THE FEDERAL HOTEL, operating under ABN 61 089 067 283 (VITAM PTY LTD), is a well-established hospitality venue offering modern Australian dining with a strong focus on quality and fresh flavours. We are seeking a dedicated full-time Chef to join our dynamic kitchen team, contribute to our high standards, and showcase their culinary skills.
THE FEDERAL HOTEL, operating under ABN 61 089 067 283 (VITAM PTY LTD), is an established hospitality business offering modern Australian dining. The venue is recognised for quality food, fresh flavours, and a welcoming environment for both customers and staff.We are looking for a dedicated, full-time Chef to join our fast-paced and innovative kitchen. In this role, you will have the opportunity to demonstrate your culinary skills while contributing to the creation of high-quality dishes.
Detailed Description The Role
We are seeking a full-time Chef who brings passion, leadership, and culinary expertise to our busy kitchen. The ideal candidate will have strong experience in producing high-quality dishes, managing kitchen operations, and contributing to menu design. This role offers an annual salary of $75,000–$80,000 plus superannuation.
Key Responsibilities
• Ensure all ingredients meet the highest standards of freshness and quality
• Oversee cooking processes and manage kitchen equipment including ovens, grills, and fryers
• Prepare, cook, season, and present dishes in accordance with menu standards
• Lead the plating and presentation of meals, ensuring consistency and quality
• Manage food storage in compliance with temperature and safety requirements
• Prepare dishes to accommodate special dietary needs and requests
• Participate in menu planning, recipe creation, and food cost estimation
• Maintain the highest levels of kitchen hygiene, safety, and operational compliance
• Ensure smooth daily kitchen operations in collaboration with the Head Chef/Management
• Provide guidance, training, and support to kitchen staff
• Assist with stock control, ordering, and supplier management
Requirements
• Relevant qualification in commercial cookery (minimum Certificate IV in Cookery)
• Minimum 2 years of experience as a Chef or Senior Cook
• At least 2 years of strong grilling experience over an open flame
• Excellent understanding of modern Australian pub-style cuisine and contemporary flavours
• Demonstrated experience in menu development and creating innovative dishes
• Strong focus on food quality, taste, and presentation
• Knowledge of food safety regulations and HACCP standards
• Experience supervising kitchen operations and coaching junior staff
• Ability to thrive in a fast-paced, high-pressure environment
• Experience with stock ordering, inventory management, and menu costing
