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: $27.83
Chef de Partie Base Hourly Rate: $28.57
For Chef various levels above, equivalent to $54,992.08 - $65,000 based on working days and penalties applicable as per the Hospitality Industry General Award;

$71,000 - $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!

Above award rates Highly rewarding Chef Manager position within the Aged Care sector Work with a highly supportive, inclusive, and friendly team Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since 1992. We operate in over 45 locations throughout Victoria and Queensland employing over 700 staff. We offer Opportunities for career development and progression. About the role A unique opportunity to work a predominately 9:00am to 5:30pm schedule as a Chef Manager. This role reports directly to Operations Managers and ensures the smooth running of the kitchen on a day-to-day basis. Duties Preparation and cooking of meals as per the set menu Ensure meals are of high quality with excellent presentation Communicating with Site Manager and Facility staff Provide supervision and direction to Kitchen Staff Ensure safe food handling and hygiene practices are maintained Completion of food safety documentation Maintain feedback monitoring…

Click here to view more detail / apply for Chef Manager

At Opal HealthCare, we know that companies don’t succeed, people do.  We work to provide opportunities for a rewarding and meaningful career, and we are always living and breathing our purpose to bring joy to those we care for. In joining Opal, you will have access to a range of benefits including: Work/life balance – this role is rostered full time on weekdays from 9am-5pm! Roving role with variety – covers multiple sites with opportunities to grow and educate teams! Up to $90k base Penalty Rates Super Access to our Annual Chef’s Masterclass – meet with your peers and share your knowledge! Career Progression and Development Pathways – internal leadership courses, as pathways to leadership and management roles across all of Opal! Ongoing growth and learning – gain access to the Opal Healthcare Academy! Opal Scholarships for further study – you could be offered a package valued at up to $15,000 over a period of…

Click here to view more detail / apply for Regional Relief Chef – Sydney & South Coast Regions (Sponsorship Available)

Pastry Chef - Chef de Partie Alexandria The RoleBlack Star Pastry is thriving, having just moved into our new, purpose built Kitchen HQ in Alexandria, we're looking for a full-time qualified Pastry Chefs – Chef de Partie to lead our Cake team.This is a full-time opportunity suited to Pastry Chefs with at least 3 years’ experience who will have the opportunity to craft our acclaimed cakes, and develop your skills as a Pastry Chef working with an amazing team.We offer reliable day time hours, stable employment and the rare opportunity to achieve work/life balance in a Chef role!We have a lot of exciting things in development, and this is a fantastic time to become a valued member of our team.Your main responsibilities will include - Ensure all pastry products are prepared and baked according to the specific store requirements. Maintain a detailed knowledge of the full product range. Coordinate and oversee the supervision of a…

Click here to view more detail / apply for Pastry Chef - Chef de Partie

Savoury Chef Alexandria The RoleBlack Star Pastry is thriving, having just moved into our new, purpose built Kitchen HQ in Alexandria, and we’re also preparing for an exciting period of growth. Our team of masterful Pastry professionals is looking for like-minded Savoury Chef to work in the section that produces our beautiful savoury offerings.This is a full-time opportunity suited to a Grade 3 Pastry Chef with at least 2 years’ experience.We offer reliable day time hours, stable employment and the rare opportunity to achieve work/life balance in a Chef role!Your main responsibilities will include -  Ensure all pastry products are prepared and baked according to the specific store requirements. Maintain a detailed knowledge of the full product range. Follow and adhere to recipe specifications. Ensure compliance with legal requirements of food hygiene regulations. Ensure all policies, procedures, standards and safety guidelines are followed. About You Previous experience in a Savoury Chef role.  Ideally Grade 3.…

Click here to view more detail / apply for Savoury Chef

Sous Chef | Beresford The Venue The Beresford - Surry Hills is Sydney's most unique and vibrant pub, home to wood-fired pizza, homemade pasta, cocktails and a leafy, lantern-lit patio. This local pub is urban-cool at its best, we are all about reflecting the community and consistently serving up great pub food. Our beer garden, with lanterns everywhere and an overgrown green wall, our dog-friendly garden is a good spot to enjoy the afternoon with your furry friend. Our courtyard really comes to life on a sunny-day or Sunday session. The Role We are looking for a full-time sous chef to join this already amazing team. If you have 1-2 years of similar experience working in a pub or Italian restaurant this would be ideal. High-volume service experience is a must, this is a busy venue. Ability to manage a small team of 6 chefs alongside the head chef. Good communication and can follow direction, experience across the kitchen, a bonus if you…

Click here to view more detail / apply for Sous Chef | Beresford

We’re looking for a can-do kitchen superstar (aka Commis Chef), ready to step up as the #legend in our munch times at Travelodge Sydney Airport.   You’ll redefine what it means to feel ‘chilled’ at the hotel’s dining haunt. Hailed as ‘the place to be’.  You see, we’re 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. You’ll 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. You’re revered in the industry as the chef’s chef. Sure, you look great in white, and rarely break a sweat under pressure, but what sets you apart is your sense of calm and passion for people.   You don’t need to stare…

Click here to view more detail / apply for Commis Chef

Junior Sous Chef | Felix The Venue  Tucked away in Ash Street, you’ll feel like you’ve stumbled into the backstreets of Paris. Every detail of Felix has been considered from the imported French Chandeliers to Parisian subway tiles and beautiful pewter bar. Our intoxicating ambiance is matched by attentive service and classic French fare, delivered with precision. With a produce-driven menu of honest, simple food; think chicken liver pâté, gruyere soufflé and steak frites. The seafood bar is a sight to behold-piled with prawns, oysters, lobster and Moreton bay bugs.  The Role  We are looking for a talented Junior Sous to join the passionate team, you will be working alongside a dedicated team of 20 chefs. If you have the following we want to hear from you:  2-3 years’ experience in a fast-paced, high-end brasserie or restaurant  Good communication, attitude and execution  Confident running a section and can maintain standards Experience across the kitchen including grill and…

Click here to view more detail / apply for Junior Sous Chef | Felix

DIDO Chef – South West Apply now Job no: 678149 Location: WA Regional Work type: Full Time Categories: Chef Salary $89,370-106,000 Superannuation All expense covered while on site Work close to home if you are a local Access to new on-site recreational facilities including gyms, taverns and Pilates facilities ESS provides multi-service capability to major companies and organisations operating in remote sites, gold mines and coal fields. We provide vital workplace support for people working in some of the most isolated terrains in the world, from oil rigs in the North Sea to gold mines in the Australian Outback. We are looking for DIDO (Drive-In, Drive-Out) chefs to join our team in Greenbushes and Australind. Surrounded by a lush green work environment to your eyes, you will be looking at a new opportunity to use new state-of-the-art cooking equipment to create scrumptious dishes for our residents and visitors to enjoy. The Position Prepare and produce…

Click here to view more detail / apply for DIDO Chef – South West WA Regional 15 Apr 2024

We are currently seeking passionate Chefs / Cooks to join our kitchen team at the Club Hotel Chinchilla.We judge our success on our close community of loyal customers and therefore the Chinchilla locals continue to love our service, authenticity, and commitment to exceeding expectations.As a Cook / Chef, your day to day duties will include assisting the Head Chef and Sous Chef with:Preparing and cooking foodPortioning food, placing it on plates, and adding garnishes and saucesEnsuring all meals are of high quality and are prepared in a timely mannerUtilising a variety of fresh, frozen and prepared ingredients to prepare, cook and present a range of dishes according to a seasonal menuPracticing effective stock rotation and wastage minimisation proceduresAssisting our team in maintaining an efficient and proactive kitchen operationAssisting with menu changes when requiredSuccessful Candidate:To be successful in the role, you will possess the following:Previous experience within a fast paced commercial kitchenAvailability to work any hospitality…

Click here to view more detail / apply for Commis Chef

NEW MEXICO Restaurant is seeking a Full-time Chef to join its awesome team . This is an exciting role and a chance to work in a very rewarding environment with a well known Modern Mexican Cusine.

Candidates must possess at least a Diploma level qualification in a hospitality related field and at least 2 years of prior experience.

Duties of the role include, but are not limited to:

Menu Planning
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 authentic Mexican recipes
Considering instructions related to preparing orders to meet special dietary requirements
Work to resolving kitchen related issues, listen to feedbacks and seek solutions
Help enforcing general cleanliness and maintenance of the Kitchen area.
Working on crafting newer, unique food items and finalizing 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 and following the food procedures
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
Salary on offer is between $70000 plus super plus tax per annum and is commensurate with qualifications.

Job Types: Full-time, Permanent

Salary: From $70,000.00 per year+super+tax

Benefits:

Professional development assistance
Schedule:

8 hour shift
Supplemental pay types:

Overtime pay
Work Location: In person

Expected Start Date: 01/05/2024

Job Description Chef/Cook positionThe Northcliffe Hotel is looking for a very enthusiastic Chef/Cook .Our menu is classic country Pub with everything made fresh in house from the best local products, nothing from a frozen box. Everything made from scratch including house made pasta, all our sauces are unique house made no big brands here just good quality local product. This job would be ideal for some one that has that drive to deliver quality food and keen to use local products. Great job for a young Chef that wants to and is willing to learn but not age restricted.Tasks Include but not limited to: · Preparing and planning menus, providing estimates of food and labour costs, and arranging with suppliers for food supplies · Ensuring dishes and meals prepared pass quality control checks from initial ingredients used to final stage of plating. · Liaising closely with manager and senior kitchen staff to ensure any issues…

Click here to view more detail / apply for Chef/cook (Sponsorship Available)

Our Charles O'Neill Hostel in Mayfield West, is on the lookout for a Chef Manager. This full time permanent Monday - Friday role manages the smooth operation of the home's commercial kitchen and dining service, enabling our residents to enjoy a variety of fresh, nutritious meals on a daily basis. 

The big rocks of the role are

• Managing the provision of Nutritious meals
• Managing all kitchen resources within a budget
• Food safety + compliance in line with the Aged Care Quality standards

Grasama and Lesha Pty Ltd t/a Railway Tavern

Cook

Full-time/Permanent

$70,000 - $73,000

Duties and Responsibilities:

*Daily preparation of all ingredients and menu items
*Follow recipes, portion controls, and presentation specifications
*Prepare food for special dietary needs
*Prepare and store all meat, poultry and vegetables and other food according to standard and following procedures closely
*Maintain a clean kitchen and use kitchen appliances and equipment safely
*Restock all items as needed throughout shift and ensure items are as ordered and standards are met
*Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station
*Ensure that all health, safety and hygiene regulations are strictly adhered to at all times
*Undertake cleaning, sanitation of all kitchen areas

Qualifications and Experience:

Relevant AQF Cert III or IV and 2-3 years’ relevant experience.

Chef

Full-time/Permanent

$73,000 - $75,000

Duties and responsibilities:

*Prepare and properly present food for regular service and functions
*Supervise and coordinate activities of kitchen staff
*Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price
*Provide costings of new menu items
*Check the quantity and quality of received products to ensure correct items are as ordered and standards are met
*Monitor and maintain stock levels to reduce wastage
*Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
*Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food
*Monitor and enforce sanitation practices to ensure that employees follow standards and regulations
*Determine production schedules and staff requirements necessary to ensure timely delivery of services
*Assist in recruitment and induction of kitchen staff
*Discuss with the Restaurant Manager any equipment purchases and repairs required
*Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
*Other managerial tasks associated with the operation of the kitchen, as required

Qualifications and Experience:

Relevant AQF Diploma and 2-3 years’ relevant experience

Restaurant Manager

Full-time/Permanent

$73,000 - $76,000

Duties and Responsibilities:

*Set operating goals and objectives
*Assess staffing requirements and recruit staff when needed
*Train and coach staff
*Ensure staff know and adhere to established codes of practice
*Organize and monitor staff schedules
*Co-ordinate restaurant operations during each shift
*Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
*Ensure compliance with restaurant security procedures
*Ensure alcohol regulations are adhered to
*Oversee preparation of food and beverage items
*Ensure adherence to set recipes
*Observe size of food portions and preparation quantities to minimize waste
*Interact with customers to ensure all inquiries and complaints are handled promptly
*Plan and co-ordinate menus with Chef
*Prepare and analyse budgets, monitor costs and implement strategies to reduce costs
*Analyse food and beverage costs and assign menu prices
*Plan and monitor restaurant sales and revenue
*Organise and supervise marketing and promotional activities
*Check and order supplies of non-food items
*Identify and estimate food and beverage supply requirements and place orders with suppliers
*Negotiate purchase prices and develop preferred suppliers

Qualifications and Experience:

Relevant AQF Diploma and 2-3 years’ relevant experience.


Events Coordinator

Full-time/Permanent

$70,000 – $73,000

Duties and Responsibilities:

*Researching local markets to identify opportunities for events;
*Undertaking marketing and promotion of the facility and the offerings to attract repeat and new business;
*Liaising with clients to ascertain their precise event requirements;
*Producing detailed proposals for events (e.g. timelines, suppliers, legal obligations, staffing and budgets);
*Agreeing to, and managing a budget;
*Ensuring insurance, legal, health and safety obligations are adhered to;
*In collaboration with the Restaurant Manager and Chef, assisting with negotiations for space contracts and booking event spaces, arranging food and beverage, ordering supplies and audio visual equipment, making travel arrangements, ordering event signs, and ensuring appropriate décor (florals, linens, colour schemes, etc.) to meet the quality expectations of clients;
*Organising facilities for car parking, traffic control, security, first aid, hospitality and the media;
*Identifying and securing speakers or special guests;
*Planning room layouts and the entertainment programme, scheduling workshops and demonstrations;
*Coordinating staffing requirements and staff briefings;
*Preparing delegate packs and papers;
*Coordinating with suppliers, handling client queries and troubleshooting on the day of the event to ensure that all runs smoothly;
*Overseeing the dismantling and removal of the event structures and clearing the venue efficiently;
*Post-event evaluation via feedback from stakeholders.

Qualifications and Experience:

AQF Associate Degree, Advanced Diploma or Diploma
Minimum 2 years’ experience

About Us

Miss Celie’s is a local community Bar & Kitchen featuring up to 7 live music each week. Specializing in the Jazz & the Blues (other genres may be accepted sometimes too).

We are looking for a hands-on Chef/Cook to control on and lead our kitchen in Ashfield, NSW.

Majority of work is Monday-Friday however flexibility is required to work on weekends as events require.

What you'll do

- Manage kitchen staff

- Quality control

- Manage Food & Wage costing

- Menu development

- Management of product storage and deliveries

- Mentor and develop Junior staff


What you'll need

- Passion, energy, excitement

- Full unrestricted Australian working rights

- Relevant Qualification

- At least 2 years chef/cook experience

- Experience maintaining food and wage costs in line with budget

- Ordering & stock control experience

- Positive attitude with the ability to lead a team

- Create and produce food items that fit with current offerings

- Good working knowledge of current food trends

- In depth understanding of dietary requirements and intolerances.

- Experience in a fast paced/high volume kitchen.


If you’re looking for an inspiring role with a team of passionate hospitalitarians - please apply with your resume and cover letter.

Company name: Mafia Pty Ltd
Fulltime position for multiple Asian chefs/ cooks

Essential: Min 3 years experience and specialty in Asian, Thai, Malaysian, Indian and Middle eastern cusine.

Salary: Award wage.

Desirable: cooking qualification and functional english.

Main duties:
Planning menus, estimating food and labour costs, and ordering food supplies
Monitoring quality of dishes at all stages of preparation and presentation
Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
Demonstrating techniques and advising on cooking procedures
Preparing and cooking food
Explaining and enforcing hygiene regulations
May select and train staff
May freeze and preserve foods

Chef Apply now Job no: 677018 Location: Armidale, Tamworth Work type: Full Time Categories: Chef $35.00 per hour 11% super Based at the UNE campus in Armidale Sunday – Thursday 11am – 7pm Work with a friendly, enthusiastic team Chartwells are specialists in providing catering and hospitality services in education. Our goal is to provide engaging and nutritious dining solutions tailored to support academic achievement at the highest levels. THE POSITION Prepare fresh, nutritious meals for students Contribute to menu ideas using local ingredients Monitor stock and minimize wastage Adhere to hygiene standards and following proper food handling practices Deliver healthy choices and guidance to the future generation THE PERSON Minimum Cert. III Commercial Cookery Current Working with Children Check, or ability to obtain Experience with cooking in bulk quantities Strong understanding of allergen management and food safety Passionate about healthy and nutritious food THE BENEFITS Multiple salary packaging options to make your dollar go…

Click here to view more detail / apply for Chef Armidale, Tamworth

The Business

Goanna Bush Café is a family owned and operated venue in the beautiful Margaret River Region of Western Australia. It has been developed and grown over the last 14 years, offering quality daytime fare and is well supported by the local community and tourists.

The Job

We are seeking a talented and experienced Sous Chef to join our team. Working closely with Head Chef, Duncan Timmons, the ideal candidate will have a passion for seasonal food, be self-driven and have the desire to work in a dynamic kitchen environment.

You will assist in managing and accelerating forward our breakfast and lunch offerings, with excellent cooking techniques and strong leadership skills. Predominately daytime shifts, with the occasional evening required for events, we offer the perfect work/life balance in our beautiful southwest region.

The right candidate will:

-Oversee the preparation and cooking of all dishes to the highest standards of quality and presentation
-Be confident and calm working in a fast-paced environment
-Take directions from the Head Chef in regard to ordering, food preparation and function requirements
-Assist the Head Chef in menu planning and recipe development
-Work closely with the FOH service team to always deliver a reliable experience to the guest
-Maintain a clean and organised kitchen, complying with all health and safety regulations
-Provide attention and consistency of all menu items regardless of time of day or period of service

About you:

-A positive, friendly and enthusiastic attitude
-Strong leadership and communication skills
-Attention to detail with a focus on consistency of food preparation
-Proven experience as a Sous Chef of similar role

What we offer:

-A competitive salary package
-Meals and staff discounts
-Professional Development – opportunities to grow professionally with a well-established company
-Work/life balance (essential when living in such an amazing part of the world!)
-A supportive and dynamic work environment

If you are a talented and experienced Sous Chef (or similar) looking for a fresh challenge, we want to hear from you!

Please note, we appreciate all applications however, only successful candidates will be contacted.

People are at the core of what we stand for and what hospitality is all about. At Radisson Hotel Group, our people are true Moment Makers delivering Memorable Moments every day, everywhere, every time. Together, we make Every Moment Matter.
We aim to be as good a place to work, as we are to stay. That is why we offer a competitive compensation and benefits package, which includes:
• Opportunity to stay in the hotel for 1 night after 90 days of employment
• Special rates for our team members & their families/friends while staying in our hotels worldwide.
• We take our “We grow talent, talent grows us” culture belief to heart. With us you will benefit from a wide range of development offers supporting your learning & growth right from your onboarding. This includes an individual development plan and unlimited access to more than +20K learning modules & programs through Radisson Academy.

Hotel Snapshot
The Radisson Blu Plaza Sydney is a heritage-listed 364 room, five star classic hotel located in the financial and dining hub of the northern CBD. We enjoy high levels of repeat clientele who enjoy our personalised customer service. We're located by Sydney's best shopping and walking distance to Circular Quay & Sydney Opera House.

The Role
Our talented kitchen brigade covers all areas of food preparation – Lady Fairfax Room, The Fax Bar, In-Room Dining, Business Class Lounge and Conference and Events.
As a full-time Executive Sous Chef, you will lead your culinary team to provide exceptional culinary services throughout our Food & Beverage operation. For this reason, you must be an experienced Executive Sous Chef preferably in a large accommodation hotel context with people management and sound administrative skills. Variable availability is required based upon business demand and leave coverage of your team.
Some of your responsibilities:
• Supervise and participate in the preparation of food for all outlets
• Menu planning, conducting trials and tastings with kitchen and service teams
• Monitoring quality of output and consistency in standards
• Liaising with suppliers, internal Purchasing Manager, managing food costs
• Ensuring regular training of kitchen team
• Adherence to all food safety requirements of local council

About You
This role requires a leader who is willing to work closely with their team, maintain the hotel's high standards, and ensure that the policies of the hotel and kitchen - including Work Health & Safety and Responsible Business practices - are adhered to at all times.

To be successful in this role you will require:
• Previous experience in a medium to large hotel in a similar role
• Excellent communication skills
• Understanding of Food Safety & Food Handling regulations
• Ability to give and receive direction and work well under pressure
• Exceptional time management and training skills
• Bachelors Degree in Hospitality Management preferred, must hold qualified Chef credentials
• Understanding and genuine interest in keeping up to date with food trends

Support
You will be supported by an experienced Hotel Manager who has a passion for the Kitchen with feedback, appraisals and an individual development plan. After passing your 90-day training period you will be invited to experience a complimentary guest stay.

Salary
We offer a salary of $95,000 + super. We also provide a 2-day Orientation, laundered uniforms and meals in the staff cafeteria. After 3 months you will also be eligible for discounted global accommodation rates for yourself, friends and family.

Australian Working Rights
Full Australian Working Rights are required for this role.

Company
Wales House Hotel Limited Trading As Radisson Blu Plaza Hotel Sydney.

Plate it Forward is Sydney’s leading Food & Beverage Hospitality Group building impact-based venues to create long-term social change. We are seeking a qualified Sous Chef who is professional, adaptable, consistent and who understands the needs of a fast-moving expanding business. Reporting to our Executive Chef and liaising closely with our Venue and Events Managers, you will be responsible for the production and preparation of products going out to our venues, events and community partners. You will also be responsible for working alongside and training colleagues from vulnerable backgrounds, many whom have experienced marginalization and trauma.
The successful candidate will:
Embrace and promote the Plate it Forward mission of providing employment opportunities to asylum seekers and marginalised individuals.
Manage food production in a safe and clean environment.
Plan, organise and oversee the production process
Quality control and consistency reflecting 100% customer satisfaction to our venue guests
Maintain strong relationships and communication your Production Kitchen team
Enforce daily and weekly systems and procedures to ensure a high level of kitchen presentation, hygiene,product quality and safety.
Work closely with head chef to determine menu items
Work closely with customers to meet their dieatary requirements.
Who Are you?
You have at least four years working in a commercial kitchen
You hold a valid Food Safety Supervisor Certificate
You have experience teaching and/or training
You are able to use the Google Suite with ease
You have excellent communication skills
You have at least two years experience managing budgets, food cost and inventory.
Salary
The salary for the position is between $70k to $85K

More than 2 years of relevant work experience required for this role
Working rights required for this role
Expected start date for role: 25 April 2024

Chef Apply now Job no: 677309 Location: Sydney CBD Work type: Full Time Categories: Chef Chef $75,000 Super High profile corporate, banking & technology clients Monday to Friday, full time role. Work throughout Restaurant Associates prestigious clients across the Sydney CBD Restaurant Associates has an enviable track record, working with some of the most prestigious venues and corporations in the world. From grand gala events, corporate cocktail parties to intimate gatherings, we provide bespoke food solutions and exceptional dining experiences. THE POSITION Execute catering across our elite corporate venues designing dishes for functions, banquets, and cocktail events. Maintain a high standard of food hygiene, safety, infection control and cleanliness in accordance with Compass standards. HACCP compliance, food safety procedures and OH&S regulations General kitchen and cleaning duties as required. THE PERSON You will be a qualified Chef with Cert III in Commercial Cookery or above. You thrive in working in different locations and kitchens across…

Click here to view more detail / apply for Chef Sydney CBD 15 Apr 2024

Capriccio Osteria in Leichhardt is seeking an experienced Chef de Partie who is interested in traditional Italian Cuisine yet enjoys adding a modern twist to each dish.
Capriccio Osteria's kitchen is led by Chef Nicole Bampton. Located on Leichhardt's famous Norton Street, Capriccio Osteria was founded in 2015 with the focus being on a simple menu that show's off the great variety of flavours found in Italy, from the dairy rich North to the lemon zesty South.

A bit about the role
This is a great opportunity for an established CDP who is looking to develop and progress into a senior position in the near future.?
We are looking for someone who:
• is passionate about food and doing things properly;
• has a great attitude
• open to learning and looking to developing
• has an interest in making homemade pasta, bread & wood-fired pizza
• has experience working in a busy, fast-paced kitchen environment
• Ability to work varied shifts, including weekends and holidays

If you are happy to be part of a small but passionate team and have 2 years Chef experience, If you consider yourself someone who is flexible, a great team player and keen to learn, then this is the role for you.

Situated in the heart of Surry Hills, Porteño’s menu has been thoughtfully curated by chefs Elvis Abrahanowicz and Ben Milgate, co-owners of Porteño. With Argentinian authenticity being at the forefront of Porteño’s menu design, hand-cut specialty meats are prepared in front of guests on a traditional Parilla (barbecue) and Asado (pit of fire). The entire menu has been designed to be shared in the traditional Argentinean way – with plentiful plates of succulent meats and seasonal vegetables hitting your table as they’re ready from the open-plan kitchen.


Porteño is now looking for an experienced Chef to join their team

The right candidate will be responsible for:

Set and plan menus with Venue Manager;
Cut, mix, mash and prepare fruit and vegetables;
Cut, cook, grill, boil and braise various types of meat and fish;
Manage all kitchen sections, in order to ensure a smooth service at all time;
Train new staff members on cooking and plating techniques;
Assign tasks and duties to kitchen members;
Supervise purchases of ingredients and kitchen supplies;
Deal with waiters and other staff members, to ensure food is delivery appropriately; 
Rotating ingredients to ensure older ones are used first;
Help kitchen staff members during all cooking procedures;
Manage kitchen pass and food orders; 
Freeze and defrost ingredients, in accordance to what is needed for each service
Check food preparations, temperatures and presentations, as well as plating and seasonings;

About you:

At least 3 years of experience as a Chef;
Strong knowledge of Italian produce and cooking techniques;
Strong organisational and interpersonal skills;
Ability to manage multiple orders;
Ability to work well under pressure;
Strong communication skills;

Job type: Permanent/full-time
Salary: $70,000 - $85,000

The Royal Exchange of Sydney is a business club in the heart of Sydney's CBD, comprising of a restaurant, bar and event space, serving classic French/ British cuisine.

The Royal Exchange Catering & Events is seeking a FULL-TIME SOUS CHEF.

Applicant

The successful applicant will have a proven background and be able to demonstrate the following –

- Strong knowledge & experience in classic French & British fine dining cuisine
- Previous experience in a la carte, conference, canape & banquette dining
- Be able to plan, organise and monitor the preparation & cooking of food
- Be responsible for maintaining quality control of food from preparation to service
- Ability to develop seasonal restaurant, bar & event menus
- Creativity to produce daily & weekly restaurant 'specials'
- Experienced and focused on controlling food & labor costs in line with targets
- Food ordering, maintaining par stock levels, overseeing food storage areas
- Passion for training & developing team members
- Ownership of kitchen hygiene, cleanliness & food safety standards
- Ability to work well under pressure within a small team
- Be able to give and receive feedback
- Be able to communicate all food-related issues & complaints with the team
- Positive & flexible attitude
- Have full availability to work Monday to Sunday, breakfast, lunch & dinner
- At least 3–5 years of experience in a similar role

Details about the role

The role is ideally suited to an existing Sous Chef with strong experience in the position. The candidate must have a hands-on approach and enjoy working within a small team environment. They must be flexible with their work days and shifts, as these vary according to the requirements of the trade.

Roster - Monday to Sunday (5 days)

Shifts - Breakfast, Lunch & Dinner

Job Type: Full-time / Permanent

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

In this role, you will:

Assist the Executive Chef and Executive Sous Chef in the supervision of the kitchen chefs, cooks and stewarding team.

Manage food preparation and production to deliver innovative and inspired dishes aimed to exceed customer and guest expectations

Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines

Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines

Drive training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods

Together with senior chefs and restaurant leads, design menus for special offering with expectation to capture both in-house as well as the local community.