Job Title: CHEF Salary: $75000 to $85000 Location: Arumpo NSW 2715 Employer name: R SHARMA TRADERS PTY LTD ***Please note*** The position is in an extremely remote regional area, with the nearest shops, amenities, and facilities situated over 110 kilometres away. Key Skills • Commercial cooking skills • Menu execution & plating • Food safety & hygiene • Time management • Teamwork in service kitchen • Equipment operation • Attention to quality A minimum of one year of relevant industry experience is required, together with a Certificate IV in Kitchen Management or Commercial Cookery, and a closely related Diploma qualification. Job Description • Design and plan menus, including creating new dishes, costing recipes, and ensuring variety and quality in line with business objectives • Prepare and cook high-quality dishes while overseeing the work of kitchen staff to ensure consistency in preparation and presentation • Supervise and coordinate kitchen operations during service to ensure efficiency and timely delivery of meals • Monitor the quality of all dishes at each stage of preparation and presentation, making necessary adjustments to maintain standards • Train, guide, and mentor kitchen staff, including demonstrating advanced cooking techniques and ensuring adherence to established procedures • Manage stock levels, order supplies, and control food costs while minimising waste through effective kitchen practices • Ensure full compliance with food safety standards and hygiene regulations, maintaining a clean and safe kitchen environment • Liaise with management and front-of-house staff to plan service, resolve operational issues, and maintain a high standard of customer satisfaction • Develop and update seasonal menus, specials, and promotional dishes to enhance customer engagement and business growth • Oversee portion control and plating standards to maintain consistency and profitability • Monitor kitchen performance, implement improvements, and maintain efficient workflows during busy service periods • Assist in rostering kitchen staff and managing labour costs in line with operational requirements • Inspect and maintain kitchen equipment, ensuring all tools and machinery are used safely and effectively • Ensure compliance with workplace health and safety requirements and contribute to a safe working environment • Participate in supplier selection to ensure quality and cost-effective sourcing of ingredients used throughout kitchen.