Global Vision Recruitment on behalf of Top Group (Wa) Pty Ltd - T/A Cue Roadhouse
Date Posted: 13th January 2026
Position: Chef
Salary: $79,000 per annum plus 12% superannuation
Hours: 38 hours per week
Mode: Full-time
Location: 12 Austin Street, Cue, W.A, 6640, Australia
Experience required: Minimum two (2) years of local commercial experience as a chef
Cue Roadhouse, proudly WA owned and operated, has been a staple in the hospitality, retail, and service industry for over 25 years. Founded by the Hooper family on the Mandurah foreshore, it has grown into a renowned provider across Western Australia.
We are currently seeking a skilled Chef to join our team and contribute to our tradition of service excellence.
- Manages all activities associated with food.
- Direct and organise kitchen staff in the correct preparation, garnishing, and serving of meals.
- Cook & present the dishes attractively and creatively according to the procedures which are necessary to keep nutrition related to vegetables and meats.
- Training and induction of new and existing staff.
- Preparing a roaster and organising staff for the smooth functioning of the kitchen.
- Examine food to ensure quality and presentation.
- Use different methods of cooking such as frying, steaming, boiling and roasting.
- Prepare and cook complete meals or individual dishes and foods.
- Portioning food, placing it on plates, and adding gravies, sauces and garnishes.
- Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food.
- Order or requisition food and other supplies needed to ensure efficient operation.
- Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.
- Reporting to management if any maintenance is required.
- Maintain inventory and records of food, supplies and equipment.
- Order raw materials to supplier as per business need.
- Review menu with the management and contribute to some seasonal changes to the menu.
- Follow and maintain all OH&S requirement for safe kitchen operations.
- Assist in the development of the menu in consultation with the Owner or the restaurant manager.
- Supervising and training new staff as and when required.
- Minimum two (2) years of local commercial experience as a chef.
- Certificate III in commercial cookery.
- Knowledge of various cooking methods including grilling and deep frying.
- Ability to handle and manage multiple kitchen sections.
- Experience in training and mentoring junior kitchen staff.
If you are interested, please email your resume to *******@gvrc.com.au. Note: Due to the volume of applicants, only those meeting the minimum standards will be considered and only successful candidates will be contacted. Thank you for your interest in the role.
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