Chefs and Cooks

Business Overview:

Our industry partner, Polar Bear of Leura, is a popular restaurant located in the heart of Leura, New South Wales, known for its diverse menu, fresh ingredients, and warm, inviting dining atmosphere. Committed to delivering exceptional service and memorable dining experiences, Polar Bear of Leura offers a wide selection of dishes, ranging from expertly prepared grilled meats to delicious vegetarian options, catering to a diverse customer base.

As part of its continued growth and commitment to providing an enhanced dining experience, the restaurant will be expanding its operations to include breakfast service, in addition to its usual lunch and dinner offerings. This expansion will allow Polar Bear of Leura to welcome guests throughout more of the day while continuing to uphold its standards of food quality, consistency, and customer satisfaction.

To support its ongoing operations and the introduction of breakfast service, Polar Bear of Leura is currently seeking qualified and experienced Cooks and Chefs to join its kitchen team on a full-time basis. Successful candidates will play an important role in preparing high-quality meals across breakfast, lunch, and dinner services, contributing to the restaurant’s continued success and reputation for excellent food and hospitality.

Location: 135/139 Leura Mall, Leura NSW 2780, Australia

Salary Package: $78,000 to $83,000 AUD

Key Responsibilities – Chefs

1. Manage and coordinate designated kitchen sections during daily service.
2. Supervise workflow within assigned stations and coordinate with other kitchen staff to ensure timely service.
3. Monitor food quality, portioning, presentation and consistency across all service periods.
4. Organise mise en place and ensure all ingredients and equipment are prepared before service.
5. Provide guidance and direction to Cooks and junior kitchen team members within the assigned section.
6. Ensure kitchen operations are conducted consistently with the restaurant's halal food preparation and operational requirements.
7. Operate commercial kitchen equipment safely and efficiently during à la carte and function service.
8. Assist with stock control, ordering requirements and minimising food waste.
9. Maintain high standards of food safety, cleanliness and kitchen hygiene.

Key Responsibilities – Cooks

1. Assist with the preparation and cooking of menu items according to established recipes and procedures.
2. Undertake mise en place, including preparation of meats, vegetables, sauces, garnishes and other ingredients.
3. Assist with food preparation and cooking across kitchen sections as required.
4. Follow the restaurant's established halal food preparation and kitchen procedures.
5. Maintain appropriate portion control and ensure consistency throughout service.
6. Assist Chefs with the smooth operation of designated kitchen stations during busy service periods.
7. Safely operate commercial kitchen equipment and maintain a clean and organised workstation.
8. Assist with stock rotation, storage and minimising food wastage.
9. Follow food safety, hygiene and workplace health and safety procedures at all times.

Skills and Experience – Chefs

1. Relevant commercial kitchen experience in high-volume restaurant environment.
2. Ability to independently manage and coordinate a designated kitchen station.
3. Ability to supervise and support Cooks and junior kitchen staff during service.
4. Strong understanding of mise en place, food preparation and efficient kitchen workflow.
5. Ability to maintain consistent food quality, portioning and presentation under pressure.
6. Understanding of kitchen practices applicable to operating a halal restaurant.
7. Strong organisational, communication and problem-solving skills.
8. Commitment to food safety, hygiene and workplace standards.

Skills and Experience – Cooks

1. Minimum 1–3 years of experience in a commercial kitchen environment.
2. Experience in food preparation, mise en place and cooking in a busy restaurant environment.
3. Knowledge of basic cooking techniques, including grilling, pan cooking and hot-section preparation.
4. Ability to follow recipes and established kitchen procedures.
5. Ability to work efficiently during busy service periods.
6. Good attention to detail and commitment to food quality and presentation.
7. Ability to work cooperatively with Chefs and other kitchen staff.
8. Commitment to maintaining food safety, cleanliness and hygiene standards in a halal restaurant environment.