Responsibilities: 

• Food Preparation and Cooking: Prepare and cook a variety of dishes. Follow recipes and presentation standards. Ensure the quality and taste of food. 

• Kitchen Management: Maintain cleanliness and organization in the kitchen. Manage kitchen inventory and order supplies. Supervise junior kitchen staff. 

• Health and Safety: Adhere to food safety and hygiene regulations. Conduct regular equipment maintenance checks. Implement safety protocols to prevent accidents. 

Qualifications: 

• Education: Certificate III in Commercial Cookery. Advanced qualifications like a Diploma of Hospitality Management for higher roles. 

Salary: 

• Entry-Level: AUD 45,000 to AUD 55,000 per year. 

• Mid-Level: AUD 55,000 to AUD 70,000 per year. 

• Senior-Level: AUD 70,000 to AUD 85,000+ per year. 

Salary depends on level of experience and education, location, and type of establishment (e.g., fine dining vs. casual dining).