Full Time Role – Monday to Friday Competitive Salary Work life balance Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since 1992. We have several exciting job opportunities available for enthusiastic and reliable individuals to join our team as Chefs. We operate in over 45 locations throughout Victoria and Queensland employing over 700 staff. We offer Opportunities for career development and progression. About the role Production and delivery of high-quality meals Oversee and support resident dining experience Lead & manage kitchen team, ensuring a smooth operation. Manage compliance related to food safety, WHS and quality. Stock control and ordering Food cost management Communicate with facility management, residents and families What you will bring: Chef Qualifications Experience within Aged Care with a strong understanding of modified texture and dietary needs Understanding of food cost management. Proactive approach to continuous improvement Strong personal presentation…

Click here to view more detail / apply for Full Time Chef

Full Time Role – Tuesday to Saturday  Competitive Rates  Work life balance Contemporary Catering is a family owned and run business providing specialist catering services of the highest standard since 1992. We have anl exciting job opportunity available for an enthusiastic and reliable individuals to join our team..  We operate in over 45 locations throughout Victoria and Queensland employing over 700 staff. We offer opportunities for career development and progression.  About the role An opportunity to show a genuine passion for food production and service, enjoy it and present it with bling !!! Must want to work in a happy and upbeat environment in an awesome suburb looking out to green park land. Ability to comply with allergen requirements and customers’ requests. Must comply with food safety, WHS and quality standards. Breakfast and lunch operation over 7 days a week. Ever changing menu specials and ideas for constant variety What you will bring Chef Qualifications…

Click here to view more detail / apply for Cafe Chef

What you will be doing

Reporting to the Executive Assistant Manager, you will be responsible for all kitchen operations in the hotel and will be working closely with the Food & Beverage and Sales & Conferencing teams.  You will have the opportunity to share ideas, introduce new processes and develop your management skills within a supportive leadership team. 

Your responsibilities will include:

• Running the kitchen on a day-to-day basis with hands-on cooking and food preparation intrinsic to the role
• Developing and mentoring a small team of chefs at various stages of their careers
• Menu planning and costing - we change our a la carte menus seasonally and your creativity will be important to the success of our food and beverage offerings
• Liaising with our sales and food & beverage managers to maintain and enhance service and product standards
• Rostering staff and controlling labour costs
• Maintaining safe work place and food safety standards to a high level
• Monitoring cleaning schedules and chemical control
• Ordering and controlling stock and managing suppliers and invoices

This is a hands-on role with primarily a weekday roster, which offers great scope and autonomy for the right candidate and an opportunity to further develop your skills in leadership and reporting. 

We are offering a competitive salary package negotiable for the right candidate, as well as hotel and dining discounts globally through the Accor ALL Heartist program, ongoing learning and development and the opportunity to network with the wider Accor community.

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 -…

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We are hiring!!
One of our clients, SIVOM Pty Ltd T/A Roti Boti Indian Restaurant is looking for an experienced Chef.

Discover Melbourne's premier Indian dining experience at Roti Boti® Indian Restaurant, where a team of devoted chefs invites you on a gastronomic exploration of India's diverse culinary landscape. Their menu features a delightful array of dishes from regions such as Punjab, Hyderabad, Goa, Madras, Lucknow, and Calcutta. Owner and chef Ajab Singh Rawat, known as "Gypsy," has curated a contemporary and serene atmosphere, blending classic Indian textiles and artifacts for a vibrant dining ambiance. Immerse yourself in the authentic flavors of this exceptional cuisine, relishing exotic creations derived from the well-guarded recipes of Roti Boti's kitchens. Your visit promises an unforgettable experience, marked by original tastes and a sensory journey through the rich tapestry of Indian gastronomy. The details for the position are:

Position: Chef
Salary Range: $70k plus superannuation
Location: 513 Hampton Street, Hampton, VIC 3188
Job Type: Permanent position, Full time. Must be available to work on weekends and public holidays.

Primary responsibilities will include, but are not limited to:
1. Expertise and familiarity with the nuances of Indian cuisine.
2. Execution of the entire menu, ensuring the precise preparation of each dish.
3. Innovation in recipe development and collaboration on defining new menu offerings.
4. Keen awareness of customer preferences and staying abreast of culinary trends to tailor dishes to their taste preferences.
5. Strict adherence to cooking instructions and recipes, upholding exceptional standards for all signature dishes.
6. Thorough preparation and arrangement of all necessary ingredients and materials for cooking.
7. Supervision of kitchen staff to ensure adherence to operational standards.
8. Provision of training to kitchen personnel when needed.
9. Management and scheduling of all kitchen staff.
10. Efficient coordination of the kitchen passes using the docket system.
11. Maintenance of a sanitized and well-organized workstation, upholding high levels of hygiene and cleanliness throughout the entire kitchen.

To be considered for this role, your key skills, attributes must include:
1. Relevant qualifications with at least 3 years professional working experience in Indian cooking.
2. Qualification must be Certificate IV or above
3. Ability to focus in a pressured environment and manage the team effectively.
4. Full working rights within Australia are mandatory.

Interested?
Make sure that your application includes your updated CV. Incomplete applications will not be considered while shortlisting applications. Please note that only shortlisted applicants will be notified.

We are looking for a full-time Chef at Bang Bang Bar and Food in Woolamai Victoria.

We are looking for an experienced Chef to join our great team. We are looking for an energetic, flexible, and personable Chef with proven experience to join our team.
The ideal candidate will be determined, hardworking, creative, and have excellent communication skills.

Roles & Responsibilities
• Pre-service kitchen preparation
• Preparation of all ingredients
• Full knowledge of and ability to cook all menu items
• Providing suggestions for menu improvement and changes.
• Safe food handling.
• Responsible for ensuring the kitchen is always a clean, safe, and efficient workspace.
• Complete orders / Stocktakes
• Give direction and delegate tasks to any supporting team member
• Assume some responsibility of all kitchen duties, ordering and compliance.
• Consistently prepare high volume of food within a restaurant setting

Skills & Experience
• Cert III and IV in commercial cookery
• At least 2 years experience as a cook.
• Food preparation and presentation experience

Salary is between $70000 and $80000

Please find the job ad on jora.com.au and apply follow the directions on how to apply

Mair and Doveton Pty Ltd is looking for a qualified and experienced Full Time Chef to join our team.
Salary Range - $70,000 to $75,000
Business Location – Ballarat VIC
Responsibilities including and not limited to:
• Preparation and cooking of food in accordance with our menu.
• Ensuring food handling and storage is in accordance with food handling regulations and is of the highest standard.
• Prepare food to meet special dietary requirements.
• Appropriate plating and apportioning of prepared meals and ensuring food presentation meets with the standard.
• Regulate the temperature of stoves and oven to ensure the dishes are cooked at appropriate levels.
• Check food is stored and handled as per food health and hygiene regulations.
• Ensure that your work area, equipment and section are kept clean at all times, in accordance with health and hygiene, and strictly implementing our OH&S policies.
• Help with planning of menu items and estimation of food requirements.
Skills and Qualifications:
• AQF Associate Degree, Certificate III, Certificate IV or Diploma certification in relevant Hospitality qualification.
• Strong knowledge of cooking methods and operating kitchen tools and equipment
• Ability to work full time
• Flexible to work on a rotating roster.
Please include a current resume, current ID and supporting documents to your application. Three current referees would be required. Email your CV to [email protected]

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

HOSPITALITY POSITIONS

Hospitality positions for a busy Café/Restaurant at Vento Cafe Bar Restaurant, Wallan,
Victoria - 3756. We are seeking the services of numerous hospitality people to join our team.
It is a very popular and busy restaurant serving Aussie, Italian & Multi cuisine including
Breakfast, Lunch & Dinner from early morning to late evening including weekends. The right
candidate will be trained in house as we are looking for someone to continue with us on long
term employment.
Hospitality Positions as follows:
Chef & Sous Chef
Salary is as per the award and in line with the experience for successful applicant
Minimum Salary - $70,000 p. a + Superannuation
Minimum Hours – 38 hours per week as per roaster
Minimum Requirements as follows:
Qualifications required will be Certificate III/IV in Hospitality
At least 2 years of work experience in prep and cook in fine dining preferred.
Must have knowledge of Kitchen Equipment’s, Tools and Knives.
Have knowledge of Multi cuisines to cook with various ingredients
Dedication to be part of a team to achieve the highest standards of food production and service
Be able to work as per roster during week and weekends
Roaster to vary during breakfast, lunch and dinner
Be organised, creative, willing to learn and also assist in leading a team
Have a sound understanding of food, safety, hygiene and WHS practices
Have a positive attitude
Punctual, honest, Reliable, Team player and be creative into new dishes
To apply, please email your detailed resume by no later than 05 th April 2024 at email: [email protected]

We are hiring!!
Our customer, GMS Investments (Oakleigh) Pty Ltd. trading as Mythos Gyros Bar, is currently seeking an experienced Chef. Situated in Oakleigh, Victoria, the establishment provides an exceptional dining experience for its patrons.

Position: Chef
Salary Range: $70k plus superannuation
Location: 15 Eaton Mall, Oakleigh VIC 3166
Job Type: Permanent position, Full time. Must be available to work on weekends and public holidays.

Primary responsibilities will include, but are not limited to:
1. Adhere to the prescribed menu for dish preparation.
2. Contribute to and collaborate on inventive culinary concepts.
3. Keep abreast of customer preferences to tailor dishes accordingly.
4. Strictly follow recipes and cooking standards to ensure top-notch output.
5. Organize and ready essential ingredients and tools for culinary tasks.
6. Oversee kitchen staff to maintain consistent operational excellence.
7. Provide necessary training to kitchen team members as needed.
8. Handle staffing and shift schedules in the kitchen.
9. Streamline the kitchen's ordering process for efficiency.
10. Uphold a clean and hygienic kitchen environment.

To be considered for this role, your key skills, attributes must include:
1. Hold relevant qualifications and a minimum of 3 years of professional work experience.
2. Certification should be at least at the Certificate IV level.
3. Show the ability to focus in a high-pressure environment and lead a team effectively.
4. Must have full working rights within Australia.

Interested?
Make sure that your application includes your updated CV. Incomplete applications will not be considered while shortlisting applications. Please note that only shortlisted applicants will be notified.

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

This is an opportunity to develop and execute the culinary experience for the hotel and take full accountability for business goals. A role with creative license & a chance to showcase your passion for food. You will collaborate closely with the hotel leadership team, and is responsible for talent development, overall financial performance of kitchen & stewarding operations and will actively contributes towards revenue generation. 

What you’ll be doing?

• Designing, costing and implementing innovative menus within the standalone venue positioning
• Recruit, select, train and inspire the kitchen & stewarding team, and assist in developing Accor’s next generation of kitchen leaders
• Oversee the food preparation, purchase and selection 
• Ensuing safety & hygiene standards & compliance across the food and beverage operation to achieve HACCP standard 
• Foster a learning atmosphere, championing continuous improvement, innovation, and a passion for providing exceptional service
• Creates standard recipe cards with pictorials, establish and maintain standard recipes (including photographic presentation) of all menu items while you will be driven to constantly redevelop menus, recipes, techniques and systems

Our client is an award-winning Hotel Group including a prestigious Chef's Hat, AGFG.We are looking for high calibre Chefs to join their culinary focused group and to work with an outstanding team of industry professionals.Benefits Free 'U Day' - get a paid day off on your Birthday*Access to exclusive Group benefit program -discounts with several major retailers, Groupaccommodation, dining and wineABOUT YOU:Relevant qualifications in Commercial CookeryRelevant experience in a premium restaurant/banquet kitchenEnthusiasm and creative approach to providing high-quality cuisineDemonstrated understanding of Australian food safety and HACCPAvailability to work weekends and public holidays as required within a rotating rosterWell presented, punctual and reliableAbility to keep your section clean and organized with a good understanding of work flow and structureAbility to prioritize and work under pressureA passion for quality food and produceOwn transport required - mileage and accommodation assistance providedSalary Range: $70,000-$90,000 per annum superOnly successful candidates will be contacted.

Click here to view more detail / apply for Chef [ Red Hill, VIC]

  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

We are seeking experienced Chef(s) on behalf of our client, Third Wave Cafe at Albert Park VIC

Are you passionate about creating exceptional culinary experiences? Do you have a flair for Slow Smoking and Dry Ageing Meat? If so, we have the perfect opportunity for you!

About Third Wave Café:
Located in the heart of Albert Park, Vic, Third Wave Cafe is a vibrant and well-established eatery, known for its delectable menu offerings and warm ambiance. We take pride in serving high-quality, delicious food to our valued patrons. Our focus on low and slow American BBQ sets us apart, making us a haven for food enthusiasts.
Our 2 smokers are working nonstop. These days we smoke up to 1000kg of meat per week. Hundreds of kilograms of meat is received and processed daily. Our chefs are constantly trimming, deboning and removing membranes. The kitchen is always full of smoke and spicy rub aromas.
Everything from dozens of pork shoulders for pulled pork to huge whole beef briskets is smoked for up to 12 hours. The slow smoked meats we regularly serve include Texas Style Beef Brisket, Pork Ribs, Beef Ribs, Pork Belly, Lamb Shoulder, Salmon, Chicken, Chicken Wings, Chicken Ribs, Sausages and more. The meats are smoked with Hickory, Maple and Apple woods. Hickory is used for all the dark meats like Beef Brisket, Beef Ribs and Lamb Shoulder. Maple is a little milder, so we use it for the lighter meats like Pork and Chicken. Finally, Applewood is great for smoking Salmon.

Job Title: Full-Time Chef

Position Overview:
We are currently seeking a skilled and experienced Chef to join our talented culinary team. As a Full-Time Chef, you will play a crucial role in curating our unique menu and delivering unforgettable dining experiences. The ideal candidate will have a minimum of 2 years of culinary experience, with a genuine passion for Slow Smoking and Dry Ageing Meat. This is an immediate start position, and we look forward to welcoming you into our creative kitchen.

Key Responsibilities:

Prepare and cook a diverse range of dishes, with a specific focus on Slow Smoking and Dry Ageing Meat.
Collaborate with the culinary team to develop new menu items and specials, ensuring innovation and creativity.
Maintain high standards of food quality, taste, and presentation, adhering to our restaurant's standards.
Ensure compliance with food safety and hygiene regulations at all times.
Manage kitchen inventory and stock levels, placing orders as required to maintain smooth operations.
Train and mentor junior kitchen staff to enhance their culinary skills and uphold our quality standards.

Requirements:

Minimum of 2 years of experience as a qualified Chef.
Expertise in Slow Smoking and Dry Ageing Meat is essential.
Proficient in a variety of cooking techniques and cuisines.
Strong attention to detail, with a commitment to delivering top-notch dishes.
Excellent organizational skills, ability to multitask, and work under pressure.
A team player with good communication skills to foster a positive kitchen environment.

Remuneration:

The position offers a competitive salary ranging from $70,000 to $80,000 per annum for a Full-Time, 38-hour workweek, with reasonable overtime as expected. Remuneration is commensurate with experience and expertise.

How to Apply:

Please send your updated resume, along with a brief cover letter outlining your relevant experience and interest in joining Third Wave Cafe
Join us in crafting exceptional culinary experiences that keep our patrons coming back for more. Apply now and embark on a rewarding culinary journey with Third Wave Cafe!
Follow us on Facebook: www.facebook.com/thirdwavecafe
Visit our website: www.thirdwavecafe.com.au

Note: Only shortlisted candidates will be contacted for interviews. We appreciate your understanding.

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 by people who care. ISS IS A PLACE TO BECOME PART OF SOMETHING BIGGER With over 485,000 employees throughout 46 countries ISS is a company of belonging. “Connecting People and Places to Make the World Work Better”. We are currently seeking an experienced and motivated Full time Chef to join our FIFO Resources Catering Team for 9 days on 5 days off roster flying from Brisbane to our site in Rolleston, Bowen Basin Queensland. Reporting to the Head Chef, you will be responsible for ensuring all safety and quality processes are followed and exceed customer expectations in regards to a healthy and delicious…

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KEY RESPONSIBILITIES

? Create menus, estimate food and labor costs, and order food supplies
? Monitor food quality at all stages of preparation and presentation, ensure that all
dishes are cooked well and presented in an aesthetical way
? Discuss food preparation issues with the nutritionist, kitchen and service staff
? Prepare fresh and nutritious meals, prioritizing high-quality, locally sourced
ingredients
? Lead, train, develop and inspire the culinary team
? Ensure compliance with all health and safety regulations in the kitchen area
? Receive customers’ feedback and collaborating with kitchen staff to make
improvements where necessary
? Regularly check quality of equipment in the kitchen to ensure good conditions
and operations
? Reporting and proposing optimal plans with the Restaurant Manager to improve.
the quality of food and services provided.

KEY REQUIREMENTS
? Proven work experience as a Chef or Cook preferably with Asian cuisine.
? Hands-on experience with various kitchen equipment. Wok experience is a plus.
? Leadership skills.
? Ability to remain calm and undertake various tasks.
? Excellent time management abilities.
? Up-to-date knowledge of cooking techniques and recipes.
? Familiarity with sanitation regulations.
? Culinary school diploma preferred.

• Demonstrate ‘ownership’ of the outlet through commitment to the following areas of responsibility:
• Through the Chef de Parties and Kitchen Brigades hands on supervision of the food service operations on a day to day basis.
• Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and maintained at that level.  Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.
• Collate, photograph and cost all recipes.  Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the front of house team to meet food and beverage operational objectives.
• Co-ordinate the weekly food requirements with regards to purchasing with consideration for delivery times, shelf life, forecasted sales and storage capabilities.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Ensure that all kitchen staff are fully briefed prior to commencing their shift.  Delegate duties to the shift Kitchen Brigade so all aspects of the shift are covered promoting a team working environment.
• Encourage Kitchen brigade to be aware of market needs and trends so their product meets these requirements.
• Take responsibility to ensure all required tasks and delegated projects are completed accurately and within given time frames.

• Operate as part of the Kitchen team in the pastry section with the highest level of professionalism and organisation.
• Work within the pastry section and take corrective action where appropriate and within company guidelines if standards are not met.
• Complete tasks in the production of pastries and desserts under the direction of the Restaurant Chef as required.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Sofitel Brand Standard guidelines and maintained at that level.
• Meet and exceed guest expectations, enabling the Food and Beverage operation of each department to be recognised as purveyors of consistent, quality and value for money cuisine.
• Assist with training Commis Chefs and apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure the highest possible standard of hygiene is practised and maintained by the pastry section within the kitchen team to meet Health & Safety regulations and HACCP food preparation guidelines.