Chef – Full Time

Chef – Full Time

Applications Close: 28 April 2026

About the Role

Dahab Cafe (Khattab, Mohamed Ali) is seeking a skilled and experienced Chef to lead kitchen operations and deliver consistent, high-quality à la carte dining. The role requires a balance of hands-on cooking, kitchen leadership, menu planning, and compliance with Australian hospitality standards.

The successful candidate will play a key role in maintaining operational efficiency, food quality, and team performance. This is full time role for at least 38 hours per week.

Key Responsibilities

• Plan, organise, and oversee daily food preparation and cooking activities, ensuring alignment with service schedules and operational demands
• Prepare and cook a diverse range of dishes using various techniques, ensuring technical accuracy and consistency
• Maintain portion control and presentation standards to uphold quality and minimise wastage
• Develop and refine recipes to improve efficiency, taste, and consistency across all menu items
• Coordinate kitchen workflow during peak service periods to ensure timely delivery of meals
• Monitor food quality through regular checks to ensure freshness and compliance with standards

• Design and plan menus that reflect customer preferences, seasonal availability, and business positioning
• Cost menu items accurately to ensure profitability while maintaining quality standards
• Introduce seasonal dishes and specials to keep offerings relevant and commercially competitive
• Evaluate sales data and customer feedback to adjust menu items and improve performance
• Ensure menu balance across food groups, preparation methods, and service efficiency

• Contribute to ongoing menu refinement and testing to maintain product innovation
• Manage inventory including ordering, receiving, and storage to ensure stock availability and quality
• Apply FIFO principles to minimise spoilage and maintain compliance
• Conduct stocktakes and monitor wastage to control food costs effectively
• Maintain accurate records of purchasing and supplier transactions for accountability

• Lead and coordinate kitchen staff to ensure efficient and structured service delivery
• Allocate duties based on skill levels and operational needs to maximise productivity
• Train and mentor junior staff to build capability and maintain kitchen standards
• Support recruitment and onboarding processes to ensure team continuity
• Maintain effective communication with management and front-of-house teams

• Implement and monitor HACCP-based food safety systems in line with Australian standards
• Ensure all kitchen areas are maintained in a clean, organised, and hazard-free condition
• Enforce proper food handling, temperature control, and sanitation procedures
• Maintain accurate food safety records including logs and traceability documentation
• Ensure compliance with Workplace Health and Safety requirements and safe equipment use

• Assist in managing kitchen budgets, including food and labour cost control
• Maintain accurate records of production, wastage, and staff attendance
• Ensure operational documentation such as timesheets and checklists are completed correctly
• Liaise with suppliers to manage quality, pricing, and availability of goods
• Support audits and compliance reviews to meet regulatory and business requirements

• Maintain high standards of professionalism, punctuality, and teamwork
• Foster a positive kitchen culture focused on accountability and continuous learning
• Stay updated with industry trends to improve menu offerings and kitchen efficiency
• Respond to customer feedback constructively to enhance service quality

• AQF qualification requirement requiring an Advanced Diploma or Diploma in Commercial Cookery or a closely related field to demonstrate formal training
• Minimum 2 years full-time relevant experience in an Australian hospitality environment to ensure familiarity with local industry standards
• Demonstrated experience working in Australian commercial kitchens to ensure operational readiness
• Strong working knowledge of Australian food safety regulations including HACCP systems as a mandatory requirement
• Understanding of Workplace Health and Safety obligations within hospitality settings
• Experience in stock control, ordering processes, and supplier coordination to support operational efficiency

• Strong leadership capability to supervise and guide kitchen staff effectively
• Ability to manage high-pressure service periods while maintaining quality and timing
• Competence in menu planning and food costing to support profitability
• High attention to detail in food preparation, presentation, and consistency
• Effective communication skills to coordinate with team members and management
• Strong organisational skills to manage multiple operational priorities simultaneously

Submit your 1-page CV by 28 April 2026.