Chef

About The Client

Regency Tavern is located at Regency Park, South Australia, is a popular restaurant and tavern offering a varied bistro menu of modern pub-style meals, seasonal dishes, and quality dining experiences in a relaxed setting. The venue’s kitchen produces high-volume, well-presented dishes that appeal to diverse customer tastes and support the tavern’s strong local reputation for food and hospitality.

The Role

The Chef will plan, prepare, cook, and present high-quality menu items that reflect the tavern’s menu offerings, ensuring consistency, food safety compliance, and excellent customer satisfaction.

This is a full time role with an annual salary set between $77,00 to $80,000 plus superannuation.

• Plan, prepare, cook, and present menu items in line with established recipes, portion controls, and quality standards suitable for a high-volume bistro environment.
• Assist with developing and refining daily specials and new menu items that align with customer preferences and seasonal availability.
• Supervise kitchen operations during service periods to ensure efficient workflow, timing, and coordination of food preparation.
• Monitor food quality at all stages from preparation to plating to ensure consistency in taste, texture, and presentation.
• Manage stock-ordering, inventory rotation, and food storage to minimise waste and

• Ensure compliance with all food safety and hygiene regulations, including HACCP procedures and safe kitchen practices.
• Train and mentor kitchen staff to uphold kitchen standards, proper food handling, and equipment use.
• Maintain cleanliness and organisation of workstations, cooking equipment, and kitchen storage areas in accordance with workplace health and safety requirements.
• Collaborate with front-of-house team and management to ensure seamless service and customer satisfaction.

The Requirements:

• Relevant qualification in Commercial Cookery, Hospitality, or equivalent industry experience.
• Minimum of 3 years’ post-qualification experience working as a Chef in a commercial kitchen, restaurant, pub, or high-volume food service environment.
• Minimum of 3 years’ experience preparing and cooking a broad range of dishes, including meats, sauces, sides, and contemporary fare suited to a tavern bistro style.
• Minimum of 3 years’ experience supervising kitchen operations, coordinating food service during peak periods, and managing kitchen workflows.
• Minimum of 3 years’ experience in stock control, inventory ordering, and minimising food wastage through proper planning and rotation.
• Demonstrated knowledge of food safety standards (including HACCP), hygiene practices, and safe food handling procedures.
• Strong leadership and communication skills, with the ability to train and develop kitchen staff.
• Ability to work effectively under pressure during busy service periods while maintaining quality and presentation standards.
• Strong organisational and time-management skills.
• Commitment to professionalism, teamwork, and high standards of food preparation.