Sous Chef
Job no: Work type: Full Time Location: Perth Categories: Chef

$80K 11.5%super 

Iconic location - Perth Zoo
New Facilities
Full Time role with growing opportunities

RA Venues is about food that delivers on originality, quality and taste. Carefully crafted menus enhance our events, with every dish brought to life by our culinary teams and inspired by a food philosophy built on sustainability, seasonality and ethically sourced produce


 

We are looking for experienced Sous Chef to play a pivotal role supporting the day-to-day catering operations at Perth Zoo !

THE POSITION

Play a pivotal role supporting the day-to-day catering operations
Plan and execute a seasonal grab n' go and la carte menus, drawing upon local providers for inspiration
Providing


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

About Us

Mollymook Golf Club is a premier destination on the NSW South Coast, offering world-class golfing, dining, and event experiences. We pride ourselves on exceptional customer service and a welcoming atmosphere for members and guests alike.

Role

Mollymook Golf Club is looking for an individual who can oversee the kitchen by effectively managing other kitchen and food preparation team members whilst deciding what dishes to serve and adjusting orders to meet guests' requests.

The individual will assist in prep-work but will also cook specialty dishes that require changes due to seasons. In doing so, choosing the right ingredients and designing a menu based on availability, popularity and demand will be essential to the role.

All work will be conducted in a fully functioning, very clean and organised kitchen. Applicants must have the ability to work well under pressure and time constraints, with knowledge of different varieties of foods and ingredients, communication skills, and the ability to accept customer feedback to improve future experiences.

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 flavourful 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.
• 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.

Salary: $73,150 - $75,000

About Sushi Gin:

Sushi Gin is a new style Omakase sushi experience. Omakase translates to 'I leave it up to you', where the chef chooses and presents seasonal specialities. The food is innovative and surprising, and the meal becomes an artistic performance.

We currently have two locations in Karrinyup and Perth CBD, and the third location is on the way!



Position Overview:

We are seeking a talented and passionate Chef to join our dynamic team. The ideal candidate will have a deep appreciation for Japanese cuisine, a keen eye for detail, and the ability to work in a fast-paced environment. As a Chef at Sushi Gin, you will play a crucial role in maintaining our high standards and delighting our customers with exquisite dishes.

Key Responsibilities:

Sushi Preparation: Create high-quality sushi, sashimi, and nigiri with fresh, authentic ingredients, ensuring consistency in taste, presentation, and portion size.

Menu Development: Assist in developing and expanding the menu by introducing new sushi variations and incorporating traditional Japanese hot dishes like tempura, ramen, and teriyaki.

Ingredient Sourcing: Select and source the freshest fish, seafood, and ingredients, maintaining quality standards and adhering to health and safety regulations.

Food Presentation: Ensure that all dishes, including hot foods and sushi, are aesthetically plated, maintaining the authenticity and visual appeal of Japanese cuisine.

Hot Food Preparation: Skilfully prepare a variety of Japanese hot dishes, including grilled, fried, and simmered foods, with an emphasis on traditional cooking techniques and flavours.

Kitchen Hygiene and Cleanliness: Uphold strict hygiene practices, ensuring cleanliness in the sushi station and kitchen areas, complying with food safety and sanitation regulations.

Customer Interaction: Engage with customers when preparing sushi at the bar, providing insights into sushi ingredients and preparation techniques, and responding to special requests.

Inventory Management: Manage stock levels of perishable ingredients, particularly fish and seafood, minimising waste and ensuring timely orders for fresh supplies.

Collaboration: Work collaboratively with the kitchen staff to coordinate the preparation of sushi and hot dishes, ensuring timely service during busy periods.

Training and Supervision: Train junior chefs and kitchen staff in sushi-making techniques and Japanese cooking methods, ensuring high-quality output across the team.


Qualifications and Requirements:

Culinary Education & Experience: Formal training in Japanese cuisine and proven experience as a sushi chef with knowledge of preparing both sushi and hot Japanese dishes.

Expert Knife Skills: Proficiency in using specialised Japanese knives for precise slicing of fish, vegetables, and meats, crucial for sushi preparation.

Knowledge of Japanese Cuisine: Deep understanding of traditional Japanese cooking techniques and dishes, including sushi, sashimi, tempura, and grilled dishes.

Food Safety Certification: Possession of relevant food safety and handling certifications to ensure compliance with hygiene and safety standards.

Attention to Detail & Presentation: A strong eye for detail in both food preparation and presentation, maintaining traditional Japanese aesthetics in every dish.

Flexibility: The role requires flexibility in working hours, including weekends, evenings, and public holidays.


Why apply ?

- Growing company with development opportunities.
- Competitive compensation $75,000pa + super.
- Apply directly to Workforce Australia.

Better begins here
Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
Crown Sydney is seeking enthusiastic and dedicated individuals to join our esteemed kitchens as a  Chef de Partie  on a full-time basis. We currently have opportunities available in the below venues:

Epicurean
CirQ
In-Room Dining

In this role, you will support the senior chefs in implementing, developing, and maintaining culinary procedures and overall business goals. You will oversee a kitchen section with direct reports to ensure operations ... Click here to view more detail / apply for Chef de Partie

Better begins here
Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
At Crown Sydney, our success is the result of a collective team effort. We are committed to providing our employees with opportunities to learn, grow, and thrive in a positive and supportive work environment. We are currently seeking dedicated Commis Chefs to join our Events team. The Commis Chef is accountable for delivering and supervising the highest level of service, providing leadership and guidance in the workplace, and adhering to the outlet ... Click here to view more detail / apply for Commis Chef ? Events

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role
An opportunity to work a Tuesday to Saturday roster as a Chef Manager. This role reports directly to the Operation Manager and ensures the smooth running of the kitchen on a day-to-day basis. 
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff


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

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role
A unique opportunity to work a predominately 9:00am to 5:30pm schedule as a Chef Manager. This role reports directly to Operations Managers and ensures the smooth running of the kitchen on a day-to-day basis.
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff

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

Job description

Be part of a socially innovative enterprise that celebrates native flavors through modem cooking techniques.

Overview Position:

We are well-known busy fine dining, A la carte restaurant in Perth. You will be reporting to the director to ensure the smooth running and professionally managed commercial performance of the kitchen as well as the brand.

Job Profile:


Plans menus and estimates food and labor costs.
Ensure menu items are made per authentic Indian recipes
Discusses with the Director, Restaurant Manager, and all staff regarding Events and Functions to keep the kitchen Prepared.
Organizes prepares and cooks food.
Prepare different specialty items including Indian Chinese dishes, Indian dishes, and tandoori bread
Also prepare Dosa Batter, Sambar, and chutneys on a daily basis and check the quality of all base sauces.
Select, prepare and cook for different menu items
Produces Indian style snacks such as samosas, chaat, and puris
Prepare sauces, accompaniments, and soups
Prepares and produces Indian desserts
Presents and portions food on plates and adds sauces and garnishes.
Freeze and preserve foods
Selects and trains staff and demonstrates required cooking techniques to cooks and kitchen hands and mentors them on cooking procedures.
Enforcing workplace hygiene procedures and regulations.
Follows workplace health and safety procedures including applying first aid if necessary.
Follow daily, weekly, and monthly maintenance Schedules for all Equipment in the Kitchen.
Maintain Kitchen stock inventory and order all Food supplies as per order Schedule.
Adhere to all System Operating Procedures (SOP)
Prepare and cook food according to customers' orders. Please note that we are FINE DINE restaurant and each and every item on the menu is made after the order is received and KOT is generated inside the kitchen. We do not have bain-marie in the kitchen and each and every item is A la Carte Menu
Introducing new menu items on regular basis. This includes; Weekly specials / Combos planning / Planning and implementing vegan and gluten-free menus / Planning new drinks (non-alcoholic) menu / Constantly planning, adding, and updating menu based on local requirements and ingredients available at all


If this role sounds like the type of job you are seeking, then please click apply button and send your updated resume.
Only candidates with the right to work in Australia must apply.

Job Type: Full-time

Salary: $70,000.00 – $80,000.00 per year + Super

Samson Lake Pty Ltd trading as Bindoon Hotel, is located in the picturesque Chittering Valley only 45 mins north of Perth.

We are a family run country pub and are currently seeking a Full Time Sous Chef. Excellent location, recently refurbished kitchen, accommodation available to the suitable applicants. Great team environment.

**NOTE: We are only accepting applications from persons currently in Australia with a Valid Work Visa. Long term employment - min 12 months.

Sous Chef Min. Cert 3 Commercial Cookery or 3 years experience in a similar role, have Food Safety Hygeine certificates. Must be quick learner and fast on your feet. Attention to detail, team player, reliability and committment are essential.

Duties include but not limited to:

Responsible to Head Chef/Owner
Assist leading the kitchen
Kitchen set up, all prep, cold larder, sauces, meats, marinades, vegies
Cooking to menu recipe requirements, to order (a la carte)
Fryer, ovens, grill and pans
Stock maintenance and rotation
Staff training and supervision
Adhere to all Food and Work Safety policies
General cleanup
Immediate start. Willing to do a trial. Accommodation available. Must have own transport (no public transport avail) and be flexible with work hours.
Please email resumes to : [email protected]

Job Types: Full-time, Permanent
Pay: $73,150.00 – $80,000.00 per year

Benefits:
Employee discount
Visa sponsorship

Schedule:
Day shift
Evening shift
Every weekend
Rotating roster

Experience:
Cooking: 2 years (Required)

Fowles Winery and Cellar Door is looking for a Chef de Partie to join the kitchen brigade.
Chef de Partie - Fowles Wine, Strathbogie Ranges
• Opportunity for an exciting tree change
• Work life balance
• Live your dream
• Strong business growth and career development opportunities
• Exceptional working culture and lifestyle

About the company
Fowles Wine is a fast paced and fast growing regional food and wine hub. Family owned and operated, we are located in the heartland of regional Victoria. An eclectic mix of innovative and entrepreneurial farmers and winemakers, with the ideology of becoming the most exciting, next generation, regional winery in Australia. We specialise in crafting the finest wine for food and providing an outstanding customer journeys and experiences.
We are on the look-out for a chef de partie to support tour a 200+ seat restaurant, on site function space, outdoor feasting area, wine and appetisers bar and Farm Store selling home-made take-home gourmet meals and preserves, Fowles Wine are upping the ante on regional food and wine.

The Role:
The Chef de Partie will be a key staff member in the kitchen operations. The role will require the successful candidate to be involved in a la carte breakfast, lunch ,functions and produce production for the Farm Store, along with contributing ideas to the daily specials and menu development.
The successful applicant will be self-driven, flexible and able to adapt to the demands of the operations. This role is full time working 5 days across the week.
Position Requirements
• Hold a valid driver’s license
• Hold a food handling certificate
• Weekend availability is essential
• Physically fit and able to lift cases of wine
• Knowledge of relevant laws and regulations relating to the hospitality industry
• Mature attitude, honesty, loyalty and exceptional work ethic
• Presentable and professional
• Comply with all company policies and procedures
• Have completed relevant chef qualification or apprenticeship
• Minimum two years’ experience as a chef in a la carte restaurant
• Experience in menu planning, including functions
• Experience in food preparation, cooking and presentation according to company standards
Our business thrives on innovation and excellence and is home to one of the industry’s most dynamic team of wine industry and hospitality professionals. A genuine feeling of family, our team is an exceptional bunch of likeminded, hardworking entrepreneurs, at the forefront of independent sustainable living. On and off the land our philosophies are clear: we create Regional Wines to showcase a Sense of Place and Food Wines which showcase a Sense of Style.
Cash salary $73,500 to $80,000 subject to work experience.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.



About the location:

When you think about Four Seasons, we hope unparalleled luxury comes to mind. But what is luxury, really? Our answer may surprise you. To us, true luxury is a meaningful sense of belonging. It is a dedicated focus on how people want to be treated, grounded in the genuine care you experience during your stay and defined by an abundance of humanity and generosity. This starts with our passionate team, welcoming you to be the centre of our world, anywhere in the world – and always with a distinctly human touch. The views are just the beginning at Four Seasons Hotel Sydney, located at the epicentre of the historic Rocks district, sparkling Harbour and buzzing CBD. Chic rooms and suites embrace the iconic attractions just steps away, while the award-winning restaurant and street front bar are destinations unto themselves.



About The Role:

Reporting to the Executive Chef, the Chef de Cuisine plans, organizes, controls and directs the work of employees in our Restaurant, Mode Kitchen & Bar, ensuring high quality and consistency.

As a leader in our culinary department, the Chef de Cuisine works across all service periods to deliver an exceptional experience and provide leadership, with the ability to prioritise and adapt to the changing needs of the operation. The ideal candidate drives creativity and innovation and provides inspirational mentorship to the team. As well as showcasing exceptional technical ability in culinary, the role requires sound organizational skills, robust business acumen, a strong work ethic and leadership skills.



What you will do:

-To thrive in the role of Chef de Cuisine, you will be hungry to elevate your craft to the next level to help deliver flawless dining experiences
- Ensure the highest quality of all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal
- Creative menu design for Mode Kitchen & Bar, ensuring high quality and optimal menu engineering
- Co-ordination of food preparation, ordering, stock control and day to day execution of all culinary activities
- Quality management of food as well as managing all food safety components in line with local regulations and company procedures
- Investigation and resolution of guest complaints
- Effective liaison, support and collaboration across the hotel
- A “hands on” approach and able to showcase world class technical skills
- Stay connected within the industry, sharing the latest food trends, techniques and equipment in the international and local market
- Be actively involved in the execution of special culinary events
- Sustain effective relationships with key stakeholders, both internally and externally, including guests and clients
- Development of food cost and quality control procedures, Investigate food cost issues with a view to take corrective action s as needed
- Ensures high level of personal hygiene and grooming standards of the kitchen staff
- Complies with hygiene standards and ensures highest level of cleanliness and sanitation in all food preparation. Examine food suppliers and received goods for quality and quantity
- Coach and review the various levels of chefs to train them for the next level within the property and company
- Ensure equipment and fixtures are maintained well and reports any faults and damage
- Maintain computer systems, menu sales mix, food cost reports, employee reviews and administrative duties




What you bring:

- 3+ years leading a Culinary Team within a high quality and high volume hotel operation
- Ability to communicate clearly and openly to achieve a high trust environment with strong engagement and teamwork.
- Superior knowledge of culinary craft in a high volume, luxury environment as well as administration/management
- Proven ability to effectively lead in a variety of situations with operational and guest needs, flexible leadership style.
- Exceptional attention to detail and an ability to increase efficiency and productivity
- Strong leadership and communication skills


What we offer:


- Competitive Salary, wages, and a comprehensive benefits package
- Excellent Training and Development opportunities
- Complimentary Accommodation at other Four Seasons Hotels and Resort
- Complimentary Dry Cleaning for Employee Uniforms
- Complimentary Employee Meals



If you fit the above criteria, we look forward to receiving your application!


Remuneration range for this role is $110-120k per annum plus super/benefits.


We make it a point to take the time to review each resume carefully to select those that are a match with the preferred qualifications for the job. If that’s you, we will contact you to set up a time to get to know each other.

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

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



Mercy Food Services is excited to offer an experienced Baker/Pastry Chef a full-time, permanent opportunity 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 preparation, cooking and chilling of




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

Were looking for a can-do kitchen superstar (aka Commis Chef), ready to step up as the #legend in our munch times at Rendezvous Hotel Perth Scarborough.


Youll redefine what it means to feel chilled at the hotels dining haunt. Hailed as the place to be. 


You see, were all about making connections and serving mind-blowing experiences; we boldly make FOMO a good thing. No fear! With you on the job, no-one misses out. Youll make it your mission to fuel every culinary fancy from stand-out snacks to plating up deliciously wholesome mains. 


Creativity and innovation are where you shine, which is why we want you on our team.  


Like us, your reputation precedes you. Youre revered in the industry as the chefs chef. Sure, you look great in white, and rarely break a sweat under pressure,

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

What's on offer?

Above award rates on offer from $124,000 super 10k allowance
10k allowance to be paid through your weekly/fortnightly pay cycle
2/1 Roster FIFO from Perth

For the Love of Food! Join the Sodexo team
Do you want to be part of one the largest and most diverse Chef teams in the country?
If you?re looking to being part of a team driving the latest food trends across Australia and have a passion for leadership, Sodexo are on the lookout for experienced Head Chefs for several of our remote sites. This is an excellent opportunity if you are a people person, enjoy leading by example and have the ability to manage your 'hands on' Chef duties alongside your administrative duties to join the Sodexo Family.
About the role
The successful candidate will be expected to provide leadership, coordinate, and support ... Click here to view more detail / apply for FIFO Head Chef (Full time) $124,400 super 10k allowance

Chef


Job no: Location: Truganina Work type: Full Time Categories: Chef


$ Super penalties
Afternoon shift-2pm-10pm, 5days a week.
Full time position based in Truganina
Will require own transport - not near convenient public transport

At Eurest weve always understood the power of food to refuel and refresh, to engage, activate and motivate. Were using that power to help workers across Australia live healthier, happier, and more productive lives, with a new approach to workplace catering. From what we cook to the way we communicate, the menus and moods, its all designed to have a positive impact on people.
THE POSITION

Assisting and oversee the preparation, cooking and presentation ensuring that the food you offer at the site is delivered to an exceptional standard across




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

About the Role:   As a qualified and experienced FIFO Chef, we need you to confidently work across breakfast, crib, and dinner services throughout a variety of remote sites & locations within Western Australia.
You have the flexibility to select from sites, with a range of man-days, spanning from 50 to and everything in between. Pick the destination that suits your preference!
Key Requirements For Success


Be able to pass a pre-employment medical and a drug and alcohol screen
Ability to commence as soon as your medical and inductions are completed
Six months FIFO Chef experience REQUIRED
Able to work across both day and night shifts
Certificate III Commercial Cookery or equivalent to
Police Clearance within 6 months or willing to obtain
Perks and Rewards


Competitive hourly pay rates
Immediate Start - Fly next week!
11% super paid
... Click here to view more detail / apply for FIFO Chef

FULL TIME PASTRY COOK

The Bakehouse Forbes AU $73,150 - $76,000/year

Why work for us?
We are a proud Australian family run business, we have been operating for just over 34 years.
We take pride in what we do, using locally sourced, in season, sustainable produce. We encourage creativity, and offer you a say in menu items, specials, and cabinet offerings.
Paying award rate & penalties.
If you enjoy a good laugh & a happy vibe, we are your next stop!

What are we looking for:
• Honesty and reliability
• A can do, team attitude
• A passion to use, prep, look after and present 5-star products.
• This role is available now.

Tasks & responsibilities
• Checking the cleanliness of equipment and operation of premises before production runs to ensure
• Compliant with occupational health and safety regulations
• Checking the quality of raw materials and weighing ingredients
• Kneading, maturing, cutting, moulding, mixing, and shaping dough and pastry goods.
• Monitoring oven temperatures and product appearance to determine baking times
• Coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls, and pastry products
• Glazing buns and pastries, and decorating cakes with cream and icing
• Operating machines which roll and mould dough and cut biscuits
• Emptying, cleaning and greasing baking trays, tins and other cooking equipment
• Weighing and mixing ingredients, and prepares pastry fillings and
• Shaping pastry goods
• Operating dough baking and rolling equipment
• Controlling mixing times and transfers dough to tempering rooms
• Glazing buns and pastries, and decorates cakes with cream or icing
• Monitoring forming machines for crumpets, muffins and wafers
• Loading pastries and cakes into oven, and unloads cooked products
• Controlling baking times and monitors the temperature and appearance of products
• Checking customer orders and delivery details.
• Ensuring highest possible food quality according to the health and safety regulations.
• Assembling and setting the right temperature and humidity of the machineries such as proofer, oven, donut fryer, Bain-marie, etc.
• Temperature and quality monitoring of all refrigerated and frozen products.
• Scaling up and mixes ingredients according to the standard recipe card.
• Preparing of the baking tray, cake tin and baking of the product maintaining the right time and temperature of the proffer and oven, which different from each product.

Qualifications & experience
• We require industry experience and qualifications; Pastry Chef/Cook or Baker. Minimum 3 years.
• Required to work unsupervised.
• Daily baking of artisan goods, sweet treats & bread, depending on your area of expertise.

Register you interest via email, please include your resume and cover letter @ [email protected]

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

$100,500 Super $10k Chef Bonus
Sites across the Pilbara, Mid-West and other regions of WA
2/1 Roster FIFO from Perth

Join our remote Teams collaborating across all sections of the catering department to deliver excellent service to our residents specialising in Chinese Cuisine.

Uncapped career potential through to Sous and Head Chef paths and beyond
Work-Life balance on a structured roster
Showcase your culinary flair at our themed nights and events

Working across all sections of the kitchen, but focusing on Chinese Cuisine, you will be responsible for working with your Team to provide the highest level of food service to our sites. Explore your creative flair on themed nights and events and enjoy consistent work-life balance on a 14:7 Fly-In-Fly-Out roster.
Who are we looking for?
To be successful, you?ll need:

Certificate III Commercial
... Click here to view more detail / apply for FIFO Chef ? Chinese Cuisine

VeiraMal Consulting is seeking an experienced chef to join our clients' restaurant in Carnarvon. Our client, Leahy's Gascoyne Hotel 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 regard 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:

$70,000 - $80,000 + superannuation

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

Were looking for a can-do kitchen superstar (aka Chef de Partie), ready to step up as the #legends in our munch times at  Rendezvous Hotel Perth Scarborough. 
You see, at Rendezvous Hotels were all about making connections and serving mind-blowing experiences; we boldly make FOMO a good thing. 
No fear! With you on the job, no-one misses out. Youll make it your mission to fuel every culinary fancy from stand-out snacks to plating up deliciously wholesome mains or 24/7 room service delights. 
Creativity and innovation are where you shine, which is why we want you on our team.
Like us, your reputation precedes you. Youre revered in the industry as the chefs chefs. Sure, you look great in white, and rarely break a sweat under pressure, but what sets you apart is your sense of calm and passion for people. 
You dont need to stare
... Click here to view more detail / apply for Chef De Partie

Emilio’s Italian Restaurant, in The Junction and Warners Bay NSW, offers a wide range of woodfired pizzas, pasta, risotto, and salads. We are seeking to employ multiple Chefs to expand our busy kitchen operations.
You should ideally have a Diploma plus Certificate IV in Cookery, or at least 3 years of proven industry experience. You should demonstrate sound culinary knowledge, leadership skills and problem-solving skills in a fast-paced kitchen environment.

These positions carry a salary range of $74K to $80K plus superannuation and are open to local Australian residents and overseas skilled professionals. These roles are open to Australian Citizen and Permanent Residents as well as overseas professionals with suitable skills and English language competency. Only shortlisted applicants will be informed.
Duties and responsibilities include:
• Develop and execute a menu based on Isabella’s traditional Italian menu
• Oversee kitchen operations that includes day to day supervision, shift rostering, duty allocation and leave management for staff
• Collaborate with the restaurant management team to coordinate kitchen to floor logistics as well as create menu plans for groups and functions
• Ensure staff complies with sanitation, health and safety regulations at all times
• Recruit, train and mentor junior kitchen staff
• Ensure that all dishes are prepared to the highest standards of quality and presentation
• Manage inventory and order stock supplies as well as inspect equipment regularly
• Oversee budget control components such as monitor food costs, waste reduction and maximising life span of the food items
• Stay updated on culinary trends and incorporate new techniques and ingredients.
• Handle customer feedback and adjust the menu as needed.
• Maintain a positive and professional attitude at all times

Prefecture 48 is a new and exciting 6-in-1 premium restaurant precinct in the heart of Sydney's CBD. We are searching for the best talent to join us on this exciting journey.

Transport yourself to the culture and cuisine of every Japan at Prefecture 48. More information available at the interview stage.

About Azabu Group

Established in 2020, Azabu consists of a passionate team committed to delivering a truly exceptional hospitality experience. We are a vertically integrated Company which helps to define our unwavering dedication to excellence.

Our ultimate goal for each investment is to deliver by challenging the perception and exceeding expectations to provide an unrivalled hospitality experience that showcases the highest quality of curated dining experiences with renowned chefs.

About the role

Lead the culinary artistry of our premium Omakase experience in the heart of Sydney’s CBD. This role offers the opportunity to design and execute exquisite seasonal menus. Collaborate with internationally acclaimed chefs and play a pivotal role in delivering an unparalleled dining journey that showcases precision, creativity, and innovation.

Role Responsibilities

Lead all kitchen operations and maintain impeccable standards.
Design and execute seasonal omakase menus aligned with the restaurant’s vision.
Innovate with creative dishes and on-trend culinary techniques.
Manage food preparation, inventory, and cost control.
Conduct regular tastings to ensure quality, consistency, and presentation.
Develop and implement a training program to inspire and uplift your team.
Ensure compliance with health, safety, and food handling regulations.
Collaborate with front-of-house and management teams to create seamless dining experiences.
Partner with venue management and Azabu’s head office to enhance the overall guest journey.
Stay informed on industry trends and competitor offerings to maintain a competitive edge.
Qualifications & Skills

Minimum 3 years' experience as a Head Chef or Sous Chef in a hatted restaurant or equivalent.
Culinary degree or equivalent professional experience.
Proven leadership and organisational abilities.
Comprehensive knowledge of health and safety standards.
Passion for innovation and a commitment to staying ahead of culinary trends.
Flexibility to work evenings, weekends, and holidays as needed.
Join the Azabu Group Team

If you’re passionate about delivering refined dining experiences, have an eye for detail, and thrive in dynamic, creative environments, we’d love to hear from you. Apply now to take the next step in your culinary career!

Mawsons are currently looking to recruit an experienced and qualified Pastry Chef to join their team in Euroa VIC 3666.



The successful candidates will need to undertake and possess:

- Preparing, mixing, cutting and shaping dough and pastry ingredients
- Monitor proving, cooking and cooling times, and ensuring appearances of items are consistent
- Various baking techniques and methods
- Weighing ingredients and keeping track of production schedule
- Stock management and ordering
- Cleaning and equipment upkeep adhering to sanitation and safety regulations


Skills and Abilities:

- Ideally have a Certificate III in Patisserie or equivalent
- Minimum of 3 years’ experience in relevant field
- Ability to work in a team environment
- OH&S awareness
- Food handling and RSA certificates


Salary range is $70,000-$85,000pa commensurate with experience

Fulltime Position available

Applications open on 3rd of December 2024 and closes on 3rd of January 2025

If you are interested in this role APPLY now. Only shortlisted candidates will be contacted