Chef

Experience Required: Minimum 3 years’ experience in relevant role

Whether you’re craving a perfectly poured pint of Guinness or a hearty Irish or Aussie pub meal such as steak, stew, beef & Guinness pie, parma, seafood, burgers, or ribs, our full in-house kitchen has something for everyone. With an extensive drinks menu including Kilkenny, Stella, Heineken, premium spirits, and quality wines, The Irish Times Pub is the perfect spot in the bustling Bank Place precinct to unwind — be it for a quiet drink, a catch-up with mates, or an energetic night of live music and sports on the big screen.

We are seeking a dynamic, creative and career focused Chef to lead our Kitchen team.

• Plan and organise the preparation and cooking of food in accordance with menu specifications, portion sizes, and established food quality standards.
• Prepare, season, and cook a wide variety of menu items, including entrées and main courses, using diverse cooking techniques and commercial kitchen equipment such as ovens, grills, flat-top grills, and microwaves.
• Supervise and coordinate kitchen operations by allocating duties, preparing staff rosters, and assisting the Head Chef with shift scheduling and remuneration discussions.
• Monitor and manage inventory through regular stock takes, ordering supplies, and ensuring proper receipt, rotation, and storage of stock in compliance with food safety and hygiene regulations.
• Maintain high standards of hygiene and safety, ensuring all food preparation areas, cooking surfaces, utensils, and equipment meet regulatory and workplace standards at all times.
• Oversee mise en place activities, including chopping vegetables, portioning meats, and preparing ingredients in advance to ensure smooth and efficient kitchen operations.
• Assist the Head Chef in maintaining food quality standards, developing and reviewing menus, and implementing cost-control and waste-reduction measures.
• Perform additional culinary and supervisory duties as directed by the Head Chef to support overall kitchen performance and ensure the timely delivery of high-quality meals and service.

To be successful in this role, it is essential you have:

• Certificate III & IV in Commercial Cookery and a Diploma in Hospitality Management, or equivalent qualification.
• Minimum 3 years of relevant experience in a commercial kitchen environment.
• Strong foundation in culinary techniques, menu development, and food presentation.
• Ability to work efficiently under pressure while maintaining attention to detail.
• Proven creativity, passion for food, and commitment to high-quality service.
• Comprehensive understanding of Occupational Health & Safety (OH&S) and Food Safety standards.
• Excellent teamwork, time management, and communication skills.