Chef

About Us

Terang Hotel "The Middle" is a restaurant operating within a licensed hotel venue, offering dining service with both pub favourites and an evolving seasonal menu designed around fresh ingredients and plated service.

We provide a full dining experience including:

• Entrées
• Main courses
• Desserts
• Paired beverages and dine-in service

Our venue caters for families, functions, and restaurant patrons seeking consistent, quality food.

About the Role

We are seeking an experienced Chef who can work in a structured kitchen environment and contribute to a high-quality plated dining experience, including 2–3 course service and function menus.

This is a hands‑on role working within a traditional kitchen hierarchy with superstars at their respective positions.

Key Responsibilities

• Coordinating with front-of-house wait staff for order pacing and service sequencing
• Training junior chefs cooks and kitchenhands
• Working within the kitchen structure alongside a Head Chef, Sous Chef, Cooks and Kitchen Assistants
• Assisting with menu planning, costing, plating standards and seasonal specials
• Maintaining high standards of food hygiene and compliance under food safety frameworks
• Supporting kitchen operations during busy restaurant and function services
• Preparing and cooking entrées, mains and desserts as part of a timed, plated restaurant service

We require someone with :

• Experience in a restaurant, hotel or bistro dining environment
• Ability to deliver professionally plated multi‑course meals — not takeaway style food
• Experience with prep, line‑service, function catering, and ala‑côte menus
• Understanding of workflow required in full restaurant operations
• Strong communication and teamwork skills with both BOH & FOH teams

What We Offer

• Stable roster and ongoing role
• Opportunities to contribute to menu development
• Supportive management and professional kitchen environment
• Staff meals, training and career progression

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