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

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






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






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

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


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

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

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

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

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

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

We are looking for a motivated and passionate Full-Time Commis Chef to join the PLG team at The Coach in Ringwood . Youll focus on basic food preparation tasks, support experienced chefs, and maintain a clean and organised kitchen. This opportunity is ideal for kitchen professionals ready to kickstart their career!
The Coach is our newly renovated dining and entertainment complex located in the heart of Ringwood. From the moment you walk into the venue, the warmth and friendliness makes you already feel at home.
A modern new Bistro specialising in a family friendly environment, offering an extensive a la carte menu whilst delivering quality customer service, catering to all. Not to mention the relocation of the Sports Bar, with a dedicated menu and a newly developed alfresco area. Making it the perfect place to watch the game, or simply enjoy a beverage, relax and unwind.

... Click here to view more detail / apply for Commis Chef | Ringwood

Sous Chef


Job no: Location: Melbourne CBD Work type: Full Time Categories: Chef, Chef Manager



$85K 11.5%super 

Iconic location National Gallery of Victoria - Garden Restaurant
7 day per week roster - required 5 days
Opportunity to take part in the annual Gala Event

Restaurant Associates are a team of world class hospitality and fine-cuisine professionals, delivering contemporary food solutions and service across leading corporations and iconic venues across Australia .


 

THE POSITION:


Sous chef assisting with functions and retail operations..
Train, develop and become part of a dynamic culinary team at the National Gallery of Victoria
Must have Functions and a la carte restaurant background.
In the absence of the Head Chef; oversee preparation and




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

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

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

PERFORMANCE GOALS:

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

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

About the role

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

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

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

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

What's on offer?

Above award rates on offer from $124,000 super 10k allowance
10k allowance to be paid through your weekly/fortnightly pay cycle
2/1 Roster FIFO from Perth

For the Love of Food! Join the Sodexo team
Do you want to be part of one the largest and most diverse Chef teams in the country?
If you?re looking to being part of a team driving the latest food trends across Australia and have a passion for leadership, Sodexo are on the lookout for experienced Head Chefs for several of our remote sites. This is an excellent opportunity if you are a people person, enjoy leading by example and have the ability to manage your 'hands on' Chef duties alongside your administrative duties to join the Sodexo Family.
About the role
The successful candidate will be expected to provide leadership, coordinate, and support ... Click here to view more detail / apply for FIFO Head Chef (Full time) $124,400 super 10k allowance

Chef de Partie

Meelup Farmhouse is an owned family venue situated in an idyllic location in the picturesque Southwest. Over time, our establishment has quickly become an iconic destination in the region. We are currently looking for an experienced & qualified Chef de Partie to join our team on a full-time basis as we are in the process of expanding our venue.

About the role

Your tasks & responsibilities will include but won’t be limited to:

Have a sound understanding of all kitchen operations
Prepare all food menus
Demonstrate a creative flair with extensive food knowledge and passion for quality and consistency
Planning and directing food preparation
Pay Attention to detail
Supervise less experienced kitchen team members
Resourcefully solve any issues that arise and seize control of any problematic situation
Keep all working areas clean and tidy & ensuring all equipment is maintained, serviced, and cleaned to OHS standards
Maintain a positive and professional approach with co-workers and customers
Ideal candidate

To meet our business’ needs, you will be required to:

· Be a qualified Chef

· Have over 2 years of professional experience as a Chef de Partie

Be resilient and be able to perform in fast-paced environment
Be able to work under pressure and autonomously
Be able to take direction
Be punctual, professional, and reliable
Show good communication & organisational skills
Be available to work weekends and Fri, Sat, Sun evenings on occasion
COVID 19 vaccination certificate required

Accommodation in a shared staff house might be available for the right candidate.

Only short-listed applicants will be contacted.

Sponsorship available.

Full-time hours: 40 per week

Salary: $73,500.00 – $75,000.00 per year + superannuation

Business Nest
Recruiting on Behalf

Burnside Heights, VIC 3023
Full-time Chef

Salary
$73,150 plus superannuation

Duties and Responsibilities
• Plan menus (regularly introducing new dishes), estimate costs, and order supplies.
• Ability to work a rotating roster, including Friday and Saturday nights.
• High standards, strong work ethic and can inspire team members.
• Supervise dish quality throughout preparation and presentation.
• Discuss food preparation matters with Managers, Dietitians, and staff.
• Train kitchen staff demonstrating cooking techniques and give cooking advice.
• Engage in hands-on food preparation and cooking.
• Communicate and enforce hygiene regulations.
• Selecting staff
• Provide advice in efficiently in freezing and preserving foods.
• Preparing and cooking food.
• Explaining and enforcing hygiene regulations.

Job Requirements
• Completed at least a Diploma of Hospitality in Australia
• At least two years’ work experience as a Chef in an Australian restaurant
• At least three years’ work experience in managing a restaurant or any food related business
• Thrives under pressure, great prioritisation skills and the ability to multi-task effectively
• Experience in achieving business objectives in fast-paced culinary environments
• English language required
• Filipino language preferred and familiarity with other Filipino dialects is a plus
• Knowledge in Filipino cuisine

Please send your CV to [email protected]. We will consider applications with an attached resume sent to our email. Please include the job role title in your email.

VeiraMal Consulting is seeking an experienced chef to join our clients' restaurant in Caroline Springs. Our client, Slices 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 and 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:

$73,150 + superannuation

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

Position Overview:
The purpose of this Commercial Cookery (Chef) Apprenticeship in Crows Nest is to provide the successful applicant with the opportunity to develop skills and knowledge through completing on the job working experience and training with an employer whilst completing a nationally recognised course of training through a registered training organisation.



Duties and Responsibilities:
Chefs are professional cooks who are well trained in all aspects of food preparation and presentation. Chefs may choose to specialise in a specific cuisine, and some open their own restaurants or publish cookbooks. Chefs work in the kitchen of a restaurant or other dining environments such as bars, cafes, hotels and mobile kitchens that cater for events such as festivals, conferences and weddings. Suits people who can work well under pressure and within time-constraints. As an apprentice Chef you will develop an understanding of


... Click here to view more detail / apply for Commercial Cookery (Chef) Apprenticeship

CHEF / KITCHEN MANAGER POSITION

Full-time position

We are open Wednesday to Sunday.

We are seeking the services of a knowledgeable, highly motivated and passionate Chef to help with our kitchen in Glenview QLD.

The Chef we are seeking must be qualified, a good leader and communicator with the ability to lead by example & set high standards with at least one year of experience.

Key responsibilities include:

Ensuring consistently high-quality food at all times for lunch & dinner service

Fast, calm and skilled with food cooking and prep skills

Able to manage the kitchen under stress during service

Roster compilation and management

Effective Communication skills

Maintaining development processes & procedures kitchen cleanliness and organisation

Stock Control & Stock taking

Ordering stock

Salary range will be between $65k and $75k for the right person.

Only suitable applicants will be contacted.

Please e-mail your resume & covering letter to: [email protected]

This is a long term position and sponsorship could be available for the right person.

Mantra Lorne  is located in the coastal town along the Great Ocean Roan is spread across 12 acres of landscaped gardens, boasting undeniable beachfront accommodation offering heritage hotel rooms and modern one and two bedroom apartments. The Lardner, on-site restaurant, offers daily breakfast, lunch, and dinner, all crafted from locally sourced ingredients.
Proudly housing the largest residential conference venue in regional Victoria, Mantra Lorne can host groups of up to 600 guests for bespoke corporate and private events.
There is plenty to do in your down time, from exploring waterfalls, shipwrecks and bushwalking; to having a game of tennis or golf; immersing yourself in art exhibitions and markets; to simply relaxing on the beach enjoying the afternoon sun.
Perks of joining Mantra Lorne

Onsite accommodation available in shared facilities for a weekly fee (upon availability)
Complimentary access to gym

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

With properties in some of Australia?s most iconic locations, NRMA Parks & Resorts provide accommodation that suits every budget and style ? from campsites to luxury resorts. We connect holidaymakers with over 50 incredible natural destinations that offer more than a change of scenery.? 
Owned by the NRMA Group, we have a large team across our holiday parks, resorts and support office who love what they do, all working together to make holiday magic. Because creating unforgettable holidays is not just our job ? it?s in our nature.? 
Reporting to the Resort General Manager, this exciting newly created role, will ensure exceptional food experiences and service to all guests at NRMA Blue Dolphin Resort.  You will work closely with the Resort Manager, kitchen team and front of house team to ensure our guests receive, good, honest, food - the opportunities are endless!   You will have a flair and passion ... Click here to view more detail / apply for Head Chef: NRMA Blue Dolphin Resort Yamba

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 . We operate in over 40 locations throughout Victoria 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

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

Chef
Job no: Work type: Full Time Location: Cessnock, Newcastle Categories: Chef

Chef - Full-time
Aged Care - Cessnock NSW 

No late nights or split-shifts
Clear career growth opportunity
Positively impact the lives of Australias most vulnerable

Medirest is built on the foundation of trust, integrity, and openness, we care passionately about the role we play in the lives of those within our care. Whether its a welcoming smile and greeting from our porter, a barista serving a cup of coffee or a security guard helping someone to find their way, our purpose is to provide care and empathy in all interactions.

Responsible for catering for the diet requirements for shift being covering
Preparing Breakfast, M/Tea, Lunch, A/Tea and Evening meals
Following all Food and Safety procedures
Cleaning


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

Sous Chef

Rosebud Country Club
Rosebud, Mornington Peninsula & Bass Coast VIC
Chefs/Cooks (Hospitality & Tourism)
Full time
$70,000 – $75,000 per year


Bistro62 at Rosebud Country Club is looking for an experienced Sous Chef for our morning shift. Perfect for an early riser, this role requires a 6am start and a 2pm finish, a rotating roster that includes weekends and public holidays.

Key attributes for the role include reliability, punctuality, strong interpersonal and communication skills, and the ability to thrive under pressure with a positive can do attitude.

Immediate start.

About the Role:

Assisting the Head Chef in daily kitchen operations and oversee food preparations.
Setting and updating menus and food pricing after approval from Head Chef / Restaurant Manager
Stock control
Ensuring adequate operations of kitchen equipment
Preparing standard recipes
Ensuring quality of all food items (raw or cooked) at all stages of storage, preparation, cooking and presentation
Rostering kitchen staff
Supervise, train and develop kitchen staff, fostering a collaborative, inclusive and high-energy working environment.
Oversee and uphold food quality and hygiene standards in our kitchen operations.
Manage inventory, order supplies and minimise waste to optimise kitchen efficiency.
Facilitate and promote a collaborative interdepartmental work environment throughout the club.


Requirements:

AQF Associate Degree, Advanced Diploma or Diploma in relevant field with at least 1 year of verifiable work experience. At least three years of relevant experience may substitute for the formal qualifications.

If you feel this role is for you and you have the required passion, skills and qualifications, then this role is for you.

Employer questions

Your application will include the following questions:

Which of the following statements best describes your right to work in Australia?
How many years' experience do you have as a Sous Chef?
Have you worked in a role which requires a sound understanding of OH&S/WHS?
What's your expected annual base salary?
How much notice are you required to give your current employer?
Do you have a current Police Check (National Police Certificate) for employment?
Do you have a current Australian driver's licence?
Are you available to work public holidays?

We are advertising on behalf of our client Blue Box

Position: Chef
Location: Lithgow, NSW 2790
Salary: $73,000 ~ $75,000 plus Superannuation

Our client, Blue Fox is looking for Chef to join their kitchen team

Responsible of chef might include by not limited to:
-Creating menu items, recipes and developing dishes ensuring variety and quality
-Working closely with the executive chef to develop menu ideas
- Managing daily production and planning
- Determining food inventory needs, stocking and orderings
- Costing and controlling kitchen operations
- Managing and work closely with other Chefs to all levels
- Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Maintain a climate of cooperation and respect between team mates
- Train junior kitchen staff
- Prepare and cook food based on the recipe guidelines

To be considered for this role, you must have:
- Relevant Qualification
- Prior experience in a similar role/setting
- Excellent communication skills
- Passion for cooking

We are advertising on behalf of our client Kirribilli Pizzeria

Position: Chef
Location: Kirribilli, NSW 2061
Salary: $73,000 ~ $75,000 plus Superannuation

Our client, Kirribilli Pizzeria is looking for Chef to join their kitchen team

Responsible of chef might include by not limited to:
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Working closely with the executive chef to develop menu ideas
- Managing daily production and planning
- Determining food inventory needs, stocking and orderings
- Costing and controlling kitchen operations
- Managing and work closely with other Chefs to all levels
- Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Maintain a climate of cooperation and respect between team mates
- Train junior kitchen staff
- Prepare and cook food based on the recipe guidelines

To be considered for this role, you must have:
- Relevant Qualification
- Prior experience in a similar role/setting
- Excellent communication skills
- Passion for cooking

Appeal Catering are mine site caterers located in Muswellbrook and other strategic location in Australia. We have a need for a full-time chef. The position involves breakfast and dinner preperation and service for 45-50 people. The position required an early start (3:30am to 12pm - breakfast) and 11am to 7:30pm (dinner).

The successful candidate must:

Have knowledge of recipes, menu writing, working with fresh produce, bulk cooking
be experienced in Buffet style service have flair and imagination, be happy and get on with all walks of life.
Be able to manage staff eg. kitchen hands be knowledgeable in food allergy requirements, be a qualified chef and hold a Food Safety
Supervisor Certificate, work to our cleaning schedules and have proper food storeage management skills.
Be hardworking and eager to please.

$65 - 70,0000 Plus Superannuation
4 weeks paid leave per annum
To apply for this positon please email HR Manager at
[email protected]

Ability to work autonomously as well as within our team exhibiting excellent team building skills and management with an ability to communicate in a positive and courteous manner at all times within the team
Be focused on producing high quality food and commitment to the provision of excellent service
Responsibilities include the following:-
A) Responsible for effective and efficient preparation of all food items by:
1) Correctly storing daily stock upon arrival
2) Preparing daily stock
B) Responsible for ensuring strict stock control measures are observed by
1) Noting turnover of stock and keeping stock fresh by following "first in, first out" method
2) Maintaining stock at correct levels
3) Minimising wastage at both preparation and service stages
C) Responsible for ensuring effective communication and team work within the kitchen by:
1) Liaising with Executive Chef and assist with preparation for functions and other occasions as required
2) Leading other staff ie; kitchen-hands, waiting staff
D) Responsible for ensuring a high standard of customer service by:
3) Being on hand during trading hours to serve and assist patrons
4) Preparing food from patron orders
5) Maintaining bain-marie food at correct levels and temperatures
E) Responsible for ensuring a high level of hygiene in association with industry food standards in the kitchen by including but not limited to:
1) Maintaining personal and workplace cleanliness throughout shift
2) Effectively cleaning all areas of the kitchen and equipment (including storage areas, fridges, deep fryers and utensils at end of shift
3) Storing clean equipment and utensils in correct places
F) Responsible for supervision and training of apprentices
G) Any other duties as directed by the Management
H) Adherence to the Club’s Work, Health and Safety policies and procedures and enforcement of Club’s policies within their team.
I) Keep uniforms clean and tidy, ensuring that a clean uniform is worn on each shift

Skills and experience required
Sound practical knowledge of Work Health and Safety
Strong coordination skills which will bring new ideas and energy to our team
Your qualifications may include formal education (Cert III Commercial Cookery minimum) and training along with 3+ years’ experience in a commercial kitchen producing modern Australian cuisine
Ensuring food storage safety guidelines
You must have work rights in Australia
Previous experience leading a Kitchen Team

Summary of role requirements:
• Flexible hours available
• 2-3 years of relevant work experience required for this role
• Work visa can be provided for this role
• Expected salary: $80,000 - $85,000

Our client in Lilydale, Victoria requires the services of an experienced Chef.

The Chef will play a crucial role in preparing high-quality dishes, managing kitchen staff, and ensuring the kitchen operates efficiently. The ideal candidate will bring expertise in culinary arts, creativity in menu development, and a commitment to maintaining the highest standards of food safety and hygiene.

Key Responsibilities:
• Prepare and cook meals to a high standard as per the restaurant menu and special customer requests.
• Assist in the planning and development of menus, ensuring a variety of culinary offerings and adherence to budgetary constraints.
• Supervise and coordinate activities of cooks and other kitchen staff to ensure a high level of food and service quality.
• Monitor food stock and place orders as needed, ensuring the kitchen is well-equipped and stock levels are maintained.
• Ensure compliance with food hygiene and safety standards, including proper storage and
• handling of food, cleanliness of the kitchen, and maintenance of equipment.
• Train and mentor kitchen staff, promoting a culture of learning and excellence.
• Stay updated on current culinary trends and techniques and incorporate innovative ideas into menu offerings.
• Manage kitchen operations efficiently, optimising food cost and minimising waste.
• Handle customer feedback with professionalism and make necessary adjustments to meet customer satisfaction.

Qualifications and Skills:
• Certificate IV in Commercial Cookery or equivalent culinary qualification.
• Proven experience as a Chef with a strong background in menu planning, food preparation,
• and kitchen management.
• Comprehensive knowledge of food safety standards and regulations.
• Strong leadership skills, with the ability to train and motivate a team.
• Excellent time management and organisational abilities.
• Creative culinary skills with a passion for food and cooking.
• Ability to work under pressure in a fast-paced kitchen environment.
• Excellent communication and interpersonal skills.

Summary of role requirements:
• Flexible hours available
• 2-3 years of relevant work experience required for this role
• Work visa can be provided for this role
• Expected salary: $74,000 - $85,000 per year

CHEF – Indian Restaurant – Torquay, VIC

Kogan People Solutions are working to assist our client who runs a highly regarded Indian restaurant based in the heart of Torquay, Victoria. This popular restaurant offers a contemporary dining experience that celebrates authentic and flavourful Indian cuisine.

With a diverse menu that includes traditional Indian dishes such as butter chicken, lamb korma, beef vindaloo and a variety of vegetarian options, their talented chefs use fresh spices and ingredients, bringing a true taste of India to every dish. The restaurant also houses a Whiskey Library, boasting an extensive collection of malts and cocktails.

Guests can enjoy their meals in a warm, classic dining room adorned with vibrant murals, or in the alfresco courtyard. Takeaway and home delivery services are also on offer.

With a dedication for providing excellent customer service, our client is now seeking several chefs to join and lead their happy and productive kitchen team. A top salary negotiable in the range $70k to $80k plus superannuation per annum is on offer and the role is full time and ongoing, requiring shifts across the week and weekend.

Responsibilities of our Chefs will include:

• Lead, guide and inspire the kitchen team to deliver the best results.

• Assist in the hiring and training of new cooks and kitchen staff.

• Supervise (and participate in) the preparation of all meals.

• Manage kitchen consumables, stock takes, ordering, cost control and budgeting.

• In consultation with the Management team, develop, test, and introduce new menu items.

• Ensure strict compliance with OH&S and Food Safety standards.

• Work alongside the management team.

About you:

• You have a passion for the hospitality industry and are up to date on techniques and food trends.

• You can demonstrate an uncompromising attitude towards flavour and presentation of the highest quality, whilst aligning and motivating a cohesive and hardworking team environment.

• Are empathetic to those around you and work well under pressure.

• Have substantial experience working in a similar cuisine and professional environment.

To be successfully considered for the role, you:

• Possess excellent relevant post-secondary cookery related qualifications, to at least Diploma level or agreed substitute.

• Have at least two to three years’ experience (preferably more) since earning your qualifications.

• Are available across the working week and weekends.

• Offer proven ability to prioritise, set goals and have the determination to achieve them.

• Possess a thorough understanding of food safety and HACCP.

• Understand cost control, time management, prioritization, and cost-efficient procurement practices.

• Are an excellent people manager able to get the most out of your team.

• You must have unrestricted Australian working rights to be considered.

Interested?

This is an ideal opportunity for a Chef seeking their next worthy and valuable role. In addition to a top salary of $70k to $80k plus superannuation per annum, there are excellent conditions and first-rate facilities awaiting the successful applicant.

Applications

Please respond to the recruiters using the facilities on this site, and ensure you attach your updated CV.

Kogan People Solutions are grateful for all applications, but kindly note that they will only respond to shortlisted applicants.

Kogan People Solutions – recruitment excellence

Position: Chef
Type: Full-time
Business: Double Barrel Bar & Restaurant
Location: Buderim, Queensland, 4556
Salary: $75,000 per annum
About the Business:
Double Barrel Bar & Restaurant is a popular, fast-paced venue located in the heart of the Sunshine Coast's bustling tourist area. Renowned for offering a fine dining experience alongside a wide selection of barista coffees, wines, spirits, and cocktails, Double Barrel is committed to serving the highest quality food to its customers. Our kitchen prides itself on delivering exceptional meals from all courses, prepared with expertise and attention to detail.
Position Overview:
We are seeking a highly skilled and motivated Chef to join our dynamic kitchen team. The ideal candidate will have a deep understanding of culinary arts, excellent leadership skills, and the ability to manage kitchen operations efficiently. This is a full-time role requiring the chef to plan and execute menus, oversee food preparation, and ensure the quality and presentation of every dish. The chef will be expected to maintain high standards of food safety and hygiene and create a collaborative and efficient kitchen environment.
Key Responsibilities:
Menu Planning: Develop and design creative and seasonal menus based on customer tastes and feedback. Ensure menus reflect the restaurant's fine dining philosophy while offering variety and balance.
Food Preparation: Oversee the preparation, seasoning, and cooking of food, ensuring all dishes are presented to the highest standards.
Quality Control: Monitor the quality of dishes at all stages of preparation and presentation, ensuring they meet Double Barrel’s standards for taste, appearance, and consistency.
Training and Supervision: Select and train kitchen staff and apprentices, ensuring that team members adhere to kitchen procedures and maintain high standards of cleanliness and hygiene.
Kitchen Operations: Coordinate all kitchen operations, from food prep to service, to ensure efficiency and smooth workflow during peak hours.
Health and Safety Compliance: Implement and monitor workplace health, safety, and hygiene regulations to ensure compliance with industry standards.
Cost and Budget Management: Estimate food and labor costs, order food supplies, and manage kitchen finances and budgets to maintain profitability.
Customer Interaction: Understand and analyze customer preferences to tailor dishes and improve overall dining experiences.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum Cert III and Cert IV in commercial cookery
Minimum 2-3 years of proven experience as a chef in a busy bar or cafe restaurant environment.
Expertise in preparing a wide range of dishes, with strong knowledge of fine dining and cafe-style cuisine.
Ability to lead and manage kitchen staff, providing guidance and fostering a collaborative environment.
Strong organizational and time-management skills to ensure efficient kitchen operations.
In-depth knowledge of workplace health, safety, and hygiene regulations.
Budgeting and financial management experience.
Strong communication and interpersonal skills.
How to apply:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.