As an Early Years Chef, you will be responsible for preparing and delivering nutritious and delicious meals for children in our care. Your expertise in early childhood nutrition and understanding of dietary guidelines will ensure that every meal supports the health and development of the children.
Planning and preparing meals, cleaning, and cooking are significant parts of our chefs' roles, but they are more than just cooks in a kitchen. Our chefs are incredibly talented and creative individuals who collaborate with each other, their teams, and the local community to enrich childrens experiences, health, and lives.
Perks and Benefits:

Birthday Leave: Enjoy a paid day off on your birthday celebrate you!
Childcare Gap Fee Discounts: Exclusive for permanent team members.
Referral Bonus Scheme: Earn bonuses by helping us grow our amazing team.
Salary Sacrificing Options with Maxxia.
Competitive Salary Package with private
... Click here to view more detail / apply for Chef

Eco Beach Wilderness Retreat  is an off-grid retreat located 130km South of Broome. The property is comprised of 25 Villas, 2 Beach Houses, 25 Glamping Tents, Restaurant, Day Spa & Staff Village.
We are currently seeking a talented and enthusiastic, Head Chef to lead our kitchen team, through season (1 April to November ) our outdoor restaurant caters up to 120 guests. We offer weddings, long table dining functions and group menus throughout the season.
To be successful:

Previous Head Chef experience
Fully Qualified
Calm and lead by example
Passion to create new and exciting menus
Excellent communication
Attention to detail
Pride in cleanliness
Event and group menus

Commencing 19th March .
Accommodation and Meals are included. This is a live on-site seasonal role, 130km South of Broome.
Contact email: Lynn Stollery  
... Click here to view more detail / apply for Head Chef

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

For the Love of Food! Join the Sodexo team?? 
Do you want to be part of one of the country?s largest and most diverse Chef Teams?? ? 
Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do and an eye for innovation.?? 
If you?re looking to be part of a team driving the latest food trends across Australia, we have an opportunity for an experienced Sous Chef to join our team at Amrun Village in Far North Qld. The Sous Chef will be rostered on a 14 day on, 7 days off ? 11 hours per shifts.  
Who are we looking for? 
We are looking for experienced, passionate Sous Chefs who are seeking their next career step.?To be successful, you?ll need; 
... Click here to view more detail / apply for Sous Chef

CHEF – Fulltime position
KMK group Queensland Pty Ltd T/as Indian Mehek seeks full-time Chef to produce a range
of authentic Indian veg and non-veg curries.
Indian Mehek provides customers with modern Indian fine dining experience and is located
at 10 Felix Street in heart of Brisbane CBD. The team at Indian Mehek believes that making
authentic Indian food is not our job but passion. We include our love to food apart from
exotic ingredients.
The role includes:
Responsibilities:
? To prepare and serve a range of Indian meals at a consistently high standard
? To support business growth by contributing ideas for menu development, training of
staff and other ideas.
Main Duties:
? Planning menus, estimating food and labour costs, and ordering food supplies
? Monitoring quality of dishes at all stages of preparation and presentation
? Discussing food preparation issues with Managers, Dietitians and kitchen and waiting
staff
? Demonstrating techniques and advising on cooking procedures – specifically
ensuring traditional Indian cooking techniques are followed to retain authenticity of
the cuisine.
? Prepare menu items adapting them to the dietary needs of the customers
? Ensure quality and consistency by ensuring the kitchen team follows standard
recipes and presentation
? Checking the quality of raw materials
? Checking the cleanliness and operation of equipment before production
? Engage effectively with suppliers in ordering daily supplies and receive and store
stock as per company standards and estimated requirement.
? Explaining and enforcing food safety & hygiene regulations as per the current
regulations.
? Hire, train and supervise kitchen staff
? Ensure consistent and quality performance from kitchen team during peak trade
hours.
To be selected you must have:
? Certificate IV in commercial cookery or higher or equivalent experience
? At least 4 years’ experience as Chef
? Proven experience in a similar role at a busy fine dining Indian restaurant
? Experience in cooking in a tandoor using authentic Indian cooking techniques
? High level of attention to detail
? Exceptional levels of cleanliness and organisation
? Management, communication and organisational skills
? Team player and able to work in busy environment
We are offering excellent working conditions and a starting gross salary of $70,000-$76,396 a year

Head Chef - FIFO
Job no: Work type: Full time Location: Bowen Basin, Brisbane, Cairns, Emerald, Gold Coast, Longreach, Mackay, Rockhampton, Sunshine Coast, Townsville Categories: Catering



ISS IS A PLACE TO BE YOU
We have ambitious goals for how we work, how we impact our surroundings and how we treat our people. Its you that makes the difference to making amazing places, and we believe everyone can influence change for the better. 
ISS IS A PLACE TO BE WHO YOU ARE
Every ISS employee, or placemaker, is part of both a diverse team and global community of colleagues where different skills, personalities, and life choices are acknowledged and celebrated as part of a positive, inclusive environment. ISS teams come together to care for clients and colleagues, championing talents and uniting with trust in a place

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

About Us

Mollymook Golf Club is a premier destination on the NSW South Coast, offering world-class golfing, dining, and event experiences. We pride ourselves on exceptional customer service and a welcoming atmosphere for members and guests alike.

Role

Mollymook Golf Club is looking for an individual who can oversee the kitchen by effectively managing other kitchen and food preparation team members whilst deciding what dishes to serve and adjusting orders to meet guests' requests.

The individual will assist in prep-work but will also cook specialty dishes that require changes due to seasons. In doing so, choosing the right ingredients and designing a menu based on availability, popularity and demand will be essential to the role.

All work will be conducted in a fully functioning, very 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 customer feedback to improve future experiences.

Responsibilities And Duties:
• Plan and direct food preparation, cooking, and presentation in a busy fast paced setting from entrees to mains, including fresh house-made pastas, a wide variety of traditional pizzas, breads, etc.
• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales.
• Work with Cooks and other kitchen staffs for efficient provisioning and purchasing of supplies.
• Work with the Director to plan the menus that are flavourful and popular with customers.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Monitor and ensure food quality, quantity, taste and presentation are in accordance to the menu and customer preference at all times.
• Perform food preparation tasks and to check quality/presentation of orders to make sure food is cooked consistently and properly.
• Plan work on orders so that items served together are finished at the same time.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals
• Assist the Director to conduct recruitment activities for cook and other food preparation workers including making shortlist, interview and selecting candidates
• Stock and maintain adequate levels of food product at line stations.
• Advise on cooking methods and practices.
• Assist and support the Director in routine and specific tasks.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen.
• Comply with all health and safety regulations.

Skills And Qualifications
• AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2).
• 3 years of work experience.
• Ability to handle busy service and ensure quality of food is maintained. Work in a fast-paced environment.
• Hardworking, positive attitude.
• Ability to work within a team and independently. Be available for weekdays, weekends, and nights.

Australian citizens and permanent residents encouraged to apply.

Salary: $73,150 - $75,000

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
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

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role
An opportunity to work a Tuesday to Saturday roster as a Chef Manager. This role reports directly to the Operation Manager and ensures the smooth running of the kitchen on a day-to-day basis. 
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff


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

Above award rates
Highly rewarding Chef Manager position within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role
A unique opportunity to work a predominately 9:00am to 5:30pm schedule as a Chef Manager. This role reports directly to Operations Managers and ensures the smooth running of the kitchen on a day-to-day basis.
Duties

Preparation and cooking of meals as per the set menu
Ensure meals are of high quality with excellent presentation
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff

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

Job description

Be part of a socially innovative enterprise that celebrates native flavors through modem cooking techniques.

Overview Position:

We are well-known busy fine dining, A la carte restaurant in Perth. You will be reporting to the director to ensure the smooth running and professionally managed commercial performance of the kitchen as well as the brand.

Job Profile:


Plans menus and estimates food and labor costs.
Ensure menu items are made per authentic Indian recipes
Discusses with the Director, Restaurant Manager, and all staff regarding Events and Functions to keep the kitchen Prepared.
Organizes prepares and cooks food.
Prepare different specialty items including Indian Chinese dishes, Indian dishes, and tandoori bread
Also prepare Dosa Batter, Sambar, and chutneys on a daily basis and check the quality of all base sauces.
Select, prepare and cook for different menu items
Produces Indian style snacks such as samosas, chaat, and puris
Prepare sauces, accompaniments, and soups
Prepares and produces Indian desserts
Presents and portions food on plates and adds sauces and garnishes.
Freeze and preserve foods
Selects and trains staff and demonstrates required cooking techniques to cooks and kitchen hands and mentors them on cooking procedures.
Enforcing workplace hygiene procedures and regulations.
Follows workplace health and safety procedures including applying first aid if necessary.
Follow daily, weekly, and monthly maintenance Schedules for all Equipment in the Kitchen.
Maintain Kitchen stock inventory and order all Food supplies as per order Schedule.
Adhere to all System Operating Procedures (SOP)
Prepare and cook food according to customers' orders. Please note that we are FINE DINE restaurant and each and every item on the menu is made after the order is received and KOT is generated inside the kitchen. We do not have bain-marie in the kitchen and each and every item is A la Carte Menu
Introducing new menu items on regular basis. This includes; Weekly specials / Combos planning / Planning and implementing vegan and gluten-free menus / Planning new drinks (non-alcoholic) menu / Constantly planning, adding, and updating menu based on local requirements and ingredients available at all


If this role sounds like the type of job you are seeking, then please click apply button and send your updated resume.
Only candidates with the right to work in Australia must apply.

Job Type: Full-time

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

Samson Lake Pty Ltd trading as Bindoon Hotel, is located in the picturesque Chittering Valley only 45 mins north of Perth.

We are a family run country pub and are currently seeking a Full Time Sous Chef. Excellent location, recently refurbished kitchen, accommodation available to the suitable applicants. Great team environment.

**NOTE: We are only accepting applications from persons currently in Australia with a Valid Work Visa. Long term employment - min 12 months.

Sous Chef Min. Cert 3 Commercial Cookery or 3 years experience in a similar role, have Food Safety Hygeine certificates. Must be quick learner and fast on your feet. Attention to detail, team player, reliability and committment are essential.

Duties include but not limited to:

Responsible to Head Chef/Owner
Assist leading the kitchen
Kitchen set up, all prep, cold larder, sauces, meats, marinades, vegies
Cooking to menu recipe requirements, to order (a la carte)
Fryer, ovens, grill and pans
Stock maintenance and rotation
Staff training and supervision
Adhere to all Food and Work Safety policies
General cleanup
Immediate start. Willing to do a trial. Accommodation available. Must have own transport (no public transport avail) and be flexible with work hours.
Please email resumes to : [email protected]

Job Types: Full-time, Permanent
Pay: $73,150.00 – $80,000.00 per year

Benefits:
Employee discount
Visa sponsorship

Schedule:
Day shift
Evening shift
Every weekend
Rotating roster

Experience:
Cooking: 2 years (Required)

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.

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.

Full Time Role Thursday to Monday
Competitive Salary
Friendly & supportive team environment

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We are looking for a full time chef to work accross our aged care facilities in Kangaroo Flat & Eaglehawk. 
We operate in over 40 locations throughout Victoria 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
Support Chef Manager to 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 :
... Click here to view more detail / apply for Chef ? Aged Care

Were looking for a can-do kitchen superstar (aka Chef de Partie), ready to step up as the #legends in our munch times at Vibe Hotel Gold Coast.
You see, at Vibe Hotels 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 or 24/7 room service delights. 
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 chefs. Sure, you look great in white, and rarely break a sweat under pressure, but what sets you apart is your sense of calm and passion for people. 
You dont need to stare
... Click here to view more detail / apply for Chef De Partie

As an Early Years Chef at our Milton Centre, you will be responsible for preparing and delivering nutritious and delicious meals for children in our care. Your expertise in early childhood nutrition and understanding of dietary guidelines will ensure that every meal supports the health and development of the children.
Planning and preparing meals, cleaning, and cooking are significant parts of our chefs' roles, but they are more than just cooks in a kitchen. Our chefs are incredibly talented and creative individuals who collaborate with each other, their teams, and the local community to enrich childrens experiences, health, and lives.
Perks and Benefits:

Birthday Leave: Enjoy a paid day off on your birthday celebrate you!
Childcare Gap Fee Discounts: Exclusive for permanent team members.
Referral Bonus Scheme: Earn bonuses by helping us grow our amazing team.
Salary Sacrificing Options with Maxxia.
Competitive
... Click here to view more detail / apply for CHEF

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

Join a culinary team of a prestigious luxury hotel near Cairns, Far North Queensland. If you're ready to embrace a new adventure in a tropical paradise, this is your chance to lead and inspire in a kitchen that values excellence and creativity.
About the Company
This luxury hotel is a standout destination, offering world-class accommodations, breathtaking views, and an elevated dining experience. Known for its commitment to delivering unforgettable guest experiences, it has become a beacon for excellence in the hospitality industry.
About the Role
As the Sous Chef , you will be a pivotal member of the kitchen leadership team, overseeing daily operations and ensuring the delivery of exceptional dishes. Working closely with the Head Chef, you'll help develop menus, manage staff, and maintain the highest culinary standards while bringing your creativity to the plate.
Your Skills and Experience

Proven experience as
... Click here to view more detail / apply for Sous Chef

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

CHEF – Fulltime position
KMK group Queensland Pty Ltd T/as Indian Mehek seeks full-time Chef to produce a range
of authentic Indian veg and non-veg curries.
Indian Mehek provides customers with modern Indian fine dining experience and is located
at 10 Felix Street in heart of Brisbane CBD. The team at Indian Mehek believes that making
authentic Indian food is not our job but passion. We include our love to food apart from
exotic ingredients.
The role includes:
Responsibilities:
? To prepare and serve a range of Indian meals at a consistently high standard
? To support business growth by contributing ideas for menu development, training of
staff and other ideas.
Main Duties:
? Planning menus, estimating food and labour costs, and ordering food supplies
? Monitoring quality of dishes at all stages of preparation and presentation
? Discussing food preparation issues with Managers, Dietitians and kitchen and waiting
staff
? Demonstrating techniques and advising on cooking procedures – specifically
ensuring traditional Indian cooking techniques are followed to retain authenticity of
the cuisine.
? Prepare menu items adapting them to the dietary needs of the customers
? Ensure quality and consistency by ensuring the kitchen team follows standard
recipes and presentation
? Checking the quality of raw materials
? Checking the cleanliness and operation of equipment before production
? Engage effectively with suppliers in ordering daily supplies and receive and store
stock as per company standards and estimated requirement.
? Explaining and enforcing food safety & hygiene regulations as per the current
regulations.
? Hire, train and supervise kitchen staff
? Ensure consistent and quality performance from kitchen team during peak trade
hours.
To be selected you must have:
? Certificate IV in commercial cookery or higher or equivalent experience
? At least 4 years’ experience as Chef
? Proven experience in a similar role at a busy fine dining Indian restaurant
? Experience in cooking in a tandoor using authentic Indian cooking techniques
? High level of attention to detail
? Exceptional levels of cleanliness and organisation
? Management, communication and organisational skills
? Team player and able to work in busy environment
We are offering excellent working conditions and a starting gross salary of $72,000 plus
superannuation.

Prefecture 48 is a new and exciting 6-in-1 premium restaurant precinct in the heart of Sydney's CBD. We are searching for the best talent to join us on this exciting journey.

Transport yourself to the culture and cuisine of every Japan at Prefecture 48. More information available at the interview stage.

About Azabu Group

Established in 2020, Azabu consists of a passionate team committed to delivering a truly exceptional hospitality experience. We are a vertically integrated Company which helps to define our unwavering dedication to excellence.

Our ultimate goal for each investment is to deliver by challenging the perception and exceeding expectations to provide an unrivalled hospitality experience that showcases the highest quality of curated dining experiences with renowned chefs.

About the role

Lead the culinary artistry of our premium Omakase experience in the heart of Sydney’s CBD. This role offers the opportunity to design and execute exquisite seasonal menus. Collaborate with internationally acclaimed chefs and play a pivotal role in delivering an unparalleled dining journey that showcases precision, creativity, and innovation.

Role Responsibilities

Lead all kitchen operations and maintain impeccable standards.
Design and execute seasonal omakase menus aligned with the restaurant’s vision.
Innovate with creative dishes and on-trend culinary techniques.
Manage food preparation, inventory, and cost control.
Conduct regular tastings to ensure quality, consistency, and presentation.
Develop and implement a training program to inspire and uplift your team.
Ensure compliance with health, safety, and food handling regulations.
Collaborate with front-of-house and management teams to create seamless dining experiences.
Partner with venue management and Azabu’s head office to enhance the overall guest journey.
Stay informed on industry trends and competitor offerings to maintain a competitive edge.
Qualifications & Skills

Minimum 3 years' experience as a Head Chef or Sous Chef in a hatted restaurant or equivalent.
Culinary degree or equivalent professional experience.
Proven leadership and organisational abilities.
Comprehensive knowledge of health and safety standards.
Passion for innovation and a commitment to staying ahead of culinary trends.
Flexibility to work evenings, weekends, and holidays as needed.
Join the Azabu Group Team

If you’re passionate about delivering refined dining experiences, have an eye for detail, and thrive in dynamic, creative environments, we’d love to hear from you. Apply now to take the next step in your culinary career!

Better begins here.
Crown Resorts is a great 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
Reporting to the Chef de Cuisine, the  full-time   Sous Chef  must be familiar with all daily operations in a high-end open kitchen environment. The 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 ... Click here to view more detail / apply for Sous Chef ? Epicurean

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.