ALL about the role:

• Ensure consistent great food production, in line with the high-quality standards
• Perform tasks within a timely manner
• Keep all working areas clean and tidy and ensure no cross contaminating
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Meet all health and hygiene requirements
• Be environmentally aware

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?

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.

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

F5 Coffee Co F5 Coffee in Belmont is seeking a Sous Chef to grow our kitchen team. We are an established suburban cafe restaurant (8+ years) in Belmont serving a forward-thinking, all-day breakfast/brunch. We also have a cracking burger menu that is strong all day as well as dinner.  The ideal person will share our love for honest, good quality food. We have a small, but highly skilled team that makes for a great place to work. The position is not suitable for someone who hasn't worked in a similar position before for at least 2 years. Please Google us and check out our socials to see what we get up to @f5coffeeco and @burgerfansbyf5. If you like what you see, we'd love to hear from you.   BenefitsTask & Responsibilities Responsibilities will include: Cooking and preparing our menu to required standards Creating menus and specials alongside our Head Chef Leading the kitchen when the Head Chef is not on duty, this includes all areas of cooking, cleaning, hygiene, food safety etc. Training staff as required High level of communication across the kitchen and FOH team Working with FOH team to ensure an excellent experience for customers A high level of professionalism at all times. Qualification & Experience Certificate IV of Commercial Cookery & Diploma of Hospitality Management  Previous experience of at least 2 years  Salary: $74000-75000 Job Publish: 24-10-2024 Job Expire: 23-11-2024 Please click to View more detail / apply .

The Venue  The traditional neighbourhood pub has been reimagined. Part-pub, part-restaurant, part-cocktail bar, The Paddington has its own distinct style, walk into the front bar for a snack and a beer, or head into the back to settle in for a more traditional restaurant style of service, the venue also boasts a private dining room for functions and events. Cant stay? Grab a delicious homemade meal from our elevated Chicken Shop downstairs.  Guided by Executive chef Ben Greeno, the menu is formed around the custom rotisseries lining the back wall of the open kitchen. The Chicken Shop is best known for serving juicy sticky-skinned chickens, roasted veggies and fresh vibrant salads. Everything at the Paddington is made in-house with local seasonal produce.  The Role  As a CDP , you will take





... Click here to view more detail / apply for Chef de Partie | Chicken Shop

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

The candidate with work rights in Australia (Preferred)
Proven experience in a similar role for a minimum of 2 to 3 years as Chef and Cook
Proven experience in Indian Kerala Cuisine as Chef / Cook is an asset to qualify you for this position
Relevant culinary qualifications are desired with at least Certificate IV in Commercial Cookery, preferably an additional Diploma/Advanced Diploma of Hospitality.
Good communication skill in English and Malayalam
Knowledge of cooking methods, ingredients, and types of equipment
Previous knowledge and experience in South Indian, North Indian, Indo Chinese added advantage.
Ability to work in a fast-paced environment.
Strong attention to detail and creativity in food presentation.

Kitchen: 5 years (Preferred)

Expected Start Date: 10/11/2024

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.

About the business and the role



Water's Edge Restaurant located in Parkes ACT at the edge of Lake burley Griffin. The Restaurant offer complete range of Europeon and modern Australian fine dining style food and Beverages to the guests. The location of the Restaurant make it perfect for all occasions. Currently we are hiring Chef and Cook for our Business and we do have 2 positions vacant.



Job tasks and responsibilities



The Role involves cooking top quality Fine Dining food at top of standard. It forms part of 4 person kitchen team working 5 days a week, split shift roster covering nights and weekends. Your Overall responsibility is to work physically in the team and work at least one section of the kitchen Physically.



Skills and experience



We are looking for and accomplished all-rounder. Someone who is capable of maintain food wastage lower while providing top of standard Europeon style well presented dishes.

The successful candidate will be trade qualified, hold cert III in commercial cookery or better and have minimum of 2 year experience in modern Australian or Europeon Fine dining Cuisine.

Preference will be given to candidate with successful Chef de Partie or Cook experience and someone who can start after ACT lockdown restriction over..



Job benefits and perks



Above award wages will be paid to successful applicant + superannuation + Annual leave + Performance Based Bonuses.

You will have permanent roster for 5 days from Wednesday to Sunday each week and will permanent days to spend with family.

Visa Sponsorship available to right candidate.

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.

We are seeking a full-time Chef De Partie to join our team immediately and provide efficient, friendly and professional service to all of our lounge guests. We have opportunities available in our al la carte and buffet environments.

All of our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service.

• Support the Executive Chef in food preparation, ordering, and team development to meet lounge standards.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Work with and coordinate the work of apprentices in preparing and producing food as required.
• Assist with managing team members - performance and leading by example. 
• Responsibility for your designated area, as well as anticipation of guests needs
• Prepare and present with flair all menu items for buffet, a la carte and tray service as required to Lounge standards and within budget controls
• Ensure Food safety standards are met in all stages of the food cycle—delivery, storage, preparation, cookery, service, and rotation. 

We are looking for energetic Chef to be part of our team in Country Garden Indian Cuisine, South Australia. We offer authentic Indian cuisine in a fun & stylish atmosphere. This is an exciting opportunity to showcase your culinary skills and passion for food in a growing hospitality business.

We require a highly motivated and skilled Chef to join our team on a full -time basis. If you are adaptable, open minded, flexible, creative, fun, have a sense of humour and can be organised and follow our procedures then you are the right person to apply for this position.

Chef Position Description:

- Monitoring quality of dishes at all stages of preparation and presentation
- Planning menus, estimating food and labour costs, and ordering food supplies
- Assessing food quality, ensuring fresh ingredients are serve to customers;
- Understanding kitchen equipment, checking temperatures of heating equipment such as ovens and grills;
- Cooking food and taking responsibility of making Asian dishes;
- Tasting food while cooking, applying suitable amount of seasoning for a favourable flavor,
- Placing food on plate with proper portion and beautiful presentation by adding sauce or eatable garnishes to make food appetitive ;
- Storing food at appropriate storage space to keep food fresh as well as to prevent from cross-contamination;
- Preparing cooking ingredients, and cutting food into required size;
- Understanding customers' special dining requirements to meet individual need;
- Complying with the food hygiene regulations:
- Providing training to fellow staff and new kitchen staff.

To be considered for this role, you should:

- Hold an AQF Certificate IV in Commercial Cookery
- Have at least 2 year work experience in Indian Cuisine
- Possess a positive attitude and work well with other team members;
- Be willing to follow directions and ask questions for clarification if needed.
- Good interpersonal and communication skills;
- Able to work in a fast paced environment; multitask and handle stress;
- Able to commit beyond normal working hours as when required.

Annual Salary: AUD 70,000 - 80,000

Please note: - Only shortlisted candidates will be contacted.

Do you thrive in the kitchen? We are hiring for multiple chef roles to share their creative flair with our kitchen team.

We currently have positions available for Demi Chef, Chef de Partie, and Head Chef.

We are hiring for multiple positions across Sydney, Melbourne, and Brisbane!

As our next Demi Chef, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
• Maintain strong product knowledge of menu items and seasonal ingredients
• Ensures adequate support, leadership and training is provided to kitchen Team Members of a lower level.
• Facilitate open communication with Management to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times.
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties, including cleaning of equipment and preparing service

As our next Chef de Partie, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
• Keep up to date with industry changes by actively networking with industry peers and venues
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times.
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Oversees ordering and stock control
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas

As our next Head Chef, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Responsible for achieving set profit targets for the outlet.
• Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team.
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
• Implement daily/weekly specials
• Banquet menu design to achieve a quality, easily marketed product that is cost effective.
• Assist in achieving set targets on cost of food.
• Monthly accurate stock takes of all consumables.
• Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary.
• Ensures completion of daily mise-en-place lists.
• Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.

What we are looking for:
• Leadership experience within a professional kitchen environment
• Demonstrated experience with dietary requirements including creating menus to suit those requirements
• Demonstrated experience and understanding of adhering to local regulations concerning health, safety, or other compliance requirements & an understanding of HACCP management
• With culture at the core of this business, you will be a leader invested in your staff, their development and productivity
• A food Safety Supervisor certificate is desired
• High levels of organisation & time management skills

Demi Chef Base Hourly Rate: $28.87
Chef de Partie Base Hourly Rate: $29.64
For Chef various levels above, equivalent to $57,000 - $65,000 based on working days and penalties applicable as per the Hospitality Industry General Award;

$73,359.00 - $95,000 (gross) Head Chef Salary Band based on experience and qualifications

Why work for Accor?

• With over 400 hotels in Australia and New Zealand, and over 5000 globally, Accor offers limitless opportunities to grow your career within a supportive network of likeminded professionals.
• Become a Heartist and work in an environment where we encourage you to bring your real self to work, unleash your creativity and have fun.
• Take advantage of special team member rates from as little as $60 per night and experience our properties as a guest.

Apply now to begin your journey!

Do you thrive in the kitchen? We are hiring for multiple chef roles to share their creative flair with our kitchen team.

We currently have positions available for Demi Chef, Chef de Partie, and Head Chef - Across a range of Australian regional locations outside of Sydney, Melbourne, & Brisbane.

As our next Demi Chef, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
• Maintain strong product knowledge of menu items and seasonal ingredients
• Ensures adequate support, leadership and training is provided to kitchen Team Members of a lower level.
• Facilitate open communication with Management to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times.
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties, including cleaning of equipment and preparing service

As our next Chef de Partie, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
• Keep up to date with industry changes by actively networking with industry peers and venues
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times.
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Oversees ordering and stock control
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas

As our next Head Chef, you will:
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Responsible for achieving set profit targets for the outlet.
• Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team.
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
• Implement daily/weekly specials
• Banquet menu design to achieve a quality, easily marketed product that is cost effective.
• Assist in achieving set targets on cost of food.
• Monthly accurate stock takes of all consumables.
• Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary.
• Ensures completion of daily mise-en-place lists.
• Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.

What we are looking for:
• Leadership experience within a professional kitchen environment
• Demonstrated experience with dietary requirements including creating menus to suit those requirements
• Demonstrated experience and understanding of adhering to local regulations concerning health, safety, or other compliance requirements & an understanding of HACCP management
• With culture at the core of this business, you will be a leader invested in your staff, their development and productivity
• A food Safety Supervisor certificate is desired
• High levels of organisation & time management skills

Demi Chef Base Hourly Rate: $28.87
Chef de Partie Base Hourly Rate: $29.64
For Chef various levels above, equivalent to $57,000 - $65,000 based on working days and penalties applicable as per the Hospitality Industry General Award;

$73,359.00 - $95,000 (gross) Head Chef Salary Band based on experience and qualifications

Why work for Accor?

• With over 400 hotels in Australia and New Zealand, and over 5000 globally, Accor offers limitless opportunities to grow your career within a supportive network of likeminded professionals.
• Become a Heartist and work in an environment where we encourage you to bring your real self to work, unleash your creativity and have fun.
• Take advantage of special team member rates from as little as $60 per night and experience our properties as a guest.

Apply now to begin your journey!

Jordans Seafood is hiring a qualified Chef with a heavy focus on quality and innovation in developing great tasting food.

Great opportunity for professional development and career path for the right individual.

Morning | Afternoon and Night shifts available.The successful applicant will enjoy working as part of a close team and must be reliable and have a friendly manner.

Be trade qualified or with equivalent experience- Cert III or IV is preferable.
Ability to guide the business with food trends, and to inspire through food, industry, and consumer knowledge.
Minimum of 2 years experience.
Creative approach to food
Ensure quality and consistency of food products produced
Has a strong knowledge of food, health and safety practices
Excellent time management and efficiency skills
Have outstanding communication skills
Confidently medical compliance
If you are looking for a career that offers great work/life balance, producing quality products, then please send us your resume and cover letter. You will be contacted by our team once your application has been reviewed.

** We thank you for your application however, due to the volume of applicants only successful applicants will be contacted **

Job Type: Full-time

Pay: $73,500.00 – $75,000.00 per year

Rashays Campbelltown   Rashays Campbelltown is seeking a skilled CHEF  to join our team. The successful candidate will be responsible for preparing high-quality dishes, overseeing kitchen operations, and maintaining food safety standards. If you have a passion for cooking and a strong culinary background, we want to hear from you!   Benefits Competitive salary Opportunities for career growth Work-life balance Training and development programs Employee discounts Task & Responsibilities Prepare and cook menu items Supervise kitchen staff Ensure food safety standards are met Manage inventory and ordering Collaborate with the head office team to create new dishes Assisting management with weekly rostering Qualification & Experience Certificate IV in Commercial Cookery Proven experience as a Chef Strong knowledge of food safety regulations Excellent communication skills Ability to work in a fast-paced environment About Company Rashays Restaurant is established restaurant chain that began its journey in 1998. Rashays Campbelltown is flagship restaurant with 250 plus sitting capacity with large kitchen. Salary: $73150-73150 Job Publish: 23-10-2024 Job Expire: 22-11-2024 Please click to View more detail / apply .

Position Title: Chef
Employment Type: Full-time
Employer: Chicco Palms
Location: Brooklyn Park, South Australia 5032
Salary: $74,000 to $76,000 plus superannuation
Company Overview:
Chicco Palms is a celebrated Italian restaurant located in Brooklyn Park, known for offering an authentic Italian dining experience. We specialize in traditional Italian cuisine, including expertly crafted pasta, woodfired pizzas, premium meat dishes, and delicious desserts. Our commitment to culinary excellence extends to our takeaway services and private function catering for both family and corporate events. With a dedication to quality, we create an environment where our guests can enjoy the best of Italian culinary traditions.
Position Overview:
Chicco Palms is looking for an experienced and passionate Chef to join our skilled culinary team. The ideal candidate will have a strong understanding of Italian cooking techniques, with proven experience in delivering high-quality dishes that meet our standards of excellence. This role requires a dynamic individual who thrives in a fast-paced environment and is dedicated to providing exceptional dining experiences for our guests.
Key Responsibilities:
Preparation of Italian Cuisine: Prepare a wide variety of Italian dishes, including pasta, pizza, premium meats, and desserts, ensuring each dish meets our quality and flavor standards.
Dietary Adaptations: Modify meals to accommodate dietary requirements, ensuring an inclusive menu for guests with special needs or preferences.
Menu Planning & Execution: Assist in planning and developing new menu items for regular service and special events, contributing creative ideas while maintaining authenticity.
Health, Safety & Cleanliness: Maintain high standards of cleanliness and organization in the kitchen, ensuring compliance with all health and safety regulations.
Team Collaboration: Work closely with other members of the kitchen staff to optimize cooking processes, ensure efficient use of ingredients, and maintain a harmonious work environment.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum of a Diploma or Certificate IV in Kitchen Management or Commercial Cookery.
At least 2 years of experience as a Chef, with a strong background in Italian cuisine being highly preferred.
In-depth knowledge of various Italian cooking techniques, ingredients, and equipment.
Ability to work efficiently in a high-pressure, fast-paced environment.
Strong communication and teamwork skills to contribute to a positive work atmosphere.
Commitment to delivering an exceptional dining experience for guests.
How to Apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

 




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


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


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

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