Chef

Business Overview:

Our industry partner, Armani Restaurant Pty Ltd trading as Armani Restaurant is a hospitality business located in Parramatta, New South Wales, offering a premium Mediterranean and Middle Eastern dining experience in a contemporary and sophisticated restaurant setting. The business is recognised for delivering authentic cuisine, refined presentation, and high-quality customer service, catering to dine-in guests seeking a memorable culinary experience. Its menu features a broad selection of freshly prepared dishes including grilled meats, seafood, traditional appetisers, gourmet mains, desserts, and specialty beverages inspired by Mediterranean and Middle Eastern flavours.

Operating in a competitive dining precinct, Armani Restaurant has established a reputation for excellence in food quality, consistency, and hospitality service. The restaurant focuses on using quality ingredients, maintaining high culinary standards, and delivering an elevated dining atmosphere suitable for casual dining, family gatherings, celebrations, and special occasions. Its commitment to exceptional service, authentic flavours, and attention to detail positions the business as a recognised dining destination for both local patrons and visitors.

We are seeking a Skilled and Experienced Chef to join our team on a full-time basis. This role is crucial in supporting kitchen operations, maintaining culinary standards, overseeing food preparation and presentation, and ensuring every dish served reflects Armani Restaurant’s reputation for quality, consistency, and excellence.

Salary Range: $75,000 - $80,000 AUD

Location: 5-7, 354 Church Street, Parramatta, NSW 2150

Key Responsibilities:

1. Prepare, cook, and present a wide range of Mediterranean, Middle Eastern, and contemporary menu items in accordance with established recipes, presentation standards, and restaurant requirements.
2. Ensure all dishes are prepared with consistency in flavour, quality, portion control, and presentation, reflecting Armani Restaurant’s culinary standards and dining experience.
3. Oversee daily food preparation activities including mise en place, ingredient preparation, marinating, grilling, roasting, and sauce preparation for lunch, dinner, functions, and catering services.
4. Monitor stock levels, inspect food quality and freshness, and assist in ordering, receiving, rotating, and storing ingredients in accordance with FIFO procedures and inventory requirements.
5. Contribute to menu planning, recipe development, and seasonal menu updates by introducing innovative dishes inspired by Mediterranean and Middle Eastern cuisine traditions.
6. Prepare and cook premium meats, seafood, appetisers, grilled dishes, traditional specialties, desserts, and banquet-style menu items using appropriate culinary techniques.
7. Maintain high standards of kitchen cleanliness, organisation, and operational efficiency across all food preparation and cooking areas.
8. Ensure compliance with food safety regulations, HACCP requirements, hygiene procedures, and workplace health and safety standards at all times.
9. Coordinate with kitchen staff and front-of-house teams to ensure efficient service delivery, timely food preparation, and a positive customer dining experience.
10. Train, supervise, and support junior kitchen staff where required, promoting teamwork, productivity, and adherence to restaurant procedures and culinary standards.
11. Assist in managing kitchen operations during peak service periods, private functions, special events, and high-volume trading conditions.
12. Minimise food wastage through effective portion control, stock management, and efficient use of ingredients while maintaining profitability and quality outcomes.

Requirements:

1. Minimum of 1–3 years of relevant work experience as a Chef or in a similar role within a commercial kitchen.
2. Strong knowledge of food preparation techniques, cooking methods, and kitchen operations.
3. Ability to work efficiently in a fast-paced environment and manage multiple tasks during service.
4. Proven attention to detail with a commitment to maintaining high food quality and presentation standards.
5. Ability to work effectively as part of a team and support overall kitchen operations.
6. Ability to guide and support junior kitchen staff.