About Us:

We’re a busy pub with a small but dynamic kitchen. Our menu features high quality pub classics, creative tapas, and seasonal dishes, all designed for our guests to enjoy. We also cater for private functions and events, and with another venue opening soon, this is a fantastic opportunity to join a growing hospitality group that values quality, teamwork, and patron experience.

The Role:

We are looking for a passionate and skilled Chef to join our team, reporting directly to the the Executive Chef. You’ll work in a small kitchen environment, preparing dishes for daily service, functions, and special events, while maintaining high standards of quality, presentation, and customer satisfaction. This role also involves collaborating closely with front-of-house staff to ensure a seamless experience for all our patrons. There may also be an opportunity to work in our other venue depending on business needs. This role would be suitable for a step up Chef De Partie or experienced Sous Chef looking to work their way into a more senior role.

Key Responsibilities:

• Confidence in all sections of a kitchen, preparing a variety of gastro pub dishes.
• Experience with short order cooking a variety of items and expediting food.
• Maintain portion control, food presentation, and high-quality standards at all times.
• Ensure compliance with council regulations, health, food safety standards, and inspections.
• Keep the kitchen clean, organised, and efficient.
• Collaborate with front-of-house staff to ensure smooth service and an exceptional experience for all patrons.
• Support functions and events, including catering large groups.
• Contribute to menu development and kitchen processes for the launch of our new premium venue in Subiaco.

Requirements:

• AQF Certificate IV in Commercial Cookery (or equivalent) OR at least three years of relevant experience.
• Previous experience in a premium pub, bistro, tapas kitchen, or similar environment.
• Strong knowledge of food safety, hygiene, and council regulations.
• Ability to work well under pressure in a fast-paced, small kitchen.
• Creativity and passion for food, presentation, and guest experience.
• Excellent teamwork and communication skills, particularly with front-of-house staff.
• Flexibility to work evenings, weekends, functions, and across venues when needed.
• Australian work rights or valid visa required.