Any other duties as required by the Executive Chef and/or Directors.

The incumbent will:

 lead, develop, manage, and motivate kitchen staff.

 Conduct daily briefings with kitchen staff and conduct weekly meetings in the

absence of the Executive Chef, ensuring all relevant service, food preparation or

quality issues are addressed and rectified.

 Train kitchen staff in all required duties, including teaching new or advanced cooking

techniques to Cooks.

 Create kitchen roster according to wage cost targets.

 Monitor and ensure appropriate kitchen staffing levels despite roster to balance wage

cost targets with ensuring high quality service.

 Assist with recruitment of all kitchen personnel in conjunction with Executive Chef.

 Conduct staff appraisals and provide regular feedback to all kitchen staff.

 Provide continual feedback to the Executive Chef and/or business Director on kitchen

staff.

 Perform induction of all kitchen staff.

 Foster sound relationships with front of house staff and kitchen staff.

Leadership

 Lead by example.

 Provide direction and support to all kitchen staff.

 Analyse all aspects of operations to monitor performance to ensure continuous

improvements are achieved.

Desirable Skills and Qualifications:

 Formal qualifications desirable

 Experience in traditional and authentic Italian cuisine desirable

 The ability to make pasta from scratch is also desirable.

Applications close on the 18 September 2026

Only shortlisted listed candidates will be contacted