Chef (Mezcals)

Global Vision Recruitment on behalf of Mezcal Pty Ltd Date Posted: 21st May 2026 Position: Chef Salary: $76,600 to $85,000 per annum plus 12% superannuation Hours: 38 hours per week Mode: Full time Location: Upstairs 5/2 Market St, Merimbula NSW 2548 Experience required: Minimum 1 year experience as a Chef in a mexican-style dining or related We are currently seeking an experienced and passionate Chef to join the dynamic team at Mezcals Tequila Bar & Restaurant, a popular and well-reviewed venue located in the heart of Merimbula, NSW. Specialising in vibrant Mexican cuisine and innovative cocktails, we pride ourselves on delivering exceptional dining experiences that celebrate bold flavours and authentic recipes. The successful candidate will contribute to menu development, maintain high food standards, and lead the kitchen team to excellence. Responsibilities include but are not limited to:

• Design and update menus that showcase authentic Mexican dishes, incorporating fresh, locally sourced vegetables and imported Mexican ingredients to ensure a burst of flavour in every bite.
• Work closely with the management team to incorporate feedback and keep the menu aligned with guest preferences and seasonal ingredient availability.
• Prepare and cook a variety of authentic Mexican dishes to order, ensuring that each dish meets Mezcal’s high standards for flavour, quality, and authenticity.
• Ensure the consistent execution of recipes, presentation, and portion control.
• Oversee daily kitchen operations, ensuring efficiency and adherence to high standards of food quality and presentation.
• Recruit, train, and supervise kitchen staff, fostering a collaborative and productive work environment.
• Manage inventory levels, order supplies, and control food costs to meet financial targets.
• Maintain strict hygiene and safety standards, ensuring compliance with health regulations. Collaborate with front-of-house staff to ensure guests receive excellent service and enjoy their culinary experience.

• Certificate III or IV in Commercial Cookery (Preferred but not mandatory).
• Diploma of Hospitality Management (Preferred but not mandatory).

• At least 1 year proven experience as a Chef, with a focus on Mexican cuisine or a strong understanding of Mexican culinary traditions.
• A passion for authentic, high-quality cooking and an appreciation for using fresh, local ingredients.
• Strong leadership and communication skills, with the ability to manage a team and maintain a positive, productive work environment.
• Knowledge of food safety standards and a commitment to maintaining a clean, organized, and safe kitchen.
• Experience with inventory management, food cost control, and budget management.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.