Do you have a passion for and desire to succeed in your role? Join the excitement at Port Kennedy’s newest Food, Beverage and Event space at The Links Kennedy Bay Golf Course.
We have a position available for an enthusiastic and creative Chef de Partie to join our team and support a multi-talented team in our Birdie Restaurant and hit the ground running and live up to the culture and values of Clublinks.

Who are we?
At Clublinks, we’re bright, bold, nimble and we like to have fun!
Clublinks delivers expert solutions to clients across the leisure, golf and residential community industries. We are a nimble and agile company with an incredibly strong record of improving our clients’ objectives, financial results and achievements. Adopting company values of "Stand Out", "Be Awesome", "Speak Up" and "Get *#it Done" we are not afraid to be different and provide innovative solutions to deliver success.
Birdie Restaurant provides the community with a fresh, modern, and family friendly space to connect over coffee, drinks, lunch, and dinner, with our half a million dollar nature kids play area we have quickly become the family place to be on weekends in Port Kennedy. With a focus on locally sourced produce we offer a quality driven contemporary family friendly bistro style menu; with a licensed area of 250 people and open 7 days a week, this adaptable and relaxed venue has been a sought-after destination for the local community and beyond since opening our doors in 2021.

The Roles
Ideally you possess some spunk, have exceptional communication skills, meet all our values and have a good spread of working hours availability. In addition to these key attributes, you will have the following skills, experience and qualifications:

Essential
• 3 + proven years’ experience working in a similar role within the Hospitality, Entertainment and/or Recreation industries.
• Cert IV Commercial Cookery, Food Safety Certificate
• Exceptional leadership skills including a proven track record of developing in high performing teams, open to mentoring and coaching
• Proven track record of working in a high paced, active F&B environment and delivering exceptional results
• Creativity and a passion for the role and desire to succeed
• Solid service skills, cool under pressure and level headed
• Proven experience in ordering and stocktaking
• Comfortable on all sections, adhering to par levels and stock rotating
• Energetic and vibrant approach
• First Aid & National Police Check
Desirable
• Experience in pizza making preferred but not essential

Fulltime position for multiple Asian chefs/ cooks

Essential: Min 3 years experience and specialty in Asian, Thai, Malaysian, Indian and Middle eastern cusine.

Salary: Award wage. ($70,000 to $77,000 per year)

Desirable: cooking qualification and functional english.

Main duties:
Planning menus, estimating food and labour costs, and ordering food supplies
Monitoring quality of dishes at all stages of preparation and presentation
Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
Demonstrating techniques and advising on cooking procedures
Preparing and cooking food
Explaining and enforcing hygiene regulations
May select and train staff
May freeze and preserve foods

Good Group Hospitality has been in operation for over twenty years and is a leading player in the New Zealand Hospitality industry. With businesses in both Australia and New Zealand, we have a very exciting opportunity for someone who knows how to manage a busy kitchen and consistently produce award winning dishes.

We are currently recruiting for our Kitchen Teams a Sous Chef for our BOH areas including main Kitchen serving a high-end variety of steaks and meats we also have a Raw bar which serves sushi and sashimi.

These roles will be based in Martin Place Sydney and provides a fantastic opportunity to excel and showcase your skills within a new and dynamic kitchen team.

THE ROLE
As part of the kitchen team you will be involved in a hands-on operation in a very busy and fast paced kitchen, within a team of up to 25 chef/kitchen staff.
Experience coming from high end fast paced or hatted restaurant background. You must have a true passion for food and a fresh clean approach to plating and presentation of dishes for our customers.
Maintaining quality and consistency is a key factor in the day to day running of our kitchen.

This is a Full time permanent role, with an expected salary of $70K -$90K pending experience

JOB REQUIREMENTS
• Previous experience in high end fast paced or hatted restaurant background in a similar role and be able to demonstrate strong career progression over a requisite number of years.
• Needs to be comfortable managing a busy kitchen with a high level of consistency and creativity.
• The successful applicant will have outstanding organisational and communication skills.
• To follow all food hygiene guidelines in accordance with H&S and FCP
• Sponsorship is available for the right candidate

WHAT WE OFFER
• Highly competitive remuneration
• Staff discounts at all our venues
• Fantastic opportunity to work and grow together with a multi award winning company
• Continuous Support and training
• Great working environment with positive, passionate people

If this sounds like you and you are ready to take your next big step in your career please apply!

Experience the Glamour of Sydney's Premier Restaurant!

Step into the world of a'Mare, an exquisite dining experience crafted by renowned Chef and Restauranteur Alessandro Pavoni. Our restaurant has been honoured with a prestigious Chef Hat from the Good Food Guide Awards, solidifying our commitment to culinary excellence. At a'Mare, we weave together the flavours of Italy, presenting dishes that celebrate the finest ingredients and transport our guests to the enchanting regions from which they originate.

What sets a'Mare apart is our dedication to all things Italian. Beyond our delicious, classic Italian cuisine, it is our team that truly shines - the charisma, comfort, professionalism, and warmth of Italian hospitality. We take pride in the art of tableside service, ensuring an unforgettable experience for every guest.

We are currently seeking a skilled and passionate Chef de Partie to join our team of international hospitality industry professionals.

As a Chef de Partie (CDP), you will collaborate with our Head and Sous Chef in a bustling restaurant and production kitchen, consistently delivering high-quality food. You will be responsible for handling purchase orders, ensuring only authorized items are received. Additionally, you will uphold the highest standards of food preparation, staying updated on new products, recipes, and techniques.

Essential Requirements for a'Mare:

- Australian working rights
- Fluent English
- Essential experience, preferably with a strong knowledge of Italian cuisine
- Current Food Safety Supervisor Certificate
- Minimum of two years' experience in fine-dining restaurants
- Formal cooking qualification

Your responsibilities will include:

- Collaborating with the team on menu planning, recipe creation, cook-offs, writing tasting notes, training, and implementation
- Ensuring quality and consistent food preparation and cooking
- Cost control in alignment with budget expectations

What else do we offer?

- Competitive salary of $70,000-$75,000 per annum + Super
- Work/life balance
- Generous share in tips
- Abundance of career growth opportunities
- Ongoing training and development to keep your knowledge current
- Staff discounts across Crown Sydney and the Ormeggio Group venues

How to Apply:

If you possess the passion and skills to be a part of the a'Mare team, please email your CV, proof of working rights, and a brief statement on why you should join us. Please note that all employees will be required to undergo a police and compliance check by Crown Sydney.

This is an extraordinary opportunity to work alongside Alessandro Pavoni of Pavoni Plus Pty Ltd. Embrace the chance to be part of something truly exceptional - apply now and embark on a remarkable culinary journey!

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

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

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

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

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

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

Key Duties

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

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

Sri Srinivasa Pty Ltd
Business Name: Pulao Place
Location: 3/102-104 Watton St, Werribee, Vic 3030

Full Time Chef
Annual Earnings: $65,000 – $75,000 per annum plus Superannuation

Tasks include:
• Preparing, cooking, seasoning & portioning a variety of Indian cuisines
• Carving and trimming foods to ready them for different dishes
• Maintaining the superior level of product standards and high standards for food preparation, cleanliness, and punctuality at all times
• Examining foodstuffs to ensure quality
• Regulating temperatures of ovens, grills, and other cooking equipment
• Seasoning, garnishing, and cooking food as per the standard recipes
• Portioning food in accordance with the serving ordered
• Storing food in temperature-controlled facilities
• Preparing food to meet special dietary requirements
• Estimating food requirements
• Minimising food wastage
• Keep up with industry trends and create new Indian recipes in collaboration with the Head Chef
• Ability to train other kitchen staff on different cooking techniques and cooking procedures and outline the company policies and standards
• Preparation, replenishment, and rotation of stock in the kitchen
• Manage relationships with distributors and resolve issues with vendors promptly
• Ensure the workplace is clean and hygiene and meet the standards at all times
Skill level required:
• Minimum Diploma in Commercial Cookery
• 2+ Years’ experience as a Chef in a full-service Indian restaurant
• One year experience in south Indian cuisine
• Sound knowledge over Telugu Food
• Passion for developing innovative menu items
• Maintain a professional attitude at all times
• Strict compliance towards food safety
• Strong knowledge of proper food handling and sanitation standards
• Good team player

Please send your CV to [email protected]

Exciting fulltime opportunity
Above award rates on offer + Super + Bonus
2/1 Roster FIFO
Location - Multiple sites across Australia

Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do, and an eye for innovation.
If you’re looking to be part of a team driving the latest food trends across Australia, we have several permanent opportunities available for experienced and qualified Chefs, working a Fly-In-Fly-Out 2:1 roster, across Australia’s remote sites. 
Who are we looking for?
If you have a passion for food, thrive in fast-paced environments delivering food to the highest of standards, have strong interpersonal skills and love working alongside a team, we want you! To be successful, you’ll need: Australian Citizenship or, Full Australian working rights
Trade Certificate, Certificate III in Commercial Cookery
Previous experience in mass-catering environments (volume cooking)
Why choose Sodexo?
Sodexo is the world’s leading provider of food services. We have a well-respected culinary history – demonstrated by our Love of Food. How do we offer world-class food? We start by attracting top culinary talent. Our chefs are everything to us. We inspire our dedicated team with our global chef program and chef academy and ensure they can connect and share best practices.
We believe the more diverse we are, the stronger we are. No matter your background, we will do all we can to help you thrive. We are committed to promoting equal opportunities, valuing diversity and creating an inclusive working environment for all our employees. 
We offer a competitive salary, many development opportunities and a great recognition program!
How to apply?
If you are interested in joining the Sodexo team and you meet the minimum criteria outlined above, please apply with your resume detailing relevant employment experience and availability.
One of our friendly recruiters will contact shortlisted candidates for a phone interview. This is also your opportunity to ask any questions you may have.
What are you waiting for? Submit your application today, and become part of the Sodexo family!

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

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

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

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

Our client is well known popular restaurant around the Alice Spring NT and Central Australia for its  food and products and take pride in being listed on the Australia Good Food Guide.We are looking to immediately fill permanent full-time position for chef.The duties you will be expected to complete in this position include but are not limited to: Preparing, cooking and presenting dishes as per our standards Creating menus with flair and innovation having regard to our stock, season and patron preferences Ensure patron satisfaction & experience by delivering dishes to expectation Monitoring stock level and ordering accordingly to ensure cost-effectiveness Monitoring food preservation and rotation to ensure minimal wastage Assisting and training kitchen staff in understanding dish preparation and ingredients Aiding in the selection and training of kitchen staff. Managing kitchen staff Ensuring health regulations are met at all times by all kitchen and waiting staff. We require the following: Qualifications / Experience Chef - AQF certificate IV or equivalent or a minimum of 3 years' of experience as a chef; orA minimum of 3 years of experience as a chefIn both positions you will be expected to: Be consistent and able to work well in a team Be able to perform well under pressure Salary: $70,000.00 - $80,000.00 per year super depending on seniority, skills and experience.Please Note only successful candidates will be contacted to arrange an interview.

Click here to view more detail / apply for Chef [ Alice Spring, NT]

Head chef - Full time, job requirements are:

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

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

Our client is a well established hotel chain and is  is looking for a  chef to join there Hotel in a great location.To be considered for this role you must possess the following attributes: AQF Diploma in Hospitality (Commercial Cookery) or equivalent and at least 2 years of experience in a similar role, or a minimum of 3 years in a similar role Superior work ethic Ability to work under pressure Be a team player Enthusiastic 'can do' approach A friendly and approachable personality Is a must The duties of the role will include but are not limited to the following :As the second in command in a restaurant kitchen, the sous chef supervises the work of his or her colleagues and reports to the head chef (also known as the executive chef or chef de cuisine).The sous chef manages the chefs de partie (i.e. the sauce chef, fish chef, grill chef, garde manger and pastry chef), the commis chefs and the rest of the kitchen staff, including the dishwashers. Where needed, the sous chef may deputise for the head chef or for a chef de partie and therefore needs to be able to carry out all of their tasks in order to ensure that the kitchen can carry on functioning as normal in their absence.As the second in command in the kitchen brigade, the sous chef works in close collaboration with the chef. Following the instructions of the head chef, the sous chef supervises the work of the chefs de partie, kitchen assistants and the other members of the kitchen crew, assigns work and shifts, coordinates food production schedules, oversees all line operations and ensures that all essential equipment and utensils are in good working order. The sous chef (in collaboration with the head waiter and the sommelier) also helps the head chef to design the menu, in keeping with the style and philosophy of the restaurant.Sous chefs are also responsible for making improvements to existing dishes and for proposing new ones, using their flair and creativity to come up with culinary inventions that not only taste great but also look good.Sous chefs are proficient in every aspect of the daily running of a kitchen, from prepping and cooking through to plating and garnishing, and are able to prepare starters, main courses and desserts. They take an active role in food preparation and assist other chefs with their work, particularly during peak service hours.Sous chefs aim to ensure that all of the dishes leaving the kitchen are impeccably prepared and served and strive to achieve the highest level of food quality, taste and presentation.Another important responsibility of the sous chef is inventory management, which involves selecting suppliers, ordering raw materials and managing food stocks held in the larder and cold room. Sous chefs train personnel on the proper handling and storage of unused food with…

Click here to view more detail / apply for Chef [ Cradle Mountain Hotel]

We are looking for Cooks & Chefs, we have 3 full time vacancies available.

The positions are available immediately & are continous for a period of 36 months.
The venue is located in the regional coastal town of Geraldton in Western Australia.

 

Job Task & Responsibilities

 

Ensure Food Preparation adheres to company standards

Work effectively within the kitchen team, to deliver exceptional service & products to guests

Demonstrate a working understanding of food, hygiene & safety principles

Adhere to house policies & procedures, including OHS legislation ( all of which will be provided through on the job training)

 

 

Skills & Experience

We require energetic applicants, willing to learn & also there is potential for upskliing & for the successful applicants, further
training will be available.

Flexible with working hours including evenings & weekends - 40 hour per week rosters
Renumeration is above award rate

Reporting to the head chef

 

 If you share our values & are passionate about driving a strong culture of success, results driven & seeking to develop a career with a busy group of pubs, then apply now.

Duties and Responsibilities:

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


Experience and Qualifications:

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