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

Why You Will Be Excited About This Role
Imagine a role where every day is different and where you are at the heart of creating remarkable experiences!
At Cliftons, we believe in investing in our people and providing you with a collaborative environment that promotes excellent teamwork.
As a Chef , you'll oversee delivering primarily buffet-style catering for our clients. You'll be interacting with a diverse range of people, from colleagues to clients, ensuring every event service runs smoothly and impressively.
Our vision is to create remarkable experiences, and you will be a crucial part of this vision. Your contributions will make a tangible difference, and you will be recognised for your unique skills and dedication. Join us and be part of a team that values collaboration, innovation, and continuous improvement.
How This Will Transform Your Career
At Cliftons, we prioritise your growth
... Click here to view more detail / apply for Chef | MEL

Aussie World Pty Ltd is home the Banana Bender Pub, an iconic tourist attraction, located just off the Bruce Highway, Sunshine Coast, Queensland

We are seeking a full time Chef for our restaurant, Mango’s Bar & Grill, which offers a dynamic menu covering lunch and dinner and services functions in our versatile events space known as The Shed. We serve modern Australian food that is high quality, attractive and is reflective of our local region. Our kitchen brigade is truly international, and our menu embraces the cultural uniqueness of our team. The salary on offer is $73,500 plus superannuation.

Responsibilities

The position works closely with the Head Chef and Sous Chef and is an integral position within the kitchen brigade. In this role you will oversee a section of the kitchen and hands on daily kitchen operations including:

Prepare, cook, plate and garnish dishes ensuring high standards of food quality and presentation
Receive and account for supplies in accordance with business guidelines
Manage stock rotation and wastage and ensure your kitchen section is organised and clean and complies with food safety standards
Maintain portion & cost control systems
Assist in development and costing of menu in consultation with Head Chef and Sous Chef
Work proactively and manage timeliness of service
Support and coach other team members

Required Skills and Experience

Possess a relevant qualification or have at least 3 years full time relevant experience in a comparable environment
Flexibility to lead and work in diverse sections of the kitchen (Grill/Pans/Pizza)
Ability to engage in a positive and collaborative manner with all staff
Excellent communication skills
Flexible to multi task and handle a busy shift
Have a passion for food and presentation of dishes
Punctual and reliable with a great work ethic
Availability for 7 day roster including weekends, school holidays and split shifts

Benefits

Our team is friendly and welcoming and creates a supportive and calm kitchen vibe
Free entrance to Aussie World on completion of probation (for immediate family)
Visa sponsorship to the right applicant
Local parking available
$73,500 plus superannuation

About The Role

We are seeking a qualified experienced Chef or Chef de Partie / Sous Chef to join our friendly team at STEVE'S GRILL @ THE CENTENNIAL.

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 $73,150 - $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

STEVE'S GRILL @ THE CENTENNIAL 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 STEVE'S GRILL @ THE CENTENNIAL team where you can be part of one of the most exciting and expanding venues, apply now!

Your Culinary Adventure Awaits! If you are a passionate and seasoned Executive Chef committed to sustainability, innovation, and exceptional quality, we invite you to apply and become an integral part of the 1 Hotels & Homes Melbourne family.
Elevate your culinary journey with us and spearhead our kitchen operations with a vibrant focus on zero waste, sustainability, and top-notch quality. Be a visionary leader, setting the stage for engagement, operational brilliance, while upholding our brand standards and doing all the good you can for the world.






Following is a snapshot of what a job description will look like however we are looking for someone who wants more

Develop and execute the pre-opening culinary and stewarding strategy in harmony with our property, brand, and sustainability goals.
Lead a diverse team with energy, ensuring the delivery of Good-Natured



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

Not only will you be able to produce high quality food with consistency, you will also need to demonstrate the following:


Minimum 4 - 5 years experience
Must be living in Australia & available to come for a trial
Salary negotiable, depending on experience
Flexible and available to work days, nights and weekends
Great team work & communication skills
Professional, responsible & enthusiastic attitude to work
Formal qualifications preferred
Sponsorship available for the right candidate
Annual Salary range $70,000 - $80,000


Main Duties:

- Preparing, cook & serve food according to menu guidelines and recipes and in line with Head Chef requirements- Be aware of stock levels and keep wastage to a minimum- Demonstrate techniques & advise on cooking procedures to lower level staff- Direct the activities of kitchen attendants & apprentices while on shift- Keep kitchen & food storage areas clean & hygenic in line with Food Safety legislation as required- Assist with the receipt of and account for supplies & deliveries while on shift, including ensuring quality & correct storage- Preparing food to meet special dietary requirements- Assist with menu planning- Comply with all food handling and food safety policies and procedures and report any incidents to the Head Chef

If you are motivated and have a passion for food we would like to hear from you.

Please note only successful applicants will be contacted

  JOIN US AND WE WILL:

Value your strengths
Appreciate your contribution
Support you to learn and grow
Access our flexible work opportunities

About the Role
In this role you will be responsible for food preparation for patients, staff, cafeteria, and functions.
You will ensure a high standard of quality hospital food production and cleanliness is maintained to be in line with the Food Safety Plan, relevant HACCP standards and Hospital policy.
If this sounds like the job for you, we would love to hear from you!
Availability to work across a 7-day roster is essential. No late night shifts!
About You
The successful candidate will demonstrate the following;

Certificate in Commercial Cooking
Minimum 12 months experience as a Cook
Ability to cater to a wide variety of sensitive dietary requirements


... Click here to view more detail / apply for Chef Peninsula Private Hospital 2 Sep 2024

Our esteemed client, Salt n Spice Group Pty Ltd is thrilled to announce openings for Head Chefs at their new venue, Zenith Café, Restaurant & Bar, located in the stunning Shoal Bay, NSW 2315. The positions will be on a full-time basis with a salary ranging from 70-90K AUD per annum plus superannuation, which will be negotiable to the right candidate.

The group provides exciting career pathways for passionate and proven team members. The business takes pride in developing leaders and fostering personal and professional growth, ensuring both individuals and the business thrive. Join our growing team and be a part of this exciting new venture. If you have a passion for creating exceptional dishes and want to work in a beautiful location, we’d love to hear from you!

Apply now and bring your culinary skills to Zenith Café, Bar & Restaurant, where great food meets breathtaking views.


Scope of the role:

- Creating and updating menus based on seasonal availability, customer preferences, and cost considerations while ensuring high-quality food offerings.
- Overseeing food preparation processes, ensuring consistency, quality, and adherence to food safety standards.
- Managing kitchen operations, including inventory management, stock control, and ordering supplies to maintain adequate levels while minimising waste.
- Recruiting, training, and supervising kitchen staff, including chefs, cooks, and kitchen assistants.
- Implementing and enforcing strict food safety and hygiene protocols ensures compliance with health regulations and maintains a clean and safe working environment.
- Monitoring food costs, labour costs, and other expenses to meet budgetary targets and maximise profitability.
- Collaborating with management, front-of-house staff, and suppliers to coordinate operations, resolve issues, and ensure smooth service delivery.
- Staying updated on relevant laws, regulations, and industry standards related to food safety, hygiene, and employment practices.
- Fostering a positive dining experience for customers by consistently delivering delicious, well-presented meals and providing excellent customer service.


To be considered for this role, you should:

- Be willing to relocate if you are interstate or in other cities.
- Be available on both days at weekends and be able to work split shifts.
- Relevant hospitality degree.
- At least 3 years of experience in a management capacity at the Head Chef level.
- Ability to work in a team.
- Excellent communication skills.


How to join the team

Please submit an online application to join our diverse, compassionate and dedicated team for a rewarding career. Only successful applicants will be contacted.
Candidates must hold Australian or NZ Citizenship or the capacity to work in Australia permanently. A temporary visa holder may only be employed if no suitable permanent resident or citizen of Australia has been identified for this position following suitable labour market testing.

Platinum Immigration is a Melbourne based Hospitality recruitment firm specialising in the recruitment of Hospitality professionals.

Our client, Redhill Hospitality has sites across NSW and QLD including Cooma Motor Inn NSW, Nowra Motor Inn NSW, John Hunter Motel NSW, Peninsula Nelson Bay NSW, The Oxley Motel NSW, Seagulls Resort QLD, Centrepoint Motor Inn QLD and the Henry Parkes Motel NSW.

To be successful as part of this team you will have a strong team focus and be genuinely interested in leading and inspiring others to achieve. Energy, enthusiasm and strong work ethic is what we seek but most importantly we are looking for leaders.

These are full-time roles offering a 38-hour working week with two days off each week.

Your responsibilities will include but not be limited to:

• Food preparation and cooking to order during service, private parties, and functions
• Preparation, season and cooking of all dishes in our restaurant
• Able to work pans, grills, fryers efficiently
• Checking quality of raw materials and weighing ingredients
• Staff training and mentoring
• Menu design, implementation and costing both food and labour
• Managing stock control and monitoring wastage
• Staff rosters
• HACCP experience essential, with a high emphasis on food hygiene
• Supplier liaison
• Ensuring safe work practices with focus on workplace health and safety
• Follow hygienic food handling practices

It is essential that applicants possess either a Certificate 3 or 4 in Commercial Cookery (or equivalent) and must have a least 2 - 3 years experience in commercial kitchens post qualification.

The salary range will be between $70,000 - $100,000 per year plus super depending on experience.

All suitable applications will be responded to by Platinum Immigration in the first instance.

Chef – Busy Restaurant:

Company: B & E Knight Pty Ltd & A J Knight Pty Ltd (ABN: 72 663 792 837) own and operate a busy restaurant located at Camooweal Roadhouse - CAMOOWEAL QLD 4828. The restaurant is in urgent need of a Chef.

Job Title: Chef

Responsibilities: You will be responsible for planning, organising, overseeing the section of kitchen and service (breakfast, lunch or dinner) on a rotational basis, including the back of house operations, kitchen staff and its processes in the preparation of, delivering and implementing our menus.

Duties:

• Prepare and supervise preparation of food per menu, including designing specials and seasonal menus.
• Provide costings to management for every new item set to be introduced to the menu.
• Develop and test new menu items and retain master copies of various recipes and cooking methods used from time to time.
o Train (back of house/kitchen staff) and explain (front of house staff) on all aspects of the menu.
• Oversee stock levels and coordinate supply with other culinary staff and management. Review and place orders for stock.
• Oversee and rotate dry food stock including cold and freeze storing of various bases sauces, raw foods, produce and ingredients.
• Oversee, manage and approve rosters for back of house (kitchen) staff as required for breakfast, lunch or dinner service shifts including preparation (prep) shifts.
o Interview staff with management and provide advice on hiring of kitchen staff.
• Food preparation – prepare and cook food per menu during service and oversee dishes prepared or cooked by other kitchen staff, ensure food served to customers meets the required quality and standards set including plating, garnishing and presentation of dishes.
• Respond to and approve dishes, cooking methods employed by any junior back of house staff to accommodate any dietary needs of customers and guests. While on service, be the first point of contact in the kitchen to ensure that any queries on food allergies and dietary needs of customers are adequately met.
• Train and oversee training of staff in the various recipes, and cooking methods used by the restaurant, oversee and implement food, service, storage and kitchen hygiene per food safety regulations.
o Oversee and implement work place safety procedures.
• Call and attend meetings with management, back of house and front of house staff to plan and contribute to customer dining experiences including trouble shooting any service / food preparation issues with management / front of house and back of house staff.

Qualifications:
Australian Qualifications of Certificate IV or Diploma with a minimum of 2 years work experience. 3 years of appropriate / relevant work experience may substitute for formal qualifications.

Salary:
$65,000 - $75,000 + Superannuation (Commensurate with level/type of qualifications and work experience).

Job Type: Full-time
38 hours per week

GET IN TOUCH:
Get in touch with us: As a start send us a copy of your CV along with your contact number on this.

Creative, innovative, enjoy variety, take pride in your work
Does this describe you?

Above Club Award Wages
Negotiable for the right person
Plus penalty rates for Saturday, Sundays and Public Holidays
Late night shift penalties Monday-Friday
Excellent working conditions
Paid day off for your birthday
Work life balance encouraged

C.ex Group  are looking for a Qualified Full Time Chef to join our  BOH catering  team .
About the Role
You will be required to work in a fast paced high volume commercial kitchen across a variety of catering options.
Your key focus will be contributing to an efficient, innovative and excellent dining experience for our members, guests and visitors
Duties/responsibilities include:

Working cooperatively in a team environment
Daily preparation of food which may include any of our restaurants or special functions

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

Qualified Chef / Chef De Parte
Location: Torquay Road, Pialba, Hervey Bay, QLD, .
Employment Type: Full Time
Salary: 60,000 to 70,000 AUD - depends on experience and skills
The Hervey Bay RSL is one of the biggest entertainment venues on the Fraser Coast and is much loved by the 40,000 plus financial members. The club provides a variety of wonderful facilities for its members, visitors and guests. Including restaurant, cafe, 5 separate bars, child fun centre, function and meeting rooms for the general public, auditorium, bottle shop, snooker room, courtesy bus, 280 gaming machines, Keno & TAB.
The Hervey Bay RSL has a vacancy opening for a qualified chef / chef de parte. We are looking for an experienced and qualified candidate. The Club is currently undertaking a renovation which will increase our dinning area, and kitchen.
Responsibilities and Main duties:


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

Chef – Busy Restaurant:

Company: B & E Knight Pty Ltd & A J Knight Pty Ltd (ABN: 72 663 792 837) own and operate a busy restaurant located at Camooweal Roadhouse - CAMOOWEAL QLD 4828. The restaurant is in urgent need of a Chef.

Job Title: Chef

Responsibilities: You will be responsible for planning, organising, overseeing the section of kitchen and service (breakfast, lunch or dinner) on a rotational basis, including the back of house operations, kitchen staff and its processes in the preparation of, delivering and implementing our menus.

Duties:

• Prepare and supervise preparation of food per menu, including designing specials and seasonal menus.
• Provide costings to management for every new item set to be introduced to the menu.
• Develop and test new menu items and retain master copies of various recipes and cooking methods used from time to time.
o Train (back of house/kitchen staff) and explain (front of house staff) on all aspects of the menu.
• Oversee stock levels and coordinate supply with other culinary staff and management. Review and place orders for stock.
• Oversee and rotate dry food stock including cold and freeze storing of various bases sauces, raw foods, produce and ingredients.
• Oversee, manage and approve rosters for back of house (kitchen) staff as required for breakfast, lunch or dinner service shifts including preparation (prep) shifts.
o Interview staff with management and provide advice on hiring of kitchen staff.
• Food preparation – prepare and cook food per menu during service and oversee dishes prepared or cooked by other kitchen staff, ensure food served to customers meets the required quality and standards set including plating, garnishing and presentation of dishes.
• Respond to and approve dishes, cooking methods employed by any junior back of house staff to accommodate any dietary needs of customers and guests. While on service, be the first point of contact in the kitchen to ensure that any queries on food allergies and dietary needs of customers are adequately met.
• Train and oversee training of staff in the various recipes, and cooking methods used by the restaurant, oversee and implement food, service, storage and kitchen hygiene per food safety regulations.
o Oversee and implement work place safety procedures.
• Call and attend meetings with management, back of house and front of house staff to plan and contribute to customer dining experiences including trouble shooting any service / food preparation issues with management / front of house and back of house staff.

Qualifications:
Australian Qualifications of Certificate IV or Diploma with a minimum of 2 years work experience. 3 years of appropriate / relevant work experience may substitute for formal qualifications.

Salary:
$65,000 - $75,000 + Superannuation (Commensurate with level/type of qualifications and work experience).

Job Type: Full-time
38 hours per week

GET IN TOUCH:
Get in touch with us: As a start send us a copy of your CV along with your contact number on this.

Our Club restaurant is dedicated to serving mouthwatering dishes made from the
freshest, finest ingredients. We take pride in satisfying the culinary desires of our
customers by offering a diverse range of exceptional food that meets the highest
quality standards.

As a Pastry Chef/ Breakfast Chef, your responsibilities will include:
-Overseeing and directing the food preparation process

-Creating and delivering delectable meals of the highest standard

-Showcasing strong knowledge of cooking techniques and procedures.
-Managing and controlling food costs
-Supervising day-to-day kitchen operations
-Leading, training, developing, and inspiring your team while instilling company values
-Coordinating equipment repairs or maintenance as needed
-Demonstrating strong knowledge of pastry and breakfast menus
-Fostering a positive attitude, good team spirit, and the ability to work effectively under
pressure
-Exhibiting excellent communication (verbal & written), organizational, time, and
resource management skills
-Planning menus, estimating food and labor costs, and ordering food supplies
-Adhering to nutrition, sanitation, and safety standards and regulations

To qualify for this role, you must have:
-A relevant qualification in the culinary field
-Prior experience in a similar role of at least 5 years
-The ability to work collaboratively in a team setting

Crookwell Hotel, Crookwell NSW Position:- Full Time Salary Range:- $70K - $80K Crookwell Hotel is seeking experienced chef to join our team. To be considered for the position you must have extensive experience working in a busy restaurant kitchen. Responsibilities: • Planning menus and estimating food and labour costs • Monitoring quality of dishes at all stages of preparation and presentation • Preparing and cooking food • Discussing food preparation issues with Managers and Kitchen staff • Demonstrating techniques • Enforcing hygiene regulations • May select and train staff • May freeze and preserve foods Experience and Requirements: • 2+ years experience • Experience training, developing and mentoring kitchen teams • Strong communication skills • Willingness to lead and demonstrate passion cooking

Full time chef required for the AGAINST THE GRIND at 42 Oleander Dr, Mill Mark - VIC - 3082

AGAINST THE GRIND is currently seeking a qualified full time chef to join our team in Mill Park. We are looking for someone who is creative, organised, passionate and experienced in commercial cooking.

The job description for chef is as follows, and it is not an exhaustive list:

*Planning and designing menu, and assisting the management for the food and labour cost.

*Food preparation, cooking and presentation

*Leading, training and motivating new staff

*Demonstrating skills and chef’s knowledge

*Knowledge of budgeting, costing and inventory management

*Follow Australian food safety rules and regulations during kitchen operations

* Other duties and responsibilities as required by organisation.

*Work well in team environment, passionate, punctual, enthusiastic

.Requirements:

· Experience and qualifications in commercial cookery (Cert IV or higher)

· Minimum 2 years’ experience in the commercial kitchen

· Flexible availability

· Good communication skills

· Ability to work unsupervised and in a team

· Understanding of OH&S and food hygiene requirements

This position is full-time (38 hours per week). If you think you fit for this position, please send your CV along with a cover letter at email: [email protected]

Indian Chimney Albury Indian Chimney Albury (Gaurish Pty Ltd) in Albury NSW is a fully licenced Indian restaurant. The restaurant is trading 7 days a week and is seeking a full time Chef with the right attitude and passion for food. At least 2 years of relevant experience working as a Chef is required and a minimum of a Diploma qualification or equivalent in substantial experience. Salary of $73,500 - $75,000 + super is on offer for this full-time position.    Essential Skills: In-depth knowledge of Indian spices, herbs and cooking techniques Good cooking skills and ability to work effectively in a fast-paced kitchen environment. Excellent knowledge of all kitchen procedures and assist with all facets of kitchen operation Able to work in a team and lead a team Good communication skills Maintain good health and hygiene Creative flair and passion for experimenting with new recipes and flavours Ability to train cooks and junior staff Great time management and organisation skills   Apply: If you meet the requirements listed above, apply by highlighting your qualifications and suitability for the role. Applications will be accepted for 4 weeks from the date of advertisement posting.  Only shortlisted applicants will be contacted. Benefits Salary of $73,500 - $75,000 + super is on offer for this full-time position. Great opportunity to develop your skills and grow within a dynamic kitchen. Regional-country side work life balance. Task & Responsibilities As the Chef, you will undergo the following responsibilities and tasks. Responsibilities:  Collaborate with management to develop and refine menu offerings, ensuring a diverse and enticing selection of Indian dishes that cater to the tastes of our clientele  Estimating food and labour costs Order food supplies, examine the food and supplies to ensure quality Prepare and cook a wide variety of Indian dishes including curries, tandoori specialties, biryanis, and vegetarian options according to traditional recipes and restaurant standards. Store correctly labelled food in temperature-controlled facilities Estimate food requirements Hire, train and manage all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.  Oversee the daily operations of the kitchen, including managing kitchen staff, scheduling, and ensuring compliance with food safety and sanitation standards. Suggest cross-marketing strategies such as food and wine pairings.  Prepared food items to meet recipes, portioning, dietary requirements, cooking and waste control guidelines. Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion Follow and enforce workplace health & safety regulations, implement and be a leader of hygiene policies and examining equipment for cleanliness Work closely with front-of-house staff to accommodate special dietary requests, provide recommendations, and ensure a positive dining experience for our guests. Qualification & Experience Qualifications: Minimum of a Diploma qualification or equivalent in substantial experience. Experience Requirement: At least 2 years of experience in highly relevant role required.  Experience with Indian cuisine is preference.  Salary: $73500-75000 Job Publish: 15-08-2024 Job Expire: 14-09-2024 Please click to View more detail / apply .

Belong in a place where you can be yourself and love what you do. Join our resort community and we will support you to realise your true potential. You will be part of a team where everyone’s contribution is valued. And we will empower you to bring ideas to elevate our services, creating personalised experiences for guests. Help them to feel special, and we will do the same for you.

The position is responsible for the operation of the pastry kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards.

You will:
• Assist the Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with other departments regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control.
• Ensure strict stock rotation and minimum wastage.

As our Pastry Chef, you will possess:
• Previous experience in the hotel industry.
• Knowledge of food safety requirements
• Relevant culinary trade qualifications.
• A strong understanding of food safety requirements.
• Excellent communication skills.
• A creative flair and passion for creating desserts that look too good to eat.

When you become one of our Heartists®, you will also be a member of the Accor group with all the benefits that brings. The ALL Heartists® program is the benefits program dedicated to Accor Heartists®. It provides employees with the opportunity
to enjoy living life to its fullest throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…).

The salary for this position is $73,347.35 per annum, plus superannuation.

For the Love of Food! Join the Sodexo team!  

Qualified Chef role available
Substantial Annual Retention Bonus
Bowen Basin, Labona Site
Full Time, guaranteed hours Permanent Perks
2 weeks on 1 week off, 11 hours a day
Fly in Fly out of Townsville or Rockhampton - Flights provided
Free Accommodation and Meals on site
Uniform provided
Training and induction - All Time paid
Benefits - Referral program
Retail discounts

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.?? 
You will be required to have experience?working?in remote ... Click here to view more detail / apply for Chef ? Full Time

Sushi Chef- premium Japanese dining
Box Hill
Are you a talented Sushi Chef with a passion for creating exquisite Japanese cuisine? We are seeking an experienced and dedicated Sushi Chef to join a team and help deliver a modern Japanese dining experience. This evolving menu ensures that you'll never get bored, and you'll have the opportunity to work with premium ingredients.
Key Responsibilities:

Skillfully prepare a variety of sushi and sashimi dishes,
Ensuring high standards of presentation and taste.
Demonstrate excellent knife skills
Ensuring precision and consistency in all preparations
Contribute to the development and evolution of our menu
Bringing fresh and innovative ideas
Work effectively as part of a team
Maintaining a positive and cooperative work environment
Ensure the highest quality standards are met in all food preparation and presentation.

Qualifications:

Proven
... Click here to view more detail / apply for Sushi Chef- Box Hill

Exciting Opportunities for Chefs at Baringo Food & Wine Co

Baringo Food & Wine Co, a premier dining and catering venue at 283 Station Rd, New Gisborne VIC 3438, invites experienced and creative Chefs to join our vibrant team. We have multiple positions available for culinary professionals.

Positions Available: Multiple Full-time Chef Roles

Salary: $73,000 – 74,000 plus superannuation

Key Responsibilities:
• Collaboratively plan and orchestrate the preparation and cooking of food.
• Engage in menu development, manage food and labour cost estimations, and oversee food supply orders.
• Uphold the highest standards for all dishes throughout the preparation and presentation stages.
• Liaise with management, dietitians, and service staff to discuss culinary processes and improvements.
• Demonstrate advanced cooking techniques and provide guidance on culinary procedures.
• Enforce strict hygiene and safety protocols within the kitchen.

Requirements:
• Appropriate qualifications such as Diploma, or equivalent relevant experience.
• A minimum of two years of full-time experience in a professional kitchen.
• Flexibility, leadership, and the ability to thrive in a high-pressure environment.
• Specialisations such as Chef de Partie, Commis Chef, Demi Chef, Second Chef, or Sous Chef will be regarded favourably.

Baringo Food & Wine Co is committed to creating a diverse workplace and is an accredited sponsor for overseas workers. We foster a creative environment conducive to growth and learning.

To apply for this opportunity, please forward your application with a resume and a cover letter to [email protected].

About Us: Hotel Sorrento is a leading destination on the Mornington Peninsula, known for its rich history, luxurious accommodation, and outstanding dining. We offer a menu that emphasizes fresh, local produce and innovative culinary techniques.

Position Overview: We are seeking a skilled and passionate Chef to join our team. You will play a key role in delivering high-quality dishes, developing new menu items, and ensuring a top-notch dining experience for our guests.

Key Responsibilities:

Prepare and cook dishes that meet our high standards.
Collaborate on menu development with a focus on local ingredients.
Ensure consistency and quality in all dishes.
Oversee kitchen operations during service.
Maintain a clean, organized, and safe kitchen.
Assist in training and mentoring junior staff.
Requirements:

Proven experience as a Chef in a similar setting.
Strong knowledge of cooking techniques and kitchen operations.
Creativity in food preparation and presentation.
Ability to work efficiently under pressure.
Strong leadership and communication skills.
Commitment to quality, cleanliness, and safety.
Why Join Us?

Work in a beautiful, iconic location.
Be part of a dedicated and talented team.
Opportunities for professional growth.
Competitive salary and benefits.
How to Apply: If you’re a dedicated Chef with a passion for excellence, we’d love to hear from you. Please send your resume and a cover letter outlining your experience and suitability for the role. *******@hotelsorrento.com.au


Summary of role requirements:
Flexible hours available
2-3 years of relevant work experience required for this role
Working rights required for this role
Expected start date for role: 15 November 2024
Expected salary: $74,000 - $78,000 per year

Barrio (Habitat Hospitality Pty Ltd) are currently looking to recruit an experienced and qualified Sous Chef to join their team in Byron Bay NSW 2481.

The successful candidate will need to:

- Develop menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns.
- Monitor and record inventory, as well as food and kitchen staff costs, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Train new kitchen employees to meet restaurant and kitchen standards.
- Help create schedules for kitchen employees and report to management on their performance.
- Adhere to and implement sanitation regulations and safety regulations.

Skills & Attributes:

- Must have 3 years’ experience as a Chef
- Diploma in Commercial Cookery or related Qualification
- OH&S awareness
- Food Handling and RSA certificates required

Salary range is $70,000-$85,000pa commensurate with experience

Fulltime Position available

Applications open 12th of August 2024 and closes on 12th of September 2024.

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

Position Overview:
The purpose of this Commercial Cookery (Chef) Apprenticeship in Ilfracombe 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


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

BENEFITS: Award winning Hotel Group including the prestigious Conde  Nast Traveller's Award and Chef's Hat, AGFG Free 'U Day' - get a paid day off on your Birthday* Group wide discounts on accommodation, F&B and wines We are seeking a talented Head Chef to lead the kitchen team at our stunning, newly renovated Hotel to join our Hotel Group.
ABOUT YOU: Relevant qualifications in Commercial Cookery
Relevant experience in a premium restaurant/banquet kitchen Enthusiasm and creative approach to providing high-quality cuisine Demonstrated understanding of Australian food safety and HACCP Availability to work weekends and public holidays as required within a rotating roster Well presented, punctual and reliable Ability to keep your section clean and organised with a good understanding of work flow and structure Ability to prioritize and work under pressure A passion for quality food and produce Own transport required
ABOUT US: Featuring 50 beautifully appointed ... Click here to view more detail / apply for Head chef [ Macedon Ranges Victoria]