Chef

Position: Chef

Type: Full time, permanent, 38 hours per week

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

Location: 110 Marshall Street, Goondiwindi QLD 4390

Salary: $80,000 – $85,000 per annum plus superannuation

About the Business

Sourab Group Australia Pty Ltd trades as The Townhouse Restrobar, the restaurant and bar attached to The Townhouse, a 3.5-star motel on Marshall Street in the centre of Goondiwindi, Queensland. Since 2023 the business has served motel guests and the local community. The restaurant offers a sit-down breakfast and a full sit-down dinner, with every meal freshly prepared in the commercial kitchen on the premises and drinks served from the bar. The team is small and hands-on. It takes pride in fresh produce, consistent quality on every plate, and the friendly, attentive service of a regional Queensland town.

About the Position

The Chef is a new full-time position in the kitchen of The Townhouse Restrobar. The Chef reports to the Head Chef and supervises two kitchen staff. The role is responsible every day for the quality and timing of each dish that leaves the kitchen across breakfast and dinner service. It also covers developing new recipes and dishes, and working with the Head Chef, the kitchen team and the Restaurant Manager on menu planning and food costing. Because the kitchen is compact and serves both motel guests and local diners, the Chef also manages stock, food safety and the kitchen roster, and trains new kitchen staff. This makes the position central to how smoothly the restaurant runs.

Key Responsibilities

• Prepare and cook menu items on grills, ovens and fryers following established recipes, and present every dish to the restaurant’s quality standards across breakfast and dinner service.
• Create new recipes to suit the restaurant, and work with the kitchen team and the Restaurant Manager to develop new dishes, plan menus and estimate food costs.
• Check the quality of dishes at every stage, from preparation through to plating.
• Coordinate with the Head Chef, other chefs, kitchenhands and wait staff so orders leave the kitchen accurately and on time throughout service.
• Monitor stock levels, date and label stored food correctly, 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 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 each service has enough staff.

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.
• Technical skills:
  • confident use of grills, ovens and fryers during breakfast and à la carte dinner service
  • recipe and menu development
  • food costing and portion control
  • stock control, labelling and first-in, first-out rotation
  • working knowledge of food safety and workplace health and safety requirements
  • rostering
• Personal skills:
  • clear communication with kitchen and floor staff
  • the ability to supervise, train and motivate junior kitchen staff
  • staying calm under pressure during busy service
  • reliability
  • availability for early morning, evening, weekend and public holiday shifts

How to Apply

Submit your resume, including a valid email address, through this online portal. Only shortlisted candidates will be contacted.