Global Vision Recruitment on behalf of Top Group (Wa) Pty Ltd - T/A Cue Roadhouse
Date Posted: 13th January 2026
Position: Chef
Salary: $79,000 per annum plus 12% superannuation
Hours: 38 hours per week
Mode: Full-time
Location: 12 Austin Street, Cue, W. A, 6640 Australia
Experience required: Minimum two (2) years of local commercial experience as a chef
Cue Roadhouse, proudly WA owned and operated, has been a staple in the hospitality, retail, and service industry for over 25 years. Founded by the Hooper family on the Mandurah foreshore, it has grown into a renowned provider across Western Australia. We are currently seeking a skilled Chef to join our team and contribute to our tradition of service excellence.
The typical job responsibilities will include, but are not limited to the following:
• Manages all activities associated with food.
• Direct and organise kitchen staff in the correct preparation, garnishing, and serving of meals.
• Cook & present the dishes attractively and creatively according to the procedures which are necessary to keep
nutrition related to vegetables and meats.
• Training and induction of new and existing staff.
• Preparing a roaster and organising staff for the smooth functioning of the kitchen.
• Examine food to ensure quality and presentation.
• Use different methods of cooking such as frying, steaming, boiling and roasting.
• Prepare and cook complete meals or individual dishes and foods.
• Portioning food, placing it on plates, and adding gravies, sauces and garnishes.
• Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.
• Reporting to management if any maintenance is required.
• Maintain inventory and records of food, supplies and equipment.
• Order raw materials to supplier as per business need.
• Review menu with the management and contribute to some seasonal changes to the menu.
• Follow and maintain all OH&SC requirement for safe kitchen operations.
• Assist in the development of the menu in consultation with the Owner or the restaurant manager.
• Supervising and training new staff as and when required.
Applicants must meet the following minimum requirements to be considered for the role:
• Minimum two (2) years of local commercial experience as a chef.
• Certificate Ill in commercial cookery.
• Knowledge of various cooking methods including grilling and deep frying.
• Ability to handle and manage multiple kitchen sections.
• Experience in training and mentoring junior kitchen staff.
