Zanini Pizzeria & Cucina Italiana - Elwood has always been a cherished culinary gem in the heart of Elwood, inviting locals and visitors alike to embark on a delectable journey through Italy’s rich gastronomic heritage.
At Zanini Pizzeria & Cucina Italiana - Elwood they pride ourselves on serving authentic Italian cuisine that captures the essence of Italy’s diverse regions. Immerse yourself in the vibrant flavours of our wood-fired pizzas, handmade pasta, tantalizing risottos, and an array of classic Italian dishes

Zanini Pizzeria & Cucina Italiana - Elwood is now looking for an experienced Chef to join their team.

The right candidate will be responsible for:

Cook, slice and season various types of meat and fish;
Manage all the operations of the kitchen;
Coordinate the pass and orders to ensure a smooth service;
Manage orders and returns and deal with suppliers;
Keeping contact with food suppliers to maintain adequate stock levels;
Handle and store ingredients and food;
Monthly comparison of inventory against real consume to check on the product usage in order to avoid food waste;
Handling multiple food orders at one time;
Planning menus specials and changes;
Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods;
Prepare and cook soups, meats, gravies, vegetables, desserts, salads, etc;
Work with kitchen staff to schedule shifts and monitor employee performance;

About you:
At least 3 years of experience as Chef;
Strong knowledge of Italian cuisine and products;
Extremely creative;
Excellent time management skills;
Excellent interpersonal skills with the ability to work well under pressure;

Job type: Permanent/full-time
Salary: $70,000 - $80,000

Pardesi Vaishno Dhaba is a beloved destination in Dandenong, VIC, known for offering an authentic taste of India through our pure vegetarian dishes. We pride ourselves on our commitment to tradition, flavor, and the health of our patrons. As we continue to grow, we're looking for a passionate and experienced Chef to join our team, who shares our dedication to quality and authenticity in Indian cuisine.

Role Overview:
We are seeking a talented and experienced Chef who specializes in Indian vegetarian cuisine. The successful candidate will be responsible for planning menus, estimating food and labor costs, ordering food supplies, and ensuring the highest quality of dishes at all stages of preparation and presentation. This position requires a dynamic individual who can collaborate effectively with Managers, Dietitians, and both kitchen and waiting staff to discuss food preparation issues and enforce hygiene regulations.

Key Responsibilities:
• Planning and developing menus in line with the restaurant's culinary direction and customer preferences.
• Estimating food and labor costs, and ordering food supplies to manage kitchen operations efficiently.
• Monitoring the quality of dishes at all stages of preparation and presentation to ensure high standards are consistently met.
• Discussing food preparation issues with Managers, Dietitians, and kitchen and waiting staff, providing guidance and solutions.
• Demonstrating cooking techniques and advising on cooking procedures to staff.
• Preparing and cooking a wide range of Indian vegetarian dishes.
• Explaining and enforcing hygiene regulations within the kitchen to ensure a safe and healthy dining environment.
• Selecting and training staff, as required, to build a competent and efficient kitchen team.
• Utilizing knowledge of food preservation techniques to manage food supplies and reduce waste.

Qualifications:
• At least 3 years of experience in cooking and preparing Indian vegetarian cuisine, or similar.
• Proven track record of menu planning, cost estimation, and kitchen management.
• Strong leadership skills with experience in training and managing kitchen staff.
• Excellent communication and collaboration abilities.
• A deep understanding of hygiene regulations and food safety standards.
• A passion for Indian vegetarian cuisine and a commitment to culinary excellence.

We Offer:
A competitive salary range between $65,000 to $75,000 plus superannuation per annum, commensurate with experience and qualifications.

How to Apply:
Please submit your resume and a cover letter detailing your experience in Indian cuisine and your interest in the role to our recruitment team. Include any relevant certifications or qualifications that align with the responsibilities of the role.

ABOUT THE COMPANY

Black Rhino Group currently operates 40 hotels in metropolitan Melbourne, country Victoria and South Australia and Regional Qld. All our venues have been established on three pillars: cold beer, good food and welcoming spaces. We are currently evolving and expanding across Victoria & South Australia, extending opportunities for career growth across the board. Over the past two years our group has doubled in size - there has never been a better time to join our team!

Our bistro venues are located in the following Melbourne metro & Victorian Regional areas:

Richmond (Richmond Social), Baxter (Baxter Tavern), Seaford (Riviera Hotel), Mornington (Grand Hotel), Geelong (St. Lords), Seymour (Railway Club Hotel), Shepparton (The Victoria Hotel), Bendigo (Windermere Hotel), Ballarat (Craig's Royal Hotel), Wodonga (Elgins Hotel), Richmond Henty (Portland), Shamrock Hotel (Bendigo), Commercial Hotel (Camperdown), Gordon Hotel (Portland) Peninsula Hotel (Newcomb) & Grand Central Hotel (Hamilton).


ABOUT THE ROLE

Qualified Cook position

Reporting directly to the Head Chef you will be responsible for daily kitchen operations which include cooking and preparing meals, maintaining a clean kitchen, and working within all Food Safety Program and Occupational Health and Safety Guidelines.

Job responsibilities include, but are not limited to:

Responsible for cooking including baking or butchery without direct supervision.
Responsible for working in a variety of sections of the kitchen such as cold kitchens, banquets under the direction of higher-grade chefs
Maintaining a clean and sanitized workstation
Following kitchen standard operating procedures
Tasks are completed satisfactorily.
Tasks are completed in a timely manner.

Skills and Experience required:

Has experience working in a commercial kitchen.
Demonstrated ability to multi-task.
Demonstrated experience working in a fast-paced environment.
Punctual and able to follow instructions.
Enjoys working as part of a team.
Maintains a clean and sanitized work area.
Can communicate clearly.
Shares a passion for the hospitality industry.
Qualifications:

Completed an apprenticeship or equivalent qualification.
Attained Food Handlers certification.
Knowledge and food safety requirements is an advantage.

BENEFITS:

We understand that everyone needs a healthy work/life balance and will strive to ensure that this balance is met.
Huuuuge opportunities available for those looking to advance in the future!
Enjoy a great work culture, surrounded by a pragmatic, experienced and down to earth team.
A salary to reflect your experience, ranging between $64,700, p.a. - $70,600 p.a.

Head Chef Full Time - Watergardens ????????????? Unleash Your Culinary Mastery as our Head Chef! ?????????The Sporting Globe® is a hospitality and sports entertainment brand with a mission to be Australia's most loved sports Bar and Grill.We offer high-quality pub food complemented by an extensive range of beers, cocktails, and spirits in a welcoming family atmosphere. With over 50 giant screens in the venue, A large Bar that caters to the restaurant and bar area. TAB facilities, booth seating, and a large outdoor seating that works into our state-of-the-art venue fit-out it make us the ultimate sports lovers’ paradise!Roles and Requirements:  Demonstrated experience as a Head Chef / Sous Chef in a hotel, restaurant, or pub environment. Energetic attitude, a team player approach and strong work ethic Lead, inspire, and mentor our kitchen brigade to achieve culinary excellence. Maintain high standards of food quality, presentation, and kitchen cleanliness. Manage kitchen operations, including inventory, budgeting, and…

Click here to view more detail / apply for Head Chef

Established in 1872, Hotel Sorrento is an iconic establishment that has been welcoming locals and visitors for decades. As a third-generation family business, Hotel Sorrento prides itself on offering the very best of the Mornington Peninsula. With two restaurants, four bars, conference facilities, and luxury accommodation, the venue has something for everyone.

The culinary experience at Hotel Sorrento is designed and curated by award-winning Chef George Calombaris, focusing on local produce, and combining new and innovative dishes with your favourite classics.

Job Overview:
As a Chef, you play a pivotal role in ensuring culinary excellence, enhancing the dining experience for guests, and being a part of a positive and collaborative working atmosphere.
Key Objectives:
Quality Food Preparation: Chefs are responsible for ensuring that all dishes leaving the kitchen meet high standards of taste, presentation, and nutritional value.
Menu Development: Creating menus that are innovative, balanced, and appealing to customers while also considering factors such as seasonality, ingredient availability, and cost-effectiveness.

Kitchen Management: Efficiently managing the kitchen staff, organizing workflows, and maintaining a clean and safe working environment.

Cost Control: Managing food costs by minimizing waste, optimizing portion sizes, and sourcing ingredients effectively without compromising quality.

Training and Development: Providing guidance and training to kitchen staff to ensure consistency in food preparation techniques and adherence to safety and hygiene standards.

Customer Satisfaction: Ensuring that customers have an exceptional dining experience by consistently delivering high-quality food and excellent service.

Creativity and Innovation: Continuously experimenting with new ingredients, cooking techniques, and flavor combinations to keep the menu fresh and exciting.

Adaptability: Being able to adapt to changes in customer preferences, dietary restrictions, and culinary trends while still maintaining the restaurant's identity.

Time Management: Effectively managing time to ensure that dishes are prepared and served promptly, especially during busy periods.

Communication: Communicating effectively with front-of-house staff, suppliers, and management to coordinate operations and address any issues that may arise.

Skills and Qualifications:

Proven experience as a Chef or similar role in a luxury hotel or upscale diningenvironment.
Trade qualified with at least two years of experience.

Proficient knowledge of various cuisines, culinary techniques, and current foodtrends.
Exceptional communication skills.

Ability to thrive in a fast-paced, high-pressure hotel environment.
Strong organisational and time-management abilities.

Benefits:
Work under established and inspiring leadership.
Stunning purpose-built space with a community feel.
Access to our ‘friends and family’ dining discount.
Onsite parking and accommodation available.
Career growth and development opportunities.


Salary - $70, 000 - $80, 000 + superannuation

Sous Chef position available at Bon Ap Petit Bistro
Competitive Salary Package between $ 72,000 and $80,000 plus super

Award Winning French Cuisine. Unbeatable Workplace Culture Located in Fitzroy and having earned an exceptional reputation for their one of a kind products and their stellar customer service, the successful candidate will match this level of passion for producing only the finest French cuisine! This venue seats 100 patrons and genuinely tries to deliver not just outstanding products but a genuinely memorable experience for their diners.

As a sous chef you will have a remarkable understanding of only the finest fresh produce and have several years of experience creating traditional French Dishes.

The successful candidate must have At least three years of full time work experience as a sous chef in a french restaurant. A strong knowledge of French cuisine/background. The ability to work in a very fast paced environment Flexibility to work a rotating hospitality roster. Be able to manage a full team Full time ( rosters, orders, hygiene, creation)

Our client is an award-winning Hotel Group including a prestigious Chef's Hat, AGFG.We are looking for high calibre Chefs to join their culinary focused group and to work with an outstanding team of industry professionals.Benefits Free 'U Day' - get a paid day off on your Birthday*Access to exclusive Group benefit program -discounts with several major retailers, Groupaccommodation, dining and wineABOUT YOU:Relevant qualifications in Commercial CookeryRelevant experience in a premium restaurant/banquet kitchenEnthusiasm and creative approach to providing high-quality cuisineDemonstrated understanding of Australian food safety and HACCPAvailability to work weekends and public holidays as required within a rotating rosterWell presented, punctual and reliableAbility to keep your section clean and organized with a good understanding of work flow and structureAbility to prioritize and work under pressureA passion for quality food and produceOwn transport required - mileage and accommodation assistance providedSalary Range: $70,000-$90,000 per annum superOnly successful candidates will be contacted.

Click here to view more detail / apply for Chef [ Red Hill, VIC]

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

Yaffas Kitchen t/a Well and Good Responsible to create high quality gluten free pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist production and maintenance of stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section. Must demonstrate at least 3 years experience in gluten free sour dough bread manufacturing. 5 days per week operation. Focus on customer service; stock control, and quality with an eye for detail. Must have experience with food handling, food safety, food hygiene and quality control.     BenefitsTask & Responsibilities Daily duties Manages all day-to-day operations of the Gluten Free pastry and bakery section of the kitchen. Prepare a wide variety of goods such as cakes, sour dough yeast free bread, all baked goods including but not limited to gluten free artisan breads and rolls, muffins, and cakes Able to develop, designs, or creates new ideas and items for Pastry Kitchen. Ensure excellent quality throughout the bakery sections. Follows proper handling and right temperature of all food products. Coordinates activities of cooks and workers engaged in food preparation. Supervise and coordinate all pastry and dessert preparation and presentation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Monitor stocks for baking ingredients such as gluten free flour, sugar etc. and make appropriate orders within budget. Qualification & Experience About you: You need to hold a Cert III or Cert IV plus 2 years of employment experience. If you don’t have a formal qualification, you need to have at least 3 years of experience.  Must be hard working, reliable, punctual, capable of driving your small motivated team. A problem solver and evaluating test bakes Must be confident using bakery and packaging machinery. Must be technical minded, with a hands-on attitude. Must be experienced in safe work practices and OH&S procedures Salary: $50000-80000 Job Publish: 15-03-2024 Job Expire: 14-04-2024 Please click to View more detail / apply .

The Client

Enrik’s Restaurant in Blackburn, Victoria is a well-known modern Australian restaurant specialising in authentic modern Australian cuisine. They are a popular restaurant in the area with a reputation for quality food. They are now looking for an experienced Chef to join their business.



The Role

You will have the opportunity to work in a well-established dining establishment where you will be able to hone your skills and techniques as a Chef.

This is a full time position with an annual salary set at $70,000 plus superannuation.



Responsibilities

Plan, direct, and supervise the food preparation and cooking activities

Determine how food should be presented, and ensure consistent presentation look

Determine production schedules & staff requirements necessary to ensure delivery of services

Estimate amounts and costs of required supplies, such as food and ingredients

Inspect supplies, equipment, and work areas to ensure conformance to established standards

Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food

Monitor sanitation practices to ensure that employees follow standards and regulations

Order or requisition food and other supplies needed to ensure efficient operation

Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs

Arrange for equipment purchases and repairs

Meet with sales representatives in order to negotiate prices and order supplies

Prepared and cook food of all types, either on a regular basis or for special guests or functions

Supervise and coordinate activities of cooks and workers engaged in food preparation

Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Check the quality of raw and cooked food products to ensure that standards are met

Check the quantity and quality of received products

Demonstrate new cooking techniques and equipment to staff





Requirements

Relevant qualifications in cookery, at least a Cert 4 in Commercial Cookery

Minimum 3 years of experience as a Chef

Experience and knowledge in modern Australian cuisine is essential

Must have at least 3 year’s experience with making pizzas and pastas from scratch

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 on weekends when required

Chef - Full time position

Olivigna Pty Ltd South Warrandyte

Salary Range $60,000 - $80,000 p.a.

Olivigna Pty Ltd, South Warrandyte, is an Olive Grove, Winery, Distillery and Restaurant that has received rave reviews for the quality of the cuisine, superior service and spectacular setting. The vision of the venue has been to create the hospitality and modern Italian food experience of Italy in an Australian setting.

What we can offer you:

- Opportunity for professional development

- Focus on work/life balance - venue closed 2 days a week

- An environment to share your passion and flair for good food using great produce

Requirements:

- At least a relevant Diploma qualification plus two years of full time post-qualification experience in the relevant position OR at least 3 years of experience in the relevant position

- Capacity to stay calm and perform immaculately under pressure

- Good team player

- True desire to learn and really strengthen as a chef under great leadership

- Completed HACCP and Food Safety and Hygiene training

- Strong attention to detail and accuracy

This is an excellent opportunity to make your mark in our vibrant and growing kitchen as well as developing your career. In return for your commitment and passion to succeed, you will receive excellent guidance and the opportunity to work with a highly motivated team.

If you believe you have the skills and desire to join our team, please contact us.

Full Time Role – Monday to Friday Competitive Salary Work life balance Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since 1992. We have several exciting job opportunities available for enthusiastic and reliable individuals to join our team as Chefs. 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 Production and delivery of high-quality meals Oversee and support resident dining experience Lead & manage kitchen team, ensuring a smooth operation. Manage compliance related to food safety, WHS and quality. Stock control and ordering Food cost management Communicate with facility management, residents and families What you will bring: Chef Qualifications Experience within Aged Care with a strong understanding of modified texture and dietary needs Understanding of food cost management. Proactive approach to continuous improvement Strong personal presentation…

Click here to view more detail / apply for Full Time Chef

Full Time Role – Tuesday to Saturday  Competitive Rates  Work life balance Contemporary Catering is a family owned and run business providing specialist catering services of the highest standard since 1992. We have anl exciting job opportunity available for an enthusiastic and reliable individuals to join our team..  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 An opportunity to show a genuine passion for food production and service, enjoy it and present it with bling !!! Must want to work in a happy and upbeat environment in an awesome suburb looking out to green park land. Ability to comply with allergen requirements and customers’ requests. Must comply with food safety, WHS and quality standards. Breakfast and lunch operation over 7 days a week. Ever changing menu specials and ideas for constant variety What you will bring Chef Qualifications…

Click here to view more detail / apply for Cafe Chef

What you will be doing

Reporting to the Executive Assistant Manager, you will be responsible for all kitchen operations in the hotel and will be working closely with the Food & Beverage and Sales & Conferencing teams.  You will have the opportunity to share ideas, introduce new processes and develop your management skills within a supportive leadership team. 

Your responsibilities will include:

• Running the kitchen on a day-to-day basis with hands-on cooking and food preparation intrinsic to the role
• Developing and mentoring a small team of chefs at various stages of their careers
• Menu planning and costing - we change our a la carte menus seasonally and your creativity will be important to the success of our food and beverage offerings
• Liaising with our sales and food & beverage managers to maintain and enhance service and product standards
• Rostering staff and controlling labour costs
• Maintaining safe work place and food safety standards to a high level
• Monitoring cleaning schedules and chemical control
• Ordering and controlling stock and managing suppliers and invoices

This is a hands-on role with primarily a weekday roster, which offers great scope and autonomy for the right candidate and an opportunity to further develop your skills in leadership and reporting. 

We are offering a competitive salary package negotiable for the right candidate, as well as hotel and dining discounts globally through the Accor ALL Heartist program, ongoing learning and development and the opportunity to network with the wider Accor community.

We are hiring!!
One of our clients, SIVOM Pty Ltd T/A Roti Boti Indian Restaurant is looking for an experienced Chef.

Discover Melbourne's premier Indian dining experience at Roti Boti® Indian Restaurant, where a team of devoted chefs invites you on a gastronomic exploration of India's diverse culinary landscape. Their menu features a delightful array of dishes from regions such as Punjab, Hyderabad, Goa, Madras, Lucknow, and Calcutta. Owner and chef Ajab Singh Rawat, known as "Gypsy," has curated a contemporary and serene atmosphere, blending classic Indian textiles and artifacts for a vibrant dining ambiance. Immerse yourself in the authentic flavors of this exceptional cuisine, relishing exotic creations derived from the well-guarded recipes of Roti Boti's kitchens. Your visit promises an unforgettable experience, marked by original tastes and a sensory journey through the rich tapestry of Indian gastronomy. The details for the position are:

Position: Chef
Salary Range: $70k plus superannuation
Location: 513 Hampton Street, Hampton, VIC 3188
Job Type: Permanent position, Full time. Must be available to work on weekends and public holidays.

Primary responsibilities will include, but are not limited to:
1. Expertise and familiarity with the nuances of Indian cuisine.
2. Execution of the entire menu, ensuring the precise preparation of each dish.
3. Innovation in recipe development and collaboration on defining new menu offerings.
4. Keen awareness of customer preferences and staying abreast of culinary trends to tailor dishes to their taste preferences.
5. Strict adherence to cooking instructions and recipes, upholding exceptional standards for all signature dishes.
6. Thorough preparation and arrangement of all necessary ingredients and materials for cooking.
7. Supervision of kitchen staff to ensure adherence to operational standards.
8. Provision of training to kitchen personnel when needed.
9. Management and scheduling of all kitchen staff.
10. Efficient coordination of the kitchen passes using the docket system.
11. Maintenance of a sanitized and well-organized workstation, upholding high levels of hygiene and cleanliness throughout the entire kitchen.

To be considered for this role, your key skills, attributes must include:
1. Relevant qualifications with at least 3 years professional working experience in Indian cooking.
2. Qualification must be Certificate IV or above
3. Ability to focus in a pressured environment and manage the team effectively.
4. Full working rights within Australia are mandatory.

Interested?
Make sure that your application includes your updated CV. Incomplete applications will not be considered while shortlisting applications. Please note that only shortlisted applicants will be notified.

VeiraMal Consulting is seeking an experienced Chef to join our clients' restaurant in Docklands. Our client, VALUE 4 MEMBERS PTY LTD is looking for an enthusiastic individual who can work well in a team, with strong communication skills.

The responsibilities will include:

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


Skills required:

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


Remuneration:

$70,000 + Superannuation

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

About The Client

Mahadev Food Pty Ltd is a traditional Indian restaurant in Hawthorn in Victoria. They are currently looking for an experienced Chef to join their team.



The Role

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

This is a full time role with an annual salary set at A$70000 – A$75000 plus superannuation, depending on experience.


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
· At least 1 year experience in Indian Street Food Cooking
· Must be able to work with Indian ingredients.
· 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

POSITION DESCRIPTION
JOB TITLE: Sous Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef/Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000

About the role

We are looking for a professional Sous Chef to amaze the patrons of our establishment with excellent cooking according to our chef's recipes and specifications. You will maintain consistency and collaborate with our kitchen team to develop and deliver our product.

Responsibilities
• Prepare menus in collaboration with the Maha team.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available.
• Follow the guidance of the Head Chef and have input in new ways of presentation.
• Put effort in optimising the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.
Requirements
• Proven experience in a Sous Chef role (min 3 years).
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices.
• Relevant trade certificate.
• Must be able to work in Australia in a full-time capacity .

About the company
Exceptional experiences is what Maha is renowned for. Quality staff, produce, ambience, beverages and award-winning wine lists. We are privately owned and operated with our owners, including Shane Delia, working hands-on in the venue. We currently employ over 50 staff and are firmly focused on identifying our team's individual needs. Those who possess leadership talent will be provided with pathways to develop and grow with us. We also recognise the importance of stability and work-life balance, and provide an environment where this can be achieved.

Benefits
• A supportive work environment that provides stability and growth opportunities based on individual skills, wants and goals.
• Close to public transport.
• Fixed rosters available, based on individual employee needs.
• The opportunity to be exposed to high profile events, locally and internationally.
• The opportunity to work with Shane Delia on many of his internal and external projects

POSITION DESCRIPTION
JOB TITLE: Head Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000
ROLE:
The Head Chef will oversee and manage the daily operations of the kitchen. They will effectively manage all staff under their supervision ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets. As part of this the Head Chef will guide, oversee, and actively train all staff in their team to perform their roles and drive growth and development. The Head Chef will be ultimately responsible for all ordering procedures ensuring that produce is of suitable quality, price, and quantity to fit the needs of the venue and adhere to the budget. The Head Chef will achieve the food cost targets of the venue and where possible negotiate the best prices for products from suppliers. The Head Chef will monitor and manage staff costs through effective rostering, adhering to break times and maximising productivity. Minimising wastage will be a key part of the Head Chef’s role. They will ensure that all sections of the kitchen are using produce efficiently and install practices and systems to achieve this and control costs. The hygiene, food safety, and sanitisation of the kitchen will be correctly managed by the Head Chef to always ensure compliance and the highest standards. All relevant paperwork must be managed by the Head Chef making sure that those responsible within in the team are completing required documents in good time and correctly. The Head Chef will liaise with and communicate effectively with the front of house team to ensure that guests are receiving exceptional experiences that exceed expectation. The Head Chef will create innovative and creative dishes that match the style and food culture of the venue.

MAIN DUTIES/RESPONSIBILITIES:
• Oversee and direct all day-to-day operations of the kitchen
• Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
• Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation
• Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
• Ensure all preparation is done according to well defined recipes demonstrating consistency and meeting quality standards
• Constantly looks for ways to improve all aspects of kitchen operations
• Constantly strives to improve and refine plating and the quality of dishes produced in the kitchen
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Have detailed understanding of every role within the kitchen to cover sections or select appropriate replacements in the absence of staff and delegate effectively
• Utilizes interpersonal and communication skills to guide, lead, and influence kitchen staff
• Make sound financial and business decisions to achieve budget targets and ensure kitchen team are doing the same
• Provide and support service behaviours that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Continuously review staffing levels and rostering to ensure guest service, operational needs and financial objectives are met
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Recognise and source superior quality produce considering flavour, provenance, sustainability, and cost by maintaining strong relationships with suppliers
• Ensure compliance with food handling, hygiene, and sanitation standards
• Maintain accurate records in accordance with all food safety requirements
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department
• Ensure kitchen team demonstrate exemplary standards of grooming, hygiene, and sanitation and ensure employees maintain all food handling and sanitation certifications
• Develop and maintain a high standard of procedure of purchasing, receiving, preparation, production and presentation of food
• Maintain food storage standards in the kitchen
• Interact with front of house to obtain feedback on food quality, presentation, and service levels,
• Maintain a good relationship between back and front of house to ensure a healthy working environment and the best dining experience for guests
• Actively responds to and handles guest problems and complaints
• Follows and enforces all applicable safety procedures specified for all kitchen staff
• Analyse, understand, and discuss all daily, weekly, and monthly food cost reports with key F&B team members to find ways of improving results
• Able to perform additional duties as requested by management when required.
• Ensure disciplinary procedures and documentation are completed according to management guidelines set by the restaurant
• Play a lead role in the recruitment of new employees in the kitchen

PERFORMANCE GOALS:

• Continuously action and uphold the employers mission statement and core values
• Adhere to and uphold all company policies and procedures
• Integrate with team members and work collaboratively to achieve restaurant goals
• Communicate effectively and appropriately with all colleagues
• Maintain high levels of personal presentation, hygiene, and grooming
• Observe high levels of punctuality
• Demonstrate a consistent attitude and look to encourage and motivate colleagues
• Achieve the budgeted food cost targets set by the Group Head Chef
• Achieve the budgeted wage cost targets set by the Group Head Chef
• Install and drive a culture of learning, training, growth, and development in the kitchen
• Monitor stock levels, orders, pricing, and wastage to effectively control costs
• Demonstrate honesty, integrity, and lead by example
• Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef

We are hiring!!
Our customer, GMS Investments (Oakleigh) Pty Ltd. trading as Mythos Gyros Bar, is currently seeking an experienced Chef. Situated in Oakleigh, Victoria, the establishment provides an exceptional dining experience for its patrons.

Position: Chef
Salary Range: $70k plus superannuation
Location: 15 Eaton Mall, Oakleigh VIC 3166
Job Type: Permanent position, Full time. Must be available to work on weekends and public holidays.

Primary responsibilities will include, but are not limited to:
1. Adhere to the prescribed menu for dish preparation.
2. Contribute to and collaborate on inventive culinary concepts.
3. Keep abreast of customer preferences to tailor dishes accordingly.
4. Strictly follow recipes and cooking standards to ensure top-notch output.
5. Organize and ready essential ingredients and tools for culinary tasks.
6. Oversee kitchen staff to maintain consistent operational excellence.
7. Provide necessary training to kitchen team members as needed.
8. Handle staffing and shift schedules in the kitchen.
9. Streamline the kitchen's ordering process for efficiency.
10. Uphold a clean and hygienic kitchen environment.

To be considered for this role, your key skills, attributes must include:
1. Hold relevant qualifications and a minimum of 3 years of professional work experience.
2. Certification should be at least at the Certificate IV level.
3. Show the ability to focus in a high-pressure environment and lead a team effectively.
4. Must have full working rights within Australia.

Interested?
Make sure that your application includes your updated CV. Incomplete applications will not be considered while shortlisting applications. Please note that only shortlisted applicants will be notified.

Ms Frankie Carlton is Melbourne's best Italian Restaurant. Handmade pasta, the best gnocchi in Melbourne and traditional plates that will take you back to Nonna's house. A spritz list that takes you to your favourite piazza in Italia. Located on Faraday street Carlton in Melbourne's little Italy.

Ms Frankie Carlton is now looking for a talented Chef to join their team

The right candidate will be responsible for:

Prepare and cook soups, meats, gravies, vegetables, desserts, salads, etc;
Train new staff members on preparations, cooking procedures and plating;
Deal with suppliers for stock ordering and returns;
Create new menus with restaurant managers;
Manage all the operations of the kitchen;
Maintain the kitchen clean and safe at all time;
Assist other chefs and cooks with meat and fish preparations;
Rotate and label stock in fridges and freezers;
Assist the Head Chef with food orders, returns and menu planning;
Manage and assist cooks and chefs with cooking procedures and presentations;

About you:

At least 2 years of experience as a Chef;
Strong communication and interpersonal skills;
Ability to work unsupervised;
Ability to manage your section and help where needed;
Strong knowledge of Italian cuisine;

Job type: Permanent/full-time
Salary: $70,000 - $80,000

This is an opportunity to develop and execute the culinary experience for the hotel and take full accountability for business goals. A role with creative license & a chance to showcase your passion for food. You will collaborate closely with the hotel leadership team, and is responsible for talent development, overall financial performance of kitchen & stewarding operations and will actively contributes towards revenue generation. 

What you’ll be doing?

• Designing, costing and implementing innovative menus within the standalone venue positioning
• Recruit, select, train and inspire the kitchen & stewarding team, and assist in developing Accor’s next generation of kitchen leaders
• Oversee the food preparation, purchase and selection 
• Ensuing safety & hygiene standards & compliance across the food and beverage operation to achieve HACCP standard 
• Foster a learning atmosphere, championing continuous improvement, innovation, and a passion for providing exceptional service
• Creates standard recipe cards with pictorials, establish and maintain standard recipes (including photographic presentation) of all menu items while you will be driven to constantly redevelop menus, recipes, techniques and systems

Our client is an award-winning Hotel Group including a prestigious Chef's Hat, AGFG.We are looking for high calibre Chefs to join their culinary focused group and to work with an outstanding team of industry professionals.Benefits Free 'U Day' - get a paid day off on your Birthday*Access to exclusive Group benefit program -discounts with several major retailers, Groupaccommodation, dining and wineABOUT YOU:Relevant qualifications in Commercial CookeryRelevant experience in a premium restaurant/banquet kitchenEnthusiasm and creative approach to providing high-quality cuisineDemonstrated understanding of Australian food safety and HACCPAvailability to work weekends and public holidays as required within a rotating rosterWell presented, punctual and reliableAbility to keep your section clean and organized with a good understanding of work flow and structureAbility to prioritize and work under pressureA passion for quality food and produceOwn transport required - mileage and accommodation assistance providedSalary Range: $70,000-$90,000 per annum superOnly successful candidates will be contacted.

Click here to view more detail / apply for Chef [ Red Hill, VIC]

We are seeking experienced Chef(s) on behalf of our client, Third Wave Cafe at Albert Park VIC

Are you passionate about creating exceptional culinary experiences? Do you have a flair for Slow Smoking and Dry Ageing Meat? If so, we have the perfect opportunity for you!

About Third Wave Café:
Located in the heart of Albert Park, Vic, Third Wave Cafe is a vibrant and well-established eatery, known for its delectable menu offerings and warm ambiance. We take pride in serving high-quality, delicious food to our valued patrons. Our focus on low and slow American BBQ sets us apart, making us a haven for food enthusiasts.
Our 2 smokers are working nonstop. These days we smoke up to 1000kg of meat per week. Hundreds of kilograms of meat is received and processed daily. Our chefs are constantly trimming, deboning and removing membranes. The kitchen is always full of smoke and spicy rub aromas.
Everything from dozens of pork shoulders for pulled pork to huge whole beef briskets is smoked for up to 12 hours. The slow smoked meats we regularly serve include Texas Style Beef Brisket, Pork Ribs, Beef Ribs, Pork Belly, Lamb Shoulder, Salmon, Chicken, Chicken Wings, Chicken Ribs, Sausages and more. The meats are smoked with Hickory, Maple and Apple woods. Hickory is used for all the dark meats like Beef Brisket, Beef Ribs and Lamb Shoulder. Maple is a little milder, so we use it for the lighter meats like Pork and Chicken. Finally, Applewood is great for smoking Salmon.

Job Title: Full-Time Chef

Position Overview:
We are currently seeking a skilled and experienced Chef to join our talented culinary team. As a Full-Time Chef, you will play a crucial role in curating our unique menu and delivering unforgettable dining experiences. The ideal candidate will have a minimum of 2 years of culinary experience, with a genuine passion for Slow Smoking and Dry Ageing Meat. This is an immediate start position, and we look forward to welcoming you into our creative kitchen.

Key Responsibilities:

Prepare and cook a diverse range of dishes, with a specific focus on Slow Smoking and Dry Ageing Meat.
Collaborate with the culinary team to develop new menu items and specials, ensuring innovation and creativity.
Maintain high standards of food quality, taste, and presentation, adhering to our restaurant's standards.
Ensure compliance with food safety and hygiene regulations at all times.
Manage kitchen inventory and stock levels, placing orders as required to maintain smooth operations.
Train and mentor junior kitchen staff to enhance their culinary skills and uphold our quality standards.

Requirements:

Minimum of 2 years of experience as a qualified Chef.
Expertise in Slow Smoking and Dry Ageing Meat is essential.
Proficient in a variety of cooking techniques and cuisines.
Strong attention to detail, with a commitment to delivering top-notch dishes.
Excellent organizational skills, ability to multitask, and work under pressure.
A team player with good communication skills to foster a positive kitchen environment.

Remuneration:

The position offers a competitive salary ranging from $70,000 to $80,000 per annum for a Full-Time, 38-hour workweek, with reasonable overtime as expected. Remuneration is commensurate with experience and expertise.

How to Apply:

Please send your updated resume, along with a brief cover letter outlining your relevant experience and interest in joining Third Wave Cafe
Join us in crafting exceptional culinary experiences that keep our patrons coming back for more. Apply now and embark on a rewarding culinary journey with Third Wave Cafe!
Follow us on Facebook: www.facebook.com/thirdwavecafe
Visit our website: www.thirdwavecafe.com.au

Note: Only shortlisted candidates will be contacted for interviews. We appreciate your understanding.

KEY RESPONSIBILITIES

? Create menus, estimate food and labor costs, and order food supplies
? Monitor food quality at all stages of preparation and presentation, ensure that all
dishes are cooked well and presented in an aesthetical way
? Discuss food preparation issues with the nutritionist, kitchen and service staff
? Prepare fresh and nutritious meals, prioritizing high-quality, locally sourced
ingredients
? Lead, train, develop and inspire the culinary team
? Ensure compliance with all health and safety regulations in the kitchen area
? Receive customers’ feedback and collaborating with kitchen staff to make
improvements where necessary
? Regularly check quality of equipment in the kitchen to ensure good conditions
and operations
? Reporting and proposing optimal plans with the Restaurant Manager to improve.
the quality of food and services provided.

KEY REQUIREMENTS
? Proven work experience as a Chef or Cook preferably with Asian cuisine.
? Hands-on experience with various kitchen equipment. Wok experience is a plus.
? Leadership skills.
? Ability to remain calm and undertake various tasks.
? Excellent time management abilities.
? Up-to-date knowledge of cooking techniques and recipes.
? Familiarity with sanitation regulations.
? Culinary school diploma preferred.