Ghimire&chalise pty ltd Job Overview: Join our team as a Chef, where you'll have the opportunity to showcase your culinary skills in a dynamic and fast-paced kitchen. We are seeking a passionate and experienced Chef to be part of our kitchen, create innovative dishes in Indian Cuisine, and contribute to the overall success of our restaurant.   Key Responsibilities: - Collaborate with the Head Chef in planning menus and creating new dishes - Supervise kitchen staff, providing guidance and fostering a positive work environment - Delegate tasks to Kitchen Staff - Inform Wait staff about the daily specials if any  - Check the cool room temperature and freezer to ensure proper storage conditions - Monitor and manage kitchen inventory, minimizing waste and controlling costs - Ensure compliance with food safety and hygiene standards - Train and mentor kitchen staff on culinary techniques and standards -Ensure food is presented well while making sure the consistent taste. -Preparing for service, which includes ensuring the kitchen is well stocked with the necessary ingredients, as well as cleaning, cutting, and maintaining food. -Cooking and serving food whilst co-ordinating with head chef and other kitchen staff and front of house staff. -Any other tasks allocated by the Head Chef or the restaurant manager   Requirements and Skills:  As a qualified Chef, you will be required to provide a constant high standard of food quality, preparation, and production. This position is also responsible of assisting the senior chefs in the day to day running of the kitchen while assisting the Junior Chefs in their professional development.    Adequate culinary experience to be successful in the role.   Great cooking skills, competency in all areas of the kitchen.   Proven experience as a Chef in a reputable restaurant     About Company This is reputed Indian and Nepalese kitchen restaurant running since 2013   Job Publish: 01-07-2024 Job Expire: 31-07-2024 Please click to View more detail / apply .

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

About the role

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

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

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

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

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

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

PERFORMANCE GOALS:

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

Interested









Sous Chef


Full Time / Ballarat


Do you think you have the culinary game plan to become the star of our sports bar kitchen?  At The Sporting Globe, you'll find a vibrant and energetic atmosphere reminiscent of a sports stadium. The venue is designed with large screens and TVs strategically placed throughout the space, ensuring patrons can catch every thrilling moment of their favourite sports events while sitting comfortably with their private booths and TV.  You can expect to find it broadcast here from all over the world, whether it's football, cricket, rugby, basketball, UFC or any other sport Roles and Requirements: 

Demonstrated experience as a Sous Chef in a hotel, restaurant, or pub environment.
Energetic attitude, a team player approach and strong work ethic
Experience and







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

Start Your Career as an Apprentice Chef. Squad, in conjunction with a locally family owned Mulwala Chinese restaurant are currently seeking a 1st Year Apprentice Asian Chef with a can do attitude to join their team. Work within a great environment...


Job Description Start Your Career as an Apprentice Chef. Squad, in conjunction with a locally family owned Mulwala Chinese restaurant are currently seeking a 1st Year Apprentice Asian Chef with a can do attitude to join their team. Work within a great environment and enjoy and enjoy a vibrant and inclusive workplace. This role is full time where your passion for food and cooking will develop, working towards a nationally recognised qualification in Commercial Cookery.   The Role - This role comes with a lot of variety and the chance to get some highly sought-after experience. Your responsibilities will include but are not limited to;

Assist with organising &

... Click here to view more detail / apply for Apprentice Chef Learn More Apply Now

Interested
















Chef de Partie


Chermside / Full Time


The Sporting Globe is a hospitality and sports entertainment brand with a mission to be Australia's most loved sports Bar and Grill. We offer high-quality pub food complemented by a large range of beers, cocktails, and spirits in a welcoming family atmosphere. The venue is complete with a state-of-the-art fit-out, including over 70 screens!   The Sporting Globe is the ultimate venue to eat, drink and catch a game. Since launching The Sporting Globe, the business has already been recognised as a leader by the Victorian Australian Hotels Association and Fox Sports voted as a finalist for Best Sporting Bar, Pub Tab & Specialty Venue.   The Sporting Globe is seeking a hard-working and vibrant senior  Chef






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

Interested
















Chef De Partie


Cleveland Estate Macedon Ranges




Advance your  culinary career at a stunning Hotel based in the scenic Macedon Ranges
Competitive salary and access exclusive staff benefits and discounts inclusing a f ree YOU Day - get a paid day off on your Birthday! **
Free onsite car parking
  Cleveland Estate is currently seeking a talented Chef de Partie to join our team providing exceptional dining experiences in our our highly commended  Restaurant, Cellar Door and for Weddings & Events. 

 

ABOUT YOU:



Relevant qualifications in Commercial Cookery 
Relevant experience in a premium restaurant/banquet kitchen
Enthusiasm and a creative approach to providing high-quality cuisine 
Demonstrated understanding of Australian








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

Interested
















Senior Sous Chef


Chermside - Full Time


Do you think you have the culinary game plan to become the star of our sports bar kitchen? Show us why you're a culinary MVP by sending your resume and a lineup of your most crowd-pleasing dishes. Prepare to serve unforgettable flavors and create a sports bar experience like no other!   At The Sporting Globe, you'll find a vibrant and energetic atmosphere, reminiscent of a sports stadium. The venue is designed with large screens and TVs strategically placed throughout the space, ensuring patrons can catch every thrilling moment of their favourite sports events while sitting comfortably with their private booths and tv.  You can expect to find it broadcast here from all over the world, whether






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

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Qualified Chef


Full Time


  BRISBANE NORTHSIDE - Qualified Chef Burpengary Community Club is the second greenfield site to open in Queensland.  Located in the largest and fastest growing council areas in Queensland (MBRC).  The Clubs focus will be to support the immediate area with a Club facility, along with the ongoing support to the community.  The Club seats 350 plus in our restaurant including outdoor dining, as well as 100 seat Cafe. There are suitable facilities to compliment our dining offering.   Key Components  

Thorough knowledge of HACCP compliance
Self-motivation and initiative
Genuine passion for Food
Creativity
Ability to skillfully multi task
Team player
The Role We are looking for a Chef who is






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

Chef
Premier International Business Pty Ltd, established in 2013, proudly operates the esteemed dining establishment known as Fawkner Kebab House, situated at 50 Bonwick Street, Fawkner, Victoria- 3060. We are currently seeking a dynamic and experienced chef to join our esteemed team at the above location.
Responsibilities:
• Innovate menu items by introducing new ingredients and recipes.
• Maintain high standards of food quality, consistency, and presentation.
• Collaborate with kitchen staff to ensure efficient teamwork and operations.
• Demonstrate cooking techniques and provide culinary guidance.
• Prepare and cook food according to established standards.
• Oversee inventory management to ensure freshness and timely procurement.
• Ensure compliance with food safety regulations and sanitation practices.
• Stay abreast of industry trends to contribute to menu development.
• Plan menus with consideration of food and labour costs for efficiency.
• Supervise kitchen activities, including staff performance.
• Monitor dish quality throughout preparation and presentation.
• Effectively communicate with management, dietitians, and staff regarding food preparation.
• Train and mentor kitchen staff to enhance culinary skills.
• Maintain cleanliness and safety standards in the kitchen.
• Preserve foods to minimize waste.
Requirements:
• Possess relevant qualifications in chef.
• Have a minimum of 2 years of post-apprenticeship experience in a similar role.
• Demonstrate a customer-service orientation, along with a positive attitude and strong work ethic.
Benefits:
Successful candidates can expect a competitive remuneration package of AU$75,000 per annum, plus superannuation, for a full-time permanent position spanning 38 hours per week.
COVID-19 Considerations:
We strictly adhere to current COVID-19 precautionary measures to ensure the safety of our staff and customers.
How to Apply:
If you're enthusiastic about this opportunity, kindly click the "Apply Now" link below to submit your Resume and Cover Letter. Alternatively, you may email your updated resume and cover letter to [email protected]

About The Client

Spice Nation is a busy Indian Restaurant located at Burwood, Victoria. They are currently looking for an experienced Chef to join their kitchen team.






The Role

This is a full-time role with an annual salary between $72,000 to $75,000 plus superannuation as per legislation.







The Responsibilities

Prepare and cook food of regular basis or for special guests or to dietary requirements

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

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

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

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

Maintaining a clean and sanitized workstation

Following kitchen standard operating procedures

Supervising of cooks of a lower grade

Ensure cooks/kitchen staff are trained to standard operating procedures

Plan various menu items, based on factors such as cost of labour, ingredients and other overhead costs

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

Plan and develop recipes and menus, taking into account seasonal availability of ingredients

To always follow company occupational health and safety policies and procedures

To report any unsafe practices or situations to the manager on duty immediately

To perform other duties which are in line with the positions skills and experience as required from the manager from time to time

To always adhere to all company policies and procedures

Presentation and grooming standards are adhered to



The Requirements:

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

Relevant qualifications in cookery or hospitality

Have at least 3 years’ experience working in a commercial kitchen

Minimum 3 years of experience in tandoori cooking is essential

Demonstrated ability to multi-task

Experience supervising staff

Ability to manage stock and par levels within budget

Demonstrated experience working in a fast-paced environment

Is punctual and able to follow instructions

Maintains a clean and sanitized work area

Shares a passion for the hospitality industry

Were looking for a can-do kitchen superstar (aka Sous Chef), ready to step up as the #legends in our munch times at The Calile Hotel. 
You see, at The Calile 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 down
... Click here to view more detail / apply for Kitchen 2 Sous Chef

The Company This is a progressive venue looking to make a splash in Brisbane with exciting events, great views and excellent food. An opportunity has arisen with a venue that invests long-term in its people. A great chance to further your skills and experience with a company that will look after you! This is a fast-paced, fun environment!
Skills and Experience - Previous experience in a CDP or Sous Chef position. - Gastro Pub experience would be a bonus. - A basic understanding of financials, food costs and rostering. - Ability to work a busy lunch or dinner service with a team of likeminded Chefs. - Can motivate and maintain a positive attitude.
Culture and Benefits - Have a direct hand in influencing your team! - Exciting venue with million-dollar views! - Work for people who will invest in your future. - Free parking. - A 4 ... Click here to view more detail / apply for Sous Chef | Bayside

Placed.au is looking for a full-time Chef for our client in Melbourne, Victoria. As a member of the team, you will showcase your passion for the culinary arts and experience in ensuring seamless daily operations. Apply today and get the benefits of working in a thriving environment, a great work culture, and competitive pay.

Job description:

-Prepare, cook, and properly present food for regular functions, orders, and other events.
-Supervise and coordinate activities with kitchen staff under the instruction of the Head Chef.
-Plate and present meal items as per the Head Chef’s instruction.
-Prepare meal ingredients as directed by the Head Chef.
-Collaborate with the Head Chef to aid in the development of recipes and menus, considering factors including seasonal availability of ingredients, the number of patrons at a booked event, portion sizing, etc.
-Aid in providing costing of new menu items.
-Aid in maintaining the budgetary targets.
-Take inventory of restaurant supplies and notify the Head Chef of low or depleted supplies.
-Ensure smooth and consistent operation of the kitchen under the instruction of the Head Chef.
-Perform basic cleaning duties and ensure that workstations are properly sanitised.
-Monitor and enforce the procedures of sanitation to ensure standards and regulations are maintained.
-Discuss with the Head Chef any equipment purchases or repairs required.
-Carry out the role and responsibilities as detailed in the relevant health and safety policies.
-Obey any reasonable instruction aimed at protecting health and safety policies.
-Correct use of any equipment provided to protect health and safety while at work.


Qualifications/Attributes:

-Must hold Certificate IV in Commercial Cookery or higher, or at least 3 years of relevant work experience in lieu of the qualification.
-Must possess at least a minimum of 2 years of relevant work experience.
-Have outstanding communication and leadership skills.
-Must have the willingness to collaborate with other colleagues.
-Must be obsessed with cooking, including unique and emerging trends.
-Must have organisational skills.
-Ability to adapt and work in a fast-paced environment.

Salary Range: $70,000 - $80,000 p.a. excluding superannuation.

BOWERY TO WILLIAMSBURG (OLIVER LANE) PTY LTD Create and update menus based on seasonal availability and customer preferences. Oversee food preparation, cooking, and presentation. Ensure consistent quality, taste, and presentation of dishes. Order and manage inventory, conducting regular stock checks. Supervise and coordinate kitchen staff, managing shifts and schedules. Maintain compliance with health and safety regulations. Monitor food costs and manage the kitchen budget. Train and mentor kitchen staff, instruct and guide staff on cooking techniques and procedures   Benefits . Task & Responsibilities In additiontot the above you will be required to collaborate with managers, dietitians, and kitchen and waiting staff on food preparation issues Handle the preparation and cooking of food, if required Interact with customers for feedback and special requests. Resolve kitchen issues and adapt to challenges. Stay updated with culinary trends and innovate new recipes and techniques. Qualification & Experience ? Trade certificate in cookery, or with appropriate practical experience. ? Years of experience in professional kitchens, progressively taking on more responsibility. ? 2 years of experience in a supervisory or managerial role within a kitchen. ? Proficient in various cooking techniques and cuisines. ? Strong leadership skills to manage and motivate kitchen staff. ? Excellent communication and customer service skills. ? Excellent attention to detail ? Ability to work in a team environment About Company Bowery To Wialliamsburg is t he classic New York City diner style joint is an homage to the NYC Bowery subway station. The venue can seat 60, with a large communal table inside and undercover cafeteria-style tables outside, as well as plenty of smaller cozy spots for something more private, whether it be for brunching, casual coffee sipping or for quickly scoffing a bagel before rushing off to your next destination.  B2W is also available for your office catering needs. Salary: $72000-76000 Job Publish: 19-06-2024 Job Expire: 19-07-2024 Please click to View more detail / apply .

Were looking for a can-do kitchen superstar (aka Sous Chef), ready to step up as the #legends in our munch times at Rendezvous Hotel Melbourne. 
You see, at Rendezvous 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
... Click here to view more detail / apply for Sous Chef

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 1992. We operate in over 45 locations throughout Victoria and Queensland employing over 700 staff. We offer Opportunities for career development and progression.
 
About the role
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

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

Passion and commitment are the driving forces behind Moama Bowling Club’s success. A stunning multi-purpose dining, conference, entertainment, and sporting venue, we are acknowledged along the Murray River as a leader in our industry. We are now recruiting for an experienced and enthusiastic qualified chef to join our team.

Responsibilities include:
• Performing all food preparation and cooking duties
• Working across all sections of the kitchen including grills, pans, and fryers
• Ensuring consistency and portion control is adhered to
• Working in a fast-paced environment
• Ability to work well under pressure
• Maintain high standard of kitchen hygiene to exceed food safety standards
• General kitchen cleaning duties as required

Essential skills required:
• Certificate IV in Commercial Cookery (and/or higher)
• Proven experience in a large high-volume commercial kitchen
• Experience in food preparation and food service.

What you’ll get:
• Salary range $70k-$80k excluding public holidays plus 11% superannuation.
• Access to healthy lifestyle benefits and staff incentives
• Further training and development opportunities

Seeking a Sous Chef with a fantastic attitude, ready to showcase their expertise in modern Australian pub-style cuisine. Fantastic opportunities for growth and development, this team is eager to find professional Chefs to join their team.
The Company:
A serene location within a stunning bush-land setting, this Golf and Country club is renowned for its strong community connections. It serves as the local hub for all events and sets the standard in golf. Undergoing an incredible growth and expansion period, this Venue seeks experienced Sous Chefs to join them on the journey.
The Role:
Seeking a Sous Chef with a fantastic attitude, ready to express their expertise and work in an intimate team setting. Ideally seeking a Chef with experience executing Function & Events, upholding fantastic standards and prepared to express their culinary skills.
Skills & Abilities:

Strong culinary skills with a passion for
... Click here to view more detail / apply for Sous Chef

Eureka and King Pty Ltd is looking for a qualified and experienced Full-time Chef to join our team.
Salary Range – $70,000 to $75,000
Business Location – Ballarat, VIC 3350
Responsibilities
• Preparation and cooking of food in accordance with our menu.
• Ensuring food handling and storage is in accordance with food handling regulations and is of the highest standard.
• Prepare food to meet special dietary requirements.
• Appropriate plating and apportioning of prepared meals and ensuring food presentation meets with the standard.
• Regulate the temperature of stoves and oven to ensure the dishes are cooked at appropriate levels.
• Check food is stored and handled as per food health and hygiene regulations.
• Ensure that your work area, equipment and section are kept clean at all times, in accordance with health and hygiene, and strictly implementing our OH&S policies.
• Help with planning of menu items and estimation of food requirements.
Skills and Qualifications
• AQF Associate Degree, Certificate III, Certificate IV or Diploma certification in relevant Hospitality qualification.
• Strong Knowledge of Cooking Methods and operating kitchen tools and equipment
• Ability to work Full Time
• Flexible to work on a rotating roster.
Please include a current resume and supporting documents to your application. Three current referees would be required. Email your CV to [email protected]

Job Description:
Why become part of the St Vincent?s Care family?

For more than 175 years, St Vincent?s Care Services (SVCS) has been a leading Catholic provider of Aged Care Services in Australia and the legacy of compassion, justice, integrity and excellence entrusted to us by the Sisters of Charity and their Founder Mary Aitkenhead continues to inspire our work today.

At St Vincent?s we value inclusivity and diversity and acknowledge the important of creating a work environment that is welcome, safe, fair and impartial and invite people from all backgrounds to join our caring family.

About the Opportunity:

We currently have an exciting opportunity for a Chef to join our innovative team at St Vincent?s Care Services Mitchelton.

In this role you will bring your strong cooking skills and passion for your profession to create our residents a fine dining experience that is second to none! Delivering multi courses, ... Click here to view more detail / apply for Chef

Full Time Role 
Competitive Salary
Friendly & Supportive Team 

 
Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since 1992. We have several exciting job opportunities available for enthusiastic and reliable individuals to join our team as Chefs.
 
We operate in over 45 locations throughout Victoria and Queensland employing over 700 staff. We offer Opportunities for career development and progression.
 
About the role

Production and delivery of high-quality meals
Oversee and support resident dining experience
Lead & manage kitchen team, ensuring a smooth operation.
Manage compliance related to food safety, WHS and quality.
Stock control and ordering
Food cost management
Communicate with facility management, residents and families

 
What you will bring :
... Click here to view more detail / apply for Chef

Exciting Chef opportunity! Lead a talented kitchen team with great work/life balance hours. Craft unforgettable meals and make your mark in this role!
This exciting and unique medium sized aged care facility in South Brisbane, is looking for a Chef to lead and supervise their kitchen. With multiple kitchen hands and a dedicated Baker already on staff, we are seeking a highly experienced, reliable and innovative Chef to take the reigns of this specialised aged care.
If you love creating healthy, tasty and nourishing meals while making an impact in aged care residents lives, this role is for you!
WHAT'S IN IT FOR YOU

Enjoy Family Friendly working hours (9am - 5pm, Monday - Friday)
Enjoy access to not-for-profit salary packaging options (pay less tax!)
Opportunity to deliver culturally specific aged care
Supportive team environment

ABOUT THE ROLE

Work
... Click here to view more detail / apply for Chef ? Aged Care

Salary: AUD 57,000-65,000 per year plus superannuation
Location: Glen Waverley
Working Hours: Full-time/Part-time hrs per week
We're looking for:
· Experience in Italian cuisin, knows pasta, grill
. A minimum 3 years of experience in a fast-paced kitchen environment
· A passion for creating delicious and visually appealing dishes
· A strong understanding of food safety and hygiene regulations
· Excellent communication skills
· A passion for creating delicious and visually appealing dishes
· The ability to work independently and as part of a team

can send resumes to [email protected]

Placed.au is looking for a full-time Chef de Partie, Sous Chef, Junior Sous Chef, and Back-of-House Manager to work for our client in Ararat, Victoria. As a member of the team, you will be an integral part of the brigade, specialising in a specific section of the kitchen operations. If you are experienced in working in a busy kitchen environment, collaborating with a culinary team, facilitating kitchen operations, preparing meals, and presenting exceptional dishes, you may be the perfect fit! Apply today and get the benefits of working in a thriving environment with a great work culture, and competitive pay.


Position: Chef de Partie
Job description:

-Prepare ingredients and execute cooking techniques to create high-quality dishes, following established recipes and standards.
-Specialise in a designated kitchen section, taking ownership of its operations and maintaining excellence in your area of expertise.
-Skilfully plate and garnish dishes to ensure they meet the visual standards of the restaurant.
-Maintain the highest levels of food quality, taste, and consistency by conducting regular taste tests and inspections.
-Work collaboratively with fellow chefs and kitchen staff to coordinate and expedite orders efficiently.
-Assist in managing inventory, including stock rotation, ordering, and ensuring freshness and quality of ingredients.
-Adhere to all food safety and sanitation guidelines, ensuring a clean and safe kitchen environment.
-Contribute ideas and suggestions for menu enhancements and new dish creations.
-Provide guidance and support to junior kitchen staff, fostering a positive and productive work environment.


Qualifications/Attributes:

-Must hold a relevant Certificate IV in Commercial Cookery or at least 3 years of relevant work experience to substitute for the formal qualifications.
-Must possess a minimum of 2 years of relevant work experience.
-Must have good planning and organisational skills.
-Working knowledge of all required kitchen tools and machinery.
-Ability to plan and promote menus.
-Ability to work flexibly and adaptively in complex situations.
-Must have strong culinary skills and expertise in your designated section.
-Must have a keen eye for detail and quality.
-Experience in pastry making can be an advantage.


Position: Sous Chef
Job description:

-Collaborate with the Head Chef, restaurant managers, and director to craft innovative menus, taking into account seasonal ingredient availability and cost considerations.
-Estimate and manage expenses related to food, cooking equipment, utensils, and labour.
-Procure ingredients while adhering to budget constraints and maintaining optimal stock levels.
-Ensure consistency in the preparation and presentation of all menu items.
-Step up to lead and supervise the kitchen team in the absence of the Head Chef.
-Prepare and cook a diverse range of dishes, upholding stringent quality, portion size, presentation, and food safety standards.
-Foster effective communication channels with senior management, kitchen staff, and wait staff to promptly address and resolve any food preparation issues or customer complaints.
-Mentor and train junior kitchen staff, imparting knowledge on essential food preparation techniques.
-Maintain comprehensive records related to food safety and associated activities.
-Uphold kitchen cleanliness, ensuring full compliance with Occupational Health and Safety, food hygiene, and food safety regulations.
-Dedicate time to attend requisite training sessions, enhancing competencies vital to the restaurant’s success.
-Contribute to staff performance reviews for kitchen personnel, collaborating closely with the Head Chef and restaurant manager.
-Adhere to the uniform code to maintain a professional appearance.

Qualifications/Attributes:

-Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
-Have outstanding communication and leadership skills.
-Must have the willingness to collaborate with other colleagues.
-Must be obsessed with cooking, including unique and emerging trends.
-Must have good planning and organisational skills.
-Ability to adapt and work in a fast-paced environment.

Position: Junior Sous Chef
Job description:

-Support the senior chefs in preparing and cooking dishes according to established recipes and quality standards.
-Ensure that all menu items are prepared consistently and adhere to portion size, presentation, and quality standards.
-Assist with inventory control, including ordering and receiving supplies, monitoring stock levels, and minimising waste.
-Help maintain high standards of food quality, taste, and presentation, conducting regular quality checks.
-Contribute to maintaining a clean, organised, and safe kitchen environment, following food safety and sanitation guidelines.
-Train and mentor junior kitchen staff, providing guidance on cooking techniques, safety procedures, and kitchen protocols.
-Collaborate with senior chefs in developing and testing new dishes, considering factors like ingredient availability and cost.
-Ensure strict adherence to food safety regulations and standards.
-Collaborate with front-of-house staff to meet guest expectations, addressing special dietary requests or issues promptly.
-In the absence of senior chefs, assume leadership of kitchen operations during shifts.
-Assist with any tasks delegated by the Head Chef or Executive Chef.

Qualifications/Attributes:

-Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the qualification
-Must possess at least a minimum of 2 years of relevant work experience.
-Have outstanding communication and leadership skills.
-Must have the willingness to collaborate with other colleagues.
-Must have good planning and organisational skills.
-Ability to adapt and work in a fast-paced environment.


Position: Head Chef
Job description:

-Lead and direct all kitchen team members during the food preparation process.
-Develop fresh, seasonal, and contemporary menus to boost operations and sales.
-Collaborate with management to create budgets.
-Manage costs of ingredients, supplies, and labour, and make necessary adjustments to ensure the kitchen is operating profitably.
-Oversee kitchen team members during the food preparation process and approve dishes before they are served to ensure uniform serving size, appearance, and taste.
-Cook and prepare menu items to a consistently high-quality standard.
-Maintain and enforce relevant hygiene, food safety, and Occupational Workplace Health and Safety standards, attending to any hazards as necessary.
-Train kitchen team on food preparation techniques and procedures, providing ongoing support, guidance, and feedback.
-Stock procurement, ordering, and inventory management.
-Rostering and labour control in accordance with budgets.
-Streamline processes and develop best practise techniques.
-Oversee and maintain kitchen cleaning and maintenance program.
-Collaborate with all business units to ensure a One-Team philosophy.
-Assist in hiring new kitchen team members in collaboration with management.
-Profit and Loss analysis and reporting.
-Create a positive working environment.

Qualifications/Attributes:

-Must hold a Certificate IV in Commercial Cookery or at least 3 years of relevant work experience in lieu of the formal qualification.
-Must possess at least a minimum of 2 years of relevant work experience.
-Have outstanding communication and leadership skills.
-Must have the willingness to collaborate with other colleagues.
-Must be obsessed with cooking, including unique and emerging trends.
-Must have good planning and organisational skills.

Salary Range: $65,000 - $85,000 p.a. excluding superannuation.