Global Vision Recruitment on behalf of SPT Holdings (Aust) Pty Ltd Date Posted: 12 March 2026 Position: Chef Salary: $75,000 – $85,000 per annum plus 12% Superannuation Hours: 38 hours per week Mode: Full-time Location: 86 Roberts Ave, Mortdale NSW 2223 Experience required: Minimum 1 year of experience working as a Chef in a commercial kitchen or restaurant environment SPT Holdings (Aust) Pty Ltd is known for its welcoming atmosphere and diverse menu that blends modern Australian cuisine with Italian influences, offering a variety of dishes including meats, seafood, and vegetarian options. As our dining venue continues to attract members and guests for lunch and dinner services, we are seeking a passionate and skilled Chef to join our kitchen team. This role offers the opportunity to work in a busy and community-focused restaurant environment while contributing to the creation of high-quality dishes that maintain the strong reputation of our dining experience. Key Responsibilities includes but are not limited to: • Plan and design menu items in collaboration with management, ensuring variety and quality that reflects modern Australian and Italian-inspired cuisine. • Estimate food and labour costs, monitor kitchen budgets, and coordinate ordering of food supplies and ingredients. • Prepare and cook a wide range of dishes including meats, seafood, pasta, salads, and specialty menu items while maintaining consistency in taste and presentation. • Monitor the quality of dishes at all stages of preparation, cooking, and plating to ensure high standards are maintained. • Demonstrate cooking techniques and provide guidance to kitchen staff on preparation methods and efficient kitchen practices. • Ensure all food preparation and kitchen operations comply with hygiene, food safety, and sanitation regulations. • Coordinate with restaurant managers and front-of-house staff regarding service requirements, menu updates, and special dietary requests. • Supervise kitchen workflow to ensure timely service during busy lunch and dinner periods. • Assist with the development of seasonal menu items and daily specials to enhance the dining experience. • Manage food storage, stock rotation, and preservation techniques such as freezing and portion control to minimise waste. • Maintain cleanliness and organisation within the kitchen, ensuring equipment is properly used and maintained. • Assist in training, mentoring, and supervising junior kitchen staff where required. Qualifications • Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent relevant qualification. Skills & Other Requirements • Minimum 1 year of experience working as a Chef in a commercial kitchen or restaurant environment. • Knowledge of Australian food safety standards and kitchen compliance requirements. • Strong culinary skills with the ability to prepare a variety of dishes including grilled meats, seafood, and contemporary restaurant meals. • Ability to work efficiently in a fast-paced kitchen environment while maintaining attention to detail. • Excellent time management and organisational skills. • Ability to collaborate effectively with kitchen and front-of-house staff. • Strong understanding of food safety, hygiene, and kitchen safety procedures. • Creativity in menu planning and dish presentation. • Ability to supervise and support junior kitchen staff when required.