Chef

Position: Chef

Type: Full-time

Employer: The Graduate Union of the University of Melbourne Inc

Location: Carlton, Melbourne, Victoria 3053

Salary: $79,500 – $83,000 p/a

About the Business

The Graduate Union of the University of Melbourne Inc, widely known as Graduate House, is a cornerstone Carlton institution with a history spanning more than one hundred years. It operates as a membership association for graduates of universities across the world, as a residential college accommodating some 600 residents each year across 114 rooms, and as a meeting place where hundreds of graduates gather monthly for learning, dining and collaboration. Food service sits at the heart of that community life, supporting daily meals for residents as well as conferences, seminars, social events and member functions held throughout the year. The organisation is proud of its collegial and inclusive culture, its commitment to scholarship and lifelong learning, and its welcoming, respectful and supportive working environment, in which staff from a wide range of backgrounds work together to deliver a consistently high standard of hospitality to residents, members and guests.

About the Position

The Chef is responsible for the day-to-day preparation, cooking and presentation of meals for residents, members, guests and functions at Graduate House, working across breakfast, lunch, dinner, catering and event service. The role combines consistent daily food production for a residential community with the flexibility required to cater for meetings, conferences and social events, and carries responsibility for food quality, food safety, stock control and the efficient running of the kitchen. As residents dine at Graduate House throughout their stay and members and guests judge the organisation in large part by the quality of its hospitality, the Chef is central to the reputation, member experience and commercial performance of the organisation.

Key Responsibilities

• Prepare, cook and present a variety of meals for residents, members, guests and functions
• Plan and prepare daily menus in accordance with the organisation's food service requirements
• Prepare breakfast, lunch, dinner, catering and function menus as required
• Ensure all food is prepared to a high standard of quality, taste, presentation and consistency
• Prepare and portion ingredients, including meat, seafood, vegetables, sauces and other food items
• Monitor food quality, freshness and portion sizes during food preparation and service
• Follow food safety, hygiene and sanitation procedures in accordance with relevant Australian food safety requirements
• Maintain clean, organised and hygienic kitchen, food preparation and storage areas
• Monitor stock levels and assist with ordering, receiving and storing food supplies
• Minimise food wastage and maintain appropriate stock rotation and storage practices
• Coordinate with kitchen staff and other hospitality team members to ensure smooth food preparation and service
• Assist with catering for meetings, conferences, social events and other functions held at Graduate House
• Ensure meals are prepared according to dietary requirements, allergies and special requests where required
• Operate and maintain commercial kitchen equipment safely and efficiently
• Assist with menu planning, recipe development and cost control where required
• Ensure food is prepared and served within required timeframes
• Comply with workplace health and safety policies and procedures
• Assist with cleaning and closing procedures and ensure the kitchen is ready for the next service

Requirements

• Australian citizens and permanent residents are encouraged to apply
• Certificate IV in Kitchen Management
• A minimum of one year's relevant experience
• Demonstrated ability to prepare and present a varied menu to a consistent standard across breakfast, lunch, dinner and function service
• Sound working knowledge of Australian food safety, hygiene and sanitation requirements, including temperature control, stock rotation and allergen management
• Competence in the safe operation and maintenance of commercial kitchen equipment
• Practical skills in portion control, stock monitoring, ordering and waste minimisation
• Ability to work efficiently under pressure and deliver food within required service timeframes
• Strong communication and teamwork skills, with the ability to coordinate with kitchen and wider hospitality staff
• A professional, courteous manner when dealing with residents, members and guests
• Reliability, attention to detail and a willingness to work across a rotating roster including early mornings, evenings and weekends as required

How to Apply

To apply, applicants must submit their resume with a valid email address through this online portal. Only shortlisted candidates will be contacted.