Chef - Fuul-Time, Permanent

Special Events & Venue Catering Pty Ltd, trading as SEV Catering, is a long‑standing Australian catering provider with over two decades of experience delivering food and beverage services at major venues and events. The company operates across iconic locations including Bondi Beach, Sydney Olympic Park, Accor Stadium, and leading raceways, offering high‑quality catering solutions that combine reliability, compliance, and customer satisfaction.

The Chef role exists to lead and manage kitchen operations by preparing, cooking, and presenting meals to consistent standards of quality, taste, and safety. The position ensures compliance with food hygiene and workplace health regulations, supports menu development, and contributes to efficient service delivery. By combining culinary expertise with leadership, the Chef enhances customer satisfaction, strengthens the venue’s reputation, and supports overall business profitability.

• Plan, prepare, and cook menu items to consistent standards of taste, presentation, and portion control.
• Supervise kitchen staff and coordinate daily food preparation activities.
• Ensure compliance with food safety, hygiene, and workplace health regulations.
• Monitor stock levels, order supplies, and manage inventory to minimise waste.
• Develop and update menus in line with seasonal availability and customer preferences.
• Maintain cleanliness and organisation of kitchen equipment, tools, and work areas.
• Train and mentor junior staff to uphold professional culinary standards.
• Collaborate with management to meet service schedules and customer expectations.
• Control food costs and contribute to efficient kitchen operations.
• Implement quality assurance processes to ensure meals meet company and client requirements.

Education

• Certificate IV in Commercial Cookery or equivalent qualification.
• Apprenticeship or formal training in culinary arts is acceptable.

Experience

• Minimum of two years’ practical experience in a commercial kitchen.
• Experience in menu planning, food preparation, and kitchen operations is highly regarded.

Skills

• Proficiency in preparing, cooking, and presenting meals to consistent standards.
• Strong knowledge of food safety, hygiene, and workplace health regulations.