Chefs and Cooks

Business Overview:

Our venue partner, AAI BLUE MOUNTAINS PTY LTD trading as Bellbird Eatery, is a contemporary hospitality business offering café and restaurant dining experiences with a focus on seasonal produce, high-quality ingredients, and modern Australian cuisine. The business provides breakfast, lunch, dinner, beverages, and dessert offerings, catering to dine-in customers, families, group bookings, and local community patrons in a relaxed and welcoming environment. Bellbird Eatery is recognised for its carefully curated menus, commitment to fresh and locally sourced ingredients where possible, and its emphasis on delivering exceptional food quality and customer service. The venue offers a diverse menu featuring breakfast favourites, gourmet burgers, seafood, salads, premium meat dishes, vegetarian options, desserts, and specialty beverages, creating a memorable dining experience for a broad customer base.

They are seeking for a Skilled and Experienced Chefs and Cooks to join their team on a full-time basis. This role is essential in supporting daily kitchen operations, preparing and cooking a wide range of menu items to company standards, maintaining food quality and presentation, assisting with menu preparation and stock control, and ensuring smooth kitchen coordination during busy service periods. The successful candidate will contribute to maintaining Bellbird Eatery’s reputation for consistency, quality dining experiences, and exceptional customer satisfaction.

Salary Range: 78,000 to 83,000 AUD per annum

Work Location / Venue: 1/17 Bells Line of Rd, Mount Tomah NSW 2758

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 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. Prepare dishes to the required quality and presentation standards.
4. Follow the restaurant's established 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
2. Strong knowledge on kitchen operations.
3. Ability to independently manage and coordinate a designated kitchen station.
4. Ability to supervise and support Cooks and junior kitchen staff during service.
5. Strong understanding of mise en place, food preparation and efficient kitchen workflow.
6. Ability to maintain consistent food quality, portioning and presentation under pressure.
7. Understanding of kitchen practices applicable to operating a restaurant.
8. Strong organisational, communication and problem-solving skills.
9. 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 restaurant environment.