Top Ryde Italian is a well-established business running successfully and aiming to give complete satisfaction to our valued patrons with the actual flavours of Italian Based Cooking.

An excellent employment opportunity for a truly exceptional candidate with a natural flair for hospitality and a strong commitment to excellence.

The Chef will be responsible for curating a new menu & building up our already existing team. Our aim is to offer one of the best culinary experiences in Top Ryde NSW.

The position of Chef is responsible for the daily, hands-on operations of the kitchen to ensure food items are prepared according to standards of quality.

Additional responsibilities include but are not limited to train, develop and maintain employee skills, menu planning/costing inventory, plate presentation, ordering, and employee scheduling.

Organization, cost &product control are key in addition to ensuring the kitchen meets all health department standards for safe food handling.

The Chef must have strong leadership skills, willing to lead by example, and have the ability to work independently.

Qualifications include previous relevant experience, a degree/diploma. From a culinary arts training program, or equivalent life experience preferably in a high-end dining establishment. This position requires scheduling flexibility to include working nights, weekends, and/or holidays.

Responsibilities

Cooking great quality food to meet customer's expectations.
• Proficiency in making a variety of Italian Food which are the signature dishes of the restaurant.
• Adjust and customize menu as required to meet customer's preference, dietary requirements, improve restaurant profile & reputation in great food variety, taste & quality.
• Ordering and dealing with suppliers.
• Menu Costing, planning and implementation.
• Monthly stock-takes.
• Manage the kitchen premises so it is in clean and hygienic condition using environmentally sustainable procedures.
• Lead in regulatory compliance including implementing occupational health & safety procedures to create safe working environment for staff, customers and public.
• Lead & direct health inspections and documentations.
• Take a leadership role in recruitment, training and development of all kitchen staff.
• Exceeding all set standards and expectations with any challenge undertaken.
• Set standards and lead by example in staff motivation and constructive goal setting for all personnel.

Other Requirements
• Cert III or Cert IV or Diploma of Hospitality Management.
• 3 Years of Current/Recent Experience working in an Italian Cuisine.

Salary Entitlements:
• Successful candidate will be rewards with an Annual Salary of:
• $72500 Plus Superannuation

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Hands on management of food service operations on a day-to-day basis.
• Meet and when possible, exceed customer expectations.
• Ensure food standards, preparation, presentation and cooking techniques meet brand standard guidelines and are maintained. 
• Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Consistently strive continually for innovation, high quality and present food in the most complimentary way.
• Cultivate a positive work environment where learning and personal development are benchmarks in which quality improvement is driven.
• Assist the Executive Chef and Executive Sous Chef and Sous Chefs update Recipe Standards and develop new menus and concepts.

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Assist the Chef de Partie, Junior Sous, Sous, Executive Sous and Executive Chef while working within the Kitchen.
• Organise and operate a section of kitchen and ensure it runs efficiently and productively.
• Knowledge of all basic cooking methods including preparation of meats, seafood, starch, fruits and vegetables, desserts.
• Preparing, cooking, and plating outlet or banquet menu items according to established recipes cards and Sofitel F&B Brand standards.
• Report maintenance, hygiene and hazard issues.
• Awareness departmental targets and strive to achieve them as part of the team.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

Are you a chef looking for a tree change and a little quiter lifestyle??

Young chef looking to make your mark in the industry??

Sponsorship available for the right candidate. Accommodation provided if required.

Murrells Hospitality Group Pty Ltd are looking for a Sous Chef/CDP to assist the kitchen operations at the Top Town Tavern in Wyalong. The Top Town Tavern offers lunch and dinner service 7 days a week. We are looking for someone to lead us in providing a higher class pub menu and offering daily specials. We are looking for someone with creative flair and a passion for quality food.

You will bring enthusiasm to your work, be a team player and will be rewarded with the opportunity to source great products with which to demonstrate your skills.

Reporting to the owner of the business, you will produce innovative cuisine catering to the market and price point of the business through presenting fresh and interesting hot and cold selections. You will perform the job in an efficient and friendly manner ensuring the highest quality customer satisfaction is achieved. You will meet food and wage costs and adhere to quality standards as set by the owner and also industry bodies.

Key Duties

Prepare meals to order from customers
Monitoring and upholding hygienic work practices
Maintaining cleanliness and tidiness of the kitchen
Supervising production of function and catering menus
Monitoring stock rotation and stock control to minimise wastage and prevent contamination
Report maintenance and safety issues in a timely manner
Monitor portion control and production flow
Key Responsibilities

Keep abreast of food trends and seasonal produce available
Supervising the kitchen to ensure maximum productivity and quality standards
Meet budgeted food and wage costs
Maintaining excellent grooming and hygiene
Complying with the Business Safety & Environment policies, initiatives and legislation
Abiding by workplace health, safety and hygiene regulations at all times

SRI KARTIKYA PTY LTD
t/a Gumview Café
53 Carrington St, Darlington Point NSW 2706

Full Time Chef
SALARY $70,000 + SUPERANNUATION

DUTIES
Food Preparation:
Execute and oversee the preparation of high-quality dishes in accordance with established recipes and standards.
Menu Development:
Contribute creative ideas to the menu development process, bringing innovation and flair to our culinary offerings. Stay updated on industry trends and incorporate new techniques and ingredients into the menu.
Kitchen Operations:
Maintain a clean and organized kitchen workspace, adhering to all sanitation and safety standards.
Assist in inventory management, effective budgeting, ensuring proper stock levels and minimizing waste.
Team Collaboration:
Collaborate effectively with the kitchen team to ensure seamless operations and timely delivery of food orders. Provide guidance and support to junior kitchen staff, fostering a positive and collaborative work environment.
Quality Control:
Conduct regular quality checks on ingredients and finished dishes to uphold the highest standards.
Address any issues or concerns promptly and work towards continuous improvement.

Requirements:
• Culinary school degree/diploma;
• At least 2 years work experience as a working chef;
• Advanced knowledge of the culinary arts;
• Perfectionism in sanitation and quality control;
• Portfolio of creative, unique dishes;
• Expert multitasking ability, great leadership, and interpersonal skills;
• Ability to run stocktaking and place orders for resupply;
• Exemplary work ethic in a high-pressure environment;

Please send your CV to [email protected]

Franquette Crêperie located in Bowral in the heart of the Southern Highlands, is seeking a talented and creative Head Chef to lead our kitchen and elevate our authentic French crêpe experience.

About Us:

Franquette Creperie opened in October 2023 and has fast become a local favourite and tourist destination. We trade for breakfast lunch and dinner 7 days, serving authentic French galettes and crêpes, are fully licensed and offer BYO.

Responsibilities:

Craft and execute a vast and authentic menu featuring a variety of sweet crepes and savoury galettes.
Lead a dynamic kitchen team, fostering a positive and collaborative culinary environment.
Ensure high standards of food quality, presentation and consistency.
Manage inventory, control costs and contribute to menu development.
Ensure the highest levels of hygiene and food safety

Requirements:

Proven experience as a Head Chef or Sous Chef in a similar setting.
Expertise in French cuisine and proficiency in crêpe-making techniques.
Strong leadership and organisational skills.
Passion for customer service and creating memorable dining experiences.

What We Offer:

Competitive salary of $75,000 - $87,000 + superannuation.
Opportunities for professional development and growth.
A supportive and friendly working environment.
The chance to make your mark on new and busy venture.
How to Apply:

Please submit your resume and a cover letter detailing your experience and vision for our kitchen to [email protected]. Please note applications without a covering letter will not be considered.

O'Hara Group

Windang/Lake Illawarra Chefs/Cooks (Hospitality & Tourism)

CHEF POSITION AVAILABLE

We are looking for a highly motivated and skilled chef to assist our successful team

As a valued Chef De Partie, you will be accountable for the delivery of consistent and outstanding food for lunch and dinner 7 days a week. We are looking for someone with experience working in a busy restaurant/ bistro and with a proven ability to work in busy rush periods whilst still placing a strong focus on delivering quality food in timely manner.

You will be responsible for stock control and closely monitor food costs and ordering. You will also be responsible for hiring and training your team to reach the high standards we set

To be considered for this role you must have the following skills:

Experience as a Chef De Partie
A growth mindset: you need to strive to grow the bistro and communicate with the management team ideas to grow the bistro.
Excellent Communications skills.
The ability to lead a team and work with other chefs and wait staff is essential.
An eye for detail.
Excellent hygiene and cleanliness standards.
You need to have excellent time management, the ability to manage multiple tasks and have an organised and systematic approach to work.
A proven ability to create a menu based on customer feedback, price points and best selling meals.
Full un-restricted working rights in Australia is essential.


To Apply: Please email your resume to Bella Hallinan, at [email protected] and Thuong Deng, Group Executive Head Chef at [email protected]

About us
Chapa Catering & Events has an opening for a Full-time Sous chef in our newly built Kitchen located in Enmore. We are a creative team that strives to be the best at delivering hatted restaurant quality food to events in Sydney and surrounds. The role would suit an experienced Head chef who has worked and understands Boutique catering and or has experience managing upscale kitchen operations. You will get to work in Sydney's most amazing events within a creative environment. Working outdoors, with some of NSW's most beautiful views, cooking with fire, exploring different cuisines & creating extravagant menus.

Qualifications & experience
• Completion of industry-approved studies in Commercial Cookery
• Experience in event catering and hatted restaurants is preferred
• At least 2 years’ experience in a similar position
• Cooking with open fire and charcoal grills knowledge and experience is advantageous NSW Driver's Licence

Tasks & responsibilities
• Ability to create and implement new systems and procedures.
• Ability to place orders & create prep list.
• Excellent personal presentation and interpersonal skills.
• Pro-active management of food and wages costs and any other KPI’s as directed by management.
• Ability to manage a team & motivate junior staff through mentorship and a positive attitude.
• Establish and maintain relationships with suppliers and ensuring the highest standard of produce is supplied.
• Work along executive chef and head chef on menu design and implementations.
• Knowledge of the latest trends in the industry, food and events.
• Manage prep kitchen and small to large events

Benefits
We are a growing company, and the successful applicant will be first in line to grow into a higher position on meeting achievable KPIs. Pay rate is above award rate, attached with bonuses and negotiable depending on experience

Head chef - Full time, job requirements are:

Able to work weekends, public holidays and week days. Responsible for rosters, hiring of staff and budgeting, full menu planning and costing, stock management, stock rotation and stock levels. Ordering, checking off of all orders of products needed for the kitchen, including cleaning products, kids entertainment packs and equipment for kitchen.

We focus on high quality food, all sauces are made in house, you will need butchery skills and have a vast repertoire of daily specials recipes as this is a major focus of our food.

Volcano’s Steakhouse Bankstown is a well-known modern Australian restaurant. Volcano’s menu offers a fantastic range of steaks, ribs, burgers and other al carte dishes, with steaks and ribs being the highlight of their menu as its name suggests. All their menu items are made from quality produce, with their chefs working tirelessly to source premium quality produce from Australian farmers.

The Role

Volcano’s Steakhouse Bankstown are looking for Chefs who can oversee a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve, and adjusting orders to meet guests' requests.
Work will be conducted in a fully functioning, clean and organised kitchen. Applicants must have the ability to work well under pressure and time constraints, with knowledge of different varieties of foods and ingredients, communication skills, and the ability to accept criticism.

Qualifications and Skills
- Relevant qualifications required however, 3 years of relevant experience may substitute for the qualifications.
- Have at least 3 years of experience as a chef;
- Planning menu and creating new dishes;
- Be in charge of pre-planning requirements of food and ordering required supply;
- Ensure quality dishes are prepared and presented;
- Manage kitchen including requirements for more staff and be responsible to train them;
- Have experience in upholding the proper health and safety requirements in the kitchen;
- Have experience in studying the current situation in the industry to ensure the business is working in accordance with the demands of the market.
- Australian citizens and permanent residents are encouraged to apply

Salary: $70,000
Job Type: Full-time
Only shortlisted candidates will be contacted.

Duties and Responsibilities:

Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
Ensuring that all food is of excellent quality and served in a timely manner.
Overseeing all kitchen operations.
Coordinating kitchen staff, and assisting them as required.
Training staff to prepare and cook all the menu items.
Taking stock of ingredients and equipment, and placing orders to replenish stock.
Enforcing safety and sanitation standards in the kitchen.
Creating new recipes to keep the menu fresh.
Keeping up to date with industry trends.
Receiving feedback and making improvements where necessary.


Experience and Qualifications:

Past experience as a working chef.
Advanced knowledge of the culinary arts.
Perfectionism in sanitation and quality control.
Portfolio of creative, unique dishes.
Expert multitasking ability.
Great leadership and interpersonal skills.
Ability to run stocktaking and place orders for resupply.
Exemplary work ethic in a high-pressure environment.
Passion and pride for delighting people with food