Full Time Chef

Job Overview

Job Description

ML Adelaide (SA) Pty Ltd T/A Milky Lane
ABN: 89 612 425 322
Address: 272 Rundle St, Adelaide SA 5000, Australia

Chef (Full-time)
SALARY RANGE $75,000 $80,000 a year plus superannuation

DUTIES
• Prepare and cook a diverse range of menu offerings, ensuring consistency in quality, taste and presentation across all food service periods.
• Assist in planning and developing new menu items, limited-time specials and seasonal offerings that align with the restaurant's concept.
• Monitor food quality, portion control and presentation standards throughout all stages of preparation and service.
• Estimate food requirements, assist with stock control, and coordinate the ordering and receipt of kitchen supplies and ingredients.
• Ensure efficient kitchen operations during high-volume lunch, dinner and weekend trading periods.
• Train, mentor and supervise junior kitchen staff on food preparation techniques, kitchen procedures and quality standards.
• Coordinate food preparation activities to ensure timely service and customer satisfaction.
• Maintain compliance with food safety, hygiene, HACCP and workplace health and safety requirements.
• Monitor stock rotation, storage practices and food preservation procedures to minimise waste and maintain product quality.
• Work collaboratively with management and front-of-house staff to support smooth daily operations and service delivery.
• Assist with rostering, onboarding and performance development of kitchen team members when required.
• Contribute to cost control initiatives by managing food wastage, portion consistency and kitchen productivity.

REQUIRED SKILLS
• Certificate III or IV in Commercial Cookery or Kitchen Management (or equivalent)
• At least 3 years of relevant experience as a Chef in a commercial kitchen, restaurant, gastropub, casual dining venue, or similar hospitality environment.
• Demonstrated experience preparing and cooking a diverse range of contemporary menu items within a fast-paced, high-volume kitchen.
• Proven ability to maintain consistency in food quality, presentation, portion control and service standards.
• Experience contributing to menu planning, recipe development and the introduction of new food offerings and seasonal specials.
• Strong understanding of food safety, kitchen hygiene, HACCP principles and workplace health and safety requirements.
• Experience supervising, training and supporting junior kitchen staff and coordinating daily kitchen operations.
• Sound knowledge of stock control, inventory management, ordering procedures and food cost management.
• Ability to work effectively under pressure, prioritise tasks and meet service deadlines during busy trading periods.
• Excellent communication and teamwork skills, with the ability to collaborate effectively with both kitchen and front-of-house staff.
• A strong passion for hospitality, food quality and continuous professional development within the culinary industry.

How to apply:

Applications open on 12 June 2026 and close on 12 July 2026
Please send your CV to . Please include the job role title in your email.