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.