Title: Chef

Occupation: Chef

Salary: $73,150.00-$80,000.00 plus super

Hours: Full time, 38 hours

Employer: Transit Pty Ltd

Location: Melbourne VIC

Experience Required: min 2-3 years in a relevant role

Visa Sponsorship: Nomination for temporary work visa and/or Permanent Residency will be considered for eligible candidates.


Chef

Some of the duties you will be required to perform include:

· preparing and cooking food and ordering food supplies

· planning menus and estimating food and labour costs

· monitoring quality of dishes at all stages of preparation and presentation

· discussing food preparation issues with Managers and Front of House staff

· explaining and enforcing hygiene regulations

· assisting with the training of staff


PLEASE NOTE: Only successful candidates will receive a reply. Applicants who contact the employer directly or submit applications outside of this online portal will not be considered.

Our client is currently looking for several experienced Chefs who are interested in joining their team on a full-time basis.

With a strong commitment to culinary excellence, the business has been serving the communities of Pakenham and Cranbourne for several years. They pride themselves on delivering high-quality baked goods and exceptional customer service. Our bakery focuses on using the finest ingredients and traditional recipes, ensuring that every product meets our customers' expectations.

The Role:

The Chefs are responsible for planning and organising the preparation and cooking of food in dining and catering establishments. The successful candidates will be expected to work across both locations Pakenham and Cranbourne.

The annual salary for this job is $70,000 to $75,000 plus superannuation.

Responsibilities:

• Planning menus, estimating food and labour costs, and managing food supply orders.

• Monitoring food preparation and presentation to ensure the highest quality standards.

• Collaborating with Managers, Dietitians, and kitchen staff to address food preparation and service requirements.

• Preparing and cooking a variety of dishes, ensuring consistency and quality.

• Demonstrating culinary techniques and advising staff on cooking procedures.

• Managing kitchen hygiene and food safety, ensuring compliance with all health regulations.

• Selecting, training, and supervising kitchen staff to maintain operational efficiency.

• Freezing, preserving, and storing food for future use.

• Managing inventory and minimising food waste to control costs.

• Creating and implementing new recipes to enhance the menu and attract customers.

Qualifications:

• Should hold Certificate IV in Commercial Cookery.

• Has at least two (2) years of experience as a Chef.

About The Client

Indian Curry Club Essendon located in Essendon, VIC is a popular traditional Indian that serves authentic Tandoori dishes as well as a variety of tasty Indian dishes. They are currently looking for an experienced Chef to join their expanding 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 between $74,000 depending on experience plus superannuation.



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
• Minimum 2 years of experience in tandoori cooking is essential
• Minimum 2 years of experience in preparing Indian sauces and Tandoori rub mix from scratch
• Must be able to work with proteins like beef, lamb and seafood
• 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

About Us
Wahlburgers Australia offers a unique dining experience. We serve gourmet burgers made from premium ingredients, complemented by a variety of sides and refreshing drinks in a fun, family-friendly atmosphere.

The Role
Wahlburgers Australia is looking for a Chef that will oversee maintenance and supervision in the kitchen operation of the restaurant.

Responsibilities and Duties
• Plan and direct food preparation, cooking, and presentation in a busy fast paced setting from entrees to mains, including fresh house-made pastas, a wide variety of traditional pizzas, breads, etc.
• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales.
• Work with Cooks and other kitchen staffs for efficient provisioning and purchasing of supplies.
• Work with the Director to plan the menus that are flavorful and popular with customers.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Monitor and ensure food quality, quantity, taste and presentation are in accordance to the menu and customer preference at all times.
• Perform food preparation tasks and to check quality/presentation of orders to make sure food is cooked consistently and properly.
• Plan work on orders so that items served together are finished at the same time.
• Ensure kitchen is kept to a high standard by providing a clean, hygienic environment for the preparation and delivery of meals
• Assist the Director to conduct recruitment activities for cook and other food preparation workers including making shortlist, interview and selecting candidates
• Stock and maintain adequate levels of food product at line stations.
• Advise on cooking methods and practices.
• Assist and support the Director in routine and specific tasks.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen.
• Comply with all health and safety regulations.

Skills and Qualifications
• AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2).
• 3 years of work experience in a similar restaurant.
• Ability to handle busy service and ensure quality of food is maintained. Work in a fast-paced environment.
• Hardworking, positive attitude.
• Ability to work within a team and independently. Be available for weekdays, weekends, and nights.
• Australian citizens and permanent residents encouraged to apply.
Summary of role requirements:
• Flexible hours available
• 2-3 years of relevant work experience required for this role

Australian citizens and permanent residents are encouraged to apply.

Expected Salary: $70,000 - $75,000

Title: Chef

Occupation: Chef

Salary: $73,150-$80,000 plus super

Hours: Full time, 38 hours

Trading Name: HD BENTLEIGH PTY LTD

Employer: Hunky Dory Bentleigh

Location: 448 Centre Road, Bentleigh VIC 3204

Experience Required: min 2-3 years in a relevant role

Visa Sponsorship: Nomination for temporary work visa and/or Permanent Residency will be considered for eligible candidates.

Chef

some of the duties you will be required to perform include:
preparing and cooking food and ordering food supplies
planning menus and estimating food and labour costs
monitoring quality of dishes at all stages of preparation and presentation
discussing food preparation issues with Managers and Front of House staff
explaining and enforcing hygiene regulations
assisting with the training of staff

PLEASE NOTE: Only successful candidates will receive a reply. Applicants who contact the employer directly or submit applications outside of this online portal will not be considered.

Title: Chef

Occupation: Chef

Salary: $73,150-$80,000 plus super

Hours: Full time, 38 hours

Trading Name: HD Oakleigh Pty Ltd

Employer: Hunky Dory Oakleigh

Location: 28 Eaton Mall, Oakleigh VIC 3204

Experience Required: min 2-3 years in a relevant role

Visa Sponsorship: Nomination for temporary work visa and/or Permanent Residency will be considered for eligible candidates.

Chef

Some of the duties you will be required to perform include:
preparing and cooking food and ordering food supplies
planning menus and estimating food and labour costs
monitoring quality of dishes at all stages of preparation and presentation
discussing food preparation issues with Managers and Front of House staff
explaining and enforcing hygiene regulations
assisting with the training of staff

PLEASE NOTE: Only successful candidates will receive a reply. Applicants who contact the employer directly or submit applications outside of this online portal will not be considered.

Efficient Recruitment Services Pty LTD on behalf of HORIZON@1837 PTY LTD
Company: HORIZON@1837 PTY LTD
Trading names-
1) Restaurant 1-Horizon at 1837
2) Restaurant 2-Lou's by Horizon

Location: Lyndoch (Barossa Valley Region) SA 5351 & Rowland Flat SA 5352
Position: Chef
Employment Type: Full-time
Salary: $73,150 to $75,000 plus Superannuation
About Us:
HORIZON@1837 PTY LTD, is looking for full time Chef’s for two restaurants located in the heart of Barossa Valley Region. Horizon@1837 & Lou’s by Horizon bring an elegant, sophisticated dining experience for customers. Nestled on 25 hectares of land, Experience beautiful Horizon vineyard views, whilst enjoying new menus and truly outstanding dishes incorporating fresh regional produce and innovative Australian contemporary cuisine blended perfectly with superb 1837 wines. Surrounded by the untouched beauty of Barossa Valley, the restaurant boast a full 360-degree view of the iconic Lyndoch property that also holds a rich, historical presence. The monument of Adelaide’s founder Colonel William Light stands proudly on the site to commemorate the birthplace of the Barossa Valley. The charming ambience, hearty fare and friendly service has long been enjoyed by Barossans. Our team is passionate about delivering quality food and memorable customer service.
Job Summary:
We are seeking a highly motivated and qualified Chef’s to join our dynamic kitchen team. The ideal candidate will possess a qualification in Commercial Cookery or Kitchen Management, combined with a minimum of one year (Full time or Pro-rata) of hands-on experience in a busy kitchen environment. This is a fantastic opportunity for someone who thrives in a fast-paced setting and is eager to showcase their culinary talents.
Detailed Job Duties & Responsibilities as a Chef in a Modern Australian Cuisine Restaurant
• Menu Planning & Development:
• Collaborate with the head chef and management to design, develop, and update menu offerings that reflect seasonal ingredients, food trends, and modern Australian cuisine concepts.
• Create daily or weekly specials that showcase culinary creativity while using seasonal and local produce.
• Food Preparation & Cooking:
• Prepare and cook a wide variety of dishes following standardized recipes to maintain consistency in taste and presentation.
• Ensure each dish is prepared with attention to detail, showcasing refined cooking techniques typical of modern Australian cuisine.
• Adapt to dietary requirements and special requests from customers, including vegetarian, vegan, gluten-free, and other dietary needs.
• Kitchen Organization & Workflow Management:
• Oversee the workflow of the kitchen, ensuring efficient, timely, and organized preparation of meals.
• Allocate tasks and supervise the kitchen staff, ensuring smooth and cohesive operations during peak service times.
• Ensure mise en place is done correctly and all ingredients are ready before the service starts.
• Quality Control & Presentation:
• Ensure each dish leaving the kitchen meets the restaurant's high standards of quality, presentation, and taste.
• Monitor the freshness and quality of ingredients, ensuring that all food served is of the highest standard.
• Conduct taste tests throughout service to maintain quality control.
• Food Safety & Sanitation:
• Ensure compliance with local food safety and sanitation standards, including proper food storage, handling, and preparation practices.
• Regularly inspect kitchen equipment, utensils, and workstations for cleanliness and operational efficiency.
• Implement and follow HACCP (Hazard Analysis Critical Control Points) principles and other relevant food safety guidelines.
• Inventory Management & Ordering:
• Monitor and manage stock levels of ingredients and kitchen supplies, minimizing waste while ensuring sufficient inventory for service.
• Communicate with suppliers to order high-quality produce, meats, and other necessary ingredients, focusing on seasonal and local sourcing when possible.
• Perform regular stock checks, rotating stock appropriately to maintain freshness and reduce waste.
• Cost Control & Budgeting-
• Assist in maintaining food costs by optimizing ingredient usage and reducing waste through efficient inventory and portion control.
• Work with management to stay within the kitchen budget, balancing food quality with cost efficiency.
• Training & Mentorship:
• Train and mentor junior chefs, kitchen hands, and apprentices, imparting knowledge about modern Australian cuisine techniques and best kitchen practices.
• Provide ongoing guidance and supervision to ensure the team maintains high standards of performance and teamwork.
• Kitchen Equipment Operation & Maintenance:
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other specialized tools.
• Monitor and report any issues with kitchen equipment, ensuring timely maintenance and repairs.
• Collaboration with Front-of-House Staff:
• Work closely with front-of-house staff to ensure a seamless dining experience, including addressing customer feedback and special requests.
• Provide training to waitstaff on the menu, including explaining dishes, ingredients, and cooking techniques used, to better assist customers.
• Innovation & Keeping Up with Culinary Trends:
• Stay updated on the latest culinary trends, particularly those related to modern Australian cuisine, and integrate new techniques and ingredients into the menu.
• Experiment with fusion dishes that reflect Australia's multicultural culinary landscape.
• Customer Satisfaction:
• Ensure all food leaving the kitchen not only meets but exceeds customer expectations, contributing to a positive dining experience.
• Address any customer complaints or concerns with professionalism, working to resolve issues to maintain satisfaction.
• Event Catering & Special Occasions:
• Assist in planning and preparing customized menus for special events, functions, and private dining experiences, tailoring offerings to meet specific client requests.
• Environmental & Sustainability Practices:
• Promote sustainability in the kitchen by minimizing waste, using energy-efficient equipment, and sourcing sustainable and local ingredients where possible.
Key Requirements:
• Qualification in Commercial Cookery or Kitchen Management.
• Minimum of one years of experience working as a Chef in a commercial kitchen.
• Strong knowledge of modern cooking techniques and food safety regulations.
• Ability to work in a high-pressure environment and maintain a positive attitude.
• Excellent time management skills and attention to detail.
• Availability to work a flexible roster, including weekends and public holidays.
What We Offer:
• Competitive salary package based on experience.
• Opportunities for career growth and development.
• A supportive and inclusive work environment.
• The chance to work with a passionate team in a highly regarded establishment.
• Sponsorship available for right candidate/applicant only.

Full Time Role Thursday to Monday
Competitive Salary
Friendly & supportive team environment

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We are looking for a full time chef to work accross our aged care facilities in Kangaroo Flat & Eaglehawk. 
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
Support Chef Manager to 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 :
... Click here to view more detail / apply for Chef ? Aged Care

Organisation
Panette Eatery, located in South Melbourne, is a staple in the food industry with a rich history that spans over 26 years.

We are a rustic Mediterranean café/restaurant that is open for breakfast and lunch seven days a week from 7am to 4pm. We offer a relaxed dining experience with food prepared to the highest of standards. We pride ourselves on traditional table service, with a bespoke menu and a variety of food and drink specials daily.

Position
We are seeking a passionate and experienced Sou Chef to help run our busy back-of-house function. You will be responsible for collaborating with a team of kitchen staff to deliver food that meets the highest quality standards while also being cost-effective.

The role is full-time with an annual salary of $73,000 - $75,000.

The tasks of the position include (but are not limited to):

Overseeing all kitchen operations and delegating tasks to staff.
Plan menus and create new recipes keeping in mind budget and availability of seasonal ingredients.
Supervise cooks ensuring that dishes meet high standards at all stages of preparation and presentation.
Taking stock of ingredients and equipment and placing orders to replenish stock.
Enforcing food safety and sanitation standards in the kitchen.
Training and mentoring of junior staff, as required.

Skills Required
To ensure success in your role as Sous Chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also have trade qualifications, such as a Certificate IV or Diploma in Culinary Arts, Kitchen Management, Commercial Cookery or similar.

At least 2-3 years of kitchen management experience is highly regarded.

Riverstone Estate is a premier vineyard and event venue located in the heart of the Yarra Valley. We are known for our scenic beauty, premium wines, and hosting unforgettable events including weddings, corporate functions, and private gatherings. We pride ourselves on offering exquisite dining experiences that complement our wines and showcase the best of local produce.
We are seeking a passionate and experienced Head Chef to lead our kitchen team. If you are creative, detail-oriented, and thrive in a dynamic environment, this is a unique opportunity to work in a picturesque location and bring your culinary expertise to our guests.

Key Responsibilities:
• Lead the kitchen team to deliver high-quality meals for events and restaurant services.
• Create seasonal menus that highlight local, fresh, and sustainable ingredients.
• Collaborate with the vineyard team to design menus that pair perfectly with our wines.
• Oversee all food preparation and ensure that presentation and taste meet high standards.
• Manage kitchen inventory, order supplies, and maintain relationships with suppliers.
• Ensure compliance with food safety regulations and maintain a clean, organized kitchen.
• Mentor and train kitchen staff, promoting a collaborative and efficient working environment.
• Work closely with the events team to customize menus for weddings, corporate events, and other private functions.
• Control food costs and work within budget guidelines.

Requirements:
• Proven experience as a Head Chef or in a similar leadership role.
• Expertise in modern Australian cuisine, with an understanding of wine pairing.
• A passion for using fresh, local, and sustainable ingredients.
• Strong leadership, organizational, and multitasking skills.
• Ability to thrive in a fast-paced environment, especially during large events.
• Excellent communication skills and a collaborative approach.
• Knowledge of food safety and hygiene regulations.
• Flexibility to work evenings and weekends, especially during peak event seasons.

What We Offer:
• A beautiful working environment in the heart of the Yarra Valley.
• The opportunity to lead a talented team and showcase your culinary creativity.
• Competitive salary and benefits package.
• The chance to work with premium wines and fresh, local produce.
• A dynamic and supportive team culture.

VeiraMal Consulting is seeking an experienced chef to join our clients' restaurant in Port Melbourne. Our client, Pier
Port Melbourne 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.

At Three Blue Ducks, we stand by a set of principles that encourage us to continuously reinvent the wheel and ensure that we implement ethical and sustainable business practices on all levels. We work with honest suppliers we like who have the best quality produce.

We are committed to creating interesting dishes, banging with flavour that is simple and a bit rough around the edges. We are less white tablecloth dining and more come-as-you-are kind of vibe. It’s a Duck thing!

WHAT WE'RE LOOKING FOR:
Three Blue Ducks is looking for an experienced Chef to join our dynamic team at our Byron Bay venue.

We are seeking someone who is experienced, passionate, driven and who can lead a team.

YOUR RESPONSIBILITIES:

• Designing menus, calculating food, and procuring food supplies
• Supervising dish quality throughout preparation and presentation
• Consulting with kitchen staff and servers about food preparation matters
• Demonstrating methods and providing guidance on cooking techniques
• Preparing and cooking meals
• Educating on and ensuring compliance with hygiene standards
• Perform other duties and responsibilities as required or requested


WHAT YOU NEED:
• Diploma or Advanced Diploma
• A minimum of 2-3 years managerial experience working in a fast pace, high-volume restaurant
• Good communication skills
• Outstanding customer relations


Salary Expectation: $70,000 to $80,000

For the Love of Food! Join the Sodexo team 

Qualified Chef role - commercial cookery certification required.
Bowen Basin, Labona mine site
Full time, permanent, guaranteed hours
2 weeks on 1 week off, 11 hours a day
Fly in fly out of Townsville, Rockhampton or Brisbane - Flights provided
Free accommodation and meals on site
Uniform provided
Benefits - referral programme and retail discounts

Do you want to be part of one of the countrys 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 experienceworkingin remote environments and experience with bulk cooking.. 


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

For the Love of Food! Join the Sodexo team 

Qualified Chef role - commercial cookery certification required.
Bowen Basin, Labona mine site
Full time, permanent, guaranteed hours
2 weeks on 1 week off, 11 hours a day
Fly in fly out of Townsville, Rockhampton or Brisbane - Flights provided
Free accommodation and meals on site
Uniform provided
Benefits - referral programme and retail discounts

Do you want to be part of one of the countrys 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 experienceworkingin remote environments and experience with bulk cooking.. 


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

Voyages Indigenous Tourism Australia requires 2 worker to work within our Kitchen Department as a Commis Chef undertaking food preparation, basic cookery, cleaning & guest service located in Yulara, NT.

The day-to-day duties may include:

• Cook menu items in accordance with recipes and presentation
• Prepare ingredients for each kitchen service
• Clean and keep tidy kitchen area, before, during and after each service
• Complete all duties in accordance with food and beverage standard operating procedures and sequence of service requirements

You will be required to use tools and equipment such as cooking utensils, kitchen knives, commercial cooking appliances, kitchen cleaning chemicals, work individually and in a team with others, and have the ability to work quickly and with accuracy.

The work is physical, and you may be required to work in a harsh desert environment with temperatures that range from 12 to 45 degrees Celsius.

You will be employed on a full-time basis of $30.76 per hour under the terms and conditions of the Voyages Indigenous Tourism Australia Pty Ltd Enterprise Agreement 2016 (Resort Worker Level 4 Commis) and receive a minimum of 38 hours per week.

The work is usually performed between the hours of 06:00 to 23:00, Monday to Sunday as this role requires shift work, weekends and Public Holiday’s.

Work is expected to commence on or around March 2025 for a period of 12 months.

Experience is preferred but not essential, as training will be provided. Successful candidates may also have the opportunity to learn and acquire additional skills during their employment.

Candidates should be motivated and be able to learn quickly.

Voyages Indigenous Tourism Australia requires 1 worker to work within our Kitchen Department as a Commis Chef undertaking food preparation, basic cookery, cleaning & guest service located in Yulara, NT.

The day-to-day duties may include:

• Cook menu items in accordance with recipes and presentation
• Prepare ingredients for each kitchen service
• Clean and keep tidy kitchen area, before, during and after each service
• Complete all duties in accordance with food and beverage standard operating procedures and sequence of service requirements

You will be required to use tools and equipment such as cooking utensils, kitchen knives, commercial cooking appliances, kitchen cleaning chemicals, work individually and in a team with others, and have the ability to work quickly and with accuracy.

The work is physical, and you may be required to work in a harsh desert environment with temperatures that range from 12 to 45 degrees Celsius.

You will be employed on a full-time basis of $30.76 per hour under the terms and conditions of the Voyages Indigenous Tourism Australia Pty Ltd Enterprise Agreement 2016 (Resort Worker Level 4 Commis) and receive a minimum of 38 hours per week.

The work is usually performed between the hours of 06:00 to 23:00, Monday to Sunday as this role requires shift work, weekends and Public Holiday’s.

Work is expected to commence on or around May 2025 for a period of 12 months.

Experience is preferred but not essential, as training will be provided. Successful candidates may also have the opportunity to learn and acquire additional skills during their employment.

Candidates should be motivated and be able to learn quickly.

Pure South Dining Annual salary range on offer: $73,000 – $80,000 per year plus super Job Type: Full-time Application Deadline : 22 Nov 2024 Benefits Career Development  Superannuation  Task & Responsibilities The Pastry Chef position will require the candidate to perform the following key responsibilities:  Creating unique baked dishes based on recipes and executive chef's specifications ensuring high quality  Creating new and exciting desserts to renew our menus and engage the interest of customers To bake bread in house Ordering and stock control To supervise and train all staff working in the kitchen Ensure that excellent standards of cleaning and hygiene are maintained Monitor the performance of staff in your section and report any incidents/performance issues to the Head Chef and Restaurant Manager as soon as possible Actively enforce all restaurant policies and procedures, reporting any staff breaches to the Head Chef and Restaurant Manager as soon as possible Ensure that the Kitchen is properly maintained and report any repairs/suggested changes to the Head Chef and the Restaurant Manager Perform any other duties as reasonably required by management To follow instructions and operate effectively with minimal supervision Qualification & Experience Relevant hospitality Diploma or a Degree or Certificate IV in Commercial Cookery Minimum 2 years of work experience in Kitchen Ability to read, follow and understand recipes, recipes methods and products being utilised for production  Team-oriented mindset and readiness to collaborate within a diverse team Dedication and enthusiasm for delivering top-tier service, consistently prioritizing guest satisfaction Adeptness in handling a fast-paced, high-volume setting A high standard of written and verbal communication skills. Ability to motivate, train and counsel staff Aspiration to advance and excel within the industry About Company Pure South Dining has forged a reputation for offering a beautiful dining experience based on stunning produce from King Island, Flinders Island and Tasmania since 2004. Our elegant dining lives on in the Upstairs Dining Room, but we have ‘opened the doors wider’ by offering a more casual and unplanned dining experience at Pure South Kitchen on the River Level. The heart of our offer to you is still the stunning produce and informed, intelligent service. This is a modern Melbourne eatery that draws inspiration from Farmers, Fishermen and Artisan Producers. Salary: $73000-80000 Job Publish: 23-10-2024 Job Expire: 22-11-2024 Please click to View more detail / apply .

Chef Position at Semosh Mum’s Kitchen
Location: Essendon North, Melbourne
Salary: Competitive salary package of $73,000 to $80,000 + Superannuation

Semosh Mum’s Kitchen
Shop 2 & 3 / 324 Keilor Road, Essendon North VIC 3041
ABN:* 58 129 107 535
Telephone:* 03 9123 00065
Website:* www.semosh.com.au
Email:* [email protected]


Semosh, a renowned Mediterranean restaurant in Essendon, Melbourne, is seeking a dedicated and talented chef to join our culinary team. We pride ourselves on providing an authentic dining experience that showcases the rich flavours of the Mediterranean with a focus on Eastern Mediterranean cuisines, predominantly focused on Turkish and Greek traditional dishes. If you are passionate about food and eager to contribute to a vibrant kitchen environment, we want to hear from you!

Roles and Responsibilities:
As a chef at Semosh, your primary responsibilities will include:
• Ensure the highest quality of food preparation and presentation according to our restaurant's standards. Prepare and cook a variety of traditional dishes, mezes, salads and desserts utilising traditional techniques and recipes.
• Collaborate with the management team on menu planning and development, incorporating seasonal ingredients and innovative ideas to enhance our offerings.
• Assist in overseeing kitchen operations, ensuring that all food is prepared in a timely manner and adheres to health and safety regulations.
• Work closely with other kitchen staff to ensure smooth operations during service periods. Foster a positive and efficient team atmosphere.
• Monitor and manage inventory levels, ensuring that all necessary ingredients are stocked and available for daily operations. Assist in ordering supplies as needed.
• Maintain high standards of cleanliness and organization in the kitchen. Regularly check the quality of ingredients and finished dishes to ensure consistency and excellence.
• Provide guidance and support to junior kitchen staff, helping to develop their skills and knowledge in the culinary.
• explaining and enforcing hygiene regulations


We are looking for candidates who possess the following attributes:
• A genuine love for cooking and a creative approach to menu development and presentation.
• Strong communication skills and the ability to work collaboratively within a team-oriented environment.
• Ability to thrive in a fast-paced kitchen, maintaining composure and efficiency during busy service periods.
Qualifications:
Applicants with a Certificate IV and a Diploma of Hospitality, along with a minimum of 1 year experience, are encouraged to apply.
If you are excited about the opportunity to join our team at Semosh Mum’s Kitchen and contribute to our culinary journey, please submit your resume for consideration.

Only shortlisted candidates will be contacted.

We look forward to welcoming a new chef to our vibrant team at Semosh Mum’s Kitchen!

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

CHEF – Café, Frankston

Kogan People Solutions are working to assist our client who runs a busy and successful café located in a shopping centre based in Frankston, Victoria. Whether it’s a celebration, a Sunday breakfast session, coffee with work mates or a break from shopping, this highly regarded cafe can meet all your needs.

Our client’s diverse menu includes all-day breakfast options, burgers and sandwiches for a casual lunch, light bites for a quick snack and delicious, sweet treats like muffins, cakes and tarts. The menu caters to everyone with vegetarian options and customisable dishes, plus a wide range of hot and cold beverages to accompany your meal.

With a dedication for providing excellent customer service, our client is now seeking a new chef 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.

Location: Frankston, VIC

Responsibilities:

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

• Participate in the hiring and training of new kitchen staff.

• Prepare and cook meals and supervise the preparation of meals by kitchen staff.

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

• Develop, test, and introduce new menu items.

• 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 flavor 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.

To be successfully considered for this exciting role, you:

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

• Have at least 2 to 3 years professional experience (preferably more) since earning your qualifications.

• Are available across the working week including 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.

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

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

• Possess unrestricted rights to work full time in Australia.

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 Title: Chef (2 Positions)
Employer: Settlers Run Golf & Country Club (VUE Dining Bistro)
Location: Botanic Ridge, Victoria 3977
Salary: $73,150 per annum
Employment Type: Full-time
Overview:
Join the team at Settlers Run Golf & Country Club, a community hub nestled among the Botanic Ridge housing estate, featuring a state-of-the-art clubhouse surrounded by stunning native flora and fauna. As a Chef in our VUE Dining Bistro, you will play a key role in delivering exceptional culinary experiences to our members, guests, and the public. We pride ourselves on our commitment to professional service and culinary excellence.
Key Responsibilities:
Menu Development: Collaborate with the Head Chef to create and update seasonal à la carte menus that highlight the freshest local produce, catering to various dietary requirements and preferences.
Food Preparation: Ensure all food is prepared to the highest standards, adhering to health and safety regulations, including proper handling and storage of food.
Cooking: Prepare and cook a variety of dishes, including pub classics and modern Australian cuisine, utilizing the new open kitchen and state-of-the-art pizza oven to create high-quality meals.
Quality Control: Monitor the quality of ingredients and finished dishes to maintain the highest standards of food presentation and taste.
Team Collaboration: Work closely with kitchen staff and other team members to ensure smooth kitchen operations and an exceptional dining experience.
Training and Mentoring: Assist in training new kitchen staff, sharing knowledge and best practices to foster a collaborative team environment.
Customer Interaction: Engage with guests to ensure their satisfaction with meals and address any dietary requirements or preferences.
Inventory Management: Help manage inventory levels, ensuring the kitchen is well-stocked with necessary ingredients and supplies while minimizing waste.
Requirements:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum of a Diploma in Commercial Cookery or a related field.
2-3 years of relevant experience in a professional kitchen, preferably in a similar environment.
Strong knowledge of food preparation techniques and culinary practices, with the ability to create a variety of dishes to high standards.
Excellent attention to detail in food presentation and service quality.
Ability to work effectively in a team-oriented environment while also demonstrating initiative and leadership skills.
Strong communication skills to interact effectively with team members and guests.
How to Apply
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted,

Efficient Recruitment Services Pty LTD on behalf of HORIZON@1837 PTY LTD
Company: HORIZON@1837 PTY LTD
Trading names-
1) Restaurant 1-Horizon at 1837
2) Restaurant 2-Lou's by Horizon

Location: Lyndoch (Barossa Valley Region) SA 5351 & Rowland Flat SA 5352
Position: Need Chef & Cook (Both Locations)
Employment Type: Full-time
Salary: $73,150 to $75,000 plus Superannuation
About Us:
HORIZON@1837 PTY LTD, is looking for full time Chef’s & Cooks for two restaurants located in the heart of Barossa Valley Region. Horizon@1837 & Lou’s by Horizon bring an elegant, sophisticated dining experience for customers. Nestled on 25 hectares of land, Experience beautiful Horizon vineyard views, whilst enjoying new menus and truly outstanding dishes incorporating fresh regional produce and innovative Australian contemporary cuisine blended perfectly with superb 1837 wines. Surrounded by the untouched beauty of Barossa Valley, the restaurant boast a full 360-degree view of the iconic Lyndoch property that also holds a rich, historical presence. The monument of Adelaide’s founder Colonel William Light stands proudly on the site to commemorate the birthplace of the Barossa Valley. The charming ambience, hearty fare and friendly service has long been enjoyed by Barossans. Our team is passionate about delivering quality food and memorable customer service.

Job Summary:

We are seeking a highly motivated and qualified Chef’s & Cook’s to join our dynamic kitchen team. The ideal candidate will possess a qualification in Commercial Cookery or Kitchen Management, combined with a minimum of one year (Full time or Pro-rata) of hands-on experience in a busy kitchen environment. This is a fantastic opportunity for someone who thrives in a fast-paced setting and is eager to showcase their culinary talents.
Detailed Job Duties & Responsibilities as a Chef/Cook in a Modern Australian Cuisine Restaurant
• Menu Planning & Development: (For Chef’s Only)
• Collaborate with the head chef and management to design, develop, and update menu offerings that reflect seasonal ingredients, food trends, and modern Australian cuisine concepts.
• Create daily or weekly specials that showcase culinary creativity while using seasonal and local produce.
• Food Preparation & Cooking:
• Prepare and cook a wide variety of dishes following standardized recipes to maintain consistency in taste and presentation.
• Ensure each dish is prepared with attention to detail, showcasing refined cooking techniques typical of modern Australian cuisine.
• Adapt to dietary requirements and special requests from customers, including vegetarian, vegan, gluten-free, and other dietary needs.
• Kitchen Organization & Workflow Management:
• Oversee the workflow of the kitchen, ensuring efficient, timely, and organized preparation of meals.
• Allocate tasks and supervise the kitchen staff, ensuring smooth and cohesive operations during peak service times.
• Ensure mise en place is done correctly and all ingredients are ready before the service starts.
• Quality Control & Presentation:
• Ensure each dish leaving the kitchen meets the restaurant's high standards of quality, presentation, and taste.
• Monitor the freshness and quality of ingredients, ensuring that all food served is of the highest standard.
• Conduct taste tests throughout service to maintain quality control.
• Food Safety & Sanitation:
• Ensure compliance with local food safety and sanitation standards, including proper food storage, handling, and preparation practices.
• Regularly inspect kitchen equipment, utensils, and workstations for cleanliness and operational efficiency.
• Implement and follow HACCP (Hazard Analysis Critical Control Points) principles and other relevant food safety guidelines.
• Inventory Management & Ordering:
• Monitor and manage stock levels of ingredients and kitchen supplies, minimizing waste while ensuring sufficient inventory for service.
• Communicate with suppliers to order high-quality produce, meats, and other necessary ingredients, focusing on seasonal and local sourcing when possible.
• Perform regular stock checks, rotating stock appropriately to maintain freshness and reduce waste.
• Cost Control & Budgeting-(For Chef’s Only)
• Assist in maintaining food costs by optimizing ingredient usage and reducing waste through efficient inventory and portion control.
• Work with management to stay within the kitchen budget, balancing food quality with cost efficiency.
• Training & Mentorship:
• Train and mentor junior chefs, kitchen hands, and apprentices, imparting knowledge about modern Australian cuisine techniques and best kitchen practices.
• Provide ongoing guidance and supervision to ensure the team maintains high standards of performance and teamwork.
• Kitchen Equipment Operation & Maintenance:
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other specialized tools.
• Monitor and report any issues with kitchen equipment, ensuring timely maintenance and repairs.
• Collaboration with Front-of-House Staff:
• Work closely with front-of-house staff to ensure a seamless dining experience, including addressing customer feedback and special requests.
• Provide training to waitstaff on the menu, including explaining dishes, ingredients, and cooking techniques used, to better assist customers.
• Innovation & Keeping Up with Culinary Trends:
• Stay updated on the latest culinary trends, particularly those related to modern Australian cuisine, and integrate new techniques and ingredients into the menu.
• Experiment with fusion dishes that reflect Australia's multicultural culinary landscape.
• Customer Satisfaction:
• Ensure all food leaving the kitchen not only meets but exceeds customer expectations, contributing to a positive dining experience.
• Address any customer complaints or concerns with professionalism, working to resolve issues to maintain satisfaction.
• Event Catering & Special Occasions:
• Assist in planning and preparing customized menus for special events, functions, and private dining experiences, tailoring offerings to meet specific client requests.
• Environmental & Sustainability Practices:
• Promote sustainability in the kitchen by minimizing waste, using energy-efficient equipment, and sourcing sustainable and local ingredients where possible.

Key Requirements:

• Qualification in Commercial Cookery or Kitchen Management.
• Minimum of one years of experience working as a Chef/Cook in a commercial kitchen.
• Strong knowledge of modern cooking techniques and food safety regulations.
• Ability to work in a high-pressure environment and maintain a positive attitude.
• Excellent time management skills and attention to detail.
• Availability to work a flexible roster, including weekends and public holidays.

What We Offer:

• Competitive salary package based on experience.
• Opportunities for career growth and development.
• A supportive and inclusive work environment.
• The chance to work with a passionate team in a highly regarded establishment.
• Sponsorship available for right candidate/applicant only.

Kindly Note- If you have any preference regarding restaurants (mentioned above), please mention in your Cover Letter. We cannot guarantee the same location.

Target Business Services

Location: Unit 10/6 Bowra St, Nambucca Heads NSW 2448
Salary: $74k plus 11.5% superannuation

New River Edge Indian Cuisine is a bustling Indian restaurant renowned for delivering high-quality food and exceptional service. The restaurant takes pride in its vibrant atmosphere and commitment to providing an authentic dining experience for guests.

The client is looking to fill full time position for a qualified and skilled Tandoor Chef. The ideal candidate will have extensive experience in Indian cuisine, particularly in preparing dishes using traditional tandoor methods. This is an exciting opportunity for a passionate chef to contribute to the menu and enhance culinary offerings. The successful candidate will play a pivotal role in ensuring tandoor dishes are prepared to perfection and presented beautifully, helping to maintain a reputation for culinary excellence.

The successful candidate will oversee the day-to-day culinary operations, including innovative menu offerings, food safety and hygiene compliance to ensure consistent and quality standards are achieved.
To be successful in this position, you will need to have relevant work experience and trade qualifications, you must have a genuine interest in the hospitality industry. The successful applicant must comply with all WHS, Food Safety and HACCP requirements.

Qualifications and experience
• be qualified in hospitality with AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) or have minimum three years’ experience as a Chef in a commercial kitchen
• ideally at least one year full-time experience as a Chef
• Proven experience as a Tandoor Chef or in a similar role within Indian cuisine

In this role your main responsibilities include:
• Prepare, cook, and present a variety of tandoori dishes, including breads, meats, and vegetables.
• Maintain high standards of food hygiene and safety in accordance with health regulations.
• Collaborate with the kitchen team to create and execute special menu items and daily specials.
• Plan menus, estimating food and labour costs, and ordering food supplies
• Check the quality of raw or cooked food products to ensure that standards are met
• Coordinate planning, budgeting, or purchasing for all the food operations within the establishment
• Train and mentor junior kitchen staff on tandoor cooking techniques.
• Ensure consistency in taste, presentation, and quality of all dishes.
• Experiment with new recipes and cooking techniques to enhance the menu.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Oversee the cleaning and maintenance of the tandoor oven and related equipment.
• Develop and implement seasonal menus.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards
• Address and resolve any customer feedback related to food quality promptly.
• Participate in the cost controlling and waste management of food
• Demonstrate new cooking techniques or equipment to staff

Skills
The successful candidate will have a passion for the hospitality industry and be career focused. The key skills will include:
• Strong knowledge of Indian cooking techniques and ingredients, particularly tandoor preparation.
• Ability to work in a fast-paced environment and manage multiple tasks efficiently.
• Excellent communication skills and a team-oriented attitude.
• A passion for culinary excellence and a commitment to delivering outstanding service.
• ability to prioritise competing tasks within the kitchen with dine-in service and parties/catering events
• good working knowledge of WHS standards
• highly organized with the ability to supervise and lead the team in kitchen operations

To apply for this position, email your resume to [email protected]
Please note only short-listed candidates will be contacted and your application will be treated as strictly confidential.

About The Client

SS Traders Pty Ltd running a restaurant named Curry Star Indian Restaurant is a highly reviewed traditional Indian restaurant in Ballarat Central 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 $73,150 plus superannuation, depending on experience.




The Responsibilities

Your tasks at the restaurant will consist of:

Managed daily kitchen operations, ensuring adherence to food quality, hygiene, and safety standards.

Assisted in menu planning and development, contributing innovative ideas and seasonal dishes.

Controlled food costs by monitoring portion sizes, minimizing waste, and sourcing ingredients efficiently.

Monitored stock levels, placed orders, and ensured an uninterrupted supply of ingredients.

Trained and mentored junior kitchen staff, enhancing their culinary skills and understanding of safety procedures.

Operated various kitchen equipment, ensuring proper usage and maintenance for safety and efficiency.

Coordinated with front-of-house staff to ensure timely service delivery and smooth kitchen operations.

Conducted quality checks and taste tests to maintain high standards of food presentation and taste.

Fostered a collaborative team environment, promoting effective communication and teamwork.

Ensured compliance with industry standards and regulations for food safety and hygiene.




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 2 years’ experience in tandoori cooking and south Indian cooking

At least 2 years experience in preparing curry pastes and sauces from scratch

Must be able to work with proteins like beef and mutton

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

VeiraMal Consulting is seeking an experienced Chef to join our clients' restaurant in Altona. Our client, SALT N PEPA CAFE 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:

$73,150 + Superannuation

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