Chef

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Job post summary

Date posted: August 27, 2026
Pay: AU$79,500.00 – AU$85,000.00 per year
Job description:

Chef – Karramere Pty Ltd T/A Park Ridge Tavern
Employer: Karramere Pty Ltd T/A Park Ridge TavernNominated Address: 3698 Mount Lindesay Highway, Park Ridge QLD 4125
Date posted: 27 August 2026
Pay: AU$79,500.00 per year
Job Type: Full-time
Work Location: In personLocation: 3698 Mount Lindesay Highway, Park Ridge QLD 4125
Job Description
Karramere Pty Ltd T/A Park Ridge Tavern is a family-owned and operated hotel business with two venues located in Brisbane and the Sunshine Coast. Our hotels include casual dining areas, bars, gaming, functions, entertainment, TAB and Bottleshops.
Our Park Ridge Tavern has an exciting opportunity for an experienced, motivated and enthusiastic Chef to join our team.
Job Duties and Responsibilities

Oversee Daily Kitchen Operations: Supervise all aspects of kitchen activity to ensure seamless food preparation, cooking and presentation. Maintain consistent food quality, taste and portion control in accordance with restaurant standards.
Staff Coordination and Scheduling: Develop and manage staff schedules to ensure adequate coverage during peak and off-peak hours. Promote teamwork and efficient workflow between kitchen and service staff to achieve timely and smooth food delivery.
Inventory and Procurement Management: Monitor inventory levels of ingredients, supplies and equipment. Plan and oversee the procurement process, ensuring timely ordering, cost-effectiveness and minimal stock discrepancies.
Food Safety, Hygiene and Compliance: Enforce strict hygiene and sanitation standards in compliance with applicable health and safety regulations. Conduct regular inspections to ensure all kitchen areas and equipment meet cleanliness and safety requirements.
Training, Mentorship and Staff Development: Train, guide and mentor kitchen team members to uphold culinary standards, improve skills and foster professional development.
Menu Planning and Cost Control: Collaborate with management to design and refine menus based on seasonality, customer preferences and cost efficiency. Monitor food costs, portion control and waste management to optimise profitability without compromising quality.
Quality Assurance and Innovation: Ensure every dish leaving the kitchen meets presentation and quality standards. Continuously explore new cooking techniques, ingredients and trends to enhance the dining experience and maintain a competitive edge.

Requirements and Qualifications

Relevant Trade Qualification: Possess a recognised culinary or cookery qualification, such as Certificate III in Commercial Cookery or equivalent, with a minimum of 1 years' experience working in a fast-paced, high-volume kitchen environment.
Strong Communication and Teamwork Skills: Demonstrate excellent interpersonal and communication abilities, with the capacity to collaborate effectively with colleagues, front-of-house staff and management to ensure smooth service operations.
Sound Knowledge of Food Safety and Hygiene Standards: Exhibit a thorough understanding of safe food handling, storage and preparation procedures in compliance with applicable health and safety regulations.
Exceptional Time Management and Multitasking Abilities: Able to work efficiently under pressure, manage multiple orders simultaneously and maintain a calm and organised approach during peak service periods.
Flexibility and Availability: Willingness to work a rotating roster, including nights, weekends and public holidays, as required by business operations.

If you are ready for the challenge and meet the criteria above, we would love to hear from you.
Apply Now!

Job Type: Full-time

Work Location: In person