Above award rates
Travel Allowance
Unique opportunity to operate in Hospitality within the Aged Care sector
Work with a highly supportive, inclusive, and friendly team

About the company
Contemporary Catering is a family owned and run business providing quality catering solutions to the Aged Care industry since . We operate in over 38 locations throughout Victoria and Queensland employing over 500 staff.
Duties

Preparation and cooking of meals as per the set menu
Communicating with Site Manager and Facility staff
Provide supervision and direction to Kitchen Staff
Ensure safe food handling and hygiene practices are maintained
Completion of food safety documentation
Maintain feedback monitoring processes
Adhere to budgets, stocktake and regular ordering procedures

Skills & experience

Certificate III in Commercial Cookery
Experience in Aged Care preferred
Experience

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

 




Were looking for a can-do kitchen superstar (aka Demi Chef), ready to step up as the #legend in our munch times at Vibe Hotel Sydney .  


Youll redefine what it means to feel chilled at the hotels dining haunt. Hailed as the place to be. 


You see, 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. 

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 chef. Sure, you look great in white, and rarely break a


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

Chef - Rockhampton
Job no: Work type: Permanent Location: Rockhampton Categories: Catering/Food Services

Mercy Food Services is excited to offer multiple opportunities for Chefs to join our team at Mater Rockhampton. 






Reporting to the Head Chef, this key role involves delivering safe, nutritious, and high-quality food to all customers while meeting tasks and deadlines within the required timeframes. 






Salary range: $ - $(Operational Level 3) per hour, plus 11.5% superannuation and access to not-for-profit salary packaging up to $15,900     access to many staff benefits!
What youll be doing
Your duties will include:

Under the guidance of the Head Chef, prepare and cook main meals/desserts and vegetables as per recipes and daily production schedule
Complete traditional and Kettle food


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

Situated one step off Coogee beach NSW 2034, Little Jack Horner is Coogee's only restaurant with a great bar and cocktail list, great food, and uninterrupted views of Coogee’s iconic beach and Wedding Cake Island. We are open for breakfast, lunch, and dinner 7 days a week. We are currently looked for a qualified and experienced Head Chef to join their team.


Key Duties:

- Mise-en-place preparation and freshness.
- Ensuring that all stocks are kept under optimum conditions.
- Cooking and service of food according to the restaurant’s quality and service standards.
- Training of kitchen staff as directed by Chef-in-charge.
- Safety and cleanliness of all kitchen and food storage areas.
- Ensuring high levels of kitchen team performance.
- Contributing to creating a harmonious environment amongst all staff within the restaurant.
- To deputise in the Sous Chef’s absence and take charge of the kitchen when directed to do so.


Relevant Skills & Qualifications:

- Minimum Cert IV in Commercial Cookery or equivalent
- Minimum 2 years’ experience in a similar role
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Teamwork-oriented with outstanding leadership abilities.
- Excellent communication and interpersonal skills.


Salary range is $70,000 to $85,000pa commensurate with skills and experience

Full-Time Position located in Coogee, NSW.


Applications open on 28th of November 2024 and closes on 28th of December 2024

If you are interested in this role APPLY now. Only shortlisted candidates will be contacted.

An exciting opportunity exists for an experienced and passionate Chef to join our dedicated teach at the Woolsthorpe Hotel. Reporting directly to the Head Chef, the focus of this role is to provide high quality meals whilst maintaining exceptional customer service to our valued patrons and guests.

The Woolsthorpe Union Station hotel is located 15-20 minutes North West of Warrnambool. Our hotel has become a unique location for families and visitors from all over our district and, in fact, all over the world.


MAIN DUTIES & RESPONSIBILITIES:
-Assisting the Head Chef with menu preparation and ensuring adequate supplies and ingredients are available
-Liaison with the Front of House Manager regarding the availability of menu items, additions and to the menu and any relevant changes
-Maintain excellent presentations standards whilst being aware of cost control and recipe standards
-Stock control, rotation and waste minimisation
-Keep all working areas clean and tidy and ensure all equipment is maintained, serviced and cleaned to OHS standards
-Contribute towards being and effective and efficient team member


SKILLS & EXPERIENCES:
-Previous experience in similar role(s)
-Certificate III in Commercial Cookery  
-Great communication skills and ability to keep cool, calm and collected under pressure
-Excellent organizational skills
-High standard of personal presentation
-Strong understanding of food safety standards and HACCP requirements
-Flexibility to work a variety of shifts, including mornings, evenings, weekends and public holidays
-Full working rights in Australia

As part of The Midfield Group, you will also have access to our comprehensive employee benefits program:
-Above award base rates
-Generous bonuses & opportunity for career progression within our global organisation
-Safe and supportive work environment by providing an Employee Assistance Program


Salary Range: $65,000-75,000 pa + super 


The Midfield Group is proud to be an Equal Opportunity Employer.

This casual role will have the opportunity to work within our venue and our experienced team to deliver an outstanding food experience to our guests

Working in this dynamic environment you'll need to be agile and adaptive in your approach and always focused on providing our guests with the most memorable, high-quality experience.

THE ROLE

• Work with senior chefs to ensure food standards are maintained to meet guest expectations.
• Demonstrate confidence and competence in preparation and cooking techniques.
• Monitor and maintain the quality of dishes at all stages, including preparation and presentation.
• Work closely with the team in all aspects of kitchen operations and adhere to guidance and direction.
• Follow and demonstrate established guidelines for food safety and handling.
• Ensure appropriate stock rotation, monitor stock levels, and assist with food costing and control, where required.
• Contribute to aspects of kitchen presentation and operations, including maintenance, mise en place, and service.
• Demonstrate high respect and understanding for Work Health & Safety procedures.

On Behalf our client , Boulder Dash Entertainment Group Pty Ltd , we are looking for an enthusiastic, skilled head chef to join their team on a full time basis.

Job Brief
You will be leading the kitchen with the guidance of the management team of the restaurant. You will supervise and guide other chefs, sous chefs and cooks, and enforce any requirements and guidelines according to relevant standards. You will be a creative professional who is willing to participate in creating seasonal menus and food.

Job duties/Responsibilities

- Knowledge of all standard procedures and policies pertaining to food
- Maintaining hygiene and the highest food quality standards according to the regulations
- Responsible for all kitchen equipment, ensuring they are well maintained and reporting any
malfunctioning
- Supervising junior chef
- Responsible for menu planning
- Estimating the daily production and ensuring sufficient inventory in stock
- Giving guidance on cooking procedures
- Lead the Kitchen
- Ensuring effective communication between chefs, management team and waiting staff, and
maintaining a safe and friendly working environment
- Any other reasonable duties as assigned by management

Qualification, Skills & Experience
- Minimum two years experience in a similar role
- Certificate IV Commercial Cookery preferred
- Excellent interpersonal skills
- The desire for personal growth and professional development

Remuneration : Base salary $73,150 - $85,000 per annum +super
Location : Boulder WA 6432

Please note : We would like to take this opportunity to thank all applicants for their interests . Only those considered for an interview will be contacted directly.

Step into a leadership role where you can showcase your creativity, lead a talented team, and be part of a venue that's cherished by locals and visitors alike. Apply now and take your career to the tropics!
About the Company:
This well-loved regional pub is a staple in the Cairns hinterland, offering a welcoming atmosphere, exceptional service, and a menu that keeps guests coming back. Known for its strong community ties, it's a vibrant hub for locals and a must-visit destination for tourists.
About the Role:
As the Sous Chef , you will assist the Head Chef with kitchen operations, manage a small talented team, and drive culinary excellence. From menu development to ensuring high-quality dishes, you'll lead by example in maintaining the pub's stellar reputation.
Your Skills and Experience:

Proven experience in high-volume kitchens, preferably in a pub or bistro setting

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

About us? 

Moran Health Care Group has been caring for ageing Australians for over 65 years. Our goal is to enable people in our care to enjoy each day to the best of their ability. To find out more about us visit www.morangroup.com.au.? 

Our values are?Respect, Kindness, Dignity?and?Compassion.? 

About the opportunity 

We are currently seeking a committed and enthusiastic Chef to join our wonderful team at our Moran Sylvania home, set in one of the prime residential areas in Sydney's Sutherland Shire. 

In this role, you will be?providing?a friendly, caring, and homely environment?through the provision of a variety of tasty and nutritious home cooked meals.    

You will be supported and mentored to ensure you thrive in your role with us. You will work with a great team of dedicated people and your contribution will make a difference to our residents’ enjoyment of their life every day. Moran offers a rewarding work environment consisting of modern facilities and equipment and supports individuals to further develop their skills. 

Permanent Saturday and Sunday work required. Minimum guaranteed salary $73 200 per year. 

Key Responsibility 

You will report to the Chef Manager and will provide great food and dining experiences. 

Support the day-to-day delivery of food services at Moran Sylvania home
All aspects of food preparation and cooking, using MHCG recipes and menus 
Liaise with Chef Manger for residents requiring preparation of special diets 
Prepare a selection of varied food choices 
Ensure dietary and nutritional needs of the residents are met 
Ordering of stock, budget control and minimisation of food wastage as required 
Active participation in the Food Safety Program 
Maintenance of the highest standards of food services in our home 
Responsible for the ordering, storage and labelling of food as required by the Chef Manger 
Prepare and present food within set time frames
?Skills/Requirements:

Experience in commercial catering or other food service? 
TAFE approved Commercial Cookery Course or equivalent? 
Certificate in Food Handling and Hygiene? 
Familiarity with state Food Handling Regulations/HACCP? 
Organisational and management ability? 
Good communications skills, both written and verbal? 
Ability to work independently and as a member of a team? 
Current Police Check? 
Valid full Working Rights?is required.
As a MHCG employee, benefits you'll be able to take advantage of: 

Employee recognition and benefits
Mentoring by Senior Leaders
Employee Assistance Program
Employee well-being Programs
Discounted Childcare rate for Moran Employees at Discover My World Childcare.
Training and development Opportunities
Paid Parental Leave
If you are searching for a great career opportunity, dedicated to making a difference, please apply today, we would love to hear from you! 

At Moran Aged Care, we are committed to reflecting the diverse community we serve and creating an inclusive and respectful workplace for all employees. Differences are embraced, contributions are valued, and everyone has a sense of connection and belonging. 
 
We welcome people with diverse skills, experiences, perspectives, and backgrounds and encourage applications from Aboriginal or Torres Strait Islander peoples, and individuals who may identify as LGBTIQ, with disability, a culturally and linguistically diverse background, and people of all ages. 

Moran Aged Care has COVID-19 Vaccination Policy that requires all new hires to show proof of being fully vaccinated from COVID-19. 

For any questions, please [email protected].  

Thank you for your interest in this role. We look forward to receiving your application.

About DORSETT
Dorsett Melbourne is located in the West Side Place development precinct within Melbourne CBD. The hotel consists of 316 guestrooms and suites. It also features a wide range of dedicated amenities such as pool, jacuzzi pool, gymnasium, restaurant, Club Lounge, Lobby bar, meeting rooms and relaxation area.

Dorsett expansion continues, with Dorsett Gold Coast opening in 2021, followed by Melbourne in April 2023, with Brisbane and Perth to come. Joining 55 other Dorsett Hospitality International properties across 25 major cities.

Dorsett Hospitality International is one of Asia’s fastest-growing hotel groups. Since the group’s establishment in Hong Kong in January 2007, Dorsett has grown by leaps and bounds with hotels across China, Malaysia, Singapore, Japan, Australia, the United Kingdom, and Continental Europe; more properties are planned in the development pipeline.

Why DORSETT
• Access to 50% off our hotels globally and 30% at our Australian Restaurants
• Great central location Melbourne CBD with public transport at our doorstep
• Professional development • Friendly, supportive and close knit team
• Uniform provided and laundered and staff meal provided each shift
• Excellent benefits including Birthday Leave and EAP access

Responsibilities
The Sous Chef will be responsible for the day-to-day management of the kitchen.
Your keys responsibilities include:
• Run the day-to-day kitchen operation
• Assist with ordering and stock take
• Supervise the junior members of the kitchen team
• Assist in development of new menus and dishes
• Support with the leading, training and motivation of your team
• Assist with the onboarding of kitchen team members
• Maintain food safety and hygiene practices

About YOU
• Minimum of 2 years working in a similar role
• Experience working in a hotel environment
• Demonstrated knowledge in A La Carte and Buffet/Banqueting service
• Excellent communication skills • Strong organisational skills and attention to detail
• IT literate with some skills in Excel
• Ability to work independently and as part of a team in a fast-paced environment
• Full Working rights with the flexibility to work across the week

If you are someone with a passion for the hospitality industry, we encourage you to apply for this exciting opportunity at Dorsett Melbourne. Join our team and be part of the success of our growing hotel business!

Renumeration
Competitive salary of $70,000 to $80,000 plus superannuation Full time, 38 Hours per week Located in Melbourne CBD

Diversity
We value diversity and aim to build an inclusive environment that champions, embraces and respects differences. We support and encourage applications from Aboriginal and Torres Strait Islander people, and people of all abilities, cultures, sexual orientation, and genders.

We’d love to meet you If you have the skills, experience and motivation to succeed in this role, please take the next step and submit your application

At Manly Pacific, we are looking for experienced passionate Sous Chefs with proficient knife skills, a passion for fresh food who are self-motivated & enthusiastic to join our team at the stunning ocean-front hotel location the Manly Pacific. 

Besides the room service, the unique French/Mediterranean hotel breakfast restaurant, you will have the opportunity to work at our newly launched Lobby Bar & Rooftop Bar with refurbished swimming pool: talk about breathtaking Ocean Views! 

Our passionate team creatively crafts moments of indulgence for our customers, offering unique dining experiences through traditional techniques and the finest ingredients with a contemporary flair.

Here is the main responsibilities:

• Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example. 
• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. 
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.
• Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
• Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target.
• Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and events organizers.
• Carry out annual and mid-year appraisals with team members under your responsibility.
• Accountable for stock ordering and inventory management, plus monthly stock takes.
• Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications.

Mulberry Escare is a stunning Location in the heart of the Swan Valley, set amongst picturesque countryside on the banks of the Swan River. A romantic venue with large open spaces & manicured lawns to capture amazing images. With great views & multiple room options it's ideal for Marriages, Corporate Christmas Parties, Birthday's or Seminars.

We are currently looking for a full-time Chef & Cook with minimum 1- 2 years of experience to join our friendly team. Our business is in Caversham WA 6055. The annual salary will be between $73,000 to $78,000. The right candidate will be performing but not limited to the follovving duties:

Duties of Chef

Responsible for formulating the menu of the restaurant as per the market trends.
Responsible for the pricing of the food and controlling the Kitchen cost.
Exhibit creativity and innovation while presenting and decorating rhe food
Keep updated with the current h.appenings in the food and hospicality industry so as to bring about rhe changes in the menu from time to time
Introduce new recipes and dishes occasionally to beat the monotony and give a new taste to the palate of the customers
Responsible for hiring of new kitchen staff as well as training them to achieve a synchronized work environment.
Duties of Cook :

Setting up workstations and operating kitchen equipment
Measuring and weighing ingredients
Following recipes and set menus
Baking, grilling, steaming or boiling fish, meat, vegetables and other foods
Presenting and garnishing dishes
Adhering to kitchen hygiene and safety standards
Maintaining a clean workspace at all times
Monitoring stock levels
Keeping up with cooking techniques and methods
If this sounds like you, then we would love to hear from you' Send over your resume and we hope to be welcoming you to our team very soo

Job Type: Full-time

Pay: $73,000.00 – $82,000.00 per year

Work Location: In person

On behalf of THE SPINIFEX HOTEL DERBY we are looking for Head chef for Derby, 6728 location.

Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
Job duties / Responsibilities:

Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.

Major functions:
• Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
• Establish and maintains job methods and cooking standards to maintain high quality of food and services.
• Inspect food and produce delivered to the hotel for quality assurance.
• Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
• Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
• Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
• Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
• Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
• Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.

Financial responsibilities:
• Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
• Control food costs in line with agreed targets set with the hotel manager.
• Use hotel approved menu costing tools to cost out all menus.
• Control food costs by minimising spoilage and wastage as well as stock rotation.
• Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
• Review costs and revenue results against budget taking any remedial action that is required.
• Constantly assess use of all resources in order to maximise kitchen profitability.
• Ensure that ordering is performed according to requirements and take advantage of any special buys that are advantage to the hotel.
• Liaise with all suppliers to ensure correct pricing and quality is maintained at all times.
• Working with the Hotel Manager look at local suppliers where possible and with HACCP guidelines to be active participants in the local community.
• Review Invoices regularly to ensure that quality, quantity, and pricing is correct.
Human resources and development
• In conjunction with the hotel manager prepare rosters in accordance with legislation and business needs.
• Always maintain a professional appearance and lead by example.
• Assess and review the performance of all kitchen personnel.
• Provide support to staff through appropriate training, evaluation, feedback, and relevant meetings.
• Be aware of all fire and safety procedures within the hotel and ensures that all kitchen personnel follow these procedures.

Guest/Customer Service
• As and if required meet with guests to discuss any specific dietary requirements or special requested.
• Always project a positive image of the hotel to guests, suppliers, and contacts.

Promotions/Specials/Events/Brand Awareness/Sponsorship
• Working closely with the hotel Manger to participate and assist with promotional activity.
• Promote internal specials and promotions daily to ad and assist with food spoilage and waste.

Salary :From $73,150 per annum + super

Donny's Pizza, located in Abbotsford, is currently looking for an experienced Chef on a full-time basis to join the team.
As a Chef, you will be responsible for planning, organizing, cooking and delivering well-prepared meals.

The candidate must have a minimum of 2 years experience, as well as the ability to work in a team and autonomously showing initiative and care.

Duties:
• Plan and direct food preparation, cooking and presentation in the kitchen.
• Work as a team leader with other staff members.
• Create/ plan menus that are flavourful and popular with customers.
• Monitor and ensure food quality, quantity, taste and presentation are in accordance to the menu and customer preference at all times.
• Perform food preparation tasks and to check quality/presentation of orders to make sure food is cooked consistently and properly.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals.
• Stock and maintain adequate levels of food product at line stations.
• Assist with the recruitment, training, mentoring and supervision of kitchen staff.


Skills and Qualification

• Minimum 2 years experiences on Italian cusine
• Great communication and interpersonal skills
• Strong organisational and time management skills
• Leadership Skills

What we offer:

• Really good package.
• Good work environment
• Continuing professional development.

Salary pack: $70,000 to $80,000 plus super

If interested please send your resume

Join a team that values passion, innovation, and teamwork. Ready to take the lead? Apply today!
About the Company:
Join a well-established and beloved venue in Yeppoon that prides itself on delivering exceptional dining experiences. Known for its vibrant atmosphere and top-quality menu, this venue is a go-to for locals and visitors alike. Lead a high volume and quality venue with a high-performing team!
About the Role:
As the Head Chef, you'll oversee the daily operations of a bustling kitchen, delivering high-quality meals while maintaining efficiency in a high-volume environment. You'll lead a talented team, ensuring consistency, creativity, and excellence in every dish.
Your Skills and Experience:

Proven experience as a Head Chef in high-volume kitchens
Strong leadership skills to manage and inspire a diverse team
Expertise in menu development, cost control, and inventory management
Commitment to maintaining food safety
... Click here to view more detail / apply for Head Chef

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

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

CHEF | Permanent Full Time | Kellyville 
Make a difference with us
About BaptistCare Gracewood Centre
Located in the heart of the Hills district, The Gracewood Centre is a brand-new aged care centre in Kellyville featuring convenient onsite amenities including a caf, landscaped gardens and a chapel. The facility offers 96 general care rooms and 32 secure dementia care rooms with built in ceiling hoists.
As a purpose-built facility, the latest technology has been included to ensure residents are well looked after. Our team of professional staff are dedicated to delivering the best possible care to residents. The Gracewood Centre is an integral part of the wider community and is co-located on site with a Social Club, Home Care and Retirement Living.
About the role
Reporting to the Chef Manager, your role is to cook and create quality and nutritious meals for our residents. ... Click here to view more detail / apply for Qualified Chef

Head Chef
Job no: Work type: Full Time Location: Mascot Categories: Chef Manager


Airline Lounge in Sydney Airport | Aspire Lounge
Travel Allowance Provided
Development opportunities through a supportive culture and management training

Compass Group Australia's dedicated Airline Lounge business delivers specialist services to meet the needs of travellers across lounge industries. We pride ourselves on fresh and delicious offerings while balancing lower carbon intensive menu options; The delivery of our services allows us to partner with clients and reducing the impact of the lounge operations on the planet.
THE POSITION:

Plan, supervise, and monitor the food production and menu-based catering
Responsible for stock control, budgets, rostering, & staff management
Maintain high standards of food hygiene, safety, infection control and cleanliness in accordance with Compass standards
Deliver to our


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

4SEASONS MOTEL PTY LTD In this hands-on role the successful applicant will have the following qualities and skills: · Excellent food preparation and presentation skills · Motivated, energetic with a positive attitude. · Positive and hospitable people skills · Able to work in a varied/dynamic role · Problem solver who thrives in a fast paced environment · Previous experience following food safety systems and procedures · Has a passion for delicious food   We are looking for someone with the following attributes · Certificate IV in commercial cookery · Is able to work autonomously within deadlines following our systems. · Chef with previous experience in a fast paced cafe/restaurant · Excellent communication skills and fluent in English. · Hard-working, reliable, flexible attitude and self-motivated · Ability to work in a demanding role while maintaining a positive and profession attitude   In return we offer: · Long term employment in a well-established business · Morning Shifts and day shifts. · A challenging and rewarding position in a professional and friendly environment · Immediate start for the right applicant.   Benefits Benefits We offer on site accommodation, staff benefits and a professional and friendly work environment Task & Responsibilities The successful applicant must: Take direction from the Management. Work in a team environment; Be interested and skilled in food provenance, quality produce and seasonality Have effective time management skills Have sound technical skills Have good communication skills Have a positive energy and vibe Have experience on pan/grill section. Ordering Maintaining food quality standards Qualification & Experience 3- 5 years of solid work experience Certificate IV in commercial cookery About Company The Blue Mountains Highway Motel  is a family owned business dedicated to offering our guests a friendly and comfortable stay. Located on the Great Western Highway in Katoomba NSW 2870, our motel offers easy access to various attractions and amenities in the area. Explore the beauty of the Blue Mountains with ease from our convenient location. Salary: $75000-85000 Job Publish: 20-11-2024 Job Expire: 20-12-2024 Please click to View more detail / apply .

Position Title: Sous Chef
Type: Full-time
Employer: The Spotted Owl
Location: Sunbury, Victoria, 3429
Salary: $73,200 per annum
Position Summary:
We are seeking a dedicated and experienced Sous Chef to join our dynamic team in Sunbury, Victoria. The Sous Chef will work closely with the Head Chef to ensure the smooth operation of the kitchen, maintain the highest culinary and hygiene standards, and oversee the kitchen team. This role involves a combination of hands-on cooking, kitchen management, and team leadership.
Key Responsibilities:
Kitchen Management:
Oversee kitchen operations, ensuring all tasks are performed efficiently and meet the highest standards.
Manage stock control, including inventory monitoring, ordering supplies, and minimizing food wastage.
Enforce and maintain safety protocols and hygiene standards in compliance with health regulations.
Supervise kitchen team members, delegating tasks and ensuring timely completion of all duties under the guidance of the Head Chef.
Food Preparation and Cooking:
Prepare and cook high-quality dishes, maintaining consistency and presentation standards.
Ensure food hygiene and safety standards are met at all stages of food preparation and storage.
Assist in managing the preparation and cooking schedules to meet service demands.
Menu Development:
Collaborate with the Head Chef and Restaurant Manager to design and refine menus.
Discuss food preparation techniques and presentation ideas with kitchen and waiting staff.
Contribute creative input to ensure dishes align with the restaurant’s theme and customer preferences.
Team Collaboration and Training:
Work closely with kitchen staff, fostering a collaborative and positive work environment.
Provide technical advice, mentoring, and essential training to new team members.
Supervise cooks and kitchen staff to ensure adherence to recipes and standards.
Shift Flexibility:
Be available to work during weekends, public holidays, and peak service times to ensure consistent kitchen performance.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum Diploma in commercial cookery.
A minimum of 2 years of relevant experience as a chef.
Strong knowledge of culinary techniques and kitchen operations.
Excellent leadership and team management skills.
Ability to work efficiently under pressure and meet tight deadlines.
Creative and detail-oriented with a passion for food quality and presentation.
Sound understanding of food safety regulations and workplace health and safety practices.
Excellent communication and collaboration skills.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

You know what they say breakfast is the most important meal of the day. Thats why were looking for a keen kitchen legend to serve up the perfect morning fuel at Rendezvous Hotel Perth Scarborough. 
Early starts, long commutes and busy morning schedules are a welcome challenge you make time poor guests think twice about skipping the dining room on their way out. With the satiable scents youre conjuring, they wont be able to say no to a morning feed.
You rise with the sun and as the first in the Kitchen, you get everything in order for the day ahead. You keep stock levels where they should be, receive deliveries as needed and the words minimum wastage have never rung truer under your watch. You live by the 3 Ps preparation, production, and presentation to guarantee theres not a single hiccup during the morning rush.

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

About Juniper:
At Juniper we are proud to be one of Western Australia's biggest local aged care providers, championing individualised care that keeps our customers connected to the people, passions and places they have always loved. Right across the state, we are committed to exceptional care, accommodation, and support services for older Western Australians.
About the role:
We are seeking an experienced Chef to join the friendly and supportive team at our Juniper The Residency Residential Aged Care Facility in Northam .  Juniper the Residency is a 45 bed facility with a homely atmosphere and community feel. 
The purpose of this role is to prepare high quality, nutritious meals that meet dietary requirements. You will be responsible for supervising a small team of catering staff and ensuring adherence to policies and procedures. You will also ensure an excellent quality of meals is maintained and

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

What you’ll be doing:

• Food preparation for breakfast, lunch, dinner, room service, functions and buffet service.
• Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards. 
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled correctly as per current food health and hygiene regulations.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
• Assist and liaise with chef on duty as required.

Maroochydore, Full Time, Hospitality
Vacancy Listing Dates 25/11/2024 to 23/12/2024
Please Quote Reference Number 98496
- Seeking a qualified and experienced Indian Chef
- Salary: $73,500 - $74,500
- Join the friendly team at Swagat Indian Restaurant

Swagat Indian Resturant offers a unique dining experience, serving innovative Indian cuisine in an elegant and stylish setting, situated in the heart of the Sunshine Coast.

We are currently looking for a talented Indian Chef to join our Maroochydore team in a full time role working 38 hours per week.

Applicants must have at least 2 years' relevant experience in a similar role and hold a Certificate IV in Commercial Cookery.

Additionally, applicants must have:
- Proven experience as a Chef in an Indian restaurant or a similar culinary environment.
- Strong knowledge of Indian spices, cooking techniques, and traditional recipes.
- Ability to work in a fast-paced environment while maintaining attention to detail and quality.
- Excellent leadership and team management skills.
- A passion for food, creativity, and culinary excellence.
- Strong knowledge of food safety and hygiene regulations.

Duties and responsibilities will include:
- Prepare and cook a variety of authentic Indian dishes, ensuring consistency in quality, flavour, and presentation.
- Oversee kitchen operations, ensure food is prepared to the highest standards and in a timely manner.
- Manage food cost, inventory and assist with ordering supplies to maintain stock levels.
- Maintain a clean, organized, and safe kitchen environment in accordance with food safety and hygiene regulations.
- Lead, mentor, and work collaboratively with kitchen staff to ensure smooth and efficient operations.
- Continuously innovate and introduce new menu items while maintaining the traditional essence of Indian cuisine.

A salary between $73,500 - $74,500 will be offered to the successful candidate.

Apply now through our online application form -
https://www.netyourjob.com.au/jobs/98496.php