Head ChefOur client is a well established hotel chain and is is looking for a Head Chef to join their Hotel in a great location.To be considered for this role you must possess the following attributes: AQF Diploma in Hospitality (Commercial Cookery) or equivalent and at least 2 years of experience in a similar role, or a minimum of 3 years in a similar role Superior work ethic Ability to work under pressure Be a team player Enthusiastic 'can do' approach A friendly and approachable personality Is a must The duties of the role will include but are not limited to the following :As the manager in a restaurant kitchen, the Head Chef supervises the work of his or her colleagues and reports to Senior Management.As the Head Chef is in command in the kitchen brigade. The Head Chef the other members of the kitchen crew, assigns work and shifts, coordinates food production schedules, oversees all line operations and ensures that…

Click here to view more detail / apply for Head Chef [ Kangaroo Valley NSW 2577]

Kitchen hand and Chef work for Scottish arms in Bowral, clients must have a willingness to work as energy is one of their biggest points

We are seeking an experienced Chef Manager for an Aged Care facility in the Southern Highlands - Moss Vale area.  The Role: Monday - Friday 8:30am - 5pm $70,000 - $75,000 super loading if applicable 90 Bed facility You will work with your team to ensure residents’ dietary needs are met with varied and nutritious food.You will be responsible for: Dual responsibilities in food preparation/presentation and site management Overall cost management Stock ordering, rotation and stocktaking  Adherence to food hygiene and safety practices  Team management, development and leadership  Assisting the broader team as required About You: Experience as a Chef in Aged Care Australian citizen OR resident with valid work rights Qualification in Commercial Cookery or equivalent  Food Safety Supervisor Certificate  Previous experience in operating kitchens and/or site management  Strong communication skills  The successful candidate must have a current flu vaccine and be covid vaccinated. You will also be required to undertake a National Criminal History Check and NDIS Worker…

Click here to view more detail / apply for Chef Manager - Moss Vale

A dynamic, exciting career opportunity is available for a proactive and highly motivated full-time Chef to lead the team at the Post Office Cafe, Moss Vale. In your capacity as Chef, you will cook high quality food and work to enhance the customers dining experience.

We offer a supportive workplace with great pay, hours, and conditions for the right candidates

What you’ll need

Chef Responsibilities

Ensure smooth running of the kitchen by coordinating activities with other staff
Ensure that cooking, meal preparation and presentation (including special dietary requirements) meet client needs and are performed in accordance with quality assurance standards for accreditation and hygiene and cleanliness standards;
Lead the culinary team in developing and executing a diverse and enticing menu that enhance the customers dining experience.
Infuse creativity and flair into traditional dishes, showcasing your culinary expertise and keeping our menu fresh and exciting
Manage and inspire a talented kitchen brigade, fostering a collaborative and positive work environment.
Oversee day-to-day kitchen operations, ensuring high standards of food quality, presentation, and consistency.
Implement rigorous quality control measures to maintain the highest standards of food safety, hygiene, taste and check freshness of food and discard out-of-date items
Conduct regular menu tastings and evaluations to identify areas for improvement and refinement., experiment with recipes and suggest new ingredients
Work closely with the management team to control food costs, optimize kitchen efficiency, and contribute to the overall profitability of the establishment while monitoring food stock and place orders
Source high-quality ingredients while maintaining cost-effective practices.
Train, mentor, and develop kitchen staff to enhance their skills and create a cohesive and skilled team and
Stay updated on industry trends and share knowledge with the team

Chef Requirements and skills

Past experience as a working chef (3 years).
Advanced knowledge of the culinary arts.
Perfectionism in sanitation and quality control.
Portfolio of creative, unique dishes.
Expert multitasking ability.
Great leadership and interpersonal skills.
Ability to run stocktaking and place orders for resupply.
Exemplary work ethic in a high-pressure environment and
Passion and pride for delighting people with food.
Career progression to help you realise your potential. As our business grows so do the opportunities for our people & so do the opportunities for our people

Expected Start Date: 15/04/2024

Job Type: Full-time

Salary: $75,000.00 per year

Benefits:

Free food
Day range:

Every weekend
Monday to Friday
Weekend availability
Physical setting:

Café
Shift:

8 hour shift
Education:

Diploma (Preferred)
Experience:

Kitchen: 5 years (Required)
Work Authorisation:

Australia (Preferred)
Ability to Commute:

MOSS VALE, NSW 2577 (Required)
Ability to Relocate:

MOSS VALE, NSW 2577: Relocate before starting work (Required)
Work Location: In person

Expected Start Date: 30/03/2024

The Role:
Responsible for kitchen functions including food orders, preparation, and maintenance of quality standards; sanitation and cleanliness; preparation, plate presentation, portion and cost control. Meeting and striving to exceed the key performance indicators set out and maintaining a culture of excellence in all areas of the operation.
Reports to : Owners & Vineyard Manager/Head Chef
Job brief
Craigie Knowe Vineyard is located on the East Coast of Tasmania. We produce award winning wines, and we are innovative with our Cellar door. We have a full commercial kitchen only 2 years old. We have now added a permanent 12x15m Marquee.
As a qualified Chef, you will assist to create a lunch menu for 5 days per week Thursday through to Monday. Along with Patisserie items to be sold in the cellar door. We do offer degustation dinners each month along with Weddings and events.
Responsibilities
Kitchen
• Ensuring the production and presentation of all meal including patisserie are of a high-quality items
• Creating new recipes and experimenting with flavors
• Decorating and presenting meal, pastries and baked goods in a tasteful and beautiful way
• Prepare all dishes for quality, presentation and portion control Be capable in all aspects of the kitchen operation.
• Prepare and execute dishes and menus with colleagues.
• Be passionate about fresh seasonal produce.
• Ensure there is an adequate amount of supplies and prep for service
• Be able to work in a fast-paced kitchen independently and consistently, clean and tidy
• Demonstrate strong work ethics and a 'can do' attitude to work with the team and maintain good and respectful relationships.
• Have pride in your presentation and an eye for detail to replicate plating techniques.
• Enforce strict health and hygiene standards.
• Support safe work habits and a safe working environment at all times
• Help to maintain a climate of smooth and friendly cooperation.

Requirements and skills
• At least holds 3 to 4 years related experience and skill
• Must understand English
• Proven experience as Chef ideally with Pastry and cuisine
• Ability to work in a kitchen environment
• Ability to monitoring progress in the kitchen
• Outstanding communication skills
• Up-to-date with culinary trends and optimized kitchen processes
• Relevant qualification in hospitality



Salary
An annualised wage arrangement of $70K

As the appointed Chef your role is to deliver menu items to standard recipes, ensuring a high standard of quality Tasmanian produce is offered, giving good value for money.

Responsibilities include assisting with ordering and stock control and managing the reduction of waste and supporting the Head Chef in the successful operation of our venue.
Daily operations
• Preparing menu items to specific recipes and maintain a high standard of quality in product served.
• Optimize the cooking process with attention to efficiency and quality.
• Ensure all preparation is completed on time and any menu item shortages or specials are communicated to staff.
• Complete daily cleaning and maintenance schedules to ensure those standards be monitored and maintained consistently.
• Ensure end of day jobs completed to a high standard, all back of house areas cleaned, checked and that the venue is in excellent order for the next day’s service.
• Ensure any nutrition requirements are adequately catered for.
• Liaise on shift with staff to resolve problems and ensure great service.
• Maintain the presentation of the food product and current specials and displays.
Customer Service
• Ensure high quality of product to keep customer complaints to a minimum.
• Deliver superior service and maximize customer satisfaction.

• Follow food safety principles at all times.
• Appropriate attitude to work, using time management efficiently and constructively.

Lake St Clair Lodge (www.lakestclairlodge.com.au) is a small resort located in the heart of the Tasmanian Wilderness World Heritage Area. Offering 42 cabins, restaurant, cafe, bar and water ferry service on Australia's deepest lake. We offer a fully organic menu in our restaurant and cafe utilising fresh seasonal produce.

Co-located is Lake St Clair Tourist Park which offers 28 hostel berths, 10 powered sites and 25 unpowered sites.

**The Position**

We are seeking an enthusiastic and optimistic individual to join our kitchen team.

As a Pastry Chef, you will play an integral part of the kitchen team in the day to day operations of the kitchen. Being a seasonal business, the team is small during downturn but increases during season. We will be pivotal in designing the bread, pastry and desert menu's, kitchen planning, purchasing etc.

In addition to this you will be required to:
- lead through example as it relates to safe food handling, kitchen hygiene and cleanliness;
- Assist in planning, budgeting, cost and stock control;
- Adhere to company and regulatory food safety standards
As this is a small seasonal resort property, assisting in other areas from time to time may be required.

To succeed you will have
- Completed your apprenticeship or relevant certificates in cooking.
- Prior experience working as a pastry chef for at least 5 years.
- Have experience working in a restaurant (preferably fine dining).
- Good knowledge of kitchen operations, safe food handling and OHS
- experience in kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods
- preparing pastry fillings
- monitoring oven temperatures and product appearance to determine baking times
- coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls and pastry products
- glazing buns and pastries, and decorating cakes with cream and icing
- operating machines which roll and mould dough
- emptying, cleaning and greasing baking trays, tins and other cooking equipment
- Have good personal hygiene
- Hands on management style
- Be trustworthy, honest and ethical.
- It is essential that you have had experience in both fine dining and cafe environments
- Have a bias towards wellness, the natural environment and healthy, wholesome food
- You must have experienced a busy, fast paced environment and be able to work well under pressure
- Excellent communication skills
- Team player
- Able to take constructive criticism
- Be motivated to doing what it takes to complete the job successfully
- Hold a current National Police Check
- English (to a level that would support a visa (if required))

We are seeking someone with a desire to take on the role for the long term who is willing to work as part of the team to grow our customer base, and food quality as we move towards providing an international world class product.

Language skills and previous experience in working with organic produce to maximise nutritional value will be well regarded. Regional Visa Sponsorship may be possible for the right candidate if English language skills are adequate and you are in possession of a valid 'Skills Assessment' from VetAssess.

Benefits

Award Salary
Discounted lodgings located 5kms from site
Discounted purchases (food and beverage) are also available to staff
Meals whilst working
Live and work inside a world heritage area
Immediate start available
Other

Lake St Clair Lodge is located in central Tasmania, approximately 2 hours from Hobart. Located on the shores of Australias deepest lake inside the Tasmanian Wilderness World Heritage Area, the property has a long history and is an ideal stop for day travellers to/from the west coast, as well as weekend or overnight escapes for couples and families.

Due to our location, this role would not be suitable for anyone with school aged children. Having your own car would also be an asset to your enjoyment and living within this globally significant area.

• Alongside our Head Chef, help lead a diverse team to create an outstanding dining experience for our guests delivering consistent, high-quality food and an exceptional dining experience.
• Have a genuine passion for what you do, keeping up to date with new food trends, and actively contributing to menu development.
• Be a calming influence in the midst of a high pressured, fast paced environment, with the ability to sustain and drive positive team morale creating a culture that people want to be part of.
• Be a progressive, creative professional who remains pragmatic and focused in an ever changing and challenging environment.
• Have a flexible approach to adapting to guest requests.
• Effective leadership skills including the ability to train and mentor your team. 
• Capability to manage & monitor financial budgets and food & labour costs.
• Ability to maintain high and consistent food standards at all times while following HACCP procedures. 
• Foster positive relationships with other key managers, department heads and suppliers to meet business needs.
• Be flexible and rotate to work across breakfast, lunch and dinner to ensure service standards expected are being achieved.

Franquette Crêperie located in Bowral in the heart of the Southern Highlands, is seeking a talented and creative Head Chef to lead our kitchen and elevate our authentic French crêpe experience.

About Us:

Franquette Creperie opened in October 2023 and has fast become a local favourite and tourist destination. We trade for breakfast lunch and dinner 7 days, serving authentic French galettes and crêpes, are fully licensed and offer BYO.

Responsibilities:

Craft and execute a vast and authentic menu featuring a variety of sweet crepes and savoury galettes.
Lead a dynamic kitchen team, fostering a positive and collaborative culinary environment.
Ensure high standards of food quality, presentation and consistency.
Manage inventory, control costs and contribute to menu development.
Ensure the highest levels of hygiene and food safety

Requirements:

Proven experience as a Head Chef or Sous Chef in a similar setting.
Expertise in French cuisine and proficiency in crêpe-making techniques.
Strong leadership and organisational skills.
Passion for customer service and creating memorable dining experiences.

What We Offer:

Competitive salary of $75,000 - $87,000 + superannuation.
Opportunities for professional development and growth.
A supportive and friendly working environment.
The chance to make your mark on new and busy venture.
How to Apply:

Please submit your resume and a cover letter detailing your experience and vision for our kitchen to [email protected]. Please note applications without a covering letter will not be considered.

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

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

Osborn House is a lovingly restored, impeccably styled 5-star luxury boutique hotel in the heart of the Southern Highlands.

The restaurant in the Hotel offers carefully curated menus that tell a story of the seasons. The menus change regularly and they can be tasted while enjoying the views across Morton National Park.


Osborn House is now looking for a talented and experienced Chef to manage join their team

The right candidate will be responsible for:

Organize and supervise the pass;
Plan menus with the restaurant manager;
Analyse recipes and make menu changes when necessary to keep customers happy and to minimise overhead costs when possible;
Rotate, date and manage stock to reduce wastage;
Coordinate all food purchasing, budgeting and planning operations with other staff members;
Maintain a clean and safe kitchen and ensuring sanitation practices in the kitchen;
Make sure all dishes were well presented and delivered in a timely manner;
Train new staff members;
Coordinate planning, budgeting and purchasing for all the food operations;
Ensure proper hygienic storage methods are utilised to prevent food loss;
Cook and prepare ingredients and dishes from the menu, including meat and fish;
Cut, wash and peel vegetables and fruit;

The right candidate will possess:

At least 2 years of Experience as a Chef;
Ability to work well under pressure;
Strong communication skills;
Strong attention to detail;
Ability to manage multiple preparations at the same time;

Job Type: full-time, permanent;
Salary: $70,000 - $85,000

About The Role

We are seeking a qualified experienced Chef or Chef de Partie / Sous Chef to join our friendly team at The Park on Invermay.

We offer quality bistro meals, Bar Menu and Fresh Pizzas. We pride in using some of Tasmania's finest produce and delivering it with excellence. Experience with gourmet pizzas and cooking steaks is definitely an advantage.

For the right candidate and qualifications, full time position is available.

30+ Hours each week on casual wage. Weekly roster while on probation period and leading to full time for the right candidate thereafter. Shifts range from Mid-morning starts to evening finishing times. Must be available days, nights, weekends, and split shifts if needed. Also available for offsite catering if required.

The annual salary is $70,000 - $75,000.

Duties and Responsibilities

Executing a tailored menu
Stand in and take control of the kitchen in the absence of the Head Chef
Management of roster/budget control in line with the Head Chef
Development of menu checklists to ensure consistency
Uncompromising attitude towards high food quality, presentation, and safety
Strong communication skills and grace under pressure, and
Excellent planning skills and the ability to think on your feet
Exceptional Customer Service skills
Maintaining clean and tidy work area
Ensuring the smooth operation of the Kitchen and Bistro facilities at The Park on Invermay, Reporting to the Head Chef and Business Manager.
Responsible for producing quality meals consistently.

Qualifications and Experience

MUST have relevant experience, skills and knowledge of the hospitality industry and required certificates.
Strength and experience running the pass on a busy service.
A positive, friendly, and enthusiastic attitude.
The ability to excel under pressure and during busy service periods
Attention to detail and a passion for sustainability.
Flexible availability to work across a 7-day roster.
Barista skills is an advantage
Be a strong team member, willing to adapt to change and follow direction
Exceptional Customer service skills
Awareness of HACCP Food Hygiene
Team worker, pleasant vibrant personality
Ability to work with minimal supervision
Highly motivated, and career focused.
Has a desire to inspire those around them with creativity and flair.
Must be dedicated and hard working.

About the Company

The Park on Invermay is a fast growing business in a developing suburb of Launceston. With Major sporting events being held across the Road at UTAS Stadium & a Kitchen with a great reputation, we continuously have steady days.

The Park on Invermay has 30 Gaming Machines, TAB, Keno, Sports Bar and Bistro. Our staff pride themselves on friendliness, professionalism and service with a ‘SMILE’.

If you are interested in becoming part of The Park on Invermay team where you can be part of one of the most exciting and expanding venues, apply now!

We are searching for a dedicated individual to become a part of our team. In this role, you will apply your essential culinary expertise and skills to cater to the residents at Coroneagh Park in Penguin, Tasmania.

The Organisation:
Respect is a rapidly growing, not-for-profit, progressive, and purpose-driven aged care and retirement living provider that operates across Tasmania, Victoria, and New South Wales. Respect is known for the great care we provide to our residents and the supportive and respectful working environment for our employees.

The Position:
The Chef Supervisor is responsible for the daily operational management of the Catering Department and all food services personnel within the facility. The Chef Supervisor is required to implement, deliver, monitor and evaluate the Food Safety Program and ensure the catering department is managed and maintained within all formal accreditation standards and compliance requirements.

Key Duties and Responsibilities:

• Menu planning in consultation with residents / representatives, dietitian, RN in Charge and General Manager to ensure adequate nutrition and hydration standards are maintained for residents.
• Maintain a record of residents' needs, preferences and assistive devices and ensure these are provided.
• Documentation of recipes for menu dishes and special dietary requirements. Ensures recipes cater for cultural and spiritual requirements and for special occasions.
• Ordering of supplies, ensuring adequate supplies according to menu and budget.
• Documentation, implementation, monitoring and evaluation of the Food Safety Program.
• Follow up on resident complaints and feedback.
• Preparation and cooking of meals according to the menu and Food Safety Program.
• Contribute to management meetings and strategic planning.
• Participate in relevant professional development and mandatory training.
• Ensure that expenditure is in accordance with approved budgets.
• Ensure rostering and leave arrangements are structured to ensure that the Catering Department is adequately staffed, and appropriate skill levels are considered.
• Ensure all direct employee reports are made aware of their policy, legislative and other relevant compliance obligations from the commencement of their employment with the organization.
• Conduct regular meetings with Catering Department employees to discuss relevant workplace issues such as quality and work health and safety.

To excel in the Chef Supervisor role, the following criteria are essential:

• Trade Cook Certificate or equivalent.
• Food Handling Course.
• Current Food Safety Supervisors Certificate.
• Experience in hospitality.
• Current National Police Certificate (or ability to acquire)
• Experience is residential aged care.
• Computer literacy skills - medium level.

To be considered for employment with Respect, each candidate must satisfy the legislative requirements of Aged Care Worker Screening to ensure suitability to work in the aged care industry.

We offer:

• Competitive salary and entitlements.
• Pay incentives including not-for-profit salary packaging.
• Meaningful work in a purpose-driven organisation.
• Long-term employment in a recession-proof sector.
• A healthy and positive workplace culture.
• Learning, development, and growth opportunities.