The Client

Russo Estate Winery in Diggers Rest in Victoria is looking for an experienced Chef to join their team. Their in-house restaurant serves up modern Australia cuisine with international influence. They are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation.





The Role

This is for a full time role with an annual salary of $74,000 to $76,000, depending on experience plus superannuation.





Duties will include:

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

Determine how food should be presented, and create decorative food displays

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

Record production and operational data on specified forms







Requirements

Relevant qualifications in cookery or hospitality and tourism

Minimum 2 years of experience as a Chef

Must know how and have at least 2 years’ experience in grilling over open fire

At least 2 years’ experience of cooking using open-flame grill

Experience and knowledge in modern Australian cuisine is essential

Must have experience with menu planning and new dish planning

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

We are a family operated catering business operating out of our purpose built commercial kitchen in the Hunter Valley Vineyard area.. We have been in the Event Industry for over 10 years now and have a combined experience of 30 years in the food industry.

We believe in a work environment that is inclusive, fun but professional at the same time. We pride ourselves on producing quality food and service to each and every event we look after.

We are big on team players who aren’t afraid to work hard and have a laugh at the same time. On-going training and support are offered as part of the job.

To be part of our catering team we would ideally like you to have .....

- Preferred minimum 3 years post apprenticeship experience in a professional food environment.
- Some experience in function catering and events is preferred but not essential.
- Availability on Fridays/Saturdays and occasionally midweek as well.
- Focus on function preparation/service, maintaining quality control, food safety and customer service.
Not afraid to offer new ideas and suggestions for the overall benefit of the business.
- Great work life balance as some weeks you may work 3 days a week with time in lieu

Job Type: Full-time

Experience in a high-volume catering environment is desirable but not essential
Ability to maintain a continual high standard of food quality and presentation
Strong planning, time management and execution skills
Display a strong work ethic, positive attitude and strong sense of initiative
Exceptional communication and customer service skills
Immaculate standard of personal presentation, hygiene and grooming
Relevant commercial cookery trade qualifications
Strong adherence to food standards, operating procedures, WHS and regulatory guidelines
Flexible availability including nights and weekends
Full drivers licence and use of own car
Job Type: Full-time

Pay: Up to $73,200.00 per year

Schedule:

Monday to Friday
Public holidays
Weekend availability
Work Location: In person

Expected Start Date: 01/02/2025

Position: Chef's
Position Type: Full-Time
Salary: $65,000 to $75,000 plus superannuation per annum
Location: Moree NSW 2400
Our Team is looking to hire experienced full-time Cook to join their Indian restaurant located in Moree.
Duites and Responsibilities :
• Preparing food for service
• Order and maintain inventory of food and supplies
• Examining food to ensure quality during preparing and presentation
• Cooking menu items in cooperation with the rest of the kitchen staff
• Demonstrate different cooking techniques and advice on cooking procedures
• Answering and report to and following management instructions
• Facilitating special events and functions
• Ensuring that food is served simultaneously in high quality and in a timely fashion
• Complying with sanitation, hygiene regulations and food safety standards
• Maintaining a positive and professional approach with coworkers and customers
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed
• Familiar with the industry’s best practices
• Preparing menu and costing items
• Preparing staff roster and costing the roster
• Labour Management
• Meeting food cost budgets and other KPIs
• Identifying any weaknesses in staff and addressing them by gap training.
Qualification and Experience :
• Associate Degree, Advanced Diploma or Diploma in relevant field
• At least three (3) years of relevant experience may substitute for the formal qualifications listed
• At least (5) five years of prior relevant experience
• Prior experience in Indian cuisine preferred
• Excellent time management skills
• Able to work well in a team
• Good organisation and communication skills.
Reward :
Salary: $65,000.00 – $75,000.00 per year

About us:
We are a waterfront seafood and breakfast restaurant on the NSW Central Coast.
What we’re looking for:
We are looking for an experienced Chef to join our team. Ability to work as part of a team and in a fast-paced environment is essential.
Day to day responsibilities:
• Ensuring menu comprehension across all the restaurant’s menus
• Cooking of all menu items in a timely manner, always ensuring excellent presentation
• Slightly modifying recipes to cater for customer needs such as allergies or intolerances (e.g., no dairy, gluten free)
• Setting up the kitchen for the day with the required utensils and equipment and ensuring all machines are turned on and working correctly
• Closing the kitchen in the evenings including all cleaning of workspaces and machines, removal of any rubbish and ensuring the correct storage of all food and equipment
• Continually maintaining cleanliness and hygiene standards of the kitchen through washing of dishes, removal of rubbish, cleaning of workspaces and regular thorough cleaning of machines and equipment
• Ensuring compliance with all health and food safety regulations within the kitchen area
• Performing preparation as instructed by the Head Chef across all menus and ensuring all preparation is correctly labelled, dated and stored
• Plating all dishes in appropriate portions as per the recipe book as well as including any sides, gravies, sauces, and garnishes as per the kitchen docket
• Performing stocktakes and assisting with the purchasing and pricing of food as required
• Ensuring minimal food wastage when cooking and preparing and recording any unavoidable food wastage
• Daily logging of fridge and freezer temperatures as well as ensuring food is stored appropriately to comply with food safety guidelines
• Managing of the pass as required including managing dockets and ensuring correct plating
• Training and supervising kitchen hands and apprentice staff as required
• Assisting with planning menus and estimating food costs as required
• Assisting the Head Chef or Restaurant Managers with any additional tasks as required
Requirements:
• A minimum of 2 years experience as a Chef
• Relevant trade qualifications
• Experience with budgeting of food costs and liaising with suppliers
• Strong work ethic and highly motivated
• Passion for, and a sense of pride in your work
• Ability to work autonomously and as part of a team
• Excellent organisational skills

Target Business Services

Location: 49-55 St Pauls Street Randwick 2031
Salary: $75k plus 11.5% super

Our client Urban Desi Group Pty Ltd established in 1987 in Randwick and operating Bombay Bloomers restaurant is renowned for its exceptional Indian cuisine. The restaurant has built a reputation for delivering a menu that combines traditional recipes with contemporary flavors, creating a unique dining experience.

Known for its focus on quality, the restaurant uses fresh ingredients and aromatic spices to prepare dishes that cater to a diverse clientele. Recognized as a staple in the local dining scene, Bombay Bloomers is a destination for authentic and innovative Indian culinary offerings.
An experienced and passionate Chef is sought to join the team at Bombay Bloomers. This full-time role involves leading the preparation and presentation of Indian dishes, maintaining high culinary standards, and contributing to the ongoing success of the restaurant.

The role requires expertise in Indian cuisine, strong operational management skills, and the ability to innovate while upholding the authenticity of traditional recipes.

The successful candidate will oversee the day-to-day culinary operations, including innovative menu offerings, food safety and hygiene compliance to ensure consistent and quality standards are achieved.

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

Qualifications and experience
• be qualified in hospitality with a Diploma (ANZSCO Skill Level 2) or have minimum three years’ experience as a Chef in a commercial kitchen
• Minimum of 2 years of experience as a Chef specializing in Indian cuisine.
• In-depth knowledge of Indian spices, ingredients, and cooking techniques.
• Proven experience managing kitchen operations in a fast-paced environment.

In this role your main responsibilities include:
• Develop and prepare Indian dishes in line with the established menu.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Manage inventory and ensure the availability of high-quality ingredients.
• Create new dishes and seasonal specials to enhance the menu.
• Maintain food quality, presentation, and hygiene standards.
• Train and supervise kitchen staff, fostering a productive work environment.
• Monitor portion sizes and minimize food wastage.
• Ensure compliance with food safety and workplace health regulations.
• Collaborate with management to review and refine menu offerings.
• Coordinate catering and special event menu preparations.
• Maintain kitchen equipment and ensure facilities are in excellent condition.
• Handle customer feedback and dietary requests.
• Participating in the cost controlling and waste management of food

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• a demonstrated track record in creating innovative menus at the highest level
• in-depth knowledge of Indian cuisine and current market trends
• proficient in both Curry and Tandoor areas of the kitchen
• ability to prioritise competing tasks within the kitchen with dine-in service and parties/catering events
• good working knowledge of WHS standards
• highly organized with the ability to supervise and lead the team in kitchen operations

To apply for this position, email your resume to [email protected]
Please note only short-listed candidates will be contacted and your application will be treated as strictly confidential.

As a Chef at Cafe Kazu, you will play a key role in creating memorable dining experiences, blending creativity with culinary expertise. Known for our fresh, modern take, our goal is to delight every guest with high-quality, innovative dishes. You will have the opportunity to express your culinary creativity while working in a collaborative and fast-paced environment.
This position demands a passion for food, a deep understanding of kitchen operations, and a drive to deliver exceptional dishes that keep our guests coming back for more.

You will be responsible for the following key duties:
Menu Innovation and Recipe Development: Create new dishes and refine existing ones to reflect seasonal ingredients and evolving food trends. Collaborate with the Head Chef and kitchen team to constantly innovate and refresh the menu, offering customers exciting dining options that reflect the Cafe Kazu concept.
High-Volume Production & Consistency: Ensure that all dishes are prepared to the highest standard, regardless of order volume. Maintain consistency in quality, portion sizes, and presentation at all times, even during busy service periods.
Signature Dish Preparation: Take ownership of developing and perfecting signature dishes that represent the essence of Cafe Kazu. Your creativity and skill will be key in ensuring these dishes become customer favourites.
Ingredient Sourcing and Inventory Management: Work closely with suppliers to source fresh, seasonal, and sustainable ingredients that align with our menu vision. Ensure proper stock rotation and inventory control to minimize waste and maintain cost efficiency.
Quality Control & Food Presentation: Oversee the final presentation of dishes, ensuring that each plate is visually appealing and reflects the Cafe Kazu standard. Be meticulous in the preparation and finishing touches of every dish that leaves the kitchen.
Food Safety and Hygiene: Ensure compliance with Australian food safety and hygiene standards, including cleanliness and proper storage. Implement and maintain strict sanitation practices in the kitchen to guarantee the highest health and safety standards.

Desirable Qualifications:
• Certificate III or IV in Commercial Cookery (or equivalent qualification).
• At least 2-3 years of experience in a similar chef role, preferably in a fast-paced, high quality environment.
• Experience in fine dining or modern Australian cuisine (or other relevant cuisine types)
• Great Communication Skills
• Focus on creativity, quality, and teamwork.

Preferred key skills:
• Attention to Detail: High level of attention to detail, particularly in food presentation, ensuring every dish is visually stunning and delicious.
• Culinary Expertise: Strong knowledge of culinary techniques, food preparation, and presentation in a fast-paced kitchen environment.
• Leadership: Ability to lead a team, manage kitchen staff, and train junior chefs while fostering a positive, efficient work environment.

VeiraMal Consulting is seeking an experienced chef to join our clients' restaurant in Carnarvon. Our client, Leahy's Gascoyne Hotel is looking for an enthusiastic individual who can work well in a team, with strong communication skills.

The responsibilities will include:

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

Skills required:

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

Remuneration:

$70,000 - $80,000 + superannuation

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

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

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

Efficient Recruitment Pty Ltd Kesari Restaurant in Point Cook is looking for an enthusiastic, creative and fully qualified chef to assist in running our kitchen in Point Cook. Please note, your base will be in Melbourne. We thank all applicants for their interest, however, only those candidates selected for interviews will be contacted. Benefits Competitive salary  Opportunities for career growth and professional development. A supportive and inclusive work environment. Free or discounted staff meals during shifts. Task & Responsibilities Performing weekly stock checks and inventory Preparing and cooking menu items including entrees and mains Preparing and cutting the vegetables and meet prior to the opening hours Ordering, receiving, and storing stock deliveries as per food safety guidelines Ensuring the usage of Ovens, Grills, flat top grills, Tandoors, and other cooking equipment following kitchen’s standard cooking procedures Complying with Health & safety regulations to ensure a safe workplace and maintain hygiene in the kitchen Generating employee schedules, work assignments and determining appropriate compensation rates Supervising and assigning duties to the staff and giving necessary directions with regards to the food preparation including training new staff Planning menus and estimating the costs of required supplies and ingredients Creating new flavourful dishes with new cooking techniques from time to time Qualification & Experience Formal Qualification (Minimum Certificate IV AQF or minimum 1-2 years Experience) Relevant experience as a chef for 2 years at least. Display creativity and passion for food and be able to ensure consistency in presentation and quality of food The ability to work under pressure• Adherence to OH&S and Food Safety regulations Personal presentation and kitchen cleanliness standards About Company Kesari Restaurant specialise in complete Indian style dishes (from up-north to down-south - from where sun rises to where it sets) and offers unique hybrid collection of Indian - Chinese cuisine. Salary: $71350-75000 Job Publish: 03-12-2024 Job Expire: 02-01-2025 Please click to View more detail / apply .

Coniston Bakery are currently looking to recruit an experienced and qualified Pastry Chef to join their team in Coniston NSW 2500.

The successful candidates will need to undertake and possess:

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

Skills and Abilities:

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

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

Fulltime Positions available


Applications open 11th December of 2024 and closes on 11th January of 2025.


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

19th November,
The Role - HEAD CHEF The primary role of the Head Chef of the Orchard Early Learning Centre in St Ives is to manage the day-to-day operations of a busy kitchen for our 98-place Early Learning Centre. The Centre is located along Mona Vale Road with a bus stop available next to the centre for ease of public transport.   You will also have the opportunity to be mentored and guided by Tawyna Bahr, leading food expert and Executive Chef of Orchard Early Learning Centre, and work with other like-minded chefs within Orchard Early Learning Centres. The Centre - ORCHARD ELC ST IVES Orchard Early Learning Centre prepares children for a life of learning and well-being. Our purpose-built St Ives Service has been designed to ensure the very best in care, education, and nutrition. Our service caters to 98 children per day across 6 rooms aged 6 weeks to 5 years old. 
... Click here to view more detail / apply for Head Chef

We are currently seeking an exceptional Sous Chef with a professional manner to work at Union, University and Schools Club from Monday to Friday for Lunch and some Dinner.
Union, University and Schools Club is located on Bent Street, just a short stroll from Martin Place and Circular Quay. UUSC is a members Club only, and provide breakfast, lunch and dinner as well as functions and corporate meetings.
As a Sous Chef you will be work closely with the Head Chef and monitor the smooth day-to-day of this dynamic venue and implementation of the entire food offering. This role is a full time role with a 38 hours per week in average. You will also work closely with the Senior Management Team to create the best possible guest experience and cohesive kitchen and team culture.
This is a hands-on role, and you will be required to lead the team by example, drive a culture of quality and consistency and will include detailed training on all related financials and cost controls.


Responsibilities
Ensure food quality and presentation consistently meet/exceed member expectations.
Design menus for member catering, functions, and special occasions with variety and seasonality.
Foster a harmonious working environment and motivate excellence among subordinates.
Meet departmental performance targets and budgets.
Conduct monthly stock-takes, ensuring accuracy and managing stock security.
Create and manage rosters aligned with operational and budgetary requirements.
Review weekly timesheets for consistency with operational outcomes.
Establish and assess KPIs in consultation with the Executive Chef and Secretary.
Ensure appropriate training and development for kitchen staff.
Foster cooperative relationships with food service employees and other departments.
Evaluate performance standards to maintain and exceed Club expectations.
Ensure compliance with hygiene standards for official inspections.
Maintain kitchen cleanliness and ensure equipment is safe and compliant with WH&S standards.
Ensure staff are properly attired while on duty.
Promote a positive profile for the Club through direct customer interaction.
Attend and contribute to all management and staff meetings.
Regularly review suppliers for quality and value.
Implement stock rotation to prevent overstocking or expired products.
Recommend equipment and practices to enhance the Club’s catering.
Maintain a cooperative relationship with the Floor Manager and Functions department.

ABOUT YOU
Proven record in similar environment & exceptional kitchen management skills
Able to produce a premium product at a high volume consistently
A desire to lead by example and help to grow newer chefs and apprentices
Punctual and available to work flexible hours, including weekends and evenings
Enthusiastic, committed and seeking the opportunity to learn and develop professionally
Exceptional communication skills & excellent attention to detail
Well-groomed with a high standard of hygiene

The benefits
Work for a reputable club and operator and be respected
Good life-work balance opportunity
$85.000 per year + superannuation

If you would like to know more about this or other roles, please contact Alex [email protected]

Chef


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


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

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

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




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

Rinaldo's Casa Cucina are currently looking to recruit an experienced and qualified Chef to join their team in Wangaratta VIC 3677.

The successful candidate will need to undertake and possess:

- Develop menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns.
- Monitor and record inventory, as well as food and kitchen staff costs, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Train new kitchen employees to meet restaurant and kitchen standards.
- Help create schedules for kitchen employees and report to management on their performance.
- Adhere to and implement sanitation regulations and safety regulations.

Skills & Attributes:

- Must have 3 years’ experience as a Chef.
- Diploma in Commercial Cookery or related Qualification
- OH&S awareness.
- Food Handling and RSA certificates required.

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

Fulltime Position available

Applications open on 2nd of December 2024 and closes on 2nd of January 2024

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

Chef/Cook

HDS Foodz Pty Ltd t/a Curry Port Indian Cuisine

Chef

Full-time/Permanent

$74,000 - $76,000 (salary will be commensurate to qualifications and experience)

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

3 years of relevant experience may substitute for formal qualifications

Applicants with qualifications will need to demonstrate 2 years of relevant experience

Cook

Full-time/Permanent

$74,000 - $75,000 (salary will be commensurate to qualifications and experience)

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 including 2 years of on-the-job experience or Cert IV

A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Applicants with qualifications must demonstrate 2 years of relevant experience.

 




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


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


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

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


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


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

The Venue:

The Garden Bar & Kitchen is a waterfront A La Carte restaurant, functions and wedding venue based at The Old Cheese Factory in Frederickton, Macleay Valley.

We are the premium restaurant and leading wedding venue on the Mid North Coast. We are located north of Port Macquarie and nestled amongst the seaside villages of Crescent Head & South West Rocks.

The Garden Bar is the ideal place to unwind with family and friends, to enjoy local and seasonal produce accompanied by great drinks and welcoming service.

We are looking for a hard working and driven head Head Chef who will motivate and inspire their team to create great food and the best dining experience for our guests.

The Head Chef will be responsible for the A La Carte, weddings, day-to-day events. They must enjoy working with local suppliers and produce, be creative with food whilst still ensuring ordering and expenses are in line.

They will be responsible for the food from conception through to execution and the team are working in unison and are rostered appropriately.

The Role:

You’ll have the opportunity to lead the standout restaurant of the region.
Understanding of rostering, ordering and management of expenses
Strong ability in menu development and innovation
Fostering relationships with local and regional suppliers
Ensuring consistency and quality of all dishes

You:
Have minimum 4 years proven work experience as a chef
Are able to work well under pressure, spot and resolve problems efficiently in difficult situations.
Have strong communication, leadership skills and experience in managing a team
Are up-to-date with culinary trends and optimised kitchen processes
Have a good understanding and experience of all sections including the pass, pans and grill
Have experience in high volume numbers and speed is essential
Are able to manage multiple functions at the one time
Are able to manage large weddings/events up to 150 guests

The Benefits:
Attractive salary
Being part of enthusiastic team
Ability to surf before work
Unlimited coffee
Staff Meals
Work/life balance
Sponsorship & temporary accommodation available
Could this be you? This is an amazing opportunity for an experienced chef looking to make their mark. Apply today by sending your cv/resume to [email protected]

Check out our website www.thegardenbar.com.au and Instagram @thegardenbarandkitchen to see more about The Garden Bar & Kitchen.

ANTUO FOODY PTY LTD
(trading as Leaf Cafe Masden Park)
Location: Marsden Park NSW 2765
Position: Full Time Chef
Annual Salary:$75,500 + SUPERANNUATION

Required skills
• At least 1 year working experience as a chef
• Certificate IV in commercial cookery and diploma in hospitality management

Job description
• Monitoring the assembly of the workstation for the next meal preparation shift, including food preparation, the cleaning and preparation of food storage areas and refrigerator.
• Prepare and cook a wide range of menu items, including breakfast, lunch, dinner and specialty dishes, in line with the cafe's established recipes and presentation standards.
• Oversee food plating and garnishing, maintaining consistency and artistic presentation.
• Enforcing and following OH&S, HACCP and Safe Food Controls procedures for sanitation & cleanliness, and monitoring workstations & staff for adherence to those procedures.
• Work closely with the Head Chef, restaurant manager or franchisee to develop, refine, and adjust the menu to meet customer demand and seasonal changes.
• Providing on-the-job training to strengthen the team's current performance and preparing them for possible advancement.
• Train and supervise kitchen assistants, ensuring all kitchen staff adhere to best practices and food safety guidelines.
• Maintaining food cost at reasonable levels without affecting quality and standards
• Enforcing the storage & disposal of over-production food items according to organizational rules & regulations.
• Demonstrating the proper operation of all equipment to staff according to proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc.


Please send your CV to [email protected]. Please include the job role title in your email.

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

Epicurean
CirQ
In-Room Dining

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

Better begins here
Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
Nobu Matsuhisa?s acclaimed Japanese Peruvian restaurant is the jewel amongst the restaurants of Crown Sydney. Reporting to the Chef de Cuisine, the  full-time   Sous Chef is responsible for assisting the Chef de Cuisine in leading a professional culinary team ensuring that the kitchen operates as a successful profit centre by, organising, directing, and controlling production and administration in accordance with Crown?s standards and policies. This role is responsible for delivering key ... Click here to view more detail / apply for Sous Chef ? Nobu

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

Better begins here
Crown Resorts is an exceptional place to visit and it?s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people. We value passion, creativity, and an appetite for change - for the better. Here, you will be part of the team, empowered to explore more, experience more, and supported by your leader to grow and develop.
The role
Nobu Matsuhisa?s acclaimed Japanese Peruvian restaurant is the jewel amongst the restaurants of Crown Sydney. Reporting to the Chef de Cuisine, the  full-time   Sous Chef is responsible for assisting the Chef de Cuisine in leading a professional culinary team ensuring that the kitchen operates as a successful profit centre by, organising, directing, and controlling production and administration in accordance with Crown?s standards and policies. This role is responsible for delivering key ... Click here to view more detail / apply for Sous Chef ? Nobu

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

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

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

Discover a career where care goes both ways!



St Francis, Grafton
Work Monday to Thursday 9.30am - 6.00pm
$ per hour superannuation
Not-for-profit employer, so pay less tax!

Exciting things are happening at Catholic Healthcare! This year well celebrate our 30 years in care, we now have employees. Our Mission is to promote the dignity, life and spirituality of older people through connected and inclusive communities.
As a member of the Leadership team at St Francis, you will be managing the smooth operation of the homes commercial kitchen and dining service, enabling our residents to enjoy a variety of fresh, nutritious meals on a daily basis. The dining experience for our residents is really important, home style meals that need to be creatively presented and tasty. 
About the Role:

Preparing fresh and

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

About Four Seasons:

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

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



About the location:

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



About The Role:

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

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



What you will do:

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




What you bring:

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


What we offer:


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



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


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


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