The Company:

On the Pier Pty Ltd consists of two restaurants, both located in Port Melbourne.

Waterfront on the Pier has a seafood and Mediterranean based menu, focusing on fresh and local ingredients. Waterfront on the Pier also includes a function space of up to 150 people for both sit down and cocktail events.

Generations Cafe, Bar and Grill focuses on your pub style food and service. Our aim is to offer excellent customer service and dining experience throughout both restaurants – be it a family gathering, an intimate dinner for two or a friend’s night out.

Roles and Responsibilities: 

We are looking for Chefs- "CDP" to work with On the Pier Pty Ltd to join the team on full-time basis. The successful candidate will be working at either of our restaurants (will be placed in one of them as per experience of candidate and requirement of the business).

• Hear and understand specific instructions from the Chefs.

• Assist in food preparation as required for service

• Ensure that all stock is kept under optimum conditions and inform most senior chef on shift of any stock which needs ordering.

• Ensure that all mise-en-place is always freshly prepared and on time and all stations are prepped for service.

• Manage the kitchen service during the Head/Sous Chef’s absence. 

• Ensure that all dishes are being prepared to the correct recipe and to the correct quantity

• Ensure that all dishes reach the hot plate or pass correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.

•  Setting up the kitchen prior to a restaurant's opening and ensuring your section is always kept clean and tidy.

• Ensure you have high standards of food hygiene and follow the rules of Health and safety.

 • Any anticipated shortages are communicated promptly to the Head/Sous Chef.

 • Assist in all sections of the kitchen when required to ensure smooth operation of the restaurant, including assisting the kitchen hand when needed.

• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

• To have full awareness of all menu items, their recipes, methods of production and presentation standards and dietary requirements. 

• Responsible for supervising junior chefs, commis and / or apprentice chefs.

• Assist in general kitchen cleaning and that main section is clean.

• Assist the Head chef and the rest of the team to maintain quality standards and cleanliness.

• Ensure a high level of personal hygiene as well as that hygiene standards are maintained within the kitchen.

• At least 2-3 years’ experience working as a Chef De Partie or Junior Chef 
• Commercial Cookery Qualifications/Certifications
• Knowledge of food style and presentation
• Creative approach to food and a passion for your trade
• The ability to produce high-quality food
• Excellent verbal communication 
• Great interpersonal and teamwork skills.
• Work well under pressure.
• Able to prioritize work.
• Have a keen eye with high attention to detail
• Would like to assist with menu planning and suggestions
• Enjoy the benefits of expanding your experience and knowledge
• Ability to delegate appropriately when required.
• Availability to work Mornings, evenings, weekends, and holidays. 
• Willingness to perform additional duties to facilitate the restaurant's operations, as needed.
• Australian working rights

• The Benefits

• Competitive pay rates
• A secure and structured working environment
• Career advancement
• Staff Discount