Title: Chef

Occupation: Chef

Salary: $73,150-$80,000 plus super

Hours: Full time, 38 hours

Trading Name: HD BENTLEIGH PTY LTD

Employer: Hunky Dory Bentleigh

Location: 448 Centre Road, Bentleigh VIC 3204

Experience Required: min 2-3 years in a relevant role

Visa Sponsorship: Nomination for temporary work visa and/or Permanent Residency will be considered for eligible candidates.

Chef

some of the duties you will be required to perform include:
preparing and cooking food and ordering food supplies
planning menus and estimating food and labour costs
monitoring quality of dishes at all stages of preparation and presentation
discussing food preparation issues with Managers and Front of House staff
explaining and enforcing hygiene regulations
assisting with the training of staff

PLEASE NOTE: Only successful candidates will receive a reply. Applicants who contact the employer directly or submit applications outside of this online portal will not be considered.

Title: Chef

Occupation: Chef

Salary: $73,150-$80,000 plus super

Hours: Full time, 38 hours

Trading Name: HD Oakleigh Pty Ltd

Employer: Hunky Dory Oakleigh

Location: 28 Eaton Mall, Oakleigh VIC 3204

Experience Required: min 2-3 years in a relevant role

Visa Sponsorship: Nomination for temporary work visa and/or Permanent Residency will be considered for eligible candidates.

Chef

Some of the duties you will be required to perform include:
preparing and cooking food and ordering food supplies
planning menus and estimating food and labour costs
monitoring quality of dishes at all stages of preparation and presentation
discussing food preparation issues with Managers and Front of House staff
explaining and enforcing hygiene regulations
assisting with the training of staff

PLEASE NOTE: Only successful candidates will receive a reply. Applicants who contact the employer directly or submit applications outside of this online portal will not be considered.

Efficient Recruitment Services Pty LTD on behalf of HORIZON@1837 PTY LTD
Company: HORIZON@1837 PTY LTD
Trading names-
1) Restaurant 1-Horizon at 1837
2) Restaurant 2-Lou's by Horizon

Location: Lyndoch (Barossa Valley Region) SA 5351 & Rowland Flat SA 5352
Position: Chef
Employment Type: Full-time
Salary: $73,150 to $75,000 plus Superannuation
About Us:
HORIZON@1837 PTY LTD, is looking for full time Chef’s for two restaurants located in the heart of Barossa Valley Region. Horizon@1837 & Lou’s by Horizon bring an elegant, sophisticated dining experience for customers. Nestled on 25 hectares of land, Experience beautiful Horizon vineyard views, whilst enjoying new menus and truly outstanding dishes incorporating fresh regional produce and innovative Australian contemporary cuisine blended perfectly with superb 1837 wines. Surrounded by the untouched beauty of Barossa Valley, the restaurant boast a full 360-degree view of the iconic Lyndoch property that also holds a rich, historical presence. The monument of Adelaide’s founder Colonel William Light stands proudly on the site to commemorate the birthplace of the Barossa Valley. The charming ambience, hearty fare and friendly service has long been enjoyed by Barossans. Our team is passionate about delivering quality food and memorable customer service.
Job Summary:
We are seeking a highly motivated and qualified Chef’s to join our dynamic kitchen team. The ideal candidate will possess a qualification in Commercial Cookery or Kitchen Management, combined with a minimum of one year (Full time or Pro-rata) of hands-on experience in a busy kitchen environment. This is a fantastic opportunity for someone who thrives in a fast-paced setting and is eager to showcase their culinary talents.
Detailed Job Duties & Responsibilities as a Chef in a Modern Australian Cuisine Restaurant
• Menu Planning & Development:
• Collaborate with the head chef and management to design, develop, and update menu offerings that reflect seasonal ingredients, food trends, and modern Australian cuisine concepts.
• Create daily or weekly specials that showcase culinary creativity while using seasonal and local produce.
• Food Preparation & Cooking:
• Prepare and cook a wide variety of dishes following standardized recipes to maintain consistency in taste and presentation.
• Ensure each dish is prepared with attention to detail, showcasing refined cooking techniques typical of modern Australian cuisine.
• Adapt to dietary requirements and special requests from customers, including vegetarian, vegan, gluten-free, and other dietary needs.
• Kitchen Organization & Workflow Management:
• Oversee the workflow of the kitchen, ensuring efficient, timely, and organized preparation of meals.
• Allocate tasks and supervise the kitchen staff, ensuring smooth and cohesive operations during peak service times.
• Ensure mise en place is done correctly and all ingredients are ready before the service starts.
• Quality Control & Presentation:
• Ensure each dish leaving the kitchen meets the restaurant's high standards of quality, presentation, and taste.
• Monitor the freshness and quality of ingredients, ensuring that all food served is of the highest standard.
• Conduct taste tests throughout service to maintain quality control.
• Food Safety & Sanitation:
• Ensure compliance with local food safety and sanitation standards, including proper food storage, handling, and preparation practices.
• Regularly inspect kitchen equipment, utensils, and workstations for cleanliness and operational efficiency.
• Implement and follow HACCP (Hazard Analysis Critical Control Points) principles and other relevant food safety guidelines.
• Inventory Management & Ordering:
• Monitor and manage stock levels of ingredients and kitchen supplies, minimizing waste while ensuring sufficient inventory for service.
• Communicate with suppliers to order high-quality produce, meats, and other necessary ingredients, focusing on seasonal and local sourcing when possible.
• Perform regular stock checks, rotating stock appropriately to maintain freshness and reduce waste.
• Cost Control & Budgeting-
• Assist in maintaining food costs by optimizing ingredient usage and reducing waste through efficient inventory and portion control.
• Work with management to stay within the kitchen budget, balancing food quality with cost efficiency.
• Training & Mentorship:
• Train and mentor junior chefs, kitchen hands, and apprentices, imparting knowledge about modern Australian cuisine techniques and best kitchen practices.
• Provide ongoing guidance and supervision to ensure the team maintains high standards of performance and teamwork.
• Kitchen Equipment Operation & Maintenance:
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other specialized tools.
• Monitor and report any issues with kitchen equipment, ensuring timely maintenance and repairs.
• Collaboration with Front-of-House Staff:
• Work closely with front-of-house staff to ensure a seamless dining experience, including addressing customer feedback and special requests.
• Provide training to waitstaff on the menu, including explaining dishes, ingredients, and cooking techniques used, to better assist customers.
• Innovation & Keeping Up with Culinary Trends:
• Stay updated on the latest culinary trends, particularly those related to modern Australian cuisine, and integrate new techniques and ingredients into the menu.
• Experiment with fusion dishes that reflect Australia's multicultural culinary landscape.
• Customer Satisfaction:
• Ensure all food leaving the kitchen not only meets but exceeds customer expectations, contributing to a positive dining experience.
• Address any customer complaints or concerns with professionalism, working to resolve issues to maintain satisfaction.
• Event Catering & Special Occasions:
• Assist in planning and preparing customized menus for special events, functions, and private dining experiences, tailoring offerings to meet specific client requests.
• Environmental & Sustainability Practices:
• Promote sustainability in the kitchen by minimizing waste, using energy-efficient equipment, and sourcing sustainable and local ingredients where possible.
Key Requirements:
• Qualification in Commercial Cookery or Kitchen Management.
• Minimum of one years of experience working as a Chef in a commercial kitchen.
• Strong knowledge of modern cooking techniques and food safety regulations.
• Ability to work in a high-pressure environment and maintain a positive attitude.
• Excellent time management skills and attention to detail.
• Availability to work a flexible roster, including weekends and public holidays.
What We Offer:
• Competitive salary package based on experience.
• Opportunities for career growth and development.
• A supportive and inclusive work environment.
• The chance to work with a passionate team in a highly regarded establishment.
• Sponsorship available for right candidate/applicant only.

We are looking for energetic Chef to be part of our team in Country Garden Indian Cuisine, South Australia. We offer authentic Indian cuisine in a fun & stylish atmosphere. This is an exciting opportunity to showcase your culinary skills and passion for food in a growing hospitality business.

We require a highly motivated and skilled Chef to join our team on a full -time basis. If you are adaptable, open minded, flexible, creative, fun, have a sense of humour and can be organised and follow our procedures then you are the right person to apply for this position.

Chef Position Description:

- Monitoring quality of dishes at all stages of preparation and presentation
- Planning menus, estimating food and labour costs, and ordering food supplies
- Assessing food quality, ensuring fresh ingredients are serve to customers;
- Understanding kitchen equipment, checking temperatures of heating equipment such as ovens and grills;
- Cooking food and taking responsibility of making Asian dishes;
- Tasting food while cooking, applying suitable amount of seasoning for a favourable flavor,
- Placing food on plate with proper portion and beautiful presentation by adding sauce or eatable garnishes to make food appetitive ;
- Storing food at appropriate storage space to keep food fresh as well as to prevent from cross-contamination;
- Preparing cooking ingredients, and cutting food into required size;
- Understanding customers' special dining requirements to meet individual need;
- Complying with the food hygiene regulations:
- Providing training to fellow staff and new kitchen staff.

To be considered for this role, you should:

- Hold an AQF Certificate IV in Commercial Cookery
- Have at least 2 year work experience in Indian Cuisine
- Possess a positive attitude and work well with other team members;
- Be willing to follow directions and ask questions for clarification if needed.
- Good interpersonal and communication skills;
- Able to work in a fast paced environment; multitask and handle stress;
- Able to commit beyond normal working hours as when required.

Annual Salary: AUD 70,000 - 80,000

Please note: - Only shortlisted candidates will be contacted.

About Us
Wahlburgers Australia offers a unique dining experience. We serve gourmet burgers made from premium ingredients, complemented by a variety of sides and refreshing drinks in a fun, family-friendly atmosphere.

The Role
Wahlburgers Australia is looking for a Chef that will oversee maintenance and supervision in the kitchen operation of the restaurant.

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 flavorful 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 in a similar restaurant.
• 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.
Summary of role requirements:
• Flexible hours available
• 2-3 years of relevant work experience required for this role

Australian citizens and permanent residents are encouraged to apply.

Expected Salary: $70,000 - $75,000

Position Title: Chef
Employment Type: Full-time
Employer: Chicco Palms
Location: Brooklyn Park, South Australia 5032
Salary: $74,000 to $76,000 plus superannuation
Company Overview:
Chicco Palms is a celebrated Italian restaurant located in Brooklyn Park, known for offering an authentic Italian dining experience. We specialize in traditional Italian cuisine, including expertly crafted pasta, woodfired pizzas, premium meat dishes, and delicious desserts. Our commitment to culinary excellence extends to our takeaway services and private function catering for both family and corporate events. With a dedication to quality, we create an environment where our guests can enjoy the best of Italian culinary traditions.
Position Overview:
Chicco Palms is looking for an experienced and passionate Chef to join our skilled culinary team. The ideal candidate will have a strong understanding of Italian cooking techniques, with proven experience in delivering high-quality dishes that meet our standards of excellence. This role requires a dynamic individual who thrives in a fast-paced environment and is dedicated to providing exceptional dining experiences for our guests.
Key Responsibilities:
Preparation of Italian Cuisine: Prepare a wide variety of Italian dishes, including pasta, pizza, premium meats, and desserts, ensuring each dish meets our quality and flavor standards.
Dietary Adaptations: Modify meals to accommodate dietary requirements, ensuring an inclusive menu for guests with special needs or preferences.
Menu Planning & Execution: Assist in planning and developing new menu items for regular service and special events, contributing creative ideas while maintaining authenticity.
Health, Safety & Cleanliness: Maintain high standards of cleanliness and organization in the kitchen, ensuring compliance with all health and safety regulations.
Team Collaboration: Work closely with other members of the kitchen staff to optimize cooking processes, ensure efficient use of ingredients, and maintain a harmonious work environment.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum of a Diploma or Certificate IV in Kitchen Management or Commercial Cookery.
At least 2 years of experience as a Chef, with a strong background in Italian cuisine being highly preferred.
In-depth knowledge of various Italian cooking techniques, ingredients, and equipment.
Ability to work efficiently in a high-pressure, fast-paced environment.
Strong communication and teamwork skills to contribute to a positive work atmosphere.
Commitment to delivering an exceptional dining experience for guests.
How to Apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

At Three Blue Ducks, we stand by a set of principles that encourage us to continuously reinvent the wheel and ensure that we implement ethical and sustainable business practices on all levels. We work with honest suppliers we like who have the best quality produce.

We are committed to creating interesting dishes, banging with flavour that is simple and a bit rough around the edges. We are less white tablecloth dining and more come-as-you-are kind of vibe. It’s a Duck thing!

WHAT WE'RE LOOKING FOR:
Three Blue Ducks is looking for an experienced Chef to join our dynamic team at our Byron Bay venue.

We are seeking someone who is experienced, passionate, driven and who can lead a team.

YOUR RESPONSIBILITIES:

• Designing menus, calculating food, and procuring food supplies
• Supervising dish quality throughout preparation and presentation
• Consulting with kitchen staff and servers about food preparation matters
• Demonstrating methods and providing guidance on cooking techniques
• Preparing and cooking meals
• Educating on and ensuring compliance with hygiene standards
• Perform other duties and responsibilities as required or requested


WHAT YOU NEED:
• Diploma or Advanced Diploma
• A minimum of 2-3 years managerial experience working in a fast pace, high-volume restaurant
• Good communication skills
• Outstanding customer relations


Salary Expectation: $70,000 to $80,000

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

Position Title: Chef
Type: Full-Time
Employer: Shan Sweets And Restaurant
Location: Plympton, SA
Salary: $74,000 per annum
Position Overview:
Shan Sweets And Restaurant is seeking a dedicated and experienced Chef to join our team. The ideal candidate will possess a Diploma of Hospitality Management and Certificates III & IV in Commercial Cookery, with over 2 years of experience in a similar role. As a Chef, you will be responsible for preparing and presenting high-quality Indian cuisine, ensuring efficient kitchen operations, and maintaining food safety and hygiene standards.
Key Responsibilities:
Menu Preparation and Development: Assist in the creation and development of innovative and authentic Indian dishes, catering to customer preferences and dietary requirements.
Food Preparation and Cooking: Prepare, cook, and present dishes to the highest standards in a timely manner, ensuring consistency in taste, quality, and presentation.
Kitchen Operations: Oversee daily kitchen operations, including stock management, ordering ingredients, and ensuring equipment is maintained and in good working order.
Quality Control: Monitor food preparation processes, portion sizes, and presentation to ensure adherence to restaurant standards.
Food Safety and Hygiene: Ensure compliance with food safety regulations, maintaining a clean and organized kitchen environment, and implementing HACCP principles.
Team Collaboration: Work collaboratively with other kitchen staff, including providing guidance to junior team members, training kitchen assistants, and ensuring smooth kitchen service.
Customer Interaction: On occasion, engage with customers to understand their preferences and make adjustments to dishes as required to meet dietary restrictions.
Inventory Management: Manage stock levels, control wastage, and minimize costs without compromising food quality.
Key Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Diploma of Hospitality Management with Certificates III & IV in Commercial Cookery
Minimum of 2 years of experience in a similar role
Proven experience in Indian cuisine, including traditional sweets and curries
Strong understanding of kitchen operations, food safety, and hygiene standards
Excellent communication and team management skills
Ability to work in a fast-paced, high-pressure environment
Strong organizational and time-management skills
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

For the Love of Food! Join the Sodexo team 

Qualified Chef role - commercial cookery certification required.
Bowen Basin, Labona mine site
Full time, permanent, guaranteed hours
2 weeks on 1 week off, 11 hours a day
Fly in fly out of Townsville, Rockhampton or Brisbane - Flights provided
Free accommodation and meals on site
Uniform provided
Benefits - referral programme and retail discounts

Do you want to be part of one of the countrys 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. 
You will be required to have experienceworkingin remote environments and experience with bulk cooking.. 


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

For the Love of Food! Join the Sodexo team 

Qualified Chef role - commercial cookery certification required.
Bowen Basin, Labona mine site
Full time, permanent, guaranteed hours
2 weeks on 1 week off, 11 hours a day
Fly in fly out of Townsville, Rockhampton or Brisbane - Flights provided
Free accommodation and meals on site
Uniform provided
Benefits - referral programme and retail discounts

Do you want to be part of one of the countrys 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. 
You will be required to have experienceworkingin remote environments and experience with bulk cooking.. 


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

Efficient Recruitment Services Pty LTD on behalf of HORIZON@1837 PTY LTD
Company: HORIZON@1837 PTY LTD
Trading names-
1) Restaurant 1-Horizon at 1837
2) Restaurant 2-Lou's by Horizon

Location: Lyndoch (Barossa Valley Region) SA 5351 & Rowland Flat SA 5352
Position: Need Chef & Cook (Both Locations)
Employment Type: Full-time
Salary: $73,150 to $75,000 plus Superannuation
About Us:
HORIZON@1837 PTY LTD, is looking for full time Chef’s & Cooks for two restaurants located in the heart of Barossa Valley Region. Horizon@1837 & Lou’s by Horizon bring an elegant, sophisticated dining experience for customers. Nestled on 25 hectares of land, Experience beautiful Horizon vineyard views, whilst enjoying new menus and truly outstanding dishes incorporating fresh regional produce and innovative Australian contemporary cuisine blended perfectly with superb 1837 wines. Surrounded by the untouched beauty of Barossa Valley, the restaurant boast a full 360-degree view of the iconic Lyndoch property that also holds a rich, historical presence. The monument of Adelaide’s founder Colonel William Light stands proudly on the site to commemorate the birthplace of the Barossa Valley. The charming ambience, hearty fare and friendly service has long been enjoyed by Barossans. Our team is passionate about delivering quality food and memorable customer service.

Job Summary:

We are seeking a highly motivated and qualified Chef’s & Cook’s to join our dynamic kitchen team. The ideal candidate will possess a qualification in Commercial Cookery or Kitchen Management, combined with a minimum of one year (Full time or Pro-rata) of hands-on experience in a busy kitchen environment. This is a fantastic opportunity for someone who thrives in a fast-paced setting and is eager to showcase their culinary talents.
Detailed Job Duties & Responsibilities as a Chef/Cook in a Modern Australian Cuisine Restaurant
• Menu Planning & Development: (For Chef’s Only)
• Collaborate with the head chef and management to design, develop, and update menu offerings that reflect seasonal ingredients, food trends, and modern Australian cuisine concepts.
• Create daily or weekly specials that showcase culinary creativity while using seasonal and local produce.
• Food Preparation & Cooking:
• Prepare and cook a wide variety of dishes following standardized recipes to maintain consistency in taste and presentation.
• Ensure each dish is prepared with attention to detail, showcasing refined cooking techniques typical of modern Australian cuisine.
• Adapt to dietary requirements and special requests from customers, including vegetarian, vegan, gluten-free, and other dietary needs.
• Kitchen Organization & Workflow Management:
• Oversee the workflow of the kitchen, ensuring efficient, timely, and organized preparation of meals.
• Allocate tasks and supervise the kitchen staff, ensuring smooth and cohesive operations during peak service times.
• Ensure mise en place is done correctly and all ingredients are ready before the service starts.
• Quality Control & Presentation:
• Ensure each dish leaving the kitchen meets the restaurant's high standards of quality, presentation, and taste.
• Monitor the freshness and quality of ingredients, ensuring that all food served is of the highest standard.
• Conduct taste tests throughout service to maintain quality control.
• Food Safety & Sanitation:
• Ensure compliance with local food safety and sanitation standards, including proper food storage, handling, and preparation practices.
• Regularly inspect kitchen equipment, utensils, and workstations for cleanliness and operational efficiency.
• Implement and follow HACCP (Hazard Analysis Critical Control Points) principles and other relevant food safety guidelines.
• Inventory Management & Ordering:
• Monitor and manage stock levels of ingredients and kitchen supplies, minimizing waste while ensuring sufficient inventory for service.
• Communicate with suppliers to order high-quality produce, meats, and other necessary ingredients, focusing on seasonal and local sourcing when possible.
• Perform regular stock checks, rotating stock appropriately to maintain freshness and reduce waste.
• Cost Control & Budgeting-(For Chef’s Only)
• Assist in maintaining food costs by optimizing ingredient usage and reducing waste through efficient inventory and portion control.
• Work with management to stay within the kitchen budget, balancing food quality with cost efficiency.
• Training & Mentorship:
• Train and mentor junior chefs, kitchen hands, and apprentices, imparting knowledge about modern Australian cuisine techniques and best kitchen practices.
• Provide ongoing guidance and supervision to ensure the team maintains high standards of performance and teamwork.
• Kitchen Equipment Operation & Maintenance:
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other specialized tools.
• Monitor and report any issues with kitchen equipment, ensuring timely maintenance and repairs.
• Collaboration with Front-of-House Staff:
• Work closely with front-of-house staff to ensure a seamless dining experience, including addressing customer feedback and special requests.
• Provide training to waitstaff on the menu, including explaining dishes, ingredients, and cooking techniques used, to better assist customers.
• Innovation & Keeping Up with Culinary Trends:
• Stay updated on the latest culinary trends, particularly those related to modern Australian cuisine, and integrate new techniques and ingredients into the menu.
• Experiment with fusion dishes that reflect Australia's multicultural culinary landscape.
• Customer Satisfaction:
• Ensure all food leaving the kitchen not only meets but exceeds customer expectations, contributing to a positive dining experience.
• Address any customer complaints or concerns with professionalism, working to resolve issues to maintain satisfaction.
• Event Catering & Special Occasions:
• Assist in planning and preparing customized menus for special events, functions, and private dining experiences, tailoring offerings to meet specific client requests.
• Environmental & Sustainability Practices:
• Promote sustainability in the kitchen by minimizing waste, using energy-efficient equipment, and sourcing sustainable and local ingredients where possible.

Key Requirements:

• Qualification in Commercial Cookery or Kitchen Management.
• Minimum of one years of experience working as a Chef/Cook in a commercial kitchen.
• Strong knowledge of modern cooking techniques and food safety regulations.
• Ability to work in a high-pressure environment and maintain a positive attitude.
• Excellent time management skills and attention to detail.
• Availability to work a flexible roster, including weekends and public holidays.

What We Offer:

• Competitive salary package based on experience.
• Opportunities for career growth and development.
• A supportive and inclusive work environment.
• The chance to work with a passionate team in a highly regarded establishment.
• Sponsorship available for right candidate/applicant only.

Kindly Note- If you have any preference regarding restaurants (mentioned above), please mention in your Cover Letter. We cannot guarantee the same location.

CHEF – Café, Frankston

Kogan People Solutions are working to assist our client who runs a busy and successful café located in a shopping centre based in Frankston, Victoria. Whether it’s a celebration, a Sunday breakfast session, coffee with work mates or a break from shopping, this highly regarded cafe can meet all your needs.

Our client’s diverse menu includes all-day breakfast options, burgers and sandwiches for a casual lunch, light bites for a quick snack and delicious, sweet treats like muffins, cakes and tarts. The menu caters to everyone with vegetarian options and customisable dishes, plus a wide range of hot and cold beverages to accompany your meal.

With a dedication for providing excellent customer service, our client is now seeking a new chef to join and lead their happy and productive kitchen team. A top salary negotiable in the range $70k to $80k plus superannuation per annum is on offer and the role is full time and ongoing, requiring shifts across the week and weekend.

Location: Frankston, VIC

Responsibilities:

• Lead, guide and inspire the kitchen team to deliver the best results.

• Participate in the hiring and training of new kitchen staff.

• Prepare and cook meals and supervise the preparation of meals by kitchen staff.

• Manage kitchen consumables, stock takes, ordering, cost control and budgeting.

• Develop, test, and introduce new menu items.

• Compliance with OH&S and Food Safety standards.

• Work alongside the management team.

About you:

• You have a passion for the hospitality industry and are up to date on techniques and food trends.

• You can demonstrate an uncompromising attitude towards flavor and presentation of the highest quality, whilst aligning and motivating a cohesive and hardworking team environment.

• Are empathetic to those around you and work well under pressure.

To be successfully considered for this exciting role, you:

• Possess excellent relevant post-secondary qualifications, to at least Diploma level or agreed equivalent.

• Have at least 2 to 3 years professional experience (preferably more) since earning your qualifications.

• Are available across the working week including weekends.

• Offer proven ability to prioritise, set goals and have the determination to achieve them.

• Possess a thorough understanding of food safety and HACCP.

• Understand cost control, time management, prioritization, and cost-efficient procurement practices.

• Have substantial experience working in a similar cuisine and quality environment.

• Are excellent people managers able to get the most out of your team.

• Possess unrestricted rights to work full time in Australia.

Interested?

This is an ideal opportunity for a Chef seeking their next worthy and valuable role. In addition to a top salary of $70k to $80k plus superannuation per annum, there are excellent conditions and first-rate facilities awaiting the successful applicant.

Applications

Please respond to the recruiters using the facilities on this site, and ensure you attach your updated CV.

Kogan People Solutions are grateful for all applications, but kindly note that they will only respond to shortlisted applicants.

Kogan People Solutions – recruitment excellence

About The Client

SS Traders Pty Ltd running a restaurant named Curry Star Indian Restaurant is a highly reviewed traditional Indian restaurant in Ballarat Central in Victoria. They are currently looking for an experienced Chef to join their team.






The Role

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

This is a full time role with an annual salary set at $73,150 plus superannuation, depending on experience.




The Responsibilities

Your tasks at the restaurant will consist of:

Managed daily kitchen operations, ensuring adherence to food quality, hygiene, and safety standards.

Assisted in menu planning and development, contributing innovative ideas and seasonal dishes.

Controlled food costs by monitoring portion sizes, minimizing waste, and sourcing ingredients efficiently.

Monitored stock levels, placed orders, and ensured an uninterrupted supply of ingredients.

Trained and mentored junior kitchen staff, enhancing their culinary skills and understanding of safety procedures.

Operated various kitchen equipment, ensuring proper usage and maintenance for safety and efficiency.

Coordinated with front-of-house staff to ensure timely service delivery and smooth kitchen operations.

Conducted quality checks and taste tests to maintain high standards of food presentation and taste.

Fostered a collaborative team environment, promoting effective communication and teamwork.

Ensured compliance with industry standards and regulations for food safety and hygiene.




The Requirements:

To be considered for the position you must meet the following requirements:

Strong food knowledge and skills in authentic Indian cuisine

Relevant qualifications in cookery or hospitality

Minimum 2 years of experience as a Chef in a similar role

At least 2 years’ experience in tandoori cooking and south Indian cooking

At least 2 years experience in preparing curry pastes and sauces from scratch

Must be able to work with proteins like beef and mutton

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization

Able to work to a flexible roster includes weekends

Target Business Services

Location: Unit 10/6 Bowra St, Nambucca Heads NSW 2448
Salary: $74k plus 11.5% superannuation

New River Edge Indian Cuisine is a bustling Indian restaurant renowned for delivering high-quality food and exceptional service. The restaurant takes pride in its vibrant atmosphere and commitment to providing an authentic dining experience for guests.

The client is looking to fill full time position for a qualified and skilled Tandoor Chef. The ideal candidate will have extensive experience in Indian cuisine, particularly in preparing dishes using traditional tandoor methods. This is an exciting opportunity for a passionate chef to contribute to the menu and enhance culinary offerings. The successful candidate will play a pivotal role in ensuring tandoor dishes are prepared to perfection and presented beautifully, helping to maintain a reputation for culinary excellence.

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 AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) or have minimum three years’ experience as a Chef in a commercial kitchen
• ideally at least one year full-time experience as a Chef
• Proven experience as a Tandoor Chef or in a similar role within Indian cuisine

In this role your main responsibilities include:
• Prepare, cook, and present a variety of tandoori dishes, including breads, meats, and vegetables.
• Maintain high standards of food hygiene and safety in accordance with health regulations.
• Collaborate with the kitchen team to create and execute special menu items and daily specials.
• Plan menus, estimating food and labour costs, and ordering food supplies
• Check the quality of raw or cooked food products to ensure that standards are met
• Coordinate planning, budgeting, or purchasing for all the food operations within the establishment
• Train and mentor junior kitchen staff on tandoor cooking techniques.
• Ensure consistency in taste, presentation, and quality of all dishes.
• Experiment with new recipes and cooking techniques to enhance the menu.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Oversee the cleaning and maintenance of the tandoor oven and related equipment.
• Develop and implement seasonal menus.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards
• Address and resolve any customer feedback related to food quality promptly.
• Participate in the cost controlling and waste management of food
• Demonstrate new cooking techniques or equipment to staff

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• Strong knowledge of Indian cooking techniques and ingredients, particularly tandoor preparation.
• Ability to work in a fast-paced environment and manage multiple tasks efficiently.
• Excellent communication skills and a team-oriented attitude.
• A passion for culinary excellence and a commitment to delivering outstanding service.
• 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.

Taste of Thai We are seeking for a passionate, skilled chef to lead our kitchen operations and create delicious meals for our patrons. You will be responsible for menu development, preparing and presenting dishes with flair and creativity, ensuring customer satisfaction, and managing kitchen staff.    Benefits Competitive salary aligned with industry standards  Opportunities for career growth and professional development  Supportive and collaborative work environment Task & Responsibilities Planning and creating menus, considering dietary preferences and costs. Preparing, cooking, and presenting dishes to a high standard. Managing kitchen staff and ensuring food safety/hygiene standards. Holding meeting with the management and kitchen team in relation to any menu and food related matters that may arise.  Monitoring inventory, ordering supplies, and managing stock levels. Training junior kitchen staff and overseeing their work. Ensuring kitchen equipment is maintained and functioning properly. Applying hygiene regulations and maintaining a clean and organised kitchen. Ensuring compliance with food safety and health regulations. Qualification & Experience Relevant Diploma and at least 3 years of work experience as a Chef. Strong knowledge of food safety and hygiene regulations. Strong leadership abilities paired with excellent communication skills Ability to work in a fast-paced environment while juggling multiple tasks. Ability to work under pressure and in a fast-paced environment. Passionate about food, with a strong commitment to quality and creativity. About Company We are a restaurant dedicated to providing our guests with an unforgettable dining experience. Known for Thai cuisines, we pride ourselves on using the freshest ingredients to create innovative and delicious dishes.   Salary: $73150-75000 Job Publish: 22-10-2024 Job Expire: 21-11-2024 Please click to View more detail / apply .

Our client, Chaat Mahal, is seeking for a full-time experienced Chef to join their dynamic team. Located in Clearview, South Australia, Chaat Mahal is committed to bringing the rich culinary flavours and traditions of Indian cuisine using the finest ingredients and time-honoured cooking techniques. From aromatic curries to freshly baked naan, every dish at Chaat Mahal is thoughtfully prepared to offer a memorable and flavorful dining experience.

The Role

The Chef will have the opportunity to work in a truly dynamic team with the chance to display their creativity in the dishes that they create. The Chef will not only be able to hone their cooking skills and techniques but will also have the freedom to express themselves in the dishes they create.

The annual salary is $73,500 plus superannuation.

Duties will include:

• Prepare and cook a variety of foods for regular service or special events.

• Inspect supplies, equipment, and work areas to ensure compliance with established standards.

• Train cooks and staff on food preparation, cooking, garnishing, and presentation techniques.

• Decide on food presentation methods and design appealing food displays.

• Analyse recipes to set prices for menu items, considering food, labour, and overhead costs.

• Establish production schedules and determine staffing needs to ensure service delivery.

• Estimate the quantities and costs of necessary supplies, including food and ingredients.

• Supervise and coordinate the work of cooks and kitchen staff involved in food preparation.

• Demonstrate new cooking techniques and equipment to the staff.

• Maintain records of production and operational data on designated forms.

• Monitor sanitation practices to ensure adherence to health standards and regulations.

• Order or request food and other supplies to maintain efficient operations.

• Coordinate the purchase and maintenance of kitchen equipment.

• Meet with suppliers to negotiate pricing and place orders for necessary items.

• Collaborate with team members to create and refine recipes and menus, taking into account seasonal ingredient availability and expected customer volume.

• Assess the quality of raw and cooked food to ensure standards are met.

• Verify the quantity and quality of received goods.

Qualifications:

• Should hold a Diploma in Hospitality.

• Has a minimum of one to two (1-2) years of experience as a Chef.

• Should be knowledgeable of modern Australian cuisine is essential.

• Must know how to prepare meals to dietary requirements.

• Essential to have experience in kitchen operations and in managing a team.

• Australian citizens and permanent residents are preferred.

PORTERHOUSE HOSPITALITY GROUP PTY LTD As a Chef at Porter House Hospitality Group, you will be responsible for crafting high-quality dishes that reflect our commitment to excellence. You will oversee kitchen operations, from meal preparation to plating, while ensuring that every dish meets our high standards. This role requires creativity, leadership, and a passion for culinary innovation. You will work closely with other kitchen staff to develop menus that excite and satisfy our customers, while also maintaining a positive and efficient work environment. Benefits Competitive salary plus Superannuation Flexible working arrangements  Opportunities for professional development and career growth  Supportive and dynamic workplace culture Task & Responsibilities Prepare, cook and present dishes according to the menu and customer preferences Create new recipes and estimate food and labour requirements Design seasonal menus that align with the Club's marketing strategy and goals Regularly refresh menu offerings to provide outstanding experiences for corporate events, weddings, birthdays, and special occasions Maintain a clean and organized kitchen environment Ensure proper food handling and storage in compliance with safety standards Supervise food plating and garnishing to ensure consistency and visual appeal Lead and train kitchen staff, promoting a positive team culture Collaborate with the restaurant and operations managers, as well as front-of-house staff, to ensure a high-quality guest experience Prepare food to accommodate special dietary needs Oversee stock control and inventory management. Qualification & Experience Holds a Certificate IV in Commercial Cookery or equivalent Strong culinary skills and creativity  Excellent communication and teamwork abilities Minimum 2 years of proven experience working as a Chef About Company Porterhouse Hospitality Group is renowned for its commitment to excellence in the culinary arts, providing memorable dining experiences in clubs across New South Wales. We specialize in catering and restaurant services for clubs located in regions such as southwest Sydney, Southern Highlands, South Coast, Young, Cooma, and Tamworth. Join us to be part of a vibrant hospitality environment that values creativity and teamwork. For more information, you can visit Porterhouse Hospitality Group .  Salary: $70000-80000 Job Publish: 22-10-2024 Job Expire: 21-11-2024 Please click to View more detail / apply .

PORTERHOUSE HOSPITALITY GROUP PTY LTD As a Chef at Porter House Hospitality Group, you will be responsible for crafting high-quality dishes that reflect our commitment to excellence. You will oversee kitchen operations, from meal preparation to plating, while ensuring that every dish meets our high standards. This role requires creativity, leadership, and a passion for culinary innovation. You will work closely with other kitchen staff to develop menus that excite and satisfy our customers, while also maintaining a positive and efficient work environment. Benefits Competitive salary plus Superannuation Flexible working arrangements  Supportive and dynamic workplace culture Task & Responsibilities Prepare, cook and present dishes according to the menu and customer preferences Create new recipes and estimate food and labor requirements Design seasonal menus that align with the Club's marketing strategy and goals Regularly refresh menu offerings to provide outstanding experiences for corporate events, weddings, birthdays, and special occasions Maintain a clean and organized kitchen environment Ensure proper food handling and storage in compliance with safety standards Supervise food plating and garnishing to ensure consistency and visual appeal Lead and train kitchen staff, promoting a positive team culture Collaborate with the restaurant and operations managers, as well as front-of-house staff, to ensure a high-quality guest experience Prepare food to accommodate special dietary needs Oversee stock control and inventory management. Qualification & Experience Holds a Certificate IV in Commercial Cookery or equivalent Strong culinary skills and creativity  Excellent communication and teamwork abilities Minimum 2 years of proven experience working as a Chef About Company Porterhouse Hospitality Group is renowned for its commitment to excellence in the culinary arts, providing memorable dining experiences in clubs across New South Wales. We specialize in catering and restaurant services for clubs located in regions such as southwest Sydney, Southern Highlands, South Coast, Young, Cooma, and Tamworth. Join us to be part of a vibrant hospitality environment that values creativity and teamwork. For more information, you can visit Porterhouse Hospitality Group .  Salary: $70000-80000 Job Publish: 22-10-2024 Job Expire: 21-11-2024 Please click to View more detail / apply .

M&G Staunton Trust We are looking for an experienced Chef who is passionate about creating and delivering delicious food. This role is perfect for someone looking for a great work and life balance. Benefits Weekly pay Work life balance Employee discount and many more Task & Responsibilities Plan and direct food preparation and culinary activities  Create new recipes and ensure quality consistency in every dish  Oversee kitchen operations and maintain a clean and safe workspace  Supervise kitchen staff and coordinate their daily tasks  Manage inventory, order supplies, and ensure cost control  Maintain high standards of food hygiene and comply with health regulations Qualification & Experience Proven experience as a Chef or relevant role in a fast-paced kitchen environment  Strong knowledge of cooking techniques, ingredients, and food preparation  Ability to work under pressure and handle multiple tasks  Excellent leadership skills and ability to work well in a team  Strong attention to detail and passion for culinary arts  Relevant culinary certification (Certificate IV level) or equivalent experience (03 years) if do not hold relevant qualifications. 01 to 03 years of work experience in a relevant field is required. About Company Join our dynamic team; a premier dining destination renowned for its unique culinary offerings and exceptional service.  Salary: $74000-100000 Job Publish: 22-10-2024 Job Expire: 21-11-2024 Please click to View more detail / apply .

Executive Chef
The Bellarine Mornington Peninsula
Generous Salary
State of the Art Facilities
Work-Life-Balance
As the Executive Chef you will be the complete creative force behind all menu planning and kitchen operations. This is a very unique position. One that could be the career building role that you are aspiring for. The business is growing and there are new developments in place. You will be responsible for running the existing restaurant, cafe, functions and events then working on a whole new venue that will compliment the original.
Key Responsibilities:

Lead and manage all aspects of kitchen operations, including menu design, food preparation, and presentation.
Develop and execute new dishes and seasonal menus that align with the business brand and vision.
Lead, mentor and train a strong team for the existing site and the new venture.
Work with
... Click here to view more detail / apply for Executive Chef

CUMMINS HOTEL

Sous Chef
Fulltime

Cummins Hotel is nestled centrally on the wheatbelt of the Eyre Peninsula with some of South Australia’s most beautiful coastal regions conveniently on our doorstep.

About the Role

The key tasks and duties associated with the position consist of:

Delivering high standard food, preparation and cooking techniques that meet company's standards.
Preparing specials that maximise use of seasonal ingredients.
Good communication and organisational skills and ability including time management, task prioritisation and resource scheduling.
Working with the Head Chef and Venue Manager to create and develop new menus / ideas.
Ensuring food safety procedures and standards are always followed.
Preparing and designing menus.
Preparing ingredients and creating dishes.
Directing food preparation.
Ordering and purchasing supplies and taking stock inventories.
Ability to keep the highest possible standard of hygiene and cleanliness is practised and maintained within the kitchen.

Qualifications and Skills

Certificate III & IV in Commercial Cookery.
At least 2 years of experience as a Chef or Cook.
Innovative and creative approach to cooking.
Thorough understanding of food safety requirements.
Experience with training junior chefs and trainees.

Salary $73,000 to $78,500 per annum

Only complete applications will be considered. Therefore, submit to:
[email protected]

About Us
Pasta Buoy is your local Italian eatery in Huskisson, specializing in homemade pasta and delightful sugo. With a focus on fresh ingredients and authentic flavors, we aim to provide a memorable dining experience in a welcoming atmosphere.

The Role
Pasta Buoy looking for a Chef that will oversee maintenance and supervision in the kitchen operation of the restaurant.

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 flavorful 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 in a similar restaurant.
• 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.
Summary of role requirements:
• Flexible hours available
• 2-3 years of relevant work experience required for this role
• Working rights required for this role
• Expected salary: $70,000 - $75,000 per year

We’re Looking for a Talented Chef to Join The Delatite Hotel Mansfield!

Position: Chef
Company: The Delatite Hotel
Location: 95-97 High St, Mansfield, VIC 3722
Salary: $74,000 + Superannuation

About Us:
Nestled in the picturesque town of Mansfield, The Delatite Hotel is a landmark venue known for its warm hospitality, rich history, and commitment to providing exceptional dining experiences. Whether it’s a cozy meal by the fireplace in winter or a lively gathering in our beer garden during summer, we’re all about great food and a welcoming atmosphere. With a focus on locally sourced ingredients and a menu that balances modern cuisine with classic pub fare, The Delatite Hotel has become a beloved destination for locals and visitors alike. As our hotel continues to grow, we are looking for a passionate Chef to join our dedicated kitchen team.

About the Role:
We are seeking an experienced and creative Chef to lead our kitchen, take charge of menu development, and deliver high-quality dishes that reflect our commitment to excellence. This is an exciting opportunity for a culinary professional who thrives in a dynamic kitchen environment and has a passion for crafting delicious, seasonal dishes. If you love working with fresh ingredients, creating memorable dining experiences, and leading a talented kitchen team, we want to hear from you!

Your Key Responsibilities Will Include:
1. Menu Creation: Design and develop seasonal menus, incorporating local ingredients and offering a mix of classic pub favorites and modern dishes that cater to our diverse clientele.
2. Culinary Execution: Prepare, cook, and present high-quality meals with attention to detail, ensuring consistency in flavor, presentation, and portion control.
3. Kitchen Management: Oversee daily kitchen operations, including ordering supplies, managing inventory, and maintaining a clean, organized workspace.
4. Team Leadership: Lead and inspire kitchen staff, providing guidance and training to ensure efficient and effective kitchen operations.
5. Quality Assurance: Ensure all dishes meet the hotel’s high standards of taste and presentation, maintaining food quality and safety standards at all times.
6. Cost Control: Monitor food costs, manage portion sizes, and minimize waste to maximize profitability without compromising quality.
7. Customer Engagement: Work closely with front-of-house staff to respond to customer preferences and dietary requirements, ensuring an exceptional dining experience for every guest.

What We’re Looking For:
1. Qualifications: Certificate IV in Commercial Cookery or equivalent.
2. Experience: Minimum of 2 years of full-time experience as a Chef, preferably in a pub or restaurant environment.
3. Skills: Expertise in a wide range of cooking techniques, with a focus on creating dishes that are both innovative and comforting. Strong leadership and kitchen management skills.
4. Work Rights: Must have full working rights in Australia.
5. Attributes: Creative, detail-oriented, and passionate about food. A team player who can work efficiently in a fast-paced environment.

Why Work at The Delatite Hotel?
At The Delatite Hotel, we’re more than just a restaurant—we’re a community hub, offering great food, local hospitality, and a relaxed atmosphere. As part of our team, you’ll have the opportunity to work with fresh, local ingredients, develop your culinary skills, and be a part of a growing business with a strong connection to the Mansfield community. We offer a competitive salary, opportunities for career development, and a supportive, friendly work environment.

Ready to Lead Our Kitchen?
If you’re an experienced Chef with a passion for creating unforgettable dining experiences, we’d love to hear from you! Apply now by submitting your resume outlining your experience and why you’d be a great fit for The Delatite Hotel. Let’s create something special together!

On behalf of our client (ibis Style), we are advertising.
ibis Styles Mount Isa is located in the heart of Mount Isa, just a short walk from the main shopping area. Offering views of the city and the spectacular Mount Isa Mines, ibis Styles Mount Isa features 57 rooms, an outdoor swimming pool, a restaurant and bar and paid secured off street parking as well as free unsecured parking. The major Mount Isa tourist attraction, the "Outback At Isa" Discovery Centre, is also situated nearby.

Currently, ibis Styles Mount Isa is looking for Chef de Partie to join the team, The role is responsible for assisting the Head Chef with operation of the kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards.

Primary Responsibilities
• Supervision of kitchen in the absence of the Head Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example.
• Assist Head Chef in planning and creating menus and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of apprentices in the preparation and production of food as required.
• Prepares and ensures availability of mis en place as required.
• Keep all working areas clean and tidy.
• Ensure all equipment is maintained, serviced and cleaned.
• Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times. Rosters to be authorised by appropriate department head.
• Report any problems to the Head Chef.

EXPERIENCE:
- Must have at least 2 years related working experience
- Ability to cook a broad range of food items and willing to provide their input and own flair into the creation and development of the menu and venue.
- Experience in supervising and training cooks and kitchen staff
- Certificate in cookery is referred

Salary: $73,150 to $80,000 per annum.
Work type: Full Time
Work location: Mount Isa City 4825