The Client

Hecho En Mexico is a popular modern Mexican restaurant in Heidelberg, Victoria that celebrates the vibrant and diverse flavours of Mexican cuisine. As they continue to expand, they are looking to hire one full-time Chef to join their passionate kitchen team.


The Role
You will have the opportunity to work at an established business which will develop you professionally and to allow you to hone your skills and techniques even further. You will also have opportunities to progress in the business and play an important role in the continued success of the restaurant.
This is a full time role with an annual salary set at $73,500 plus superannuation.


Responsibilities
· Prepare a wide range of authentic Mexican dishes, focusing on taste, presentation, and adhering to the restaurant’s standards
· Design and update menus regularly based on seasonal ingredients, customer preferences, and dietary restrictions
· Order and manage inventory, ensuring stock levels are maintained, items are stored properly, and waste is minimised
· Oversee daily kitchen operations, including food preparation, stock control, and compliance with hygiene and safety regulations
· Address any issues that arise in the kitchen, such as equipment breakdowns or staffing challenges, to maintain smooth operations
· Supervise and coordinate the work of kitchen staff, assigning tasks, managing shifts, and ensuring safety regulations are followed
· Train new kitchen staff and provide ongoing guidance and support to current team members to ensure smooth kitchen performance
· Occasionally interact with customers to gather feedback, address special requests, and ensure overall customer satisfaction
· Monitor the presentation, taste, and quality of dishes, making adjustments as needed based on feedback and standards
· Manage kitchen budgets, control food costs, and implement strategies to minimize waste and maximise profitability
· Maintain a clean, organized, and sanitized kitchen environment in strict adherence to health and safety regulations



Requirements
To be successful in this role, you must have:
· At least a Certificate IV or Diploma in Commercial Cookery or relevant equivalent qualification.
· Minimum 1 years of experience as a Chef
· Must have at least 1 years of experience in cooking over grill
· At least 1 years of menu planning experience
· Must know how to create new recipes and design menu according to budget
· Knowledge and experience in modern Mexican or Latin cuisine is essential
· Must know how to work with dietary requirements such as vegan, and gluten free food preparation techniques
· Must be able to work with variety of proteins including beef, pork, seafood
· Ability to work under pressure and thrive in a fast-paced, high-volume kitchen environment.
· Solid understanding of kitchen operations, food safety, and hygiene standards.
· Strong organisational skills and attention to detail in food preparation and presentation.
· Ability to work collaboratively with the team and lead by example.
· Passionate about delivering high-quality dishes.

Employer questions
Your application will include the following questions:
· Which of the following statements best describes your right to work in Australia?
· How many years’ experience do you have as a chef?
· Have you worked in a role which requires a sound understanding of OH&S/WHS?
· Which of the following culinary arts qualifications have you obtained?
· What's your expected annual base salary?
· Do you have a current Police Check (National Police Certificate) for employment?
· Are you willing to undergo a pre-employment medical check?
· Do you have a current Australian driver's licence?

Shelter

Set in the idyllic beachside town of Lennox Head in Northern New South Wales, Shelter is your home away from home, whether you are just passing through or you’re part of the local community.
With the community in mind, we endeavor to use ethically sustainable, seasonal products sourced from local producers and suppliers. We are also keen on cultivating and creating awareness of the importance of supporting local growers while educating people about the food they consume as well as where it’s from and how it’s produced.
At Shelter Restaurant Lennox Head, you come first, and it’s our promise to provide high caliber food, sourced from the best quality products, ensuring your satisfaction.

WHAT WE'RE LOOKING FOR:
Shelter is looking for an experienced Chef / Cook to join our dynamic team.

An amazing opportunity for the right person. This award winning restaurant is looking for the perfect candidate to join the team. Live and work in paradise.

We are seeking someone who is experienced, passionate, driven and who can lead a team.

YOUR RESPONSIBILITIES:
• Designing menus, calculating food, and procuring food supplies
• Supervising dish quality throughout preparation and presentation
• Consulting with kitchen staff and servers about food preparation matters
• Demonstrating methods and providing guidance on cooking techniques
• Preparing and cooking meals
• Educating on and ensuring compliance with hygiene standards
• Perform other duties and responsibilities as required or requested



WHAT YOU NEED:
• Diploma or Advanced Diploma
• A minimum of 2-3 years managerial experience working in a fast pace, high-volume restaurant
• Good communication skills
• Outstanding customer relations


Salary Expectation: $70,000 to $90,000

Title: Chef

Occupation: Chef

Salary: $73,150.00-$80,000.00 plus super

Hours: Full time, 38 hours

Employer: Transit Pty Ltd

Location: Melbourne VIC

Experience Required: min 2-3 years in a relevant role

Visa Sponsorship: Nomination for temporary work visa and/or Permanent Residency will be considered for eligible candidates.


Chef

Some of the duties you will be required to perform include:

· preparing and cooking food and ordering food supplies

· planning menus and estimating food and labour costs

· monitoring quality of dishes at all stages of preparation and presentation

· discussing food preparation issues with Managers and Front of House staff

· explaining and enforcing hygiene regulations

· assisting with the training of staff


PLEASE NOTE: Only successful candidates will receive a reply. Applicants who contact the employer directly or submit applications outside of this online portal will not be considered.

Our client is currently looking for several experienced Chefs who are interested in joining their team on a full-time basis.

With a strong commitment to culinary excellence, the business has been serving the communities of Pakenham and Cranbourne for several years. They pride themselves on delivering high-quality baked goods and exceptional customer service. Our bakery focuses on using the finest ingredients and traditional recipes, ensuring that every product meets our customers' expectations.

The Role:

The Chefs are responsible for planning and organising the preparation and cooking of food in dining and catering establishments. The successful candidates will be expected to work across both locations Pakenham and Cranbourne.

The annual salary for this job is $70,000 to $75,000 plus superannuation.

Responsibilities:

• Planning menus, estimating food and labour costs, and managing food supply orders.

• Monitoring food preparation and presentation to ensure the highest quality standards.

• Collaborating with Managers, Dietitians, and kitchen staff to address food preparation and service requirements.

• Preparing and cooking a variety of dishes, ensuring consistency and quality.

• Demonstrating culinary techniques and advising staff on cooking procedures.

• Managing kitchen hygiene and food safety, ensuring compliance with all health regulations.

• Selecting, training, and supervising kitchen staff to maintain operational efficiency.

• Freezing, preserving, and storing food for future use.

• Managing inventory and minimising food waste to control costs.

• Creating and implementing new recipes to enhance the menu and attract customers.

Qualifications:

• Should hold Certificate IV in Commercial Cookery.

• Has at least two (2) years of experience as a Chef.

One Little Sister id looking for a chef/cook on full time hours. We are looking for someone who can chare our passion for fresh hand crafted food, attentive preparation and cooking. We are a small team and so we require someone who can work alone and is able to delegate and instruct others.

We are a seasonal business and successful applicant must be able to handle large fluctuations in business and very busy periods. We aim to create a work environment that is focused but comfortable. Creative input is encouraged and welcome. Applicant needs to be flexible and available any time.

About The Client

Indian Curry Club Essendon located in Essendon, VIC is a popular traditional Indian that serves authentic Tandoori dishes as well as a variety of tasty Indian dishes. They are currently looking for an experienced Chef to join their expanding team.




The Role

You will have the opportunity to work in a truly dynamic team and you will have the chance to display your creativity in the dishes that you create. You will also have the opportunity to progress through the ranks at the restaurant.

This is a full time role with an annual salary set between $74,000 depending on experience plus superannuation.



The Responsibilities

Your tasks at the restaurant will consist of:

• Manage and supervise culinary staff including cooks and food preparation workers.
• Inspect the levels of ingredients, raw food supplies and other raw materials and ensure optimum stock levels
• Give orders for required supplies and making necessary requisitions for the required stock, frozen food items, beverages and other raw materials
• Inspect the received products for their quality, quantity and other attributes
• Schedule food production and managing schedule of operations through optimum use of resources and materials
• Assist kitchen staff in overall kitchen operations to ensure timely services
• Observe methods of food preparation being used by the food preparation team to ensure consistency
• Designate and assign duties based on personal capacity and capabilities, with respect to preparation of ingredients, cooking and delivery of food items
• Inspect and make use of various cooking appliances for completion of orders, inspecting the appliances for cleanliness, functionality and usability
• Perform other inventory duties, performing stock rotation
• Working with the management and showing active participation in assigning prices to various menu items, based on factors such as cost of labour, ingredients and other overhead costs
• Guiding and mentoring the employees, identifying and providing solutions for any potential issues and worker grievances
• Consistently ensure high levels of cleanliness, organization, storage and sanitation
• Ensuring that kitchen workers maintain personal hygiene and follow the cleanliness and sanitation standards
• Ensure food items being prepared are prepared within the established food preparation, portion control and pricing policies.
• Manage relationships with distributors and resolve issues with vendors promptly.
• Follow the budget established by the restaurant manager.
• Ensure safety and sanitation practices in the kitchen.
• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.




The Requirements:

To be considered for the position you must meet the following requirements:

• Strong food knowledge and skills in authentic Indian cuisine
• Relevant qualifications in cookery or hospitality
• Minimum 2 years of experience as a Chef in a similar role
• Minimum 2 years of experience in tandoori cooking is essential
• Minimum 2 years of experience in preparing Indian sauces and Tandoori rub mix from scratch
• Must be able to work with proteins like beef, lamb and seafood
• Passion for great food and presentation
• Understanding of, and commitment to, food safety
• Experience in kitchen operations and in managing a team
• Experience in training kitchen staff
• Ability to work well under pressure
• Goods ordering and menu costing
• Stock control and wastage minimization
• Able to work to a flexible roster includes weekends

Title: Chef

Occupation: Chef

Salary: $73,150-$80,000 plus super

Hours: Full time, 38 hours

Trading Name: HD BENTLEIGH PTY LTD

Employer: Hunky Dory Bentleigh

Location: 448 Centre Road, Bentleigh VIC 3204

Experience Required: min 2-3 years in a relevant role

Visa Sponsorship: Nomination for temporary work visa and/or Permanent Residency will be considered for eligible candidates.

Chef

some of the duties you will be required to perform include:
preparing and cooking food and ordering food supplies
planning menus and estimating food and labour costs
monitoring quality of dishes at all stages of preparation and presentation
discussing food preparation issues with Managers and Front of House staff
explaining and enforcing hygiene regulations
assisting with the training of staff

PLEASE NOTE: Only successful candidates will receive a reply. Applicants who contact the employer directly or submit applications outside of this online portal will not be considered.

Title: Chef

Occupation: Chef

Salary: $73,150-$80,000 plus super

Hours: Full time, 38 hours

Trading Name: HD Oakleigh Pty Ltd

Employer: Hunky Dory Oakleigh

Location: 28 Eaton Mall, Oakleigh VIC 3204

Experience Required: min 2-3 years in a relevant role

Visa Sponsorship: Nomination for temporary work visa and/or Permanent Residency will be considered for eligible candidates.

Chef

Some of the duties you will be required to perform include:
preparing and cooking food and ordering food supplies
planning menus and estimating food and labour costs
monitoring quality of dishes at all stages of preparation and presentation
discussing food preparation issues with Managers and Front of House staff
explaining and enforcing hygiene regulations
assisting with the training of staff

PLEASE NOTE: Only successful candidates will receive a reply. Applicants who contact the employer directly or submit applications outside of this online portal will not be considered.

Efficient Recruitment Services Pty LTD on behalf of HORIZON@1837 PTY LTD
Company: HORIZON@1837 PTY LTD
Trading names-
1) Restaurant 1-Horizon at 1837
2) Restaurant 2-Lou's by Horizon

Location: Lyndoch (Barossa Valley Region) SA 5351 & Rowland Flat SA 5352
Position: Chef
Employment Type: Full-time
Salary: $73,150 to $75,000 plus Superannuation
About Us:
HORIZON@1837 PTY LTD, is looking for full time Chef’s for two restaurants located in the heart of Barossa Valley Region. Horizon@1837 & Lou’s by Horizon bring an elegant, sophisticated dining experience for customers. Nestled on 25 hectares of land, Experience beautiful Horizon vineyard views, whilst enjoying new menus and truly outstanding dishes incorporating fresh regional produce and innovative Australian contemporary cuisine blended perfectly with superb 1837 wines. Surrounded by the untouched beauty of Barossa Valley, the restaurant boast a full 360-degree view of the iconic Lyndoch property that also holds a rich, historical presence. The monument of Adelaide’s founder Colonel William Light stands proudly on the site to commemorate the birthplace of the Barossa Valley. The charming ambience, hearty fare and friendly service has long been enjoyed by Barossans. Our team is passionate about delivering quality food and memorable customer service.
Job Summary:
We are seeking a highly motivated and qualified Chef’s to join our dynamic kitchen team. The ideal candidate will possess a qualification in Commercial Cookery or Kitchen Management, combined with a minimum of one year (Full time or Pro-rata) of hands-on experience in a busy kitchen environment. This is a fantastic opportunity for someone who thrives in a fast-paced setting and is eager to showcase their culinary talents.
Detailed Job Duties & Responsibilities as a Chef in a Modern Australian Cuisine Restaurant
• Menu Planning & Development:
• Collaborate with the head chef and management to design, develop, and update menu offerings that reflect seasonal ingredients, food trends, and modern Australian cuisine concepts.
• Create daily or weekly specials that showcase culinary creativity while using seasonal and local produce.
• Food Preparation & Cooking:
• Prepare and cook a wide variety of dishes following standardized recipes to maintain consistency in taste and presentation.
• Ensure each dish is prepared with attention to detail, showcasing refined cooking techniques typical of modern Australian cuisine.
• Adapt to dietary requirements and special requests from customers, including vegetarian, vegan, gluten-free, and other dietary needs.
• Kitchen Organization & Workflow Management:
• Oversee the workflow of the kitchen, ensuring efficient, timely, and organized preparation of meals.
• Allocate tasks and supervise the kitchen staff, ensuring smooth and cohesive operations during peak service times.
• Ensure mise en place is done correctly and all ingredients are ready before the service starts.
• Quality Control & Presentation:
• Ensure each dish leaving the kitchen meets the restaurant's high standards of quality, presentation, and taste.
• Monitor the freshness and quality of ingredients, ensuring that all food served is of the highest standard.
• Conduct taste tests throughout service to maintain quality control.
• Food Safety & Sanitation:
• Ensure compliance with local food safety and sanitation standards, including proper food storage, handling, and preparation practices.
• Regularly inspect kitchen equipment, utensils, and workstations for cleanliness and operational efficiency.
• Implement and follow HACCP (Hazard Analysis Critical Control Points) principles and other relevant food safety guidelines.
• Inventory Management & Ordering:
• Monitor and manage stock levels of ingredients and kitchen supplies, minimizing waste while ensuring sufficient inventory for service.
• Communicate with suppliers to order high-quality produce, meats, and other necessary ingredients, focusing on seasonal and local sourcing when possible.
• Perform regular stock checks, rotating stock appropriately to maintain freshness and reduce waste.
• Cost Control & Budgeting-
• Assist in maintaining food costs by optimizing ingredient usage and reducing waste through efficient inventory and portion control.
• Work with management to stay within the kitchen budget, balancing food quality with cost efficiency.
• Training & Mentorship:
• Train and mentor junior chefs, kitchen hands, and apprentices, imparting knowledge about modern Australian cuisine techniques and best kitchen practices.
• Provide ongoing guidance and supervision to ensure the team maintains high standards of performance and teamwork.
• Kitchen Equipment Operation & Maintenance:
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other specialized tools.
• Monitor and report any issues with kitchen equipment, ensuring timely maintenance and repairs.
• Collaboration with Front-of-House Staff:
• Work closely with front-of-house staff to ensure a seamless dining experience, including addressing customer feedback and special requests.
• Provide training to waitstaff on the menu, including explaining dishes, ingredients, and cooking techniques used, to better assist customers.
• Innovation & Keeping Up with Culinary Trends:
• Stay updated on the latest culinary trends, particularly those related to modern Australian cuisine, and integrate new techniques and ingredients into the menu.
• Experiment with fusion dishes that reflect Australia's multicultural culinary landscape.
• Customer Satisfaction:
• Ensure all food leaving the kitchen not only meets but exceeds customer expectations, contributing to a positive dining experience.
• Address any customer complaints or concerns with professionalism, working to resolve issues to maintain satisfaction.
• Event Catering & Special Occasions:
• Assist in planning and preparing customized menus for special events, functions, and private dining experiences, tailoring offerings to meet specific client requests.
• Environmental & Sustainability Practices:
• Promote sustainability in the kitchen by minimizing waste, using energy-efficient equipment, and sourcing sustainable and local ingredients where possible.
Key Requirements:
• Qualification in Commercial Cookery or Kitchen Management.
• Minimum of one years of experience working as a Chef in a commercial kitchen.
• Strong knowledge of modern cooking techniques and food safety regulations.
• Ability to work in a high-pressure environment and maintain a positive attitude.
• Excellent time management skills and attention to detail.
• Availability to work a flexible roster, including weekends and public holidays.
What We Offer:
• Competitive salary package based on experience.
• Opportunities for career growth and development.
• A supportive and inclusive work environment.
• The chance to work with a passionate team in a highly regarded establishment.
• Sponsorship available for right candidate/applicant only.

Riverstone Estate is a premier vineyard and event venue located in the heart of the Yarra Valley. We are known for our scenic beauty, premium wines, and hosting unforgettable events including weddings, corporate functions, and private gatherings. We pride ourselves on offering exquisite dining experiences that complement our wines and showcase the best of local produce.
We are seeking a passionate and experienced Head Chef to lead our kitchen team. If you are creative, detail-oriented, and thrive in a dynamic environment, this is a unique opportunity to work in a picturesque location and bring your culinary expertise to our guests.

Key Responsibilities:
• Lead the kitchen team to deliver high-quality meals for events and restaurant services.
• Create seasonal menus that highlight local, fresh, and sustainable ingredients.
• Collaborate with the vineyard team to design menus that pair perfectly with our wines.
• Oversee all food preparation and ensure that presentation and taste meet high standards.
• Manage kitchen inventory, order supplies, and maintain relationships with suppliers.
• Ensure compliance with food safety regulations and maintain a clean, organized kitchen.
• Mentor and train kitchen staff, promoting a collaborative and efficient working environment.
• Work closely with the events team to customize menus for weddings, corporate events, and other private functions.
• Control food costs and work within budget guidelines.

Requirements:
• Proven experience as a Head Chef or in a similar leadership role.
• Expertise in modern Australian cuisine, with an understanding of wine pairing.
• A passion for using fresh, local, and sustainable ingredients.
• Strong leadership, organizational, and multitasking skills.
• Ability to thrive in a fast-paced environment, especially during large events.
• Excellent communication skills and a collaborative approach.
• Knowledge of food safety and hygiene regulations.
• Flexibility to work evenings and weekends, especially during peak event seasons.

What We Offer:
• A beautiful working environment in the heart of the Yarra Valley.
• The opportunity to lead a talented team and showcase your culinary creativity.
• Competitive salary and benefits package.
• The chance to work with premium wines and fresh, local produce.
• A dynamic and supportive team culture.

VeiraMal Consulting is seeking an experienced chef to join our clients' restaurant in Port Melbourne. Our client, Pier
Port Melbourne is looking for an enthusiastic individual who can work well in a team, with strong communication skills.

The responsibilities will include:

*Preparing food and ensuring high presentation quality;
*Planning menus and specials for the restaurant;
*Estimating food costs and ordering supplies as required;
*Advising kitchen staff on cooking techniques and procedures;
*Monitoring costs in regards to waste minimization and stock control;
*Carrying out quality checks while ensuring hygiene standards are maintained;
*Working with the management to recruit and train new kitchen staff if required.

Skills required:

*Previous experience in a similar role;
*Have a passion for great food and presentation;
*Ability to prioritize, set goals, and a determination to achieve them;
*Experience in kitchen operations and staff training;
*Experience with menu creation and costings;
*Experience in stock control and wastage minimization.

Remuneration:

$73,150 + superannuation

If you are interested and think you will be a good fit for this role, please apply.

At Three Blue Ducks, we stand by a set of principles that encourage us to continuously reinvent the wheel and ensure that we implement ethical and sustainable business practices on all levels. We work with honest suppliers we like who have the best quality produce.

We are committed to creating interesting dishes, banging with flavour that is simple and a bit rough around the edges. We are less white tablecloth dining and more come-as-you-are kind of vibe. It’s a Duck thing!

WHAT WE'RE LOOKING FOR:
Three Blue Ducks is looking for an experienced Chef to join our dynamic team at our Byron Bay venue.

We are seeking someone who is experienced, passionate, driven and who can lead a team.

YOUR RESPONSIBILITIES:

• Designing menus, calculating food, and procuring food supplies
• Supervising dish quality throughout preparation and presentation
• Consulting with kitchen staff and servers about food preparation matters
• Demonstrating methods and providing guidance on cooking techniques
• Preparing and cooking meals
• Educating on and ensuring compliance with hygiene standards
• Perform other duties and responsibilities as required or requested


WHAT YOU NEED:
• Diploma or Advanced Diploma
• A minimum of 2-3 years managerial experience working in a fast pace, high-volume restaurant
• Good communication skills
• Outstanding customer relations


Salary Expectation: $70,000 to $80,000

For the Love of Food! Join the Sodexo team 

Qualified Chef role - commercial cookery certification required.
Bowen Basin, Labona mine site
Full time, permanent, guaranteed hours
2 weeks on 1 week off, 11 hours a day
Fly in fly out of Townsville, Rockhampton or Brisbane - Flights provided
Free accommodation and meals on site
Uniform provided
Benefits - referral programme and retail discounts

Do you want to be part of one of the countrys largest and most diverse Chef Teams?  
Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do and an eye for innovation. 
You will be required to have experienceworkingin remote environments and experience with bulk cooking.. 


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

For the Love of Food! Join the Sodexo team 

Qualified Chef role - commercial cookery certification required.
Bowen Basin, Labona mine site
Full time, permanent, guaranteed hours
2 weeks on 1 week off, 11 hours a day
Fly in fly out of Townsville, Rockhampton or Brisbane - Flights provided
Free accommodation and meals on site
Uniform provided
Benefits - referral programme and retail discounts

Do you want to be part of one of the countrys largest and most diverse Chef Teams?  
Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do and an eye for innovation. 
You will be required to have experienceworkingin remote environments and experience with bulk cooking.. 


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

About Us
Wahlburgers Australia offers a unique dining experience. We serve gourmet burgers made from premium ingredients, complemented by a variety of sides and refreshing drinks in a fun, family-friendly atmosphere.

The Role
Wahlburgers Australia is looking for a Chef that will oversee maintenance and supervision in the kitchen operation of the restaurant.

Responsibilities and Duties
• Plan and direct food preparation, cooking, and presentation in a busy fast paced setting from entrees to mains, including fresh house-made pastas, a wide variety of traditional pizzas, breads, etc.
• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales.
• Work with Cooks and other kitchen staffs for efficient provisioning and purchasing of supplies.
• Work with the Director to plan the menus that are flavorful and popular with customers.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Monitor and ensure food quality, quantity, taste and presentation are in accordance to the menu and customer preference at all times.
• Perform food preparation tasks and to check quality/presentation of orders to make sure food is cooked consistently and properly.
• Plan work on orders so that items served together are finished at the same time.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals
• Assist the Director to conduct recruitment activities for cook and other food preparation workers including making shortlist, interview and selecting candidates
• Stock and maintain adequate levels of food product at line stations.
• Advise on cooking methods and practices.
• Assist and support the Director in routine and specific tasks.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen.
• Comply with all health and safety regulations.

Skills and Qualifications
• AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2).
• 3 years of work experience in a similar restaurant.
• Ability to handle busy service and ensure quality of food is maintained. Work in a fast-paced environment.
• Hardworking, positive attitude.
• Ability to work within a team and independently. Be available for weekdays, weekends, and nights.
• Australian citizens and permanent residents encouraged to apply.
Summary of role requirements:
• Flexible hours available
• 2-3 years of relevant work experience required for this role

Australian citizens and permanent residents are encouraged to apply.

Expected Salary: $70,000 - $75,000

Organisation
Panette Eatery, located in South Melbourne, is a staple in the food industry with a rich history that spans over 26 years.

We are a rustic Mediterranean café/restaurant that is open for breakfast and lunch seven days a week from 7am to 4pm. We offer a relaxed dining experience with food prepared to the highest of standards. We pride ourselves on traditional table service, with a bespoke menu and a variety of food and drink specials daily.

Position
We are seeking a passionate and experienced Sou Chef to help run our busy back-of-house function. You will be responsible for collaborating with a team of kitchen staff to deliver food that meets the highest quality standards while also being cost-effective.

The role is full-time with an annual salary of $73,000 - $75,000.

The tasks of the position include (but are not limited to):

Overseeing all kitchen operations and delegating tasks to staff.
Plan menus and create new recipes keeping in mind budget and availability of seasonal ingredients.
Supervise cooks ensuring that dishes meet high standards at all stages of preparation and presentation.
Taking stock of ingredients and equipment and placing orders to replenish stock.
Enforcing food safety and sanitation standards in the kitchen.
Training and mentoring of junior staff, as required.

Skills Required
To ensure success in your role as Sous Chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also have trade qualifications, such as a Certificate IV or Diploma in Culinary Arts, Kitchen Management, Commercial Cookery or similar.

At least 2-3 years of kitchen management experience is highly regarded.

Full Time Role Thursday to Monday
Competitive Salary
Friendly & supportive team environment

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We are looking for a full time chef to work accross our aged care facilities in Kangaroo Flat & Eaglehawk. 
We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role

Production and delivery of high-quality meals
Oversee and support resident dining experience
Support Chef Manager to lead & manage kitchen team, ensuring a smooth operation.
Manage compliance related to food safety, WHS and quality.
Stock control and ordering
Food cost management
Communicate with facility management, residents and families

What you will bring :
... Click here to view more detail / apply for Chef ? Aged Care

Position Title: Chef (2 Positions)
Employer: Settlers Run Golf & Country Club (VUE Dining Bistro)
Location: Botanic Ridge, Victoria 3977
Salary: $73,150 per annum
Employment Type: Full-time
Overview:
Join the team at Settlers Run Golf & Country Club, a community hub nestled among the Botanic Ridge housing estate, featuring a state-of-the-art clubhouse surrounded by stunning native flora and fauna. As a Chef in our VUE Dining Bistro, you will play a key role in delivering exceptional culinary experiences to our members, guests, and the public. We pride ourselves on our commitment to professional service and culinary excellence.
Key Responsibilities:
Menu Development: Collaborate with the Head Chef to create and update seasonal à la carte menus that highlight the freshest local produce, catering to various dietary requirements and preferences.
Food Preparation: Ensure all food is prepared to the highest standards, adhering to health and safety regulations, including proper handling and storage of food.
Cooking: Prepare and cook a variety of dishes, including pub classics and modern Australian cuisine, utilizing the new open kitchen and state-of-the-art pizza oven to create high-quality meals.
Quality Control: Monitor the quality of ingredients and finished dishes to maintain the highest standards of food presentation and taste.
Team Collaboration: Work closely with kitchen staff and other team members to ensure smooth kitchen operations and an exceptional dining experience.
Training and Mentoring: Assist in training new kitchen staff, sharing knowledge and best practices to foster a collaborative team environment.
Customer Interaction: Engage with guests to ensure their satisfaction with meals and address any dietary requirements or preferences.
Inventory Management: Help manage inventory levels, ensuring the kitchen is well-stocked with necessary ingredients and supplies while minimizing waste.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum of a Diploma in Commercial Cookery or a related field.
2-3 years of relevant experience in a professional kitchen, preferably in a similar environment.
Strong knowledge of food preparation techniques and culinary practices, with the ability to create a variety of dishes to high standards.
Excellent attention to detail in food presentation and service quality.
Ability to work effectively in a team-oriented environment while also demonstrating initiative and leadership skills.
Strong communication skills to interact effectively with team members and guests.
How to Apply
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted,

About The Client

SS Traders Pty Ltd running a restaurant named Curry Star Indian Restaurant is a highly reviewed traditional Indian restaurant in Ballarat Central in Victoria. They are currently looking for an experienced Chef to join their team.






The Role

You will have the opportunity to work in a truly dynamic team and you will have the chance to display your creativity in the dishes that you create. You will also have the opportunity to progress through the ranks at the restaurant.

This is a full time role with an annual salary set at $73,150 plus superannuation, depending on experience.




The Responsibilities

Your tasks at the restaurant will consist of:

Managed daily kitchen operations, ensuring adherence to food quality, hygiene, and safety standards.

Assisted in menu planning and development, contributing innovative ideas and seasonal dishes.

Controlled food costs by monitoring portion sizes, minimizing waste, and sourcing ingredients efficiently.

Monitored stock levels, placed orders, and ensured an uninterrupted supply of ingredients.

Trained and mentored junior kitchen staff, enhancing their culinary skills and understanding of safety procedures.

Operated various kitchen equipment, ensuring proper usage and maintenance for safety and efficiency.

Coordinated with front-of-house staff to ensure timely service delivery and smooth kitchen operations.

Conducted quality checks and taste tests to maintain high standards of food presentation and taste.

Fostered a collaborative team environment, promoting effective communication and teamwork.

Ensured compliance with industry standards and regulations for food safety and hygiene.




The Requirements:

To be considered for the position you must meet the following requirements:

Strong food knowledge and skills in authentic Indian cuisine

Relevant qualifications in cookery or hospitality

Minimum 2 years of experience as a Chef in a similar role

At least 2 years’ experience in tandoori cooking and south Indian cooking

At least 2 years experience in preparing curry pastes and sauces from scratch

Must be able to work with proteins like beef and mutton

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization

Able to work to a flexible roster includes weekends

Your Culinary Adventure Awaits! If you are a passionate and seasoned Executive Chef committed to sustainability, innovation, and exceptional quality, we invite you to apply and become an integral part of the 1 Hotels & Homes Melbourne family.
Elevate your culinary journey with us and spearhead our kitchen operations with a vibrant focus on zero waste, sustainability, and top-notch quality. Be a visionary leader, setting the stage for engagement, operational brilliance, while upholding our brand standards and doing all the good you can for the world.






Following is a snapshot of what a job description will look like however we are looking for someone who wants more

Develop and execute the pre-opening culinary and stewarding strategy in harmony with our property, brand, and sustainability goals.
Lead a diverse team with energy, ensuring the delivery of Good-Natured



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

VeiraMal Consulting is seeking an experienced Chef to join our clients' restaurant in Altona. Our client, SALT N PEPA CAFE is looking for an enthusiastic individual who can work well in a team, with strong communication skills.

The responsibilities will include:

Preparing food and ensuring high presentation quality;
Planning menus and specials for the restaurant;
Estimating food costs and ordering supplies as required;
Advising kitchen staff on cooking techniques procedures;
Monitoring costs in regards to waste minimization and stock control;
Carrying out quality checks while ensuring hygiene standards are maintained;
Working with the management to recruit and train new kitchen staff if required.

Skills required:

Previous experience in a similar role;
Have a passion for great food and presentation;
Ability to prioritize, set goals, and a determination to achieve them;
Experience in kitchen operations and staff training;
Experience with menu creation and costings;
Experience in stock control and wastage minimization.

Remuneration:

$73,150 + Superannuation

If you are interested and think you will be a good fit for this role, please apply.

Taste of Thai We are seeking for a passionate, skilled chef to lead our kitchen operations and create delicious meals for our patrons. You will be responsible for menu development, preparing and presenting dishes with flair and creativity, ensuring customer satisfaction, and managing kitchen staff.    Benefits Competitive salary aligned with industry standards  Opportunities for career growth and professional development  Supportive and collaborative work environment Task & Responsibilities Planning and creating menus, considering dietary preferences and costs. Preparing, cooking, and presenting dishes to a high standard. Managing kitchen staff and ensuring food safety/hygiene standards. Holding meeting with the management and kitchen team in relation to any menu and food related matters that may arise.  Monitoring inventory, ordering supplies, and managing stock levels. Training junior kitchen staff and overseeing their work. Ensuring kitchen equipment is maintained and functioning properly. Applying hygiene regulations and maintaining a clean and organised kitchen. Ensuring compliance with food safety and health regulations. Qualification & Experience Relevant Diploma and at least 3 years of work experience as a Chef. Strong knowledge of food safety and hygiene regulations. Strong leadership abilities paired with excellent communication skills Ability to work in a fast-paced environment while juggling multiple tasks. Ability to work under pressure and in a fast-paced environment. Passionate about food, with a strong commitment to quality and creativity. About Company We are a restaurant dedicated to providing our guests with an unforgettable dining experience. Known for Thai cuisines, we pride ourselves on using the freshest ingredients to create innovative and delicious dishes.   Salary: $73150-75000 Job Publish: 22-10-2024 Job Expire: 21-11-2024 Please click to View more detail / apply .

Placed.au is looking for a full-time Chef for our client in South Melbourne, Victoria. As a member of the team, you will showcase your passion for the culinary arts and experience in ensuring seamless daily operations. Apply today and get the benefits of working in a thriving environment, a great work culture, and competitive pay.


Job description:

Prepare, cook, and properly present food for regular functions, orders, and other events.

Supervise and coordinate activities with kitchen staff under the instruction of the Head Chef.

Plate and present meal items as per the Head Chef’s instruction.

Prepare meal ingredients as directed by the Head Chef.

Collaborate with the Head Chef to aid in the development of recipes and menus, considering factors including seasonal availability of ingredients, the number of patrons at a booked event, portion sizing, etc.

Aid in providing costing of new menu items.

Aid in maintaining the budgetary targets.

Take inventory of restaurant supplies and notify the Head Chef of low or depleted supplies.

Ensure smooth and consistent operation of the kitchen under the instruction of the Head Chef.

Perform basic cleaning duties and ensure that workstations are properly sanitised.

Monitor and enforce the procedures of sanitation to ensure standards and regulations are maintained.

Discuss with the Head Chef any equipment purchases or repairs required.

Report any incident or hazards at work to the Operations Manager and General Manager.

Carry out the role and responsibilities as detailed in the relevant health and safety policies.

Obey any reasonable instruction aimed at protecting health and safety policies.

Correct use of any equipment provided to protect health and safety while at work.

Ensure the abstinence of alcohol or other drugs within the workplace which may endanger their own or any other person’s health and safety.





Qualifications/Attributes:



Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification

Must possess at least a minimum of 2 years of relevant work experience.

Have outstanding communication and leadership skills.

Must have the willingness to collaborate with other colleagues.

Must be obsessed with cooking, including unique and emerging trends.

Must have organisational skills.

Ability to adapt and work in a fast-paced environment.




Salary Range: $70,000 p.a. excluding superannuation.

Efficient Recruitment Services Pty LTD on behalf of HORIZON@1837 PTY LTD
Company: HORIZON@1837 PTY LTD
Trading names-
1) Restaurant 1-Horizon at 1837
2) Restaurant 2-Lou's by Horizon

Location: Lyndoch (Barossa Valley Region) SA 5351 & Rowland Flat SA 5352
Position: Need Chef & Cook (Both Locations)
Employment Type: Full-time
Salary: $73,150 to $75,000 plus Superannuation
About Us:
HORIZON@1837 PTY LTD, is looking for full time Chef’s & Cooks for two restaurants located in the heart of Barossa Valley Region. Horizon@1837 & Lou’s by Horizon bring an elegant, sophisticated dining experience for customers. Nestled on 25 hectares of land, Experience beautiful Horizon vineyard views, whilst enjoying new menus and truly outstanding dishes incorporating fresh regional produce and innovative Australian contemporary cuisine blended perfectly with superb 1837 wines. Surrounded by the untouched beauty of Barossa Valley, the restaurant boast a full 360-degree view of the iconic Lyndoch property that also holds a rich, historical presence. The monument of Adelaide’s founder Colonel William Light stands proudly on the site to commemorate the birthplace of the Barossa Valley. The charming ambience, hearty fare and friendly service has long been enjoyed by Barossans. Our team is passionate about delivering quality food and memorable customer service.

Job Summary:

We are seeking a highly motivated and qualified Chef’s & Cook’s to join our dynamic kitchen team. The ideal candidate will possess a qualification in Commercial Cookery or Kitchen Management, combined with a minimum of one year (Full time or Pro-rata) of hands-on experience in a busy kitchen environment. This is a fantastic opportunity for someone who thrives in a fast-paced setting and is eager to showcase their culinary talents.
Detailed Job Duties & Responsibilities as a Chef/Cook in a Modern Australian Cuisine Restaurant
• Menu Planning & Development: (For Chef’s Only)
• Collaborate with the head chef and management to design, develop, and update menu offerings that reflect seasonal ingredients, food trends, and modern Australian cuisine concepts.
• Create daily or weekly specials that showcase culinary creativity while using seasonal and local produce.
• Food Preparation & Cooking:
• Prepare and cook a wide variety of dishes following standardized recipes to maintain consistency in taste and presentation.
• Ensure each dish is prepared with attention to detail, showcasing refined cooking techniques typical of modern Australian cuisine.
• Adapt to dietary requirements and special requests from customers, including vegetarian, vegan, gluten-free, and other dietary needs.
• Kitchen Organization & Workflow Management:
• Oversee the workflow of the kitchen, ensuring efficient, timely, and organized preparation of meals.
• Allocate tasks and supervise the kitchen staff, ensuring smooth and cohesive operations during peak service times.
• Ensure mise en place is done correctly and all ingredients are ready before the service starts.
• Quality Control & Presentation:
• Ensure each dish leaving the kitchen meets the restaurant's high standards of quality, presentation, and taste.
• Monitor the freshness and quality of ingredients, ensuring that all food served is of the highest standard.
• Conduct taste tests throughout service to maintain quality control.
• Food Safety & Sanitation:
• Ensure compliance with local food safety and sanitation standards, including proper food storage, handling, and preparation practices.
• Regularly inspect kitchen equipment, utensils, and workstations for cleanliness and operational efficiency.
• Implement and follow HACCP (Hazard Analysis Critical Control Points) principles and other relevant food safety guidelines.
• Inventory Management & Ordering:
• Monitor and manage stock levels of ingredients and kitchen supplies, minimizing waste while ensuring sufficient inventory for service.
• Communicate with suppliers to order high-quality produce, meats, and other necessary ingredients, focusing on seasonal and local sourcing when possible.
• Perform regular stock checks, rotating stock appropriately to maintain freshness and reduce waste.
• Cost Control & Budgeting-(For Chef’s Only)
• Assist in maintaining food costs by optimizing ingredient usage and reducing waste through efficient inventory and portion control.
• Work with management to stay within the kitchen budget, balancing food quality with cost efficiency.
• Training & Mentorship:
• Train and mentor junior chefs, kitchen hands, and apprentices, imparting knowledge about modern Australian cuisine techniques and best kitchen practices.
• Provide ongoing guidance and supervision to ensure the team maintains high standards of performance and teamwork.
• Kitchen Equipment Operation & Maintenance:
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other specialized tools.
• Monitor and report any issues with kitchen equipment, ensuring timely maintenance and repairs.
• Collaboration with Front-of-House Staff:
• Work closely with front-of-house staff to ensure a seamless dining experience, including addressing customer feedback and special requests.
• Provide training to waitstaff on the menu, including explaining dishes, ingredients, and cooking techniques used, to better assist customers.
• Innovation & Keeping Up with Culinary Trends:
• Stay updated on the latest culinary trends, particularly those related to modern Australian cuisine, and integrate new techniques and ingredients into the menu.
• Experiment with fusion dishes that reflect Australia's multicultural culinary landscape.
• Customer Satisfaction:
• Ensure all food leaving the kitchen not only meets but exceeds customer expectations, contributing to a positive dining experience.
• Address any customer complaints or concerns with professionalism, working to resolve issues to maintain satisfaction.
• Event Catering & Special Occasions:
• Assist in planning and preparing customized menus for special events, functions, and private dining experiences, tailoring offerings to meet specific client requests.
• Environmental & Sustainability Practices:
• Promote sustainability in the kitchen by minimizing waste, using energy-efficient equipment, and sourcing sustainable and local ingredients where possible.

Key Requirements:

• Qualification in Commercial Cookery or Kitchen Management.
• Minimum of one years of experience working as a Chef/Cook in a commercial kitchen.
• Strong knowledge of modern cooking techniques and food safety regulations.
• Ability to work in a high-pressure environment and maintain a positive attitude.
• Excellent time management skills and attention to detail.
• Availability to work a flexible roster, including weekends and public holidays.

What We Offer:

• Competitive salary package based on experience.
• Opportunities for career growth and development.
• A supportive and inclusive work environment.
• The chance to work with a passionate team in a highly regarded establishment.
• Sponsorship available for right candidate/applicant only.

Kindly Note- If you have any preference regarding restaurants (mentioned above), please mention in your Cover Letter. We cannot guarantee the same location.

PORTERHOUSE HOSPITALITY GROUP PTY LTD As a Chef at Porter House Hospitality Group, you will be responsible for crafting high-quality dishes that reflect our commitment to excellence. You will oversee kitchen operations, from meal preparation to plating, while ensuring that every dish meets our high standards. This role requires creativity, leadership, and a passion for culinary innovation. You will work closely with other kitchen staff to develop menus that excite and satisfy our customers, while also maintaining a positive and efficient work environment. Benefits Competitive salary plus Superannuation Flexible working arrangements  Opportunities for professional development and career growth  Supportive and dynamic workplace culture Task & Responsibilities Prepare, cook and present dishes according to the menu and customer preferences Create new recipes and estimate food and labour requirements Design seasonal menus that align with the Club's marketing strategy and goals Regularly refresh menu offerings to provide outstanding experiences for corporate events, weddings, birthdays, and special occasions Maintain a clean and organized kitchen environment Ensure proper food handling and storage in compliance with safety standards Supervise food plating and garnishing to ensure consistency and visual appeal Lead and train kitchen staff, promoting a positive team culture Collaborate with the restaurant and operations managers, as well as front-of-house staff, to ensure a high-quality guest experience Prepare food to accommodate special dietary needs Oversee stock control and inventory management. Qualification & Experience Holds a Certificate IV in Commercial Cookery or equivalent Strong culinary skills and creativity  Excellent communication and teamwork abilities Minimum 2 years of proven experience working as a Chef About Company Porterhouse Hospitality Group is renowned for its commitment to excellence in the culinary arts, providing memorable dining experiences in clubs across New South Wales. We specialize in catering and restaurant services for clubs located in regions such as southwest Sydney, Southern Highlands, South Coast, Young, Cooma, and Tamworth. Join us to be part of a vibrant hospitality environment that values creativity and teamwork. For more information, you can visit Porterhouse Hospitality Group .  Salary: $70000-80000 Job Publish: 22-10-2024 Job Expire: 21-11-2024 Please click to View more detail / apply .