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. 

Sous Chef Wanted
Are you a passionate chef looking for a new opportunity? We are seeking a talented individual to join our small, dedicated team. This is a full-time position with competitive pay and a supportive work environment.

Position: Sous Chef
Located: Ayr, NQ

Responsibilities:
Prepare and cook high-quality dishes according to our menu
Ensure food preparation meets the highest standards of cleanliness and safety
Collaborate with the team to create new menu items and specials
Manage kitchen inventory and order supplies as needed
Train and mentor junior kitchen staff

Requirements:
Proven experience as a chef in a similar role
Strong knowledge of culinary techniques and practices
Excellent communication and leadership skills
Ability to work in a fast-paced environment
Attention to detail and creativity

Benefits:
Competitive salary $70-78k negotiable + super

Day shifts only
If you are passionate about food and eager to join a close-knit team, we would love to hear from you.

For two decades, The Star Sydney has been a local landmark, deeply ingrained in Pyrmont and Darling Harbour. Committed to our communities, we strive to create fun in trusted destinations as Australia's premier entertainment hub. Our Forbes 5-star hotel, The Darling, and state-of-the-art venues including The Star Event Centre and The Lyric Theatre have hosted prestigious events and international acts. With extraordinary dining options, including Sokyo, BLACK Bar and Grill, Cucina Porto, and our vibrant Sports Bar where the action is live and loud, we are dedicated to delivering the ultimate entertainment, hospitality, and dining experiences for all.
Joining our team as an  Apprentice Chef  in the Star Culinary Institute (SCI) program, in partnership with a local high school , The Star Sydney is the perfect place to commence your apprenticeship. Recognised industry wide due to the variety of cooking and service styles you are exposed to over the ... Click here to view more detail / apply for Apprentice Chef (SBAT)

Apprentice Chef - Thredbo Benefits for you!  Support and Mentoring Work at the ski fields - Thredbo Gain a nationally recognised qualification  The Role   This role comes with a plenty of variety and the chance to get highly sought...


Job Description Apprentice Chef - Thredbo Benefits for you! 

Support and Mentoring
Work at the ski fields - Thredbo
Gain a nationally recognised qualification
The Role   This role comes with a plenty of variety and the chance to get highly sought after experience. Your responsibilities will include but are not limited to;  

Prepare cooking ingredients by measuring, washing and chopping vegetables, cutting meat, and other meal prep.
Assist the chef in all the food service operations and day-to-day operations of the kitchen.
Ensure that all food and other items are stored properly.
Maintain

... Click here to view more detail / apply for Apprentice chef ? Snowy Mountains Learn More Apply Now

Target Business Services
Location: 74 Helena Street, Midland, WA 6056
Salary: $74,500 plus 11.5% superannuation

Our client, Atrium 10 Pty Ltd trading as 7th Ave Bar & Restaurant is a dining establishment located in the heart of Midland, WA 6056, offering unique blend of contemporary cuisine and a lively atmosphere. The bar boasts an extensive list of craft cocktails, fine wines, and local beers.

The client is looking to fill a full time position for a talented and passionate Chef to join its team. The ideal candidate will have a deep love for contemporary cuisine, with expertise in preparing classic dishes as well as creating innovative, contemporary plates. You will be responsible for overseeing the kitchen operations, ensuring every dish is executed to perfection, and maintaining the highest standards of food quality and hygiene.

To be successful in this position, you will need to have the relevant 3 years’ work experience and trade qualifications, you must have a genuine interest in the hospitality industry. The successful applicant must comply with all WHS, Food Safety and HACCP requirements.

Qualifications and experience
• be qualified in hospitality with AQF Associate Degree, Advanced Diploma or Diploma with at least 2 years full-time experience as a Chef
• Proven experience as a Chef in an Australian restaurant or similar environment.
• Expertise in contemporary cooking techniques, ingredients, and flavor profiles

In this role your main responsibilities include:
• Overall management of kitchen production to achieve consistency and deliver exceptional products and service
• Prepare and cook a variety of dishes.
• Develop and refine menu items, incorporating seasonal ingredients and customer preferences.
• Oversee kitchen staff, ensuring proper training, efficient workflow, and adherence to food safety standards.
• Manage inventory, order supplies, and maintain optimal stock levels.
• Collaborate with management to plan and execute special events and promotions.
• Uphold the restaurant's commitment to high-quality, authentic contemporary cuisine.
• Estimating food and labour costs, and ordering food supplies
• Monitoring quality of dishes at all stages of preparation and presentation
• Assisting in the efficient running of kitchen operations
• Discussing food preparation issues with manager/ owner and kitchen staff
• Maintain cleaning schedules for equipment, storage, and work areas
• Ensure meals are produced on time, and sufficient quantities are available, as well as ensuring appealing plate presentation
• Maintaining updated knowledge of local competition and restaurant industry trends

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• a demonstrated track record in creating innovative menus at the highest level
• exceptional shift management capabilities
• high standard of personal grooming and presentation
• sound knowledge of kitchen management including Australian menu planning and costing
• good working knowledge of WHS standards
• highly organized with the ability to supervise and support the team in kitchen operations

You will be joining a high performing workplace that believes in developing new talent and empowering people to drive their own results.

To apply for this position, email your resume to [email protected]

Please note only short-listed candidates will be contacted and your application will be treated as strictly confidential.

(2 positions)


Target Business Services
Location: Shop 2/200 Mirrabooka Ave, Alexander Heights WA 6064
Salary: $73,600 plus 11.5% superannuation

Our client Drunk Elephant Pty Ltd operates multiple renowned restaurants in Perth, including The Height's Bar & Bistro in Alexander Heights WA 6064 and Drunk Elephant Bar & Bistro in the heart of Perth at WA 6000. These venues are celebrated for their vibrant atmosphere, diverse menu offerings, and commitment to delivering high-quality dining experiences.

With a strong focus on creating memorable culinary moments, Drunk Elephant Pty Ltd emphasizes innovative dishes made from the freshest ingredients. The business is seeking passionate and skilled Chefs to join the team at The Height's Bar & Bistro and Drunk Elephant Bar & Bistro.

The position involves preparing and delivering high-quality dishes while maintaining kitchen efficiency and operational excellence. This full-time role offers the opportunity to work in a fast-paced environment alongside a dedicated kitchen team, contributing to a culture of professionalism and innovation.

Successful candidates will demonstrate creativity, strong cooking and menu planning skills, and the ability to maintain high standards under pressure. This role requires effective collaboration with the broader team to consistently meet customer expectations.

To be successful in this position, you will need to have the relevant 2 years’ work experience and trade qualifications, you must have a genuine interest in the hospitality industry. The successful applicant must comply with all WHS, Food Safety and HACCP requirements.

Qualifications and experience
• Diploma with at least 2 years full-time experience as a Chef
• Comprehensive understanding of food safety and hygiene standards.
• Ability to perform effectively in a high-pressure, fast-paced kitchen environment.
• Experience with menu planning and stock control is an advantage.

In this role your main responsibilities include:
• Overall management of kitchen production to achieve consistency and deliver exceptional products and service
• Plan, prepare, and cook menu items to ensure consistency in quality and presentation.
• Menu development, recipe creation, and periodic updates.
• Maintain hygiene and safety standards in compliance with regulations.
• Monitor food stock levels, place orders, and manage inventory effectively.
• Supervise and mentor kitchen staff to ensure seamless kitchen operations.
• Collaborate with management to align menu offerings with customer preferences.
• Control portion sizes and minimize food wastage.
• Manage time efficiently to ensure timely preparation and service during busy periods.
• Inspect and maintain kitchen equipment, coordinating repairs as needed.
• Foster a positive and professional environment in the kitchen.
• Stay informed about industry trends and introduce innovative ideas to the menu.
• Adapt recipes and preparation methods to accommodate dietary preferences and restrictions, such as gluten-free or vegan requirements.

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• Proficient culinary skills with attention to detail and presentation.
• Strong organizational and time management capabilities.
• Excellent communication and interpersonal skills.
• Ability to adapt to shifting priorities and customer needs.
• Creativity and enthusiasm for developing new dishes and ideas.

Applications are now open for motivated individuals looking to enhance their culinary careers with a leading hospitality group. To apply for this position, email your resume to [email protected]

Please note only short-listed candidates will be contacted and your application will be treated as strictly confidential.

The Sir Charles Hotham Hotel, located in Geelong VIC. Our team is dedicated to creating an unforgettable dining experience in traditional Australian hotel fare. We pride ourselves on sourcing high-quality, fresh ingredients and delivering exceptional service to every guest.

We are seeking an experienced Chef to enhance our kitchen brigade. Key Responsibilities:

* Menu Innovation and Cost Management: Take the helm in planning creative menus and seasonal specials, ensuring cost-effective management of food and labour expenses. You will play a crucial role in sourcing and procuring ingredients that meet our quality standards while keeping within budget constraints.

* Quality Control: Uphold the highest standards of food quality from the initial preparation to the final presentation. Regularly engage with our management team and staff to discuss culinary processes and improvements, ensuring each dish reflects our brand’s reputation.

* Culinary Leadership and Training: Lead by example, demonstrating advanced cooking techniques and guiding kitchen staff in refining their skills. Your expertise will help foster a learning environment that encourages growth and excellence.

* Food Safety and Hygiene: Champion our kitchen’s hygiene practices. You will be responsible for maintaining a clean and safe cooking environment, adhering to health and safety regulations, and ensuring the team follows suit.

* Staff Development: Participate in the training of new kitchen staff, setting the standard for professionalism and skill within the team.

* Innovative Preservation Techniques: Explore and implement modern methods for food preservation that align with our commitment to sustainability and waste reduction.

Personal Attributes:
- Passion for traditional Australian cuisine and a drive to innovate within the culinary field.
- Strong leadership skills, with the ability to motivate and inspire a team.
- Excellent communication and interpersonal skills, capable of working effectively with both front-of- house and back-of-house teams.
- Detail-oriented with a commitment to delivering high-quality dishes consistently.?Qualifications and Experience:
- Minimum of 3 years’ experience in a professional kitchen.
- Holder of certificate IV in Kitchen Management or a related field.

?Offer:
- Salary range: $70,000 - $75,000 plus superannuation per annum.
- This is a full-time position requiring 38 hours of work per week, with flexibility to work evenings, weekends, and holidays as needed.?

How to Apply: If you are passionate about food and excited to contribute to a team that values professionalism and creativity, please send your resume and cover letter detailing your culinary qualifications.

?Join us at the Sir Charles Hotham Hotel, where your culinary skills will shine and your career will flourish in a supportive and inspiring environment.?

Summary of role requirements:
- Flexible hours available
- Min 3 years of relevant work experience required for this role
- Working rights required for this role
- Expected salary: $70,000 - $75,000 per year

For the Love of Food! Join the Sodexo team 

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

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


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

Commis Chef - Riverside Hotel

• Above HIGA Award Rates + Paid Overtime and Public Holiday rates
• Work in a fun, busy kitchen environment with potential for progression
• Amazing perks - check out our full benefits at the bottom of this ad

Just north of Launceston, the Riverside Hotel Motel sits on the West Tamar Highway and has been providing delicious food for years. We’re an ideal meeting point for families and friends alike. 

Write your story, leave your mark
From being a real part of the community, to career defining ideas. Make your mark here!

Sound good? Read on.

This is a brilliant opportunity to become a Commis Chef at the Riverside Hotel!

What you’ll do:

• Assist the senior chefs in preparing a variety of meals according to menu and orders
• Work efficiently to ensure timely delivery of dishes to guests.
• Comply with safety and health policies, procedure and role responsibilities as defined in the Safety and Health Responsibilities and Accountabilities procedure
• Setup and cleaning of kitchen

Commis Chef - Westmeadows Tavern

• Above HIGA Award Rates + Paid Overtime and Public Holiday rates
• Fuel your culinary career with us and enjoy opportunities for growth.
• Amazing perks - check out our full benefits at the bottom of this ad

In the hub of Westmeadows, on the corner of Ardlie and Raleigh Streets, the Westmeadows Tavern is everything your local should be and more.

Write your story, leave your mark
From being a real part of the community, to career defining ideas. Make your mark here!

Sound good? Read on.

This is a brilliant opportunity to become a Commis Chef at the Westmeadows Tavern!

What you’ll do:

• Assist the senior chefs in preparing a variety of meals according to menu and orders
• Work efficiently to ensure timely delivery of dishes to guests.
• Comply with safety and health policies, procedure and role responsibilities as defined in the Safety and Health Responsibilities and Accountabilities procedure
• Setup and cleaning of kitchen

For two decades, The Star Sydney has been a local landmark, deeply ingrained in Pyrmont and Darling Harbour. Committed to our communities, we strive to create fun in trusted destinations as Australia's premier entertainment hub. The Darling, and state-of-the-art venues including The Star Event Centre and The Lyric Theatre have hosted prestigious events and international acts. With extraordinary dining options, including Sokyo, BLACK Bar and Grill, Cucina Porto and our vibrant Sports Bar where the action is live and loud, we are dedicated to delivering the ultimate entertainment, hospitality, and dining experiences for all. 
We are currently looking for a passionate and highly dedicated applicant to join our Culinary Team as a  Junior Sous Chef  in The Star Sydney.
The salary on offer for this role is $78,855 inclusive of superannuation ($ 11.5% super).
This is an extraordinary opportunity for you to progress your career ... Click here to view more detail / apply for Junior Sous Chef ? The Star Sydney

Aperloos Bakery are currently looking to recruit an experienced and qualified Pastry Cook to join their team in Warragul VIC 3820.

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

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

Fulltime Position available

Applications open on 29th of November 2024 and closes on 29th of December 2024

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

The Chef is responsible for all that goes on in the kitchen. He/She is to control and manage the day to day running of the Kitchen, ensuring that the preparation and presentation of food complies with the required standards and costs are controlled within budget. He/she should also be responsible for hiring and training other cooks, prep persons and dishwashers.

DUTIES
1. To prepare all dishes for service in the restaurant in liaison with the other cooks

2. Maintaining quality standards for food service

3. To ensure that University and statutory regulations pertaining to the safety and hygienic operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors.

4. To ensure that foodstuffs are used correctly so that wastage is kept to a minimum and staff are trained to effect good portion control.

5. To ensure that the correct stocks are on hand at the right quality and quantity.

6. Monitors receipt of supplies and proper storage.

7. To hold daily meetings with the Kitchen Brigade to ensure the smooth running of the Kitchen.

8. To work closely with the Stock Co­ordinator to ensure the smooth running of receiving goods for the kitchen area.

9. To assist in any of the kitchens, this may require assistance within or outside normal working hours.

10. To report and where possible take action about customers complaints and compliments.

11. Train and instructs employees in cooking, food preparation and food handling techniques.

Available for immediate start
40 hours 5 days per week
$75,000 per annum

Porter House Hospitality Group is an Australian-own company run by a young and vibrant team of culinary professionals working with different clubs across NSW. We mainly aim to offer modern Australian dining experience however we are continuously evolving and strive to extend our offerings.

Responsibilities

• Forming and baking pastry products such as croissants, tart bases, cakes and biscuits
• Monitoring oven temperatures and product appearance
• kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods
• Filling and decorating flans, decorating cakes
• Coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls and pastry product
• Complying with health and safety guidelines
• Ensuring quality and quantity of raw ingredients before commencing preparation
• Using all tools & equipment required for the baking.
• Checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations
• Monitoring oven temperatures and product appearance to determine baking times
• Keeping all the working environment clean

Skills and Qualifications

• AQF associate degree, Certificate III, Certificate IV
• Prior experience as a Pastry Cook .
• Strong knowledge of cooking methods and operating kitchen tools and equipment.
• Ability to work Full Time.
• Flexible to work on a rotating roster.

Please include a current resume and supporting documents to your application. Three current referees would be required. Email your CV to [email protected]

Job Type: Full-time

The Reward

You will be joining a company that wants you to succeed, we offer:

• Highly competitive pay plus superannuation
• Very cooperative and motivated team to work with
• Career and development opportunities, learning from the best

With properties in some of Australia?s most iconic locations, NRMA Parks & Resorts provide accommodation that suits every budget and style ? from campsites to luxury resorts. We connect holidaymakers with over 50 incredible natural destinations that offer more than a change of scenery.? 
Owned by the NRMA Group, we have a large team across our holiday parks, resorts and support office who love what they do, all working together to make holiday magic. Because creating unforgettable holidays is not just our job ? it?s in our nature.? 
Reporting to the Resort General Manager, this exciting newly created role, will ensure exceptional food experiences and service to all guests at NRMA Blue Dolphin Resort.  You will work closely with the Resort Manager, kitchen team and front of house team to ensure our guests receive, good, honest, food - the opportunities are endless!   You will have a flair and passion ... Click here to view more detail / apply for Head Chef: NRMA Blue Dolphin Resort Yamba

Here is a great job for all ages in a friendly team. You can be a Junior with basic skills cooking or pastry experience who wants a long-term job, or a pastry chef or cook wanting a relaxed environment. We will also consider a 2nd Year Apprentice. The position is Monday to Friday, no weekend work and occasional public holidays. No night work. You will begin as an assistant to the pastry maker. Uniform and boots provided. Wages from $56,000 up with super, holiday pay and sick pay. Asian cuisine knowledge is definitely an advantage.

CORPORATE PROFILE
We provide all meal solutions to our clients including packaged meals, components and special recipes upon demand. Our clients include Nursing Homes and Hospitals.

KEY SKILLS & REQUIREMENTS
Fit and healthy
Experience in cooking or pastry
Living in Australia with easy access to the Olympic Park area
Punctual and reliable
Must only apply if you are ready to begin work.

09th November,
Join a supportive and friendly team working together to make a real difference not only   for the people we care for, but also each other Southern Cross Care has an exciting opportunity for a part-time Chef to join our SCC family at Aruma Lodge Residential Aged Care Home in Broken Hill This is permanent part-time role with a guaranteed minimum 60 hours per fortnight. What can Southern Cross Care Queensland offer you?

Competitive pay rates with the benefit of Not-for-Profit salary sacrifice options to take home more
Opportunity to join a supportive purpose driven organisation
Great staff culture
Ongoing individualised training
Employee Assistance Program for employees and their families and support programs like Thrive (access 50% of your earned wages early)
About the role
In this rewarding role you will assist in the planning and preparation
... Click here to view more detail / apply for Chef ? Aruma Lodge

The Client
Burgerooze is a Melbourne-born burger sensation that has expanded to multiple locations since its inception in 2022. They specialize in crafting the ultimate in burger goodness, offering a diverse menu that caters to all tastes and dietary preferences.
They are now looking for a Chef to spearhead their kitchen team in Sunbury, VIC and elevate their culinary creations to new heights join their 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 ranging from $70,000 to $75,000 plus superannuation.


Responsibilities
· Costing menu items including costing of food and labour costs
· Plan, collect, estimate food and commodities for menus
· Skills in a wide range of cookery methods to produce a range of menu items
· Plan and sequence the timing of food and preparation of tasks
· Evaluate food products to ensure quality standards are consistently attained
· Being responsible for examining, tasting and improving all food prepared to ensure quality
· Following guidelines and regulating quantities of all herbs and spices and cooking times to ensure consistency in all Authentic recipes
· Considering instructions related to preparing orders to meet special dietary requirements
· Work to resolving kitchen related issues, listen to feedbacks and seek solutions in conjunction with fellow staff
· Help enforcing general cleanliness and maintenance of the Kitchen area.
· Working closely with the kitchen staff, the head chef and the restaurant attendants in crafting newer, unique food items and finalising its parameters
· Whilst cooking, ensure proper and adequate seasoning of all food that is served in the restaurant.
· Knowledge of supplies, equipment and services, ordering and inventory control.
· May select and train kitchen staff.
· Leading the kitchen team
· Advise and demonstrate on portioning of ingredients and food, placing it on plates, dressing and garnishes
· Ensure all inventory and the general keeping of the Cold Room and also advise accordingly on storing food in temperature-controlled facilities
· Handle and prepare meat products safely, ensuring proper storage, marinating, portioning, and cooking techniques are followed to maintain quality and safety standards.


Requirements
To be successful in this role, you must have:
· Relevant Certificate 3 or 4 qualifications in commercial cookery
· Minimum 2 years of experience as a Chef
· Must have at least 2 years of experience in cooking over grill
· At least 2 years of menu planning experience
· Must be able to work with variety of proteins including beef and pork
· Must know how to create new recipes and design menu according to budget
· Knowledge and experience in modern Burger cuisine is essential
· Must know how to work with dietary requirements such as vegan, and gluten free food preparation techniques
· Experience in adherence to recipe & portion control, as well as ordering and stock control
· Ability to follow instruction & take direction
· Excellent time management and attention to detail
· Knowledge of food safety and hygiene standards
· Excellent communication skills and the ability to work as part of a team
· Be available to work on weekends to deal with many customers

Head Chef
Job no: Work type: Full Time Location: Cessnock Categories: Chef

$80,000 Super 
Jacaranda Grove, Cessnock NSW

Retirement living facility located in beautiful Cessnock
Onsite parking and uniforms provided
Clear career paths and support to achieve your goals

Everything we do is motivated by excellence served with care. We believe that the best way to provide meaningful, genuine experiences for residents is to train, develop, and recognise our greatest asset our people. This approach makes the Morrison Living difference.
The Position

Oversee food production and menu-based catering across the site
Responsible for stock control, budgets, rostering, staff mentoring, training & liaising with the client and other key stakeholders including residents
Ensure accurate implementation of allergy awareness controls, and maintain a high standard of food hygiene,


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

Position: Pastry Cook
Type: Full-time
Employer: Killarney Vale Bakery
Location: Killarney Vale, NSW 2261
Salary: $75,000 p/a
Company Overview:
Killarney Vale Bakery and Café is a family-owned business that has proudly served the Central Coast community for over 30 years. Known for its high-quality products, the bakery operates both a retail and wholesale business, providing a variety of fresh-baked goods daily. The bakery emphasizes using local ingredients to create an extensive range of products, including breads, rolls, pies, cakes, tarts, and fresh sandwiches. The wholesale division supplies local pubs, clubs, schools, cafes, and sporting clubs, helping to meet the growing demand for quality baked goods.
Position Overview:
We are seeking a skilled and passionate Pastry Cook to join our dedicated team at Killarney Vale Bakery. The Pastry Cook will be responsible for preparing and baking high-quality pastries, cakes, and desserts while ensuring adherence to food safety standards. This role requires a mix of hands-on baking expertise and strong organizational skills. The successful candidate will contribute to the bakery’s reputation for excellence and help expand its product offerings to meet customer needs.
Key Duties and Responsibilities:
Pastry Production: Prepare and bake a variety of pastries, cakes, tarts, and desserts using high-quality ingredients.
Decoration and Presentation: Decorate pastries with icing, cream, and other toppings, ensuring they are visually appealing and meet quality standards.
Food Safety and Hygiene: Maintain a clean and organized kitchen, following food safety regulations to ensure the health and safety of customers.
Inventory Management: Manage stock levels and order baking supplies from wholesalers, ensuring proper inventory control.
Customer Service: Assist customers at the bakery, providing excellent service and product knowledge.
Team Collaboration: Work alongside other kitchen staff, sharing best practices and maintaining a smooth workflow.
Supervision and Mentoring: Assist in supervising junior staff and apprentices, offering guidance and support to foster skill development.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Certificate IV in Patisserie.
At least 2 years of experience in a similar pastry cooking or patisserie role.
Proficiency in pastry preparation and baking techniques.
Strong knowledge of baking equipment operation and maintenance.
Attention to detail in pastry decoration and presentation.
Effective time management and organizational skills.
Understanding of food safety and hygiene standards.
Ability to work efficiently under pressure while maintaining quality.
Leadership and mentoring skills for supervising apprentices and junior staff.
Excellent communication and customer service abilities.
How to Apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

Sous Chef


Job no: Location: Melbourne CBD Work type: Full Time Categories: Chef, Chef Manager



$85K 11.5%super 

Iconic location National Gallery of Victoria - Garden Restaurant
7 day per week roster - required 5 days
Opportunity to take part in the annual Gala Event

Restaurant Associates are a team of world class hospitality and fine-cuisine professionals, delivering contemporary food solutions and service across leading corporations and iconic venues across Australia .


 

THE POSITION:


Sous chef assisting with functions and retail operations..
Train, develop and become part of a dynamic culinary team at the National Gallery of Victoria
Must have Functions and a la carte restaurant background.
In the absence of the Head Chef; oversee preparation and




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

On Behalf our client , Boulder Dash Entertainment Group Pty Ltd , we are looking for an enthusiastic, skilled head chef to join their team on a full time basis.

Job Brief
You will be leading the kitchen with the guidance of the management team of the restaurant. You will supervise and guide other chefs, sous chefs and cooks, and enforce any requirements and guidelines according to relevant standards. You will be a creative professional who is willing to participate in creating seasonal menus and food.

Job duties/Responsibilities

- Knowledge of all standard procedures and policies pertaining to food
- Maintaining hygiene and the highest food quality standards according to the regulations
- Responsible for all kitchen equipment, ensuring they are well maintained and reporting any
malfunctioning
- Supervising junior chef
- Responsible for menu planning
- Estimating the daily production and ensuring sufficient inventory in stock
- Giving guidance on cooking procedures
- Lead the Kitchen
- Ensuring effective communication between chefs, management team and waiting staff, and
maintaining a safe and friendly working environment
- Any other reasonable duties as assigned by management

Qualification, Skills & Experience
- Minimum two years experience in a similar role
- Certificate IV Commercial Cookery preferred
- Excellent interpersonal skills
- The desire for personal growth and professional development

Remuneration : Base salary $73,150 - $85,000 per annum +super
Location : Boulder WA 6432

Please note : We would like to take this opportunity to thank all applicants for their interests . Only those considered for an interview will be contacted directly.

On behalf of THE SPINIFEX HOTEL DERBY we are looking for Head chef for Derby, 6728 location.

Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
• Constantly assess use of all resources in order to maximise kitchen profitability.
• Ensure that ordering is performed according to requirements and take advantage of any special buys that are advantage to the hotel.
• Liaise with all suppliers to ensure correct pricing and quality is maintained at all times.
• Working with the Hotel Manager look at local suppliers where possible and with HACCP guidelines to be active participants in the local community.
• Review Invoices regularly to ensure that quality, quantity, and pricing is correct.
Human resources and development
• In conjunction with the hotel manager prepare rosters in accordance with legislation and business needs.
• Always maintain a professional appearance and lead by example.
• Assess and review the performance of all kitchen personnel.
• Provide support to staff through appropriate training, evaluation, feedback, and relevant meetings.
• Be aware of all fire and safety procedures within the hotel and ensures that all kitchen personnel follow these procedures.

Guest/Customer Service
• As and if required meet with guests to discuss any specific dietary requirements or special requested.
• Always project a positive image of the hotel to guests, suppliers, and contacts.

Promotions/Specials/Events/Brand Awareness/Sponsorship
• Working closely with the hotel Manger to participate and assist with promotional activity.
• Promote internal specials and promotions daily to ad and assist with food spoilage and waste.

Salary :From $73,150 per annum + super

JATH Dim Sum Pty Ltd is a modern yum cha restaurant, we are currently seeking an enthusiastic and professional staff member to compliment and help lead the BOH team in our restaurant.

Skills and experience:
We are looking for a talented and professional chef/cook who:
• Be passionate about cooking
• Is professional and highly motivated
• A can-do work ethic
• Has attention to details
Duties and responsibilities:
• Menu planning as per customer demand and market requirements
• Prepare and cook high-quality meals in line with our standards
• Oversee the day-to-day operations of the kitchen
• Rotating stock, ordering and maintaining food stock, food portion control, waste management and stock purchase
• Assist in developing and maintaining the kitchen’s operational flow
• Manage kitchen inventory and supplies
• Supervise and train junior kitchen staff
• Maintain and enforce health and safety standards, ensuring a safe working environment for all kitchen staff
• Maintain rigorous quality control measures to ensure that every dish leaving the kitchen meets our standards of taste, presentation, and consistency, conducing regular taste tests and inspection.
• Collaborate closely with the front-of-house team to ensure seamless coordination between the kitchen and dining room.

Requirements:
• Certificate in Commercial Cookery is ideal
• Minimum 2 years’ experience in a similar role
• Strong organizational skills and attention to detail
• Ability to lead, inspire, and develop a diverse kitchen team
• Ability to work well under pressure in a fast-paced environment

Commercial Hotel Warragul, a vibrant hub of culinary excellence located in the heart of Warragul, VIC, is excited to announce an opening for a skilled Chef to join our team. Known for its delightful dining atmosphere and commitment to high-quality dishes, our hotel offers a unique opportunity to excel in a dynamic and supportive environment.

Key Responsibilities:

Menu Design and Cost Management: Craft innovative menus and manage food and labour costs effectively, ensuring a diverse offering that aligns with seasonal availability.
Quality Assurance: Oversee every stage of dish preparation from conception to presentation, guaranteeing both high standards and creative presentation.
Collaboration and Training: Work closely with management and staff, including kitchen and waiting teams, to discuss culinary processes and improvements. Provide training and mentorship to junior staff, enhancing team skills and cohesion.
Culinary Expertise: Demonstrate advanced cooking techniques and guide the team on best practices to ensure exceptional culinary results.
Food Safety Leadership: Champion strict hygiene and safety regulations within the kitchen, ensuring all practices comply with legal and quality standards.
Inventory and Supply Management: Manage the ordering and procurement of fresh ingredients and kitchen supplies, maintaining optimal stock levels to meet business needs.
Team Development: Engage in the selection and training of new kitchen staff, fostering a culture of learning and professional growth.
Hours of Work: This is a full-time position, requiring 38 hours of engagement per week, with flexibility needed during peak business periods.

Salary: We offer a competitive salary range of $70,000-$80,000 plus superannuation per annum, commensurate with experience and qualifications.

Qualifications: Applicants must have at least 2 years of experience and hold an AQF Associate Degree, Advanced Diploma, or Diploma in a relevant culinary field.

Personal Attributes:

Creative Flair: Passion for creating innovative and appealing dishes.
Leadership Skills: Ability to lead and inspire a team with positivity and direction.
Attention to Detail: Keen eye for detail and dedication to culinary excellence.
Communication: Strong interpersonal and communication skills to effectively collaborate with team members and management.
Adaptability: Flexibility to handle high-pressure situations and adapt to changing business needs.

If you are passionate about cooking and eager to contribute to a renowned culinary destination, apply today to become a part of our esteemed team at Commercial Hotel Warragul.

Please submit your resume and a cover letter highlighting your culinary skills and past experiences. We look forward to welcoming you to our professional family!