Located in the heart of Sydney CBD, Edition Dining are a specialist single-origin coffee roasters. We bring a new flair to the Sydney coffee scene. With a passion for coffee, our award-winning Japanese and Scandinavian fusion cafe carefully curates a unique coffee experience for our discerning clientele at their flagship store in Darling Square NSW.

We are seeking 2 x full-time Chefs to complement and lead our kitchen team. Salary offered is $74K to $85K plus superannuation depending on the skills and experience of the applicant.

Main tasks and duties include:
- Prepare signature Edition items and dishes as well as dietary orders
- Day to day supervision, delegation, and coordination for the kitchen staff
- Develop recipes and trial various presentation styles whilst maintaining signature flavours, freshness, and nutritive value
- Plan daily menus and specials, and ensure presentation is of highest order
- Work closely with the management to plan menus and determine food and labour costings
- Quality control the freshness of food, poultry, seafood, and ingredients
- Identify and respond to the industry trends as well local competition
- Inspect supplies, equipment, and work areas for cleanliness and functionality
- Stock orders, stock control and food circulation for maximising their life span
- Train and lead kitchen staff on daily tasks and provide mentorship as required
- Coordinate and participate with other sections on compliance and wastage

You should ideally have a Diploma plus Certificate IV in Cookery, or at least 3 years of proven industry experience. At least 2 years of experience will be highly regarded. You should demonstrate sound culinary knowledge, leadership skills and problem-solving skills in a fast-paced kitchen environment.

These roles are open to Australian Citizen and Permanent Residents as well as overseas professionals with suitable skills and English language competency. Only shortlisted applicants will be informed.

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

CHEF'S NEEDED An exciting career opportunity has become available for Chefs within the Catering team based at Sydney airport precinct. Reporting to the Executive Chef - Operations, you will be responsible for producing food items according to the approved specifications and recipes for Asian cuisine. Our client is the world's largest independent provider of catering and provisioning services for the airline industry. For the past 70 years, the company have served over 250 carriers in more than 30 countries. Our client combines culinary expertise with the highest standards of food safety and production to deliver delicious, healthy, and affordable meals to over 270 million travelers around the globe. THE DUTIES AND RESPONSIBILITIES

Responsible for the preparation and cooking of food items according to approved specification and recipes. To ensure that food preparation is made on time within designated schedules.
Check all
... Click here to view more detail / apply for 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]

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

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]

About Four Seasons:

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

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



About the location:

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





About the role:

Experience the possibilities of a culture that is dynamic, fast-paced and supportive of growth and development.

The Executive Pastry Chef plans, organizes, controls and directs the work of employees in the Kitchen Team, responsible for all pastry and dessert preparation, ensuring high quality and consistency. As the member of the Kitchen, the Executive Pastry Chef works across disciplines to deliver an exceptional experience and provide leadership, ability to priorities and adapt to the changing needs of the operation. The ideal candidate drives creativity and innovation and provides inspirational mentorship to the team. As well as showcasing exceptional technical ability in pastry, the role requires strong organizational skills, robust business acumen, a strong work ethic and leadership skills.



What you will do:

- To thrive in the role of Executive Pastry Chef, you will be hungry to elevate your craft to the next level to help deliver flawless dining experiences
- Creative menu design for pastry creations for our Restaurant, Bar, Executive Lounge, In Room Dining and Banquet operations, ensuring high quality and optimal menu engineering
- Co-ordination of food preparation relating to the pastry section of the kitchen
- Preparation and presentation of all food relating to the pastry section of the kitchen
- Quality management of food as well as managing all food safety components in line with local regulations and company procedures
- Investigation and resolution of guest complaints
- Effective liaison, support and assistance with the remainder of the organisation




What you bring:

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


What we offer:


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



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



Candidates will need the right to work in Australia.



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

Millthorpe Hotel are seeking expression of interest from qualified and experienced Chefs for Millthorpe Hotel.
As a Chef, you the kitchen leader who will inspire the team towards culinary excellence through creativity, passion, and professionalism.
These full-time positions entail a salary range of $70,000 to $80,000 plus superannuation dependent on your skills, experience, and uniqueness you will bring to the business.
This position is open to local Australian professionals as well as overseas professionals.
Job responsibilities include:
• You will report to the Head Chef, or as directed
• Lead, mentor, and manage culinary team.
• Manage all aspects of the kitchen including planning menus, production schedules, food costing analysis, budgeting, and staffing levels.
• Lead the kitchen to deliver a unique dining experience and signature offerings.
• Develop and plan menus and daily specials.
• Provide day to day direction, guidance, and training to the kitchen team in cooking, assembling and presentation techniques.
• Maintain standards for food storage, rotation, quality, and appearance.
• Control of stock and food quality, and inventory control and wastage control.
• Ensure compliance of food hygiene, sanitation, equipment, and statutory requirements
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.

Qualifications / Skills:
• Diploma in Culinary field, minimum 3 years of relevant experience.
• Demonstrated knowledge of culinary techniques and practices.
• Strong leadership and communication abilities.
• Train and develop the next level of culinary experience and beyond.
• Personal desire to succeed and genuine desire to be the best.
• Understanding of menu and recipe development techniques.

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.

Masala Kitchen World Square Masala Kitchen World Square is seeking a talented and experienced to join our team. As an Indian Restaurant operated by an Australian company, we are looking for a dedicated individual who can bring their passion for Indian cuisine to our kitchen. The successful candidate will be responsible for creating delicious and authentic Indian dishes, maintaining high standards of food quality and presentation, managing kitchen operations, and ensuring compliance with food safety regulations. We are offering competitive pay, opportunities for career growth, a supportive work environment, and staff meals. If you are a skilled with a love for Indian food, we want to hear from you! Benefits Competitive salary Opportunity for career growth Work in a vibrant and diverse team Staff discounts on meals Flexible working hours Task & Responsibilities Prepare and cook authentic Indian dishes Maintain a clean and organized kitchen Ensure food quality and presentation standards Collaborate with team members to create new menu items Adhere to food safety and hygiene regulations Qualification & Experience Minimum of 2 years of experience as a Chef Certificate IV in Commercial Cookery Proven experience as a Chef in a similar role Knowledge of Indian spices and cooking techniques Strong communication and teamwork skills Ability to work in a fast-paced environment Salary: $70000-72000 Job Publish: 24-05-2024 Job Expire: 23-06-2024 Please click to View more detail / apply .

Hospitality Training Network ( HTN ) is seeking an eager and dedicated Apprentice Chef to join the team with a'Mare.
Designed by acclaimed Chef and Restaurateur Alessandro Pavoni, aMare has been awarded with two prestigious Chef Hats from the Good Food Guide Awards. The establishment continues to pay tribute to Pavonis memories of Italy with dishes that celebrate the simplicity of fine ingredients, telling stories to be savoured of the regions from which they originate.
What youll get is a nationally recognised certification that can take you around the world.
It all starts here, so read on heres some of the benefits:

Earn a full-time wage as you learn and gain your recognised Qualification: Certificate III in Commercial Cookery
Full uniform and tool kit provided to set you up from the start.
Tailored and flexible training from skilled professionals
Specialist mentoring and
... Click here to view more detail / apply for Chef Apprenticeship ? 1st Year ? a?Mare

Best Western Airport Motel and Convention Centre   Busy Best Western Airport Motel and Convention Centre in Attwood, Victoria is seeking a skilled to join our team. Responsibilities include preparing high-quality dishes, overseeing kitchen operations, and ensuring food safety standards. The ideal candidate will have a culinary degree, proven experience in a similar role, and strong leadership skills. Benefits include competitive salary, opportunities for growth, and a supportive work environment.   Benefits Competitive salary Opportunities for growth Supportive work environment Work-life balance Health and wellness Task & Responsibilities Prepare high-quality dishes Oversee kitchen operations Ensure food safety standards Supervise kitchen staff Develop menu items Qualification & Experience Culinary degree or equivalent Proven experience as a Chef Strong leadership skills Knowledge of food safety regulations Ability to work in a fast-paced environment Salary: $70000-72000 Job Publish: 24-05-2024 Job Expire: 23-06-2024 Please click to View more detail / apply .

PASSIONATE AND EXPERIENCED CHEFS / COOKS

Queenscliff Brewhouse is nestled in the seaside village of Queenscliff located in the picturesque Bellarine Peninsula and a stone throw from the Searoad Ferry to the Mornington Peninsula.

If you are a passionate chef / cook, excited by local produce, wine, beer, whisky & gin contact us! This is a full time position on a salary between $70,000 to $75,000 depending on experience.

The job will include some but not limited to the following:

Responsible for food production and quality, including but not limited to preparing food using appropriate kitchen equipment
Hygiene, Sanitation and Food Safety, ensuring all food safety standards are adhered to
Working in a fast pace team environment
Hours will include weekends, nights and split shifts
We want you to show us your passion, your skills and your desire to create a truly amazing dining experience for our customers in this unique destination venue.

If you are the right person to join our fantastic team, please apply now

Job Types: Full-time, Permanent

PASSIONATE AND EXPERIENCED CHEFS / COOKS

The Great Ocean Road Brewhouse is seeking to employ suitably qualified and experienced chefs / cooks with a passion and drive to be a part of our exciting food journey.

Nestled in the iconic fishing village of Apollo Bay along the picturesque Great Ocean Road. The Great Ocean Road Brewhouse services a pub bistro, public bar specialising in international and Australian craft beers, a bottle shop and Taste of the Region regional product tasting room and café.

If you are a passionate experienced chef / cook, excited by local produce, wine, beer, whisky & gin contact us! This is a full time position on a salary between $70,000 to $75,000 depending on experience.

The job will include some but not limited to the following:


Responsible for food production and quality, including but not limited to preparing food using appropriate kitchen equipment
Hygiene, Sanitation and Food Safety, ensuring all food safety standards are adhered to
Working in a fast pace team environment
Hours will include weekends, nights and split shifts


We want you to show us your passion, your skills and your desire to create a truly amazing dining experience for our customers in this unique destination venue.

If you are the right person to join our fantastic team, please apply now

Apply Now
















Pastry Chef - Chef de Partie


Alexandria


The Role   Black Star Pastry is thriving, having just moved into our new, purpose built Kitchen HQ in Alexandria, we're looking for a full-time qualified Pastry Chefs Chef de Partie to lead our Cake team.   This is a full-time opportunity suited to Pastry Chefs with at least 3 years experience who will have the opportunity to craft our acclaimed cakes, and develop your skills as a Pastry Chef working with an amazing team.   We offer reliable day time hours, stable employment and the rare opportunity to achieve work/life balance in a Chef role!   We have a lot of exciting things in development, and this is a fantastic time to become a valued






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

Namaste Restaurant and Function, based in Strathfield, NSW is looking for an experience and skilled CHEF who can uplifts the dining experience for customers. We are looking for someone who will have the patience, personality, and perseverance to thrive in this full-time role.

To be considered for this role you must have:
• AQF Associate certificate III, Diploma/Advance Diploma, or higher-level qualification.
• At least two years of relevant experience in industry in similar position. (Change if different)
• You must be Australian Citizen/Permanent resident or have proper working rights in Australia.

Essential Duties & Responsibilities:
• Primarily responsible for overseeing the kitchen operation of the business and coordinate the work of cooks. Responsible for designing the menu, review food and beverage purchases, and often train cooks and other food preparation workers.
• Maintain high standards of food hygiene and health & safety at all times.
• Responsible for Preparation, cooking and presenting dishes as per business menu and demonstrate excellent food preparation practices, portion control and end to end food production.
• Follow all business operational kitchen process and procedures, achieving all required standards.
• Responsible for monitoring portion and food consumption and waste control to maintain profit margins without compromising 100% customer satisfaction.
• Take responsibility for delivering the highest measures of food production and presentation to customers including managing the live cooking stations.
• Suggest innovation and commercially viable ideas to improve food quality and introduce new seasonal dishes.
• Check freshness of food and ingredients.
• Plan menus, develop recipes, ensure uniform serving sizes and quality of meals, and determine how to present the food.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Order and maintain inventory of food and supplies.

Key Behaviours:
• At least 2-3 years of work experience with various Indian and Nepalese food recipes plating styles ambience and presentation.
• Substantial background in working with tandoor and preparing delicious Indian and Nepalese curries as per business menu.
• Familiar with different culinary cooking methods products and techniques.
• Knowledge of all continental spices and cooking tools.
• Comfortable adjusting food to taste, diet etc.
• Thrives under pressure in a high-volume food environment.
• High standard of personal hygiene.

Salary - $70,000 plus super
Only eligible and shortlisted candidates will be contacted.

Namaste Restaurant and Function, based in Ashfield, NSW is looking for an experience and skilled CHEF who can uplifts the dining experience for customers. We are looking for someone who will have the patience, personality, and perseverance to thrive in this full-time role.

To be considered for this role you must have:
• AQF Associate certificate III, Diploma/Advance Diploma, or higher-level qualification.
• At least two years of relevant experience in industry in similar position. (Change if different)
• You must be Australian Citizen/Permanent resident or have proper working rights in Australia.

Essential Duties & Responsibilities:
• Primarily responsible for overseeing the kitchen operation of the business and coordinate the work of cooks. Responsible for designing the menu, review food and beverage purchases, and often train cooks and other food preparation workers.
• Maintain high standards of food hygiene and health & safety at all times.
• Responsible for Preparation, cooking and presenting dishes as per business menu and demonstrate excellent food preparation practices, portion control and end to end food production.
• Follow all business operational kitchen process and procedures, achieving all required standards.
• Responsible for monitoring portion and food consumption and waste control to maintain profit margins without compromising 100% customer satisfaction.
• Take responsibility for delivering the highest measures of food production and presentation to customers including managing the live cooking stations.
• Suggest innovation and commercially viable ideas to improve food quality and introduce new seasonal dishes.
• Check freshness of food and ingredients.
• Plan menus, develop recipes, ensure uniform serving sizes and quality of meals, and determine how to present the food.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Order and maintain inventory of food and supplies.

Key Behaviours:
• At least 2-3 years of work experience with various Indian food recipes plating styles ambience and presentation.
• Substantial background in working with tandoor and preparing delicious curries as per business menu.
• Familiar with different culinary cooking methods products and techniques.
• Knowledge of all continental spices and cooking tools.
• Comfortable adjusting food to taste, diet etc.
• Thrives under pressure in a high-volume food environment.
• High standard of personal hygiene.

Salary - $70,000 plus super
Only eligible and shortlisted candidates will be contacted.

Our client Taste of Himalaya, located in Ashfield, NSW requires full-time, skilled, and experienced chef to join their team. This is a role for right candidate.

To be considered for this role you must have:
• AQF Diploma, Advanced Diploma, or associate degree.
• At least two to three years of relevant experience to substitute the formal qualification.
• Should have knowledge and experience in cooking Indian and Nepalese curries.
• You must be an Australian Citizen/ Permanent Resident or have proper working rights.

Key Responsibilities:
• Develop new dishes and plan menus considering preparation costs including labour cost.
• Order and maintain inventory of food, supplies, and equipment.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Train staff and enforce hygiene requirements at all areas of kitchen.
• Maintain quality of all menu items at all stages of cooking and preparation.
• Develop and maintain presentation of dishes.
• Ensure any staffing issues are resolved fairly and quickly.
• Train cooks and kitchen staff on different cooking techniques and methods.
• Participate in management meetings and contribute to issues relating to food preparation and staff training.
• Participate in preparation and cooking of dishes.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Roster kitchen staff.
• Assist management with the training of support staff and other kitchen staff as required.
• Ensuring that all food produced by restaurant has been stored and prepared in accordance with the approved standards.
• Food has been produced from the Menu using a standardized recipe and complies in all respects with regulatory requirements, including the Australian Food Safety requirements.

Salary - $70,000 plus super.

The suitable candidate will have excellent multitasking, creativity, and culinary expertise skills.

Only the shortlisted applicants will be contacted.

Programmed Skilled Workforce are currently seeking reliable and experienced Cooks and Chefs to join their airline catering team located in Mascot Sydney Airport Area.
Positions are for an immediate start and requiring availability across both day and afternoon shifts Monday-Sunday. As a Chef you will be working in the central industrial kitchen preparing various cuisine and you will be responsible for a range of duties which may include assisting with making up of food and beverage carts and plating food onto catering trays. About the role:

Preparation of all bulk cooking
Industrial production cooking
Chopping, portioning, following bulk roof recipes
Food plating and packaging
Manual handling, pushing and pulling of carts
Opportunity to work with a well-known leader of industry
General cleaning and hygiene is maintained to the highest level
Weekly rostered shifts
Meals provided during shift breaks
... Click here to view more detail / apply for Chef

At Epworth, it?s a community. It?s the sense of belonging and being part of an organisation that puts the patient in the centre of all that is done. In addition to this, you will have access to:

Epworth?s enhanced Not for Profit status (and not available in the public sector) provides the opportunity for employees to salary package up to $15,900 pre-tax annually, leading to greater take home pay
The largest educational scholarship program of its kind in Australia
Ability to purchase up to four additional weeks of leave
Reduced cost of health services for you and your family at Epworth

At Epworth, we care.
We care about our patients and we care about our people.  We care about keeping everyone safe.  We care about valuing and empowering our people, and growing careers.  And we care about giving our people support and flexibility to thrive, and contribute to our communities.
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21st May, 2024

Relieving Chef Manager BlueCross About our Culture and our Company
  
BlueCross and Sapphire Care merged to create a new company to become a single Residential and Homecare provider the largest in Victoria.  We proudly support 31 Aged Care Residences, provide Home Care to over 1000 clients and employ over 3500 staff to deliver our exceptional services.
  
We value our culture and share a passion and drive to make a real difference in the lives of our residents and clients. We take great pride in recruiting people who share this passion after all, its our people that put the magic into aged care and enrich lives.
  
About the Role
   
This role is accountable for the daily operations of the kitchen and is required to lead and develop an effective, empowered and efficient team of hospitality staff and

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

Scugnizzo, an Italian restaurant based in the Melbourne CBD is searching for full time Sous chef to join its team
The applicant must have previous experience and demonstrate the following skills:
• Direct food preparation and collaborate with the head chef.
• Help in the design of food menu.
• Produce high quality plates, including both design and taste.
• Oversee and supervise kitchen staff.
• Assist with menu planning, inventory, and management of supplies.
• Ensure that food is top quality and that kitchen is in good condition.
• Keep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepare food properly.
• Schedule staff shifts.
• Train new employees.
• Order food supplies.
• Monitor and maintain kitchen equipment.
• Solve problems that arise and seize control of issues in the kitchen.
In addition to this any experience with Italian cuisine would be highly regarded

Sous Chef – 70K to 80K Salary

Sous Chef at Sydney's iconic venue, Hotel Palisade.

A Sous Chef plays a key role in a commercial kitchen as the second in command to the head chef or executive chef. In addition to being an excellent chef, a Sous Chef also needs to lead a kitchen team effectively and ensure the kitchen is run in an efficient and profitable manner.

The role (fulltime)
Supervision
1. The sous chef must efficiently delegate tasks to the rest of the kitchen team
2. Oversee each station and ensure each dish meets the venue’s standards
3. Ensure all chefs are working in requirement of workplace health and safety regulation

Cooking
1. Daily service and thoroughly knowledgeable of each station
2. Daily prep for the service
3. Manage and reduce food waste

Menu and recipe development
1. Assist the head chef with menu creation, testing and tasting of new dishes
2. Ensure the dishes meet financial requirements to meet food cost targets

Safety
1. They will ensure that the kitchen meets all health department regulations and follows food safety guidelines
2. They will ensure all staff are appropriately using PPE or practices to measure safety when necessary

Recruitment and Development
1. training and development of the kitchen team
2. recruitment of new employees

Administration
1. Weekly rostering of staff
2. Adjusting roster around peak periods to keep wage costs on target
3. Ordering and invoicing of food items / supplies for the kitchen