SUNDAY ORGANIC BAKERY PTY LTD Sunday Sustainable Bakery is a bakery cafe located in the centre of Byron Bay. We specialise in quality alternative baked goods and excellent coffee. We are looking for qualified and experienced Bakers and Pastry Chefs to join our team of craftsmen. We have several positions available at our main bakery and two new locations in Byron Bay and Ocean Shores. Position Title: Bakers and Pastry Chefs Employer: Sunday Sustainable Bakery Salary (not including superannuation): $74,000 - 78,000 depending on experience and qualifications Position location: Byron Bay 2481/Ocean Shores 2483, NSW Hours per week: 40   Benefits We don't do graveyard shifts, everyone starts at 4:00 AM and finishes at 12:30 so you can have a life and family. We rotate weekends so no one works every weekend. Bakers are supplied with a healthy cooked breakfast daily of their choice and as much coffee as they want. Everyone has lovely attitudes at Sunday and the Head Baker is extremely nice, working as hard as anyone if not harder. Task & Responsibilities Baking of sourdough and various specialty breads  Mixing, preparing and baking wide range of pastries, pastries and desserts  Weighing and measuring ingredients for the preparation of baked goods  Crafting and creating new and exciting baked goods  Filling trays, moulds and tins for baking  Monitor proving, baking and cooling times  Ensure proper storage of all items  Maintain and adhere to HACCP procedures Qualification & Experience At least 3 years pf professional baking/patisserie experience  Formal baking/patisserie qualifications, minimum Certificate IV level or overseas equivalent Knowledge of traditional artisan bread techniques  Team player with a can-do attitude  Be Australian citizens or permanent residents or hold avisa with full working rights We are happy to pay above award rates for the right Baker.  Only shortlisted candidates will be contacted. Salary: $74000-78000 Job Publish: 14-11-2024 Job Expire: 14-12-2024 Please click to View more detail / apply .

Our client, Missing Spoon is a vibrant and dynamic restaurant located in the heart of Gordon, New South Wales. They are currently seeking a skilled Chef to join their team, contributing to their mission of culinary excellence. Known for its innovative approach to modern Australian cuisine, Missing Spoon prides itself on offering a diverse menu crafted with the freshest, locally sourced ingredients. Their restaurant provides a warm, welcoming atmosphere where guests can enjoy both casual dining and more refined culinary experiences, making it a popular destination for locals and visitors alike. This role offers an exciting opportunity to work with a talented team, creating memorable dining experiences in a supportive and professional environment.

The annual salary is $75,000.

Responsibilities include:

• Planning and designing menus, estimating food and labour costs, and managing the ordering of food supplies.

• Monitoring the quality of dishes throughout all stages of preparation, cooking, and presentation.

• Collaborating with Managers, Dietitians, and kitchen and wait staff to address food preparation concerns and ensure smooth operations.

• Demonstrating cooking techniques and guidance on best practices and procedures.

• Preparing and cooking a variety of dishes to meet the high standards of Missing Spoon.

• Ensuring compliance with all hygiene and food safety regulations, and enforcing these standards within the kitchen.

• Selecting and training new kitchen staff.

• Overseeing food preservation methods, including freezing and storage where appropriate.

• Managing kitchen inventory and ensuring equipment is properly maintained and in good working condition.

• Developing and testing new recipes to enhance the menu and keep it current with seasonal ingredients.

• Maintaining open communication with front-of-house staff to ensure seamless service and timely delivery of meals to guests.

Qualifications:

• Must hold a Diploma in Hospitality Management.

• Should have at least three (3) years of relevant work experience in Japanese cuisine.

Darsh Patel Pty Ltd We are looking for an experienced chef who will love working in a small team and getting the opportunity to work independently. You'll be dependable, have the highest food hygiene standards, work well under pressure, work autonomously. You will be part of a small team, working at least 38 hours a week . Benefits Competitive salary  Task & Responsibilities Your key responsibilities will include but not limited to: Planning and developing the menu; setting the prices for food in consultation with the restaurant owner; Estimating food costs and requirements, including labour costs; Preparing menu items by undertaking or supervising tasks such as cutting, trimming, and boning meats and poultry; preparing and cooking desserts and sweets; making sauces and seasonings for menu items; and portioning dishes, including adding garnishes and sauces; Inspecting both unprepared and prepared dishes to ensure quality and consistency, demonstrating techniques, and addressing any preparation or presentation issues with the kitchen staff; Oversee and coordinate the preparation of food and beverages to ensure dishes are prepared on time, in the correct quantities, and with proper presentation for service; Managing inventory and purchasing supplies; Supervise the kitchen's opening and closing procedures; Maintain rigorous standards of hygiene and cleanliness in line with regulations; Selecting and training kitchen staff as needed in collaboration with the restaurant owner; and Collaborate with the restaurant owner and front of house team to ensure seamless service and guest satisfaction. Qualification & Experience Ideal candidates should possess: Holds a Certificate IV in Commercial Cookery or equivalent.  Ideally 2 years work experience as a Chef is considered an advantage; Demonstrates culinary expertise across diverse cuisines and modern cooking techniques; Exhibits strong financial acumen and the ability to manage kitchen costs effectively; Ability to multi-task and think on your feet; Have good presentation and communication skills; Salary: $73500-76500 Job Publish: 18-11-2024 Job Expire: 18-12-2024 Please click to View more detail / apply .

We are looking for an experienced Chinese Pastry Chef who specializes in the art of wonton making and filling preparation. The ideal candidate should possess expert skills in preparing and crafting various types of wontons, along with the ability to develop and perfect recipes for different fillings according to restaurant standards. A deep understanding of Chinese pastry-making and ingredients is essential to ensure high-quality dishes are delivered consistently.

Key Responsibilities:

Master the preparation and crafting of different varieties of wontons, including wrapping and cooking techniques.
Develop, create, and adjust wonton filling recipes to maintain consistent quality and taste.
Ensure adherence to food safety and hygiene standards in all kitchen operations.
Collaborate with the kitchen team to innovate new recipes and optimize current offerings.
Maintain the cleanliness and organization of the kitchen workspaces.
Monitor ingredient stocks and ensure efficient use of resources.
Requirements:

Proven experience as a Chinese pastry chef, with a focus on wonton preparation.
In-depth knowledge of traditional Chinese pastry techniques and ingredients, particularly in wonton making.
Ability to work efficiently in a fast-paced environment while maintaining attention to detail.
Flexibility to work on weekends, public holidays, and in shifts as needed.
Strong organizational skills and the ability to multitask.
Preferred: Familiarity with other Chinese dumplings and dim sum varieties.
Ability to work both independently and as part of a team.
Certification: Food handling and safety certification preferred.
Additional Common Requirements:

Minimum of 3 years of experience in a similar role.
Strong communication skills and the ability to collaborate with a diverse kitchen team.
Flexibility to assist in other kitchen duties as required.
Physical stamina, as the role involves standing for long periods and handling heavy kitchen equipment.

Chef FIFO
Job no: Work type: Full time Location: Brisbane Categories: Resources, Catering



ISS IS A PLACE TO BE YOU
We have ambitious goals for how we work, how we impact our surroundings and how we treat our people. Its you that makes the difference to making amazing places, and we believe everyone can influence change for the better. 
ISS IS A PLACE TO BE WHO YOU ARE
Every ISS employee, or placemaker, is part of both a diverse team and global community of colleagues where different skills, personalities, and life choices are acknowledged and celebrated as part of a positive, inclusive environment. ISS teams come together to care for clients and colleagues, championing talents and uniting with trust in a place open to the true self.
ISS IS A PLACE TO BECOME WHAT

... Click here to view more detail / apply for Chef FIFO

Chef - Rockhampton
Job no: Work type: Permanent Location: Rockhampton Categories: Catering/Food Services

Mercy Food Services is excited to offer multiple opportunities for Chefs to join our team at Mater Rockhampton. 






Reporting to the Head Chef, this key role involves delivering safe, nutritious, and high-quality food to all customers while meeting tasks and deadlines within the required timeframes. 






Salary range: $ - $(Operational Level 3) per hour, plus 11.5% superannuation and access to not-for-profit salary packaging up to $15,900     access to many staff benefits!
What youll be doing
Your duties will include:

Under the guidance of the Head Chef, prepare and cook main meals/desserts and vegetables as per recipes and daily production schedule
Complete traditional and Kettle food


... Click here to view more detail / apply for Chef ? Rockhampton

Ra & Sg Pty Ltd RA & SG Pty Ltd T/A Indian Tree restaurant is a busy Indian restaurant serving delicious and authentic Indian meals. We are currently seeking a full-time Chef for our business located in Toowoomba City, QLD. Your duties will include: Assist with menu development Stock management with estimating food and labour costs as well as ordering food and supplies Ensure the kitchen activities operate in an efficient manner Overseeing the quality of dishes throughout all stages of preparation and presentation. Addressing food preparation concerns with Managers and appropriate staff members. create and cook fresh and delicious foods  demonstrating techniques and advising on cooking procedures to the team maintaining the highest standards of food safety and hygiene assist with the selection and training of staff Check the freshness and quality of ingredients Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes Benefits Package: $70,000 to $75,000 per annum plus superannuation Position: Full-time (38 hours a week) Ongoing support from our team Task & Responsibilities Work with the management and set daily and weekly production levels for the kitchen, Maintain stock levels according to the requirements of the business and understand how this can have an effect on food costs. Qualification & Experience Minimum of a relevant Diploma and at least 2 years of work experience or three years of experience may substitute for formal qualification. Salary: $70000-750000 Job Publish: 21-11-2024 Job Expire: 21-12-2024 Please click to View more detail / apply .

Step into a leadership role where you can showcase your creativity, lead a talented team, and be part of a venue that's cherished by locals and visitors alike. Apply now and take your career to the tropics!
About the Company:
This well-loved regional pub is a staple in the Cairns hinterland, offering a welcoming atmosphere, exceptional service, and a menu that keeps guests coming back. Known for its strong community ties, it's a vibrant hub for locals and a must-visit destination for tourists.
About the Role:
As the Sous Chef , you will assist the Head Chef with kitchen operations, manage a small talented team, and drive culinary excellence. From menu development to ensuring high-quality dishes, you'll lead by example in maintaining the pub's stellar reputation.
Your Skills and Experience:

Proven experience in high-volume kitchens, preferably in a pub or bistro setting

... Click here to view more detail / apply for Sous Chef

About DORSETT
Dorsett Melbourne is located in the West Side Place development precinct within Melbourne CBD. The hotel consists of 316 guestrooms and suites. It also features a wide range of dedicated amenities such as pool, jacuzzi pool, gymnasium, restaurant, Club Lounge, Lobby bar, meeting rooms and relaxation area.

Dorsett expansion continues, with Dorsett Gold Coast opening in 2021, followed by Melbourne in April 2023, with Brisbane and Perth to come. Joining 55 other Dorsett Hospitality International properties across 25 major cities.

Dorsett Hospitality International is one of Asia’s fastest-growing hotel groups. Since the group’s establishment in Hong Kong in January 2007, Dorsett has grown by leaps and bounds with hotels across China, Malaysia, Singapore, Japan, Australia, the United Kingdom, and Continental Europe; more properties are planned in the development pipeline.

Why DORSETT
• Access to 50% off our hotels globally and 30% at our Australian Restaurants
• Great central location Melbourne CBD with public transport at our doorstep
• Professional development • Friendly, supportive and close knit team
• Uniform provided and laundered and staff meal provided each shift
• Excellent benefits including Birthday Leave and EAP access

Responsibilities
The Sous Chef will be responsible for the day-to-day management of the kitchen.
Your keys responsibilities include:
• Run the day-to-day kitchen operation
• Assist with ordering and stock take
• Supervise the junior members of the kitchen team
• Assist in development of new menus and dishes
• Support with the leading, training and motivation of your team
• Assist with the onboarding of kitchen team members
• Maintain food safety and hygiene practices

About YOU
• Minimum of 2 years working in a similar role
• Experience working in a hotel environment
• Demonstrated knowledge in A La Carte and Buffet/Banqueting service
• Excellent communication skills • Strong organisational skills and attention to detail
• IT literate with some skills in Excel
• Ability to work independently and as part of a team in a fast-paced environment
• Full Working rights with the flexibility to work across the week

If you are someone with a passion for the hospitality industry, we encourage you to apply for this exciting opportunity at Dorsett Melbourne. Join our team and be part of the success of our growing hotel business!

Renumeration
Competitive salary of $70,000 to $80,000 plus superannuation Full time, 38 Hours per week Located in Melbourne CBD

Diversity
We value diversity and aim to build an inclusive environment that champions, embraces and respects differences. We support and encourage applications from Aboriginal and Torres Strait Islander people, and people of all abilities, cultures, sexual orientation, and genders.

We’d love to meet you If you have the skills, experience and motivation to succeed in this role, please take the next step and submit your application

Join a culinary team of a prestigious luxury hotel near Cairns, Far North Queensland. If you're ready to embrace a new adventure in a tropical paradise, this is your chance to lead and inspire in a kitchen that values excellence and creativity.
About the Company
This luxury hotel is a standout destination, offering world-class accommodations, breathtaking views, and an elevated dining experience. Known for its commitment to delivering unforgettable guest experiences, it has become a beacon for excellence in the hospitality industry.
About the Role
As the Sous Chef , you will be a pivotal member of the kitchen leadership team, overseeing daily operations and ensuring the delivery of exceptional dishes. Working closely with the Head Chef, you'll help develop menus, manage staff, and maintain the highest culinary standards while bringing your creativity to the plate.
Your Skills and Experience

Proven experience as
... Click here to view more detail / apply for Sous Chef

Join a team that values passion, innovation, and teamwork. Ready to take the lead? Apply today!
About the Company:
Join a well-established and beloved venue in Yeppoon that prides itself on delivering exceptional dining experiences. Known for its vibrant atmosphere and top-quality menu, this venue is a go-to for locals and visitors alike. Lead a high volume and quality venue with a high-performing team!
About the Role:
As the Head Chef, you'll oversee the daily operations of a bustling kitchen, delivering high-quality meals while maintaining efficiency in a high-volume environment. You'll lead a talented team, ensuring consistency, creativity, and excellence in every dish.
Your Skills and Experience:

Proven experience as a Head Chef in high-volume kitchens
Strong leadership skills to manage and inspire a diverse team
Expertise in menu development, cost control, and inventory management
Commitment to maintaining food safety
... Click here to view more detail / apply for Head Chef

POSITION DESCRIPTION
JOB TITLE: Head Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000
ROLE:
The Head Chef will oversee and manage the daily operations of the kitchen. They will effectively manage all staff under their supervision ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets. As part of this the Head Chef will guide, oversee, and actively train all staff in their team to perform their roles and drive growth and development. The Head Chef will be ultimately responsible for all ordering procedures ensuring that produce is of suitable quality, price, and quantity to fit the needs of the venue and adhere to the budget. The Head Chef will achieve the food cost targets of the venue and where possible negotiate the best prices for products from suppliers. The Head Chef will monitor and manage staff costs through effective rostering, adhering to break times and maximising productivity. Minimising wastage will be a key part of the Head Chef’s role. They will ensure that all sections of the kitchen are using produce efficiently and install practices and systems to achieve this and control costs. The hygiene, food safety, and sanitisation of the kitchen will be correctly managed by the Head Chef to always ensure compliance and the highest standards. All relevant paperwork must be managed by the Head Chef making sure that those responsible within in the team are completing required documents in good time and correctly. The Head Chef will liaise with and communicate effectively with the front of house team to ensure that guests are receiving exceptional experiences that exceed expectation. The Head Chef will create innovative and creative dishes that match the style and food culture of the venue.

MAIN DUTIES/RESPONSIBILITIES:
• Oversee and direct all day-to-day operations of the kitchen
• Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
• Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation
• Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
• Ensure all preparation is done according to well defined recipes demonstrating consistency and meeting quality standards
• Constantly looks for ways to improve all aspects of kitchen operations
• Constantly strives to improve and refine plating and the quality of dishes produced in the kitchen
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Have detailed understanding of every role within the kitchen to cover sections or select appropriate replacements in the absence of staff and delegate effectively
• Utilizes interpersonal and communication skills to guide, lead, and influence kitchen staff
• Make sound financial and business decisions to achieve budget targets and ensure kitchen team are doing the same
• Provide and support service behaviours that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Continuously review staffing levels and rostering to ensure guest service, operational needs and financial objectives are met
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Recognise and source superior quality produce considering flavour, provenance, sustainability, and cost by maintaining strong relationships with suppliers
• Ensure compliance with food handling, hygiene, and sanitation standards
• Maintain accurate records in accordance with all food safety requirements
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department
• Ensure kitchen team demonstrate exemplary standards of grooming, hygiene, and sanitation and ensure employees maintain all food handling and sanitation certifications
• Develop and maintain a high standard of procedure of purchasing, receiving, preparation, production and presentation of food
• Maintain food storage standards in the kitchen
• Interact with front of house to obtain feedback on food quality, presentation, and service levels,
• Maintain a good relationship between back and front of house to ensure a healthy working environment and the best dining experience for guests
• Actively responds to and handles guest problems and complaints
• Follows and enforces all applicable safety procedures specified for all kitchen staff
• Analyse, understand, and discuss all daily, weekly, and monthly food cost reports with key F&B team members to find ways of improving results
• Able to perform additional duties as requested by management when required.
• Ensure disciplinary procedures and documentation are completed according to management guidelines set by the restaurant
• Play a lead role in the recruitment of new employees in the kitchen

PERFORMANCE GOALS:

• Continuously action and uphold the employers mission statement and core values
• Adhere to and uphold all company policies and procedures
• Integrate with team members and work collaboratively to achieve restaurant goals
• Communicate effectively and appropriately with all colleagues
• Maintain high levels of personal presentation, hygiene, and grooming
• Observe high levels of punctuality
• Demonstrate a consistent attitude and look to encourage and motivate colleagues
• Achieve the budgeted food cost targets set by the Group Head Chef
• Achieve the budgeted wage cost targets set by the Group Head Chef
• Install and drive a culture of learning, training, growth, and development in the kitchen
• Monitor stock levels, orders, pricing, and wastage to effectively control costs
• Demonstrate honesty, integrity, and lead by example
• Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef

POSITION DESCRIPTION
JOB TITLE: Sous Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef/Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000

About the role

We are looking for a professional Sous Chef to amaze the patrons of our establishment with excellent cooking according to our chef's recipes and specifications. You will maintain consistency and collaborate with our kitchen team to develop and deliver our product.

Responsibilities
• Prepare menus in collaboration with the Maha team.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available.
• Follow the guidance of the Head Chef and have input in new ways of presentation.
• Put effort in optimising the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.
Requirements
• Proven experience in a Sous Chef role (min 3 years).
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices.
• Relevant trade certificate.
• Must be able to work in Australia in a full-time capacity .

About the company
Exceptional experiences is what Maha is renowned for. Quality staff, produce, ambience, beverages and award-winning wine lists. We are privately owned and operated with our owners, including Shane Delia, working hands-on in the venue. We currently employ over 50 staff and are firmly focused on identifying our team's individual needs. Those who possess leadership talent will be provided with pathways to develop and grow with us. We also recognise the importance of stability and work-life balance, and provide an environment where this can be achieved.

Benefits
• A supportive work environment that provides stability and growth opportunities based on individual skills, wants and goals.
• Close to public transport.
• Fixed rosters available, based on individual employee needs.
• The opportunity to be exposed to high profile events, locally and internationally.
• The opportunity to work with Shane Delia on many of his internal and external projects

Maroochydore, Full Time, Hospitality
Vacancy Listing Dates 25/11/2024 to 23/12/2024
Please Quote Reference Number 98496
- Seeking a qualified and experienced Indian Chef
- Salary: $73,500 - $74,500
- Join the friendly team at Swagat Indian Restaurant

Swagat Indian Resturant offers a unique dining experience, serving innovative Indian cuisine in an elegant and stylish setting, situated in the heart of the Sunshine Coast.

We are currently looking for a talented Indian Chef to join our Maroochydore team in a full time role working 38 hours per week.

Applicants must have at least 2 years' relevant experience in a similar role and hold a Certificate IV in Commercial Cookery.

Additionally, applicants must have:
- Proven experience as a Chef in an Indian restaurant or a similar culinary environment.
- Strong knowledge of Indian spices, cooking techniques, and traditional recipes.
- Ability to work in a fast-paced environment while maintaining attention to detail and quality.
- Excellent leadership and team management skills.
- A passion for food, creativity, and culinary excellence.
- Strong knowledge of food safety and hygiene regulations.

Duties and responsibilities will include:
- Prepare and cook a variety of authentic Indian dishes, ensuring consistency in quality, flavour, and presentation.
- Oversee kitchen operations, ensure food is prepared to the highest standards and in a timely manner.
- Manage food cost, inventory and assist with ordering supplies to maintain stock levels.
- Maintain a clean, organized, and safe kitchen environment in accordance with food safety and hygiene regulations.
- Lead, mentor, and work collaboratively with kitchen staff to ensure smooth and efficient operations.
- Continuously innovate and introduce new menu items while maintaining the traditional essence of Indian cuisine.

A salary between $73,500 - $74,500 will be offered to the successful candidate.

Apply now through our online application form -
https://www.netyourjob.com.au/jobs/98496.php

With properties in some of Australia?s most iconic locations, NRMA Parks & Resorts provides accommodation that suits every budget and style ? from campsites to luxury resorts. From Tropical North Queensland to the remote Tasmanian wilderness, we connect holidaymakers with incredible natural destinations that offer more than a change of scenery.
Owned by the NRMA Group, we have a large team across our holiday parks, resorts and support office who love what they do, all working together to make holiday magic. Because creating unforgettable holidays is not just our job ? it?s in our nature.
Angourie Resort is located along the pristine shores of the seaside town of Yamba, Northern New South Wales. Surrounded by 600 hectares of picturesque rainforest and a stone?s throw from Yuraygir National Park, the Resort is a traveller?s delight. It showcases 66 rooms, a pool, day spa, restaurant and conference facilities, as well ... Click here to view more detail / apply for Sous Chef

Mantra Lorne  is located in the coastal town along the Great Ocean Roan is spread across 12 acres of landscaped gardens, boasting undeniable beachfront accommodation offering heritage hotel rooms and modern one and two bedroom apartments. The Lardner, on-site restaurant, offers daily breakfast, lunch, and dinner, all crafted from locally sourced ingredients.
Proudly housing the largest residential conference venue in regional Victoria, Mantra Lorne can host groups of up to 600 guests for bespoke corporate and private events.
There is plenty to do in your down time, from exploring waterfalls, shipwrecks and bushwalking; to having a game of tennis or golf; immersing yourself in art exhibitions and markets; to simply relaxing on the beach enjoying the afternoon sun.
Perks of joining Mantra Lorne

Onsite accommodation available in shared facilities for a weekly fee (upon availability)
Complimentary access to gym

... Click here to view more detail / apply for Commis Chef

We are seeking an experienced, motivated & talented Chef to join our team at Maggie Choo

Benefits

Work in a team of experienced, passionate chefs in a big, open kitchen and expand your culinary skills
Discounts across the Gennari Group venues
Work in one of Gold Coast's most sought restaurants
Ongoing support, mentoring and endless career opportunities
Qualifications | Experience | Tasks:

Relevant experience (min. 3 years)
Trade Qualifications in Commercial Cookery
Ability to multi-task and have great time management skills
Ability to maintain high standards under pressure
Following hygiene and safety procedures
Positive attitude and willingness to learn and work efficiently
Developing and maintaining service standards in a premium/refined restaurant environment to ensure a world-class hospitality experience.
Regulating temperatures of ovens, grills and other cooking equipment
prepping, portioning and cooking food
plating food with attention to detail
Immediate start for the right applicant

Job Type: Full-time

Pay: $70,000.00 – $90,000.00 per year

POSITION: Chef
TYPE: Full-time
EMPLOYER: Desi Adda
LOCATION: Melbourne VIC
SALARY: $75,000 P/A
COMPANY OVERVIEW:
Desi Adda is an authentic Indian restaurant located in the heart of Melbourne, VIC. We celebrate the diverse and rich flavors of Indian cuisine, offering our customers a unique culinary journey through India’s vibrant street food culture. Our commitment to quality and exceptional service sets us apart, creating memorable dining experiences for our guests.
POSITION SUMMARY:
As a Chef at Desi Adda, you will play a vital role in curating our menu, ensuring the highest quality standards, and delivering authentic Indian dishes. You will be responsible for menu planning, estimating food and labor costs, and managing kitchen operations. This role requires a creative and experienced chef who can uphold Desi Adda’s reputation for exceptional food quality while maintaining operational efficiency and adhering to food safety regulations.
KEY RESPONSIBILITIES:
1. Menu Development and Planning:
Design and create menu offerings based on seasonal ingredients, customer preferences, and dietary requirements.
Develop special menus for events, holidays, and special dietary needs.
Estimate ingredient and labor costs to ensure profitability while maintaining high-quality standards.
Innovate and experiment with new dishes, integrating current culinary trends to keep the menu fresh and exciting.
2. Ingredient Sourcing and Inventory Management:
Source high-quality, fresh ingredients from approved suppliers to maintain consistency and taste.
Manage inventory by ordering supplies, receiving deliveries, and minimizing waste through proper storage and preservation techniques.
Regularly monitor stock levels and adjust orders to ensure availability of essential ingredients.
3. Food Preparation and Cooking:
Prepare and cook dishes according to standardized recipes, ensuring consistency in taste, appearance, and portion size.
Maintain high efficiency in the kitchen during peak service hours, ensuring timely preparation and delivery of orders.
Uphold Desi Adda’s culinary standards, ensuring each dish meets customer expectations.
4. Quality Control and Presentation:
Monitor the presentation of each dish, ensuring it meets the restaurant’s visual and taste standards.
Conduct quality checks throughout the cooking process to maintain high-quality food output.
Adjust recipes as needed to enhance flavor, presentation, and overall customer satisfaction.
5. Kitchen Staff Supervision and Training:
Train and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
Oversee staff compliance with kitchen policies, safety protocols, and sanitation standards.
Coordinate effectively with team members to ensure efficient kitchen operations.
6. Health, Safety, and Sanitation Compliance:
Enforce hygiene, health, and safety standards in accordance with food safety regulations.
Conduct regular sanitation checks and address any non-compliance issues immediately.
Ensure all staff members are trained in food safety and hygiene protocols to prevent food contamination.
7. Customer Interaction:
Engage with customers when required to gather feedback and accommodate special requests.
Address any customer complaints regarding food preparation or presentation in a professional manner.
8. Collaboration with Management and Service Staff:
Work closely with front-of-house staff to ensure smooth kitchen operations and timely service.
Communicate with management on inventory needs, menu updates, and staffing requirements.
Participate in regular meetings to discuss kitchen performance, menu enhancements, and operational improvements.
9. Administrative Duties:
Maintain accurate records of recipes, inventory, and kitchen activities for analysis and reporting purposes.
Document any incidents or maintenance needs for kitchen equipment and ensure timely repairs.
10. Adapting to Culinary Trends:
Stay updated on the latest culinary trends and integrate new cooking techniques or ingredients as appropriate.
Continuously explore new dishes and ideas to enhance the menu and provide a dynamic dining experience.
REQUIREMENTS:
Australian citizens and permanent residents are encouraged to apply.
Certificate IV in Commercial Cookery or equivalent qualification.
Minimum of 1 year of experience as a Chef, preferably in an Indian cuisine setting.
Strong culinary skills with a deep understanding of Indian spices, ingredients, and cooking techniques.
Proven experience in menu planning, cost estimation, and inventory management.
Excellent leadership and team management abilities.
Strong knowledge of food safety regulations and best practices.
Effective communication and problem-solving skills.
HOW TO APPLY:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

19th November,
The Role - HEAD CHEF The primary role of the Head Chef of the Orchard Early Learning Centre in St Ives is to manage the day-to-day operations of a busy kitchen for our 98-place Early Learning Centre. The Centre is located along Mona Vale Road with a bus stop available next to the centre for ease of public transport.   You will also have the opportunity to be mentored and guided by Tawyna Bahr, leading food expert and Executive Chef of Orchard Early Learning Centre, and work with other like-minded chefs within Orchard Early Learning Centres. The Centre - ORCHARD ELC ST IVES Orchard Early Learning Centre prepares children for a life of learning and well-being. Our purpose-built St Ives Service has been designed to ensure the very best in care, education, and nutrition. Our service caters to 98 children per day across 6 rooms aged 6 weeks to 5 years old. 
... Click here to view more detail / apply for Head Chef

Fifty Hotels Pty Ltd You will be overseeing kitchen operations to ensure efficient and high-quality food preparation. This includes supervising, managing, and training kitchen staff, handling daily food preparation, and contributing to menu development. You will ensure that meals are consistently delivered to customers with quality and timeliness, while also exploring creative culinary options and enhancing the dining experience. Benefits Competitive salary plus Superannuation Flexible working arrangements  Opportunities for professional development and career growth  Supportive and dynamic workplace culture Task & Responsibilities Plan and develop menus, ensuring consistency in serving sizes and meal quality.  Creates new dishes and specials, considering factors such as ingredient costs and pricing.  Design set menus for events, functions, and catering.  Prepares a variety of dishes, ensuring high standards of presentation and taste. Determine appropriate food presentation styles and creates decorative displays. Inspects the quality and freshness of ingredients.  Supervise and coordinate the activities of cooks and kitchen staff.  Train staff on new cooking techniques, equipment use, and best practices.  Develop new recipes and establishes standard presentation guidelines.  Ensure that supplies, equipment, and work areas meet cleanliness and functionality standards.  Oversee the recruitment, training, and supervision of kitchen staff.  Manage staff scheduling to ensure adequate coverage during peak service times.  Maintain food and supply inventory levels through proper ordering practices.  Monitor and enforce compliance with sanitation and kitchen safety standards. Qualification & Experience Holds a Certificate IV in Commercial Cookery or equivalent Strong culinary skills and creativity  Excellent communication and teamwork abilities Minimum 1 year experience working as a Chef About Company Fifty Hotel Pty Ltd, trading as Mercure Rockhampton, is located in the heart of Rockhampton, Queensland. Situated along Victoria Parade. The hotel overlooks the scenic Fitzroy River and provides easy access to local attractions such as Pilbeam Theatre and the Rockhampton Art Gallery. The hotel features various amenities, including a Riverside Restaurant and Bar, an outdoor pool, fitness facilities, and meeting rooms for events. Its strategic location makes it a convenient base for exploring the Capricorn Coast and nearby Great Keppel Island. Salary: $70000-80000 Job Publish: 14-11-2024 Job Expire: 14-12-2024 Please click to View more detail / apply .

About Us:
Flavours Catering + Events is a dynamic and innovative catering company that delivers exceptional culinary experiences for corporate events, private gatherings, weddings, and more. Our team is passionate about creating memorable, high-quality food for our clients, and we’re looking for a talented Sous Chef to join us in this journey.

About the Role:
We’re seeking an experienced and motivated Sous Chef to work closely with our Head Chef, helping to lead our kitchen team and supporting the smooth execution of both in-house and offsite operations. In this role, you will:
• Oversee and guide the kitchen brigade, allowing the Head Chef to focus on strategic responsibilities like menu design, supplier management, and costings.
• Take charge of leading our team at prestigious offsite events, including iconic Sydney venues like Luna Park and private homes for exclusive dinner parties and events.
• Ensure exceptional culinary execution for diverse clientele, delivering standout dishes tailored to high-profile occasions.
If you’re passionate about food, possess strong leadership skills, and are ready to take the next step in your career, we’d love to hear from you.

Key Responsibilities:
Leadership & Team Support:
• Supervise Chef de Partie, commis chefs, cooks, and apprentices, fostering a positive and productive work environment.
• Delegate tasks, provide training, and ensure operational efficiency during both in-house and offsite events.
• Lead the kitchen team at high-profile venues and private residences, ensuring flawless execution and client satisfaction.
Culinary Excellence:
• Oversee food preparation and cooking to maintain the highest standards of quality, consistency, and presentation.
• Collaborate with the Head Chef to develop creative menus, seasonal dishes, and event-specific offerings.
• Ensure smooth execution of menus for prestigious events and private dinner parties.
Kitchen Operations:
• Manage daily kitchen operations, including inventory control, food safety, and compliance with HACCP and WHS regulations.
• Enforce standard operating procedures (SOPs) and uphold hygiene standards in all kitchen environments.
• Assist in stock management and supplier communications to maintain efficiency.
• Lead the kitchen team at high-profile venues and private residences, ensuring flawless execution and client satisfaction.

Key Requirements:
• Proven experience as a Chef de Partie or Sous Chef in a high-volume catering or function centre environment.
• Strong culinary skills with a keen eye for detail, quality, and creativity.
• Leadership experience with the ability to train, supervise, and motivate a team.
• Proficiency in food safety standards, kitchen sanitation practices, and WHS compliance.
• Certificate IV in Commercial Cookery (or higher) from a recognised culinary institution and at least 2 years of relevant work experience
• Ability to work a flexible schedule, including weekends, public holidays, and evenings as required.

Why Join Us?
• Career Growth: This role offers an excellent opportunity for professional development and to step up in a leadership capacity.
• Supportive Environment: Be part of a team where your skills and ideas are valued, and where we strive to create an inclusive, collaborative workspace.
• Variety and Creativity: Work in a vibrant environment with diverse clients and exciting events, providing opportunities to showcase your creativity and culinary expertise.

How to Apply:
If you’re ready to bring your culinary skills and leadership abilities to our team, please submit your resume and cover letter outlining your experience and why you’d be a great fit for the role.

Join Flavours Catering + Events and make your mark in a team dedicated to culinary excellence!

e are seeking an experienced, motivated & talented Chef to join our team at La Luna Beach Club / Mare Restaurant!

Benefits:


Work in a team of experienced, passionate chefs in a big, open kitchen and expand your culinary skills
Discounts across the Gennari Group venues
Work in one of Gold Coast's most sought restaurants
Ongoing support, mentoring and endless career opportunities


$70,000-$90,000

We are seeking an experienced, motivated & talented Chef to join our team at La Luna Dining

Benefits

Work in a team of experienced, passionate chefs in a big, open kitchen and expand your culinary skills
Discounts across the Gennari Group venues
Work in one of Gold Coast's most sought restaurants
Ongoing support, mentoring and endless career opportunities
Qualifications | Experience | Tasks:

Relevant experience (min. 3 years)
Trade Qualifications in Commercial Cookery
Ability to multi-task and have great time management skills
Ability to maintain high standards under pressure
Following hygiene and safety procedures
Positive attitude and willingness to learn and work efficiently
Developing and maintaining service standards in a premium/refined restaurant environment to ensure a world-class hospitality experience.
Regulating temperatures of ovens, grills and other cooking equipment
prepping, portioning and cooking food
plating food with attention to detail
Immediate start for the right applicant

Salary: $70,000-$90,000

We have a sincere passion for creating food that nourishes the body and soul. Our menu offers unique, delicious and healthy cooked breakfasts and lunches, as well as desserts, which are made on the premises. We provide cooked meals and make our desserts using ingredients that are locally sourced.

We are looking for an experienced Sous Chef to work in conjunction with our Head Chef

This is a full time position.

Your responsibilities will include:
• Preparing and cooking meals on menu, using raw ingredients, to meet clientele orders
• Preparing food to meet special dietary requirements as per clientele requests
• Preparing desserts
• Presenting and plating foods and adding sauces and garnishes as required
• Suggesting and preparing new dishes, as specials or additions to the menu, in conjunction with the Head Chef
• Ensuring meals are cooked and prepared in a timely manner
• Examining foodstuffs to ensure quality
• Monitoring portion and waste control to maintain profit margins
• Ensuring meals are cooked in accordance with health and safety regulations
• Ensuring storage units are kept neat and tidy, and food is stored in temperature-controlled facilities in accordance with health and safety laws
• Ensuring kitchen is clean and presentable at all times
• Ordering stock
• Supervising and training apprentices

Desired skills and experience
• Qualification relevant to the position of Chef and at least 2 years of work experience, or alternatively at least 3 years of work experience as a Chef
• Passion for preparing great food and creating new dishes
• Excellent people skills
• Excellent presentation standards and attention to detail
• Strong work ethic and great attitude

Help create a home away from home
Providing delicious and nutritious meals to our clients to fuel their work days is one of the many ways we create a home away from home on our remote sites. Therefore, our chefs are at the heart of what we do and we are committed to providing opportunities for chefs who are as passionate about food as we are.
About the role
As a result of our continued growth, we are seeking an experienced Head Chef to join our team at Evans Landing, living and working in Weipa. The Head Chef will be rostered on a 14 day on, 7 days off ? 11 hours per shift.
As this position requires you to relocate or currently live in Weipa you will be comfortable and have experience working and living in remote environments.
The responsibilities of the Head Chef will include ... Click here to view more detail / apply for Head Chef