Looking for a Culinary Maestro to Join Our Team!

Are you a passionate and creative chef with a hunger for a new opportunity? We have just the right environment and the opportunity for you to grow in your career.
Join our culinary team and unleash your gastronomic talent in a thriving and dynamic environment.

Position: Full-Time Chef
Location: 1 Ena St, Terrigal NSW 2260 (Central Coast)

Salary Range: $70,000- $80,000

About Us

We are focused on establishing L'isle de France Terrigal as the destination "par excellence" for Fine French food on the Central Coast and we are looking for an enthusiastic full-time chef who will help us achieve our goal.

Why Join Us?
• Culinary Freedom: Express your creativity through our diverse menu and seasonal specials. Your ideas are welcomed and encouraged.
• Career Growth: We're committed to your professional development. Elevate your culinary skills and build a rewarding career
• Fresh Ingredients: We source the finest, locally sourced ingredients to create mouthwatering dishes that leave a lasting impression.
• Wonderful Location: A stunning waterfront location that will inspire your culinary creativity
• Team Culture that values collaboration, growth and excellence
• Chance to be part of a unique culinary experience in Central Coast, Australia ideal for someone willing to relocate to a regional area.
Key Responsibilities:
• Prepare and cook a wide variety of dishes to meet the highest quality standards.
• Plan and execute menu items, daily specials, and seasonal offerings.
• Maintain a clean, organized, and efficient kitchen workspace.
• Collaborate with the kitchen team to ensure consistent and timely food service.
• Assist in menu planning, inventory management, and cost control.
• maintain and improve current excellent standard of menu offering.
• Follow food safety measures and sanitation guidelines.
• maintain the inclusive and encouraging kitchen work culture through training and empowerment of staff.
• Demonstrate excellent culinary techniques along with dedication to delivering top-notch service to our guests.

Qualifications & Skills
• Relevant Culinary Qualification required (Certificate IV in Kitchen Management/Commercial Cookery or equivalent)
• At least two years of experience as a Chef in a professional kitchen
• Prior experience in French cuisine is highly desirable but not required.
• Strong passion for food and creativity in the kitchen.
• Impeccable attention to detail
• Exceptional communication and teamwork skills.
• Ability to work collaboratively in a fast-paced, high-pressure environment.
• Proper Knowledge of Australian food safety and sanitation regulations.


What We Offer
• Competitive Salary +Super
• Tips
• Mentorship from one of the best in the French Culinary Industry business
• Collaborative and inspiring work culture
• Work with the best produce Australia has to offer

If you're a dedicated, skilled, and innovative chef who's ready to make your mark in hospitality world, we'd love to hear from you!
To apply, please send your resume, and a cover letter showcasing your skills and experience. [email protected]

CHEFS - ALL LEVELS

Attractive salaries, subsidised accommodation
Opportunities for career development
Hamilton Island is one of Australia’s most popular island holiday destinations, nestled among the Whitsunday Islands off Queensland, and located at the edge of the world famous Great Barrier Reef.

Our Chefs have a huge impact on how much our guests enjoy their holiday, and we believe you should be rewarded accordingly.

All of our roles offer attractive salaries, and are full-time, permanent roles with 4 weeks paid annual leave accrued pro-rata.

Salarys range from $70,000 to $80,000

YOUR BENEFITS

Save money with subsidised furnished staff accommodation (deducted from pay pre-tax lowering your taxable income!)
Reasonable hours and time to enjoy the island
Staff perks - discounts on restaurants and activities including $15/week gym membership.
Fantastic work culture and supportive community
Enjoy living and working on the doorstep of the Great Barrier Reef!
ABOUT YOU – You love what you do and know that as a team we can create culinary magic!

Must have successfully completed Certificate III in Commercial Cookery
Excellent organisational and interpersonal skills
Energetic with a genuine passion for food
A team player with a positive attitude
Open Australian driver licence (manual essential for some roles)
Relevant experience to the role
Proactive approach to keeping up to date with current trends
About Us

We offer four accommodation options, over 21 bars and restaurants, a yacht club, exciting events and an array of much-loved activities.

Dining is a highlight for our guests - we are heaven for food lovers! Our borders are now open, guests are returning, occupancy is increasing and fantastic opportunities have opened up for passionate Chef Professionals.

With sophisticated, award-winning restaurants, laid-back cafés, weddings, large events and takeaway options, there are various roles to match your skills, experience and career ambitions.


Summary of role requirements:
Flexible hours available
2 year sof relevant work experience required for these roles
Working rights required for this role

ISS IS A PLACE TO BE YOU We have ambitious goals for how we work, how we impact our surroundings and how we treat our people. It’s you that makes the difference to making amazing places, and we believe everyone can influence change for the better.  ISS IS A PLACE TO BE WHO YOU ARE Every ISS employee, or “placemaker,” is part of both a diverse team and global community of colleagues where different skills, personalities, and life choices are acknowledged and celebrated as part of a positive, inclusive environment. ISS teams come together to care for clients and colleagues, championing talents and uniting with trust in a place open to the true self. ISS IS A PLACE TO BECOME WHAT YOU WANT ISS is a global workplace experience and facility management company, provides placemaking solutions that contribute to better business performance and makes life easier, more productive and enjoyable – delivered to high standards…

Click here to view more detail / apply for Chef FIFO

Head Chef Apply now Job no: 679337 Location: Brisbane Airport, Brisbane CBD, Cannon Hill Work type: Full Time Categories: Chef Manager Based Inner City Brisbane  Dynamic Leadership Opportunity  Onsite Parking Uniforms provided  Chartwells are specialists in providing catering and hospitality services in education. Our goal is to provide engaging and nutritious dining solutions tailored to support academic achievement at the highest levels. THE POSITION Plan, supervise, and monitor the food production and menu-based catering (boarding & functions) at our education sites Actively maintain a high standard of food safety, allergen awareness, and OHS Lead, develop and inspire a small team of culinary talents Maintain the highest standards of food quality and presentation. Oversee inventory, procurement, cost control and minimise food wastage THE PERSON Minimum Cert. III Commercial Cookery An accomplished leader with a stellar culinary track record  Current Police Check, or ability to obtain Calm under pressure, with a relentless pursuit of perfection. Experience in leading, mentoring…

Click here to view more detail / apply for Head Chef Brisbane Airport, Brisbane CBD, Cannon Hill

Chef Apply now Job no: 679190 Location: Warwick, Toowoomba Work type: Full Time Categories: Chef Positively impact the lives of Australia's most vulnerable Clear career growth opportunity Wednesday - Sunday roster with additional penalty rates.  Everything we do is motivated by excellence served with care. We believe that the best way to provide meaningful, genuine experiences for residents is to train, develop, and recognise our greatest asset – our people. This approach makes the Morrison difference. The Role A dynamic role that requires the ability to work on one’s own as well as with a team. Fast paced and customer interactive. Food preparation, cooking, and presentation of all food offerings Demonstrate an understanding of nutritional needs and food textures in an aged care environment. The Person Passionate about healthy and nutritious eating.  Experience within a similar environment beneficial. Minimum Cert III in Commercial Cookery Must be triple vaccinated against Covid. The Benefits Easy access to…

Click here to view more detail / apply for Chef Warwick, Toowoomba 10 Apr 2024

Gosford sailing club is located directly on Brisbane waters. We have a great opportunity for the right person to join an energetic and forward thinking team. We are after someone with relevant experience in the industry that can work well in a small team and be a natural leader.

This role requires the following skills and experience:

Excellent communication and time management skills

Food ordering, maintaining par stock levels, overseeing food storage areas

Ownership of kitchen hygiene, cleanliness and food safety standards

Menu preparation and creating dishes

Assist head Chef to prepare daily prep lists and prepare ingredients

Directing food preparation and presenting food in a timely manner

Managing and training kitchen staff, ensuring all staff comply with regulations and safety standards

Assist Head Chef to provide training to relevant staff on menu items and menu changes

Take charge when required and see the kitchen remains at a high standard

In Head Chef’s absence, organise staffing requirements and set up work lists

Essential criteria:

Formal qualifications

Availability weekends and public holidays

Demonstrated understanding of Australian food safety, WHS and HACCP

We offer great working conditions, a 38-hour workweek, work/life balance with two consecutive days off, and the opportunity to work with a collaborative team who are passionate about food.

Job Type: Full-time

Salary: From $60,000 - $80,000 per year

Discovery Parks has a role in Biloela 1/31 Valentine Plains Rd, Biloela QLD 4715 for a qualified Chef and Cook on a full-time basis.The successful applicant will have a genuine love of the industry and of cooking. They will also enjoy inspiring others to achieve. This role is very much hands-on, requiring attention to detail and a positive work attitude.A great work ethic is essential but a great energy and enthusiasm and absolutely key.This is a full-time roleYour responsibilities will include but not be limited to:Food preparation and cooking to order during service, private parties and functionsPreparation, season and cooking of all dishes in our restaurantAble to work pans, grills, fryers efficientlyChecking quality of raw materials and weighing ingredientsAssist with staff training and mentoringAssist in menu design, implementation and costing both food and labourAssist in stock control and monitoring wastageStaff rostersHACCP experience essential, with a high emphasis on food hygiene Supplier liaisonEnsuring safe work practices with…

Click here to view more detail / apply for Chef and Cook

Executive Chef at 5-Star Property on the Sunshine CoastWe are partnering with a prestigious 5-star property on the Sunshine Coast to find an exceptional Executive Chef. This role offers a unique opportunity to lead culinary innovation in a dynamic environment. With multiple outlets and a large back of house, the Executive Chef will play a pivotal role in shaping the property’s culinary identity. Working closely with the Director of F&B and senior leaders, the successful candidate will have the chance to showcase their creativity, culinary expertise, and leadership skills.Responsibilities- Design and develop innovative menu concepts that reflect current trends and regional tastes.- Mentor, inspire, and develop the culinary team, ensuring their growth and expertise.- Drive staff productivity and engagement, fostering a positive and collaborative kitchen culture.- Collaborate with all hotel departments, taking accountability for the efficient operation of the kitchen and restaurant, including financial performance.- Engage customers, building the restaurant’s brand through strategic partnerships with…

Click here to view more detail / apply for Executive Chef at 5-Star Property on the Sunshine Coast

Chandler MacLeod are seeking experienced Chefs to join a dynamic team within a large catering facility located near Brisbane Airport. Rotating Day and Afternoon shifts are on offer with the opportunity of OT and weekend rates. Our client is a leading and successful food manufacturing giant supplying meals to many of the globes major Airlines. Working in a high volume environment, you will be responsible and accountable for, preparing, cooking and assembling food to client specifications and exceed customer service expectations. You will be required to maintain the company’s policy in relation to HACCP and OHS in accordance with Federal and State Government Regulations. Other responsibilities of the role include: -Working within strict time constraints to achieve internal KPIs. -Manage food production; controlling stock levels and quantities prepared. -Quality control checks -Coordination of Catering Assistants To be successful for this opportunity you will ideally have: - Recent and relevant experience in food manufacturing environments -…

Click here to view more detail / apply for Chef

Daydream Island Resort & Living Reef is located in the heart of Queensland’s Whitsunday Islands and the gateway to the World Heritage-listed Great Barrier Reef.?With stunning views out to the impossibly blue waters of the Whitsundays, it is the perfect place to immerse yourself in the natural beauty of the island.
The island is one of the closest Whitsunday islands to the mainland (Airlie Beach) with spectacular 30-minute ferry ride to work each day.

We are seeking a talented Chef de Partie to join our culinary team in creating extraordinary dining experiences. Your creativity, attention to detail, will contribute to the continued success of our hotel's dining establishments. This role is a live on island position (planning to relocate prior to commencement required).

About the role…
Supervision of Kitchen Section
Ensure food safety is adhered to
Cooking a variety of food and menu items in a productive and economical way
Ensuring presentation, portion control and quality of food is of the highest standard;
Providing superior customer service
Liaise with Managers on Functions or special requirements;
Ensure to the maintenance of kitchen equipment and tools;
Constantly update knowledge and skills to keep abreast of industry trends;
Training and supervising apprentices, trainees and other kitchen staff;
Ensure kitchen is following health, safety and security procedures
About you…
Trade certificate in cookery or other suitable culinary qualifications or training
5 years post qualification/training experience in a commercial kitchen environment
2 years Kitchen Supervisor/Section Experience
Superior leadership skills
Superior time management skills
Superior customer service skills
Communication skills
Ability to work in a fast-paced environment
Advanced understanding of Food Safety standards, OH&S, and best practice models for Kitchen Operations
Annual Remuneration
Hospitality Industry General Award : Level 6 (Chef de Partie): $70564 + Super
Full Time
Rotating Roster
If this sounds like the perfect opportunity, apply now!

VeiraMal Consulting is seeking an experienced Chef to join our clients' restaurant in Docklands. Our client, VALUE 4 MEMBERS PTY LTD is looking for an enthusiastic individual who can work well in a team, with strong communication skills.

The responsibilities will include:

• Preparing food and ensuring high presentation quality;
• Planning menus and specials for the restaurant;
• Estimating food costs and ordering supplies as required;
• Advising kitchen staff on cooking techniques procedures;
• Monitoring costs in regards to waste minimization and stock control;
• Carrying out quality checks while ensuring hygiene standards are maintained;
• Working with the management to recruit and train new kitchen staff if required.


Skills required:

• Previous experience in a similar role;
• Have a passion for great food and presentation;
• Ability to prioritize, set goals, and a determination to achieve them;
• Experience in kitchen operations and staff training;
• Experience with menu creation and costings;
• Experience in stock control and wastage minimization.


Remuneration:

$70,000 + Superannuation

If you are interested and think you will be a good fit for this role, please apply.

About The Client

Mahadev Food Pty Ltd is a traditional Indian restaurant in Hawthorn in Victoria. They are currently looking for an experienced Chef to join their team.



The Role

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

This is a full time role with an annual salary set at A$70000 – A$75000 plus superannuation, depending on experience.


The Responsibilities

Your tasks at the restaurant will consist of:

· Manage and supervise culinary staff including cooks and food preparation workers.
· Inspect the levels of ingredients, raw food supplies and other raw materials and ensure optimum stock levels
· Give orders for required supplies and making necessary requisitions for the required stock, frozen food items, beverages and other raw materials
· Inspect the received products for their quality, quantity and other attributes
· Schedule food production and managing schedule of operations through optimum use of resources and materials
· Assist kitchen staff in overall kitchen operations to ensure timely services
· Observe methods of food preparation being used by the food preparation team to ensure consistency
· Designate and assign duties based on personal capacity and capabilities, with respect to preparation of ingredients, cooking and delivery of food items
· Inspect and make use of various cooking appliances for completion of orders, inspecting the appliances for cleanliness, functionality and usability
· Perform other inventory duties, performing stock rotation
· Working with the management and showing active participation in assigning prices to various menu items, based on factors such as cost of labour, ingredients and other overhead costs
· Guiding and mentoring the employees, identifying and providing solutions for any potential issues and worker grievances
· Consistently ensure high levels of cleanliness, organization, storage and sanitation
· Ensuring that kitchen workers maintain personal hygiene and follow the cleanliness and sanitation standards
· Ensure food items being prepared are prepared within the established food preparation, portion control and pricing policies.
· Manage relationships with distributors and resolve issues with vendors promptly.
· Follow the budget established by the restaurant manager.
· Ensure safety and sanitation practices in the kitchen.
· Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.




The Requirements:

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

· Strong food knowledge and skills in authentic Indian cuisine
· Relevant qualifications in cookery or hospitality
· Minimum 2 years of experience as a Chef in a similar role
· At least 1 year experience in Indian Street Food Cooking
· Must be able to work with Indian ingredients.
· Passion for great food and presentation
· Understanding of, and commitment to, food safety
· Experience in kitchen operations and in managing a team
· Experience in training kitchen staff
· Ability to work well under pressure
· Goods ordering and menu costing
· Stock control and wastage minimization
· Able to work to a flexible roster includes weekends

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

About the role

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

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

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

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

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

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

PERFORMANCE GOALS:

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

Pastry Chef/Cook/Baker

De Toni Patisserie and Bakery is wholesale patisserie and bakery located at Frenchs Forest on Sydney's northern beaches, supplying high-end desserts to event venues, hotels, restaurants, first and business class airlines, cruise lines, distribution centres,...etc
We are looking for a Pastry Chef/Cook to join our team

The Position is for a Full Time Pastry Chef/Cook/Baker
Great working hours, Monday-Friday only, 7.30-4pm and/or 9.30-6pm
Duties include:
-preparing and cooking desserts
-preparing and cooking savoury products (quiches, pies, tarts, puddings)
The successful candidate will also be responsible for maintaining strict kitchen procedures, including following Occupational Health and Safety, and Food Safety protocols, ordering of perishable goods, stock control and stock rotation, and ensuring that all mise-en-place within the pastry section has been completed to a high standard on a daily basis.
To be considered for this position, the applicant must have relevant qualifications and/or employment experience. Experience working as a pastry cook is required. The applicant must have had sufficient training and on-the-job experience to be able to work independently. The successful applicant needs to be able to work a flexible schedule.
Please send your CV to email provided. Please ensure you provide a phone number in order for us to contact you and organise a trial.
Only successful candidates will be contacted.

To apply, please email your application to [email protected]
Job Type: Full-time
Salary: starting from $70,000.00

COVID-19 Precaution(s):
Personal protective equipment provided or required
Sanitising, disinfecting or cleaning procedures in place

Work remotely
No

De Toni Team

Starting off as a Bank in 1910, the original home of Matsos has undergone many changes before it became a brewery. In the 2000s Matsos started brewing out of a tiny 200L kit in Broome, becoming the most remote brewery in Australia. The remoteness and the heat of Broome forced the hands of the owners to get creative about refreshment. Out of that, Australia's Original alcoholic Ginger Beer was created followed quickly by a delicious mango beer. Matsos is now spreading its creative and refreshment wings to bring its fruit-forward beers and mixed drinks to the Sunshine Coast. Currently undergoing renovations of the historic Joe's Water Hole (Built in 1926), Matsos is shaping up its new home ready to enjoy the Queensland sun and heat in the hinterland town of Eumundi. Live music, great food, refreshing drinks from the brewery and a great family-friendly outdoor area are all on offer for the new and exciting Matsos Sunshine Coast.


We are looking for suitably qualified, motivated and talented Chef to join our kitchen crew, which will produce high-quality modern Australian food influenced by both of our Matsos homes (Broome and Sunshine Coast) where there is a rich culture and access to great produce which inform our food and set in a casual and fun setting. As a Chef you must be able to demonstrate, through your workday a consistent passion to do the job right, a love of food, and enjoy a fast-paced kitchen. As the Chef de Partie you will be responsible for the day-to-day kitchen operation, managing and monitoring your team, and providing assistance and guidance to your team. This role will be hands on and the expectation will be to teach and lead by example. Ordering, labour control, cost of goods control, managing workflow and maintaining fantastic and presentation of all food served to our customers.


Preferred Skills / Experience:

• Experienced in assisting with running a kitchen.

• Good Back of house knowledge with cost and labour control

• Experienced in fast service.

• Proven background in similar-style food venues

• Ability to think creatively.

• Excellent trainer

• Works well within a structured team environment.

• Able to understand direction and work unsupervised.

• Understanding of Asian & Western cooking styles and methods

• Motivated, passionate and willing to learn new skills.

• Excellent hygiene skills and knowledge of all safe food handling procedures



The Venue:

• Matso’s Brewery Sunshine Coast

• Located in Eumundi

• Operational micro-brewery with full time brewer on site

• All day dining, 7 days a week

• Maximum capacity of 500 people

So, why choose us? Good Drinks Australia is an ever-growing organisation looking for dynamic team players to help us keep up the pace. We are a relaxed, friendly team, we offer a competitive salary and we always reward hard work and success!

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



About the role, what are we looking for?

• A career professional with experience in hospitality, 2 years as a Chef de Partie will set you apart

• A leader that can train and motivate a kitchen team

• A friendly, enthusiastic, positive can-do attitude

• Team player • Creative flair and excellent presentation skills

• A chef that can ensure that standard recipes are followed to ensure the consistency of our menu

• Someone that wants to be Involved in menu planning design and costings

• A professional that manage relationships with our suppliers and our loyal customers ensuring the highest levels of customer service About you, what will you bring to the table?

• You are passionate about food and happy to explore new ideas

• You are confident and have good customer service skills

• Worked in a similar role or at a minimum worked as a cook and wish to make the next step

• Works well unsupervised and uses initiative to problem solve and meet customer expectations

• Able to supervise junior staff

• Trade qualified would be advantageous

• An understanding of Queensland’s catering and events industry

• You love working in a friendly team environment

• You have excellent communication skills – both written and verbal

• You will have a willingness to multitask

• You have an eye for detail and an appreciation of great food and wine

• You are hardworking and have a positive, enthusiastic attitude

• Knowledgeable about food allergies and allergens

Ms Frankie Carlton is Melbourne's best Italian Restaurant. Handmade pasta, the best gnocchi in Melbourne and traditional plates that will take you back to Nonna's house. A spritz list that takes you to your favourite piazza in Italia. Located on Faraday street Carlton in Melbourne's little Italy.

Ms Frankie Carlton is now looking for a talented Chef to join their team

The right candidate will be responsible for:

Prepare and cook soups, meats, gravies, vegetables, desserts, salads, etc;
Train new staff members on preparations, cooking procedures and plating;
Deal with suppliers for stock ordering and returns;
Create new menus with restaurant managers;
Manage all the operations of the kitchen;
Maintain the kitchen clean and safe at all time;
Assist other chefs and cooks with meat and fish preparations;
Rotate and label stock in fridges and freezers;
Assist the Head Chef with food orders, returns and menu planning;
Manage and assist cooks and chefs with cooking procedures and presentations;

About you:

At least 2 years of experience as a Chef;
Strong communication and interpersonal skills;
Ability to work unsupervised;
Ability to manage your section and help where needed;
Strong knowledge of Italian cuisine;

Job type: Permanent/full-time
Salary: $70,000 - $80,000

We are seeking a passionate and driven Chef de Partie, capable of delivering exceptional dishes. As our Chef de Partie you will:

• Ensuring there are adequate levels for service;
• Cook for a la carte, buffet, room service and functions;
• Assist other sections if they require help;
• Maintain a clean and hygienic work environment;
• Have great communication skills & a positive attitude
• Be flexible to work various rostered shifts, including early mornings, late evenings and on weekends
• Immaculate presentation and grooming standards

Are you ready to sweeten the experience of our guests and tantalize their taste buds with irresistible creations? Join us as a Pastry Chef de Partie at our breathtaking resort, where culinary excellence meets paradise.

As a Pastry Chef de Partie, you will play a pivotal role in our culinary team, crafting delectable desserts and pastries that elevate the dining experience to extraordinary heights. From decadent cakes to delicate pastries, your creativity and precision will transform ordinary moments into unforgettable memories for our guests.

• Develop and execute creative and innovative pastry and dessert menus that delight our guests
• Collaborate with the culinary team to coordinate menu planning and ensure seamless execution of service.
• Maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times
• Prepare a variety of pastries, cakes, tarts, and other baked goods with precision and attention to detail.
• Uphold strict food safety and sanitation standards, including proper storage, handling, and cleaning procedures.
• Banqueting or events expereince an advantage

 

Elevate your career to a whole new level with us and join our high-performing kitchen team.

We are currently seeking a Full Time Chef de Partie to join Sofitel Brisbane Central’s culinary brigade. As an experienced member of the kitchen team, you will play a significant role in supervising operational aspects of the kitchen and ensure food hygiene and safety procedures are followed.

You’ll reward us with:

• Be responsible for the kitchen in the absence of the Sous Chefs
• Ensure employees are following procedures according to department and hotel policies. 
• Follow stock rotation and minimum wastage by control procedures and ensure adequate supplies are available for service
• Maintain strict food hygiene and safety procedures
• Prepare and produce menu items to established recipes and methods ensuring the production of high-quality food
• Assist with the maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets.

  Do you want to be part of one of the country’s largest and most diverse Chef Teams??? Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do and an eye for innovation.?? If you’re looking to be part of a team driving the latest food trends across Australia, we have an opportunity for an experienced Sous Chef to join our team at Byerwen Village, working  on a 14 day on, 7 days off – 11 hours per shifts – night and day shifts.  As a qualified Sous Chef you will be responsible for all aspects of the food operation in line with the Head Chef'. Leading and developing a dynamic team you will have accountability for the kitchen’s success, the ability to work in a fast paced environment delivering multiple functions around Weipa. Present and deliver Prestart meetings to the kitchen team, along with a strong safety culture. You will have had prior experience across functions and high end catering, quality and consistency will be your standard.?Who are we looking for?? If you have a passion for food, thrive in fast-paced environments delivering food to the highest 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?? An experienced Sous Chef with the ability to menu design, roster, order, stocktake and oversee food costingAn experienced & inspirational leader with…

Click here to view more detail / apply for Sous Chef - Byerwen

This prestigious hotel located in Brisbane is seeking a Sous Chef to join the culinary team. Don't miss this opportunity to join a dynamic culinary team at one of Brisbane's premier hotels!The Company: Nestled in the heart of Brisbane, our client is a renowned hotel known for its exceptional service and culinary offerings. With a commitment to providing guests with unforgettable experiences, they pride themselves on their dedication to excellence in hospitality. The Role: The successful candidate will report directly to the Executive Chef and collaborate closely with the kitchen team to deliver outstanding culinary creations. Responsibilities include overseeing food preparation, maintaining kitchen hygiene standards, and contributing to menu development. The Sous Chef will play a key role in ensuring a seamless dining experience for guests. Skills and Experience: Previous experience as a Sous Chef or similar role in a hotel environment Proficiency in both restaurant and bar menu preparation Strong leadership and communication skills Ability to thrive in a fast-paced, high-pressure environment A passion for delivering exceptional culinary experiences Benefits & Culture: Competitive salary package Opportunities for career growth and development Supportive and collaborative work environment Employee discounts on hotel amenities Access to training and development programs Apply now to take the next step in your hospitality career!To apply online, please click on the apply button. Alternatively, for a confidential discussion please contact Kirsten Smith on 0424 887 264. Seeking a job change? When you fill out a confidential profile with Frontline Hospitality it goes to our team of experienced recruiters who will work…

Click here to view more detail / apply for Sous Chef

Seize the opportunity to showcase your culinary expertise and leadership skills as the Sous Chef for Banquets at this renowned hotel.The Company: Situated in the vibrant city of Brisbane, this hotel is renowned for its exceptional service and exquisite event spaces. With a commitment to delivering memorable experiences, they take pride in their dedication to excellence in hospitality, making them a sought-after destination for events of all kinds. The Role: Reporting directly to the Executive Chef, the Sous Chef for Banquets will lead a team in the preparation and presentation of dishes for banquets and events. They will collaborate with event planners and other departments to ensure the seamless execution of culinary offerings, maintaining the highest standards of quality and presentation. Skills and Experience: Previous experience as a Sous Chef or similar role in banquet or event settings Strong knowledge of banquet menu planning and execution Leadership abilities to effectively manage a team in a fast-paced environment Excellent organizational and communication skills A passion for delivering exceptional culinary experiences for large-scale events Benefits & Culture: Competitive salary package Opportunities for career advancement within a prestigious hotel environment Supportive and collaborative team culture Employee discounts on hotel amenities Access to ongoing training and development opportunities Apply now and be a part of creating unforgettable experiences for the guests' special events!To apply online, please click on the apply button. Alternatively, for a confidential discussion please contact Kirsten Smith on 0424 887 264. Seeking a job change? When you fill out a confidential profile with Frontline Hospitality it…

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

Pierre Properties Pty Ltd is the founder of IMC Steak House, Cactus Jack's Tex Mex Bar and Grills and The Cactus Saloon Flinders Street .

At Cactus Jacks, we currently have an opening for a Sous Chef . This position is perfect for an experienced chef looking for the next step in their career or or someone within the industry wanting a new challenge

A fully paid trial shift is offered for anyone wishing to test the culture and work ethic of the current crew.

Experienced Sous Chefs should also apply as we tend to promote internally for head chefs.

Salary $70,000 - $72,000

CHEFS - ALL LEVELS

Attractive salaries, subsidised accommodation
Opportunities for career development
Hamilton Island is one of Australia’s most popular island holiday destinations, nestled among the Whitsunday Islands off Queensland, and located at the edge of the world famous Great Barrier Reef.

Our Chefs have a huge impact on how much our guests enjoy their holiday, and we believe you should be rewarded accordingly.

All of our roles offer attractive salaries, and are full-time, permanent roles with 4 weeks paid annual leave accrued pro-rata.

Salarys range from $70,000 to $80,000

YOUR BENEFITS

Save money with subsidised furnished staff accommodation (deducted from pay pre-tax lowering your taxable income!)
Reasonable hours and time to enjoy the island
Staff perks - discounts on restaurants and activities including $15/week gym membership.
Fantastic work culture and supportive community
Enjoy living and working on the doorstep of the Great Barrier Reef!
ABOUT YOU – You love what you do and know that as a team we can create culinary magic!

Must have successfully completed Certificate III in Commercial Cookery
Excellent organisational and interpersonal skills
Energetic with a genuine passion for food
A team player with a positive attitude
Open Australian driver licence (manual essential for some roles)
Relevant experience to the role
Proactive approach to keeping up to date with current trends
About Us

We offer four accommodation options, over 21 bars and restaurants, a yacht club, exciting events and an array of much-loved activities.

Dining is a highlight for our guests - we are heaven for food lovers! Our borders are now open, guests are returning, occupancy is increasing and fantastic opportunities have opened up for passionate Chef Professionals.

With sophisticated, award-winning restaurants, laid-back cafés, weddings, large events and takeaway options, there are various roles to match your skills, experience and career ambitions.


Summary of role requirements:
Flexible hours available
1 year of relevant work experience required for this role
Working rights required for this role